Mike Nolan
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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.
Yes, I made two batches of them several weeks ago (using two different methods of putting the cinnamon/sugar/maple syrup in between layers.) They don't rise as much as I'd like.
The ones I made yesterday went into the oven after just a few minutes out of the freezer, the ones I made today I got out of the freezer around midnight last night and put them in the fridge overnight. I still need to try some that have been allowed to defrost on the counter and sit for a few hours. The problem is, I want these for breakfast, and I don't want to have to get up two or three hours ahead of breakfast and go out to the freezer in the garage. I suppose I could try getting some out and letting them sit on the counter all night.
We had fish for supper (orange roughy for her, salmon for me) with broccoli and some fresh pineapple.
We had tuna salad sandwiches, a cool dinner on a warm but not really hot day (high 70's.)
The Clonmel Kitchens Double Crusty bread that Paddy L posted on the old BC (and is here) makes an excellent sandwich bread when done in a loaf pan, though I prefer to do it as a free-form Vienna-style bread (substituting butter for the oil.) And it is one of the easier recipes to do.
I've done it in a 4x4x13 Pullman pan as well, but I scale the recipe down to use 24 ounces of flour.
Several of the ones that got planted were among the ones with the iron deficiency, they seem to have rebounded well.
Recently some have developed purple leaves, if that's a deficiency I don't know what it is, but planting them in the ground should help remedy it. They're at the 24 hour mark and looking pretty perky.
Last year we lost some of the plants due to some kind of cutworm, I'd come out in the morning and the plants looked like they'd been cut off at ground level. But most of the ones that went in are large enough that I don't think they'll be as susceptible to that.
We're going to do a lahvosh pizza for supper, and I'm thinking I may start some kind of multi-stage rye bread this evening.
I got 24 tomato plants into the ground today, earliest I've had that done in several years. Soil temp was up to 60. It isn't supposed to get below the 50's at night for the rest of the month, hopefully that'll be an accurate forecast.
Rain expected tomorrow and over the weekend, so I figured it was now or a week from now--at best.
My wife got a bovine valve in 2018, they said it should last 10-15 years and when they replace it they don't have to crack open her chest.
We had bacon and eggs with Challah toast for supper tonight.
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