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We had tacos and apple pie.
Some people in Texas are seeing outrageously high electric bills because their chosen electric supplier had to buy power on the spot market and those prices went nuts for a few days.
Some sources claim blueberries pair well with cinnamon, but I've tried it and it isn't a combination I like. Other spices that get listed in a net search for spices that go with blueberries include basil, ginger, mint, lavender, nutmeg, rosemary and tarragon. None of those really jump out at me as 'wow' combinations.
Since it takes 50-55 minutes in the oven, it isn't all that fast, though maybe it is compared to other ways of cooking steel cut oats.
Cinnamon and blueberries aren't the best combination, but cinnamon and apples are a natural pairing. I may try cutting both the baking powder and salt in half, it was definitely a little too salty today. My wife says for 3/4 cup of rolled oats she generally only puts in a pinch of salt. We had it for lunch and there's about enough left for my wife to have for breakfast tomorrow.
We usually put raisins in oatmeal, which ramps up the carbs a lot. My wife figured this recipe as having about 11 grams of carbs per serving (9 servings total).
February 20, 2021 at 6:53 pm in reply to: What are you Cooking the Week of February 14, 2021? #28727My son's aerogardens (he has 2 of the 24 pod farms now) got a nasty aphid infestation, so they've shut them both down and are cleaning everything.
Some of our dill has grown above the grow lights and went into bloom, so today there was a dusting of pollen all over the aerogarden. Wonder if it'll set seed?
We're wondering how much longer our initial gardens will continue to be productive, I'm guessing at least another month or two.
February 20, 2021 at 6:30 pm in reply to: What are you Cooking the Week of February 14, 2021? #28725Years ago the Nebraska public TV auction (remember those?) had 120 pounds of NY Strip Steak as an item, and I got it. Turned out it was ten UNCUT 12 pound strips. So I spent the better part of an afternoon cutting, wrapping and freezing 9 of them, saving the 10th one, which we roasted whole and served as a Christmas dinner for my employees.
Anyway, we wound up with something like 90 NY Strip Steaks in the freezer. So all summer it was:
What are we having for dinner?
NY Strip Steak.
What AGAIN?
Some days it seems like we're at that point for salad, we went 2-3 days without picking or having any, which is why there were 2 bowls of it today.
My semolina bread rose funny (probably had the hydration a tad high and/or I didn't do enough stretch and folds, but it sprung up enough in the oven that it doesn't look like a flatbread.
February 20, 2021 at 6:17 pm in reply to: What are you Cooking the Week of February 14, 2021? #28721We had salad (picked 2 bowls of it today) plus assorted leftovers and apple pie for dessert.
Cosmic Crisp apples make a great apple pie!
I'll put that on my list with Jonagold for apples to watch for in stores. (I've never seen Winesap in stores but if we have a normal growing season and harvest in 2021 I should be able to pick some when the U-pick orchards open next fall.)
I've still got about 7 pounds of them in the fridge, I may try making a strudel with some of them.
Pie is out but the way I crimped the crust didn't hold together, so there's a gap between upper and lower crust most of the way around. Might make taking it out of the non-stick pan a bit trickier. (I prefer not to cut a pie in the non-stick pan to avoid damaging the non-stick surface.) We'll see what happens after it cools.
I do have some steel cut oats, so the baked steel cut oats will be brunch tomorrow--with another Cosmic Crisp apple.
The baked steel cut oatmeal sounds wonderful, I may try it tomorrow if I've still got some steel cut oats. It'd make a great brunch.
February 20, 2021 at 11:16 am in reply to: What are You Baking the Week of February 14, 2021? #28707I am making the Cosmic Crisp apple pie today and another batch of Semolina bread.
February 20, 2021 at 11:16 am in reply to: What are you Cooking the Week of February 14, 2021? #28706For onion soup I like pieces that are no more than about 2 inches long, otherwise they can fall off the spoon. I usually cut the onion in two through the poles, so everything is half moon or less.
For burgers and hot dogs, size isn't as important.
February 19, 2021 at 1:00 pm in reply to: What are you Cooking the Week of February 14, 2021? #28698Flank is a tricky cut, low and slow, then thinly sliced against the grain is the usual advice. An acetic marinade can help, too.
I find it is generally overpriced compared to a lot of good cuts, like bottom round or rump.
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