Mike Nolan
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My hand coordination is usually terrible first thing in the morning, too, and some days it doesn't get much better as the day progresses. Good thing I didn't become a mechanic.
I haven't tried an Impossible Burger yet, and I'm not really in a big hurry to do so. They're far more processed than anything else on the menu and I'm not sure they're any better for you based on the nutrition label.
I'm sort of curious to try one of those lab-grown steaks, but I'm not sure where I'd get one yet, and for the price I could buy certified Piedmontese beef. (That's where I bought my last batch of beef shanks and bones.)
Condé Nast is a company dedicated to killing trees (to make paper), isn't it?
Well, the Wall Street Journal said Condé Nast was doing it to 'help save the planet'. But dairy products are still OK, I guess. Wait until they look into chicken and egg production issues! (We hear a lot about both of those because Iowa and Nebraska are major egg production states and Costco has recently set up some broiler chicken production facilities in this part of Nebraska.)
Not fond of sauteed spinach. My mother would make 'wilted' salads by pouring hot oil (usually bacon grease) and vinegar on lettuce and/or spinach, it was nasty looking, nasty smelling, and nasty tasting.
And don't even mention things to do with kale!
My wife had some fresh bread with peanut butter and jam, I had leftover stir fry (and some fresh bread, too!)
We got a big bag of spinach at the farmer's market on Sunday that we need to use up, we're thinking about blending some into some pizza sauce. (I often blend spinach and ricotta for lasagna or a stuffed pizza, I don't know if that would work in pizza sauce, but I think I'll try it on Friday, which is often Pizza Night here.)
I don't refrigerate pan grease, either, but I have had it go moldy once. I usually have to stir it down because it has separated a little in between uses. (I don't use it a lot.)
I'm making semolina bread again today. We've reached the time of year when bread goes moldy a lot faster, and we've been eating a lot of breads other than the semolina bread lately (challah, pumpernickel, Boston Brown bread, etc.) so I'm probably going to cut these loaves into 3 parts rather than 2 for freezing.
I had some salad, my wife had a fried egg.
4-6 weeks without baking would be a challenge here, though I do have a few breads I make that require little mixing or that I knead by hand.
A food processor, a cheap mixer or bread machine from a second-hand store, maybe?
I'm not so sure about the pumpkin part but maple syrup instead of molasses would make an interesting change, I'd expect it to be sweeter, as molasses has a slightly bitter undertaste, depending on what type of molasses you use. Not sure if using maple syrup would change recommended baking time/temperature.
We had a stir fry tonight.
Yeah, it hit 91 here today, but tomorrow's high is supposed to be 78, then down to the 60's for a couple of days. A regular roller coaster.
It used to be a pretty safe bet to plant tomatoes in the garden on Mother's Day here, but in the last 10 years we've had 5 with temperatures in the 30's and wind chill in the 20's after May 15th, so I'm not in a big hurry to plant outside. The years it didn't get super cold it often rained for 2 weeks in late May making it hard to plant anything until the soil dried out some.
I was able to get some chelated iron online (none of the local garden supply places stock it) and I added a small amount to the watering liquid on Friday. Most of the plants are looking better already, but I had cut back on the water in the tray early last week, so that may have been a major factor.
Six of them (including one that grew from a seed that didn't get into a pellet pot) had gotten large enough that they were crowding out the light from the littler ones, I've moved them to separate 3" peat pots under another grow light and that should give the smaller ones more space (and better light) to grow. I think I was able to save enough of the roots of the one that wasn't in a pellet pot for it to survive, and I think I know what variety it was, too.
I'll continue to move the bigger ones to their own pots over the next several days, I need to set up another rack up with some grow lights.
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