I'm making Reinhart's marbled rye bread (from BBA) today, just so I have fresh rye bread to go with ham and leftover turkey over the weekend.
However, King Arthur has discontinued their powdered caramel color. I can order it from the Great American Spice company, but shipping is almost as much as the product, so I'll probably wait until I have a few other things I need to order from them.
My plan is to take the turkey carcass and make a big batch of turkey stock, then use some of that instead of chicken stock for potato leek soup early next week.
I've seen plenty of fresh and canned cranberries (are they REALLY the same fruit??) and lots of canned pumpkin as well. But I'm doing a sweet potato pie because I can't stand pumpkin pie. (I might have a little sweet potato pie, if only to see if it boiling the potatoes instead of baking them makes much difference, but I'm also making a pecan pie for those who don't like savory/vegetable custard.)
BTW, Susan Purdy has this useful rule: 1 pound of raw peeled sweet potatoes = 2 cups of mashed sweet potatoes.
Equal parts of AP flour, shortening and vegetable oil is the same recipe that King Arthur uses. This recipe has been around for a long time.
We had cheese tortellini with a can of diced tomatoes for sauce.
I planted 11 pods from Aerogarden, all of them have sprouted. I also planted 13 self-planted pods. I put in 2 pods of spinach. One of them has sprouted, the other didn't so I reseeded it the other day. These seeds were from last season.
I also did 6 flat leaf parsley and 5 buttercrunch lettuce, but in both cases the seeds were from 2017, so they might have been too old and dried out. I've replanted those with fresh seeds (same types).
Almost time to start a new gardening thread for 2022. 🙂
We had take-out oriental.
Oh, I should check how much rye bread I have in the freezer, I may need to make some of Reinhart's marbled rye bread, since I'm doing both a turkey and some (presliced) ham for Thanksgiving.
If it was going to be warmer, I'd think about doing the turkey on the rotisserie, that makes for a nicely done and tender bird. But the high is supposed to be 41. Brrrr. And I'm not sure my rotisserie motor can handle an 18 pound bird.
We're having some chicken noodle soup from the freezer and a salad.
As Cass has written, bleaching flour weakens the gluten structure. So it is good for things that don't need a strong gluten matrix, like cookies and shortbread. I prefer an even lower protein flour for pie crust, I found I can get Bob's Red Mill unbleached white fine pastry flour (not the whole wheat one) at Natural Grocers at a much lower price than King Arthur unbleached pastry flour (under $6 for 5 pounds vs $9.95 plus shipping for 3 pounds), so that's what I'm currently using.
This time of year stores here tend to have a lot of sales on flour, it's always bleached, either house brand or GM. You have to look harder to find the unbleached ones.
We had tomato soup for supper, mine with fried cheese sandwiches, hers with cheddar cheese in the soup.
Of the pie apples available in stores at times here, Jonagolds are probably the best. They don't keep well, though, so they're usually only available for a few weeks in apple season. Golden Delicious is OK, and it is often available all year, I'd use it if I had to but that's why I bought 30+ pounds of Winesaps that I'm down to about 9 pounds of. They do keep fairly well if kept cool but I need to finish them off the next week or two.
We finished off the hard rolls tonight, they're definitely better on day 2 than on day 3, so I'll make them Wednesday for Thanksgiving.
I don't think I've ever had Northern Spy apples, not sure I've even seen them out here.
