Mike Nolan
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We're expecting a high of 16 today and by Sunday the highs are supposed to be above freezing.
In the 24 years we've lived in this house, we've only had a few power outages that lasted longer than an hour. In the infamous pre-Halloween 14 inch snow storm in 1997, the lights blinked a couple of times but we never lost power at all, our old house (we were still in closing for the sale) lost power for around a week because a limb took down the feed to the house.
We have buried power lines here, so storms don't generally affect the power lines.
I know my dentist's office was without power for about an hour this morning, and the UNL campus was partially blacked out at least twice (not the dorms but most other buildings), but as of early afternoon the temperature is back up to around zero, meaning power and gas consumption is down, so the blackouts are done, at least for now. But given the how the power industry is changing, rolling and even regional blackouts are going to be more common for everyone.
I've thought about a generator, but I'd probably have to do some major rewiring so that I had a separate power panel for the devices I wanted to make sure stayed on, furnace/air conditioner, refrigerator, freezer, etc.
This recipe on the Food Network site for Danish Kringle comes from O&H in Racine. I've ordered Kringle from them a few times, they freeze very well.
I've made this recipe a couple of times, the dough is very soft at first though it firms up as you go through the lamination turns and it has a strong lemon smell from the lemon extract, but the kringle itself has just a hint of lemon.
The butterscotch filling is IMHO the best part of this recipe, I've made this to fill other types of Danish with several times. It'd go great with your 'Georgia rolls'.
February 15, 2021 at 6:51 pm in reply to: What are you Cooking the Week of February 14, 2021? #28633Tonight we had spaghetti with meat sauce and mushrooms, with oven cheese toast.
I am making a pan of brownies (box mix) today.
Check with a good liquor store, they may have some miniature bottles of Grand Marnier. A lot more expensive per ounce, but better than letting a bigger bottle sit around for years.
If anything, lebkuchen recipes may have more variation in them than pfeffernusse, some of them have a thin wheat-based wafer underneath them, some are frosted or coated with chocolate, the fruit in them varies, too.
Surgery seemed to go well, won't really know much until they take the eye patch off tomorrow morning. We've probably gotten less than an inch of fresh snow today, but will likely get more overnight, and possibly 4-5 inches by Monday, when the really cold temperatures are supposed to get here (20-22 below). UNL has already advised staff that classes may be shifted to online-only on Monday.
We're having onion soup tonight.
Yeah, gonna be cold when we head out in the morning, probably about 5 below. And when we go in early Saturday to have the patch removed, it'll still be cold and possibly an inch or more of new snow.
The double-digit minus temps won't be here until Sunday night, and I don't plan to go anywhere for a few days.
More soup and salad for us tonight.
There are lots of vinegar and baking soda recipes that come out quite light, it does have some oven lift left after mixing.
In the case of your friend's recipe, the eggs and flax meal will provide leavening as well.
Many cookie recipes use only the moisture in the eggs, so I'm not convinced the recipe is messed up.
The recipe does remind me of a mandelbrot, which is a close cousin to biscotti, some recipes even call for it to be baked a second time after slicing. It may be that the dryness is how it is supposed to come out.
What are the shaping and baking instructions? That might give some additional clues. Mandelbrot is usually shaped into a long log that flattens out and baked a long time.
Made the potato leek soup tonight, that plus a salad was supper.
I have two 9 cup containers of soup for leftovers, one will go in the freezer, which gives me at least 4 different types of soup in the freezer.
They keep lowering the predicted lows for the week, double-digit minus temps are coming by the weekend, gonna be cold when I head out for my 2nd eye surgery on Friday.
We had soup/salad today, using up the last of the smaller container of French onion soup. The bigger one is in the freezer, I'll take it out in a few weeks.
Making potato-leek soup is my plan for tomorrow.
I've been using artificial vanilla for a lot of things lately, I haven't noticed any problems. I still have some real vanilla extract, I save it for things where I think it might make a real difference.
Restaurant croutons almost always have garlic in them, and so do some of the ones at the grocery store.
But the home made ones are great, they're hard but not rock hard, they give a satisfying crunch when you eat them.
Croutons are a must in potato-leek soup, IMHO. My wife likes hers with a little melted butter on them, I usually just throw some butter in the soup.
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