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I was waiting for the surprise ending, like your neighbor is allergic to chocolate!
I started a batch of Challah tonight, I plan to follow a suggestion in the BBGA forums and divide the dough and shape it into rough logs tonight, refrigerate them, and roll them out for braiding tomorrow.
I started a new Aerogarden today, 6 bush cherry tomato plants and 6 spinach. The spinach should be fairly fast growing and doesn't have a long harvest window, so by the time the tomatoes are starting to crowd them out of the light, the spinach should be running out of steam. We're still thinking we may try strawberries in the other garden and possibly start some lettuce some time this fall.
My wife got two eggplants that will go in the garden tomorrow and we found a fairly big rosemary at Costco to replace the one we tried to winter indoors. (We've seldom had one last all winter, usually we forget about it and it runs out of water at some point.)
I had a hot dog with some cheese and sauerkraut for supper, Diane had hot dogs in kraut (no bun).
We had macaroni and cheese tonight, my wife's stomach is still a bit touchy.
We had Little Caesars thin crust mushroom pizza the other day, I thought it was pretty good, and Diane did initially, too, but she had some problems overnight that were similar to her garlic allergy symptoms, so I'm wondering if there's garlic in the crust or sauce that we didn't notice at first. (We even went with 'light sauce'.)
The Little Caesars website doesn't list ingredients and garlic isn't generally listed among the allergens, I dropped them a note to ask if there's garlic hidden somewhere.
We had a beef stir fry with red bell pepper and mushrooms.
It's got an interesting taste, a bit of sour from the rye starter, but not excessively so for me, I had a sandwich on it for lunch and a piece toasted for a mid-afternoon snack, both were good. I suspect my wife might find it a bit too sour for her, though it might work for a Reuben, where the sauerkraut tends to be the dominant flavor. I added a little caraway seed, but can barely taste it.
Here's my semolina rye bread, I made it as a boule about 6 inches in diameter and 2 1/2 inches high. I'll slice into it tomorrow.
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You must be logged in to view attached files.We had takeout pizza tonight.
I'm trying a variant on the semolina rye bread, I took about 1/5 of the total flour, added some water, and a tablespoon of my rye starter and I'm letting it sit, possibly overnight.
We decommissioned the Aerogarden last week, the lettuce on both sides had pretty much bolted. But we got about 4 1/2 months of lettuce from it.
We're still cleaning and sanitizing it for the next crop. We need to clean around it, as well, the dill that was in the herb kit went to seed, so we've got a big bag of dill seed for pickling and dill pollen all over the windowsill and floor. I never knew dill put out that much pollen!
We've got some tomato plants that came with the Aerogarden kit, we may try those next, they're bush cherry tomatoes and I didn't plant any of those outdoors. I'm thinking I may start around 6 tomatoes and put some spinach in the other slots on that side, spinach grows faster than tomatoes do, so by the time the tomatoes start blocking the light, the spinach may be pretty much done.
My son has been growing strawberries in one of his Aerogardens, we may try that as well. Might start a lettuce crop again after the farmers market season ends, right now we're kind of lettuced out.
Here's the tomato garden 3 1/2 days after planting. All 24 plants seem to be doing well.
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You must be logged in to view attached files.By 'hand blender' did you mean a stick blender? I haven't tried using my Bamix for whipping cream, but I used to make it with an egg beater, though I was a lot younger and stronger then.
I wonder if a frother has enough power to whip cream?
My son bought one of those CO2 charged foamers, I don't know how much he uses it. They always seem like too much work to clean afterwards.
Last night I got two of the cinnamon/maple fan tan rolls out of the freezer and put them sit in the silicone cups I use for baking them and then left them on the counter overnight, covered. I baked them this morning.
Did they rise a bit more than the ones that hadn't sat out long enough for the yeast to resume activity? Yeah, but I'm not sure it made a big difference.
So, if I know I want cinnamon rolls in the morning, I might take them out of the freezer at bedtime, but if I don't, it doesn't seem to make much difference to take them out in the morning.
Increasing the amount of yeast, or using osmotolerant yeast, might help, too.
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