[Mike Nolan]

It's Friday Pizza Night here again.

[Mike Nolan]

I'm doing a beef stir fry for supper tonight.

[Mike Nolan]

We're having baked pork chops

[Mike Nolan]

Tomato soup and fried cheese sandwiches here.

[Mike Nolan]

We had tacos tonight.

[Mike Nolan]

When we have had milk that needs to get used up, we would make pudding or creamed tuna. But I haven't bought any milk since February, all we keep on hand right now is heavy cream because it is more keto-friendly. I dilute it 3-1 or 4-1 when making a recipe that calls for milk.

[Mike Nolan]

The Great Chicago-Style Pizza Cookbook has one, but it only uses 6 tablespoons of milk, so it probably won't make much of a dent in your surplus milk unless you make a LOT of dough:

3/4 cup water
6 tablespoons milk
3 cups unbleached flour
2 packages ADY

[Mike Nolan]

We're going to have French onion soup again.

[Mike Nolan]

Looks good, Joan.

[Mike Nolan]

We had hot dogs again tonight.

[Mike Nolan]

We had hot dogs for supper tonight.

[Mike Nolan]

tomato soup and cheese sandwiches here.

[Mike Nolan]

We had onion soup for supper, plus a salad.

[Mike Nolan]

Yeah, dividing them by weight, rough shaping them into triangles and then pressing them into the corners seems like it would be less work.

[Mike Nolan]

I've seen a list that had over 1000 apple varieties worldwide. But there are only about a dozen that show up in the grocery stores. The local orchards do carry a few other varieties, such as Winesap, but I haven't found anywhere to get Cortland apples, for example. English/Irish cookbooks often mention the Bramley apple, but nobody seems to be growing it in the USA.

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