You could try lining the pan with parchment strips. I usually make one strip the width of the pan bottom and one the length of the pan bottom and put them in so they overlap.
I've been moving to silicone pans because I'm trying to get away from any that have any kind of non-stick coating, those start to wear off too quickly. Biggest disadvantage is silicone is a better insulator than metal or glass, so the sides and bottom take longer to get fully baked. I've been fiddling with baking temps and times, don't have most recipes dialed in yet.
We're gonna get hit by this big arctic chill that's blanketing the US, it is expected to get into the low 20's tonight and the teens Sunday night, so I've pulled the last of the still-ripening tomatoes. I left the leeks but will probably pull them tomorrow, they're more frost tolerant.
I am making Banh Mi rolls today.
We had spaghetti with meat sauce and cheese toast made with Banh Mi rolls.
I had a salad, Diane had an omelet.
We had tomato soup and fried cheese sandwiches on honey wheat bread tonight.
MMMM, turkey.
We had cheese souffle for supper tonight.
well, these are the years heavily affected by covid in middle school, but RPI tends to be pretty selective about who it takes and it is a tech-heavy school so they should be well prepared for college chemistry.
RPI doesn't strike me as a party school, my wife wonder if the prof deliberately gives a ultra-hard first exam to shake college Freshmen up. I had one professor at Northwestern who had that reputation.
We had oatmeal tonight, with raisins.
It was great.
I made a lavash pizza tonight, using artichoke hearts, mushrooms, some fresh tomatoes, concassed, some breakfast sausage, and big slices of Havarti cheese.
We had sirloin steak with mashed potatoes and gravy for dinner.
Mike--they don't make waffle irons like they used to!
Ain't that the truth. Or toasters.
We had takeout fast food, I'm in the middle of a major work project scheduled to go live soon and cooking takes a back seat for now.
