[Mike Nolan]

I got the cherry pie filling made but will roll out the pie crusts and bake it tomorrow, I did get the carrot cake made today.

[Mike Nolan]

I'm making pie dough tonight, so I can make a cherry pie tomorrow. I'm also making carrot cake tomorrow, using some of my frozen carrot puree.

Friday is my birthday, and this weekend is my wife's annual garage sale for charity, having missed the last 2 years due to a variety of reasons. The garage is pretty full of donated items, I'm hoping most of it sells! So, we'll have friends over tomorrow and Friday for setup, and then running the sale Saturday and Sunday, and I'm in charge of feeding the crew.

[Mike Nolan]

I was looking at the weather forecast the other day, and I saw lows around 42 predicted for Lincoln next week. Then my wife sent me the NOAA outlook for the upper great plains for the next few weeks, and there are possibilities of freezing conditions, several weeks before the average 'early' frost. Most of those are for areas north of us, fortunately.

I'm hoping they're wrong, otherwise my tomato season may be cut short, and it started late.

[Mike Nolan]

There was an article in the Chicago Tribune recently about how restaurants who have been utilizing sidewalk space for outdoor dining are worried about what to do when cold weather sets in.

A second issue is that some of these sidewalk dining areas haven't always followed ADA guidelines, in some cases using too much of the sidewalk space.

[Mike Nolan]

I think the WSJ had an article a while back that suggested grocery stores might permanently reduce their SKUs by 25% or more. I don't know if that means they plan to just have more of the items they continue to stock or what they plan to do about empty shelves.

One of the grocery stores near us put in couple of fashion aisle two years ago, but I hardly ever saw anyone shopping there and earlier this year they converted them back into space for more grocery store-like products.

[Mike Nolan]

I'm making lacto fermented tomato water today, one of the Noma recipes, using two bowls of tomatoes from the garden.

The process is similar to making sauerkraut, I'll run the tomatoes through my pulp extractor then add 2% salt and let it ferment for about a week.

The water is then separated from the pulp using a sieve and cheesecloth The water can be used for things like a fish sauce or poaching liquid, and you can also use it as a pickling brine. The pulp can be used like tomato paste, I may try it on a pizza.

[Mike Nolan]

It is cool enough today that I have the patio door open, though I may have to close it later this afternoon.

I'm making another semolina/malt bread loaf today, next time I plan to make it in a Pullman pan, I'm working out how much dough that will take.

[Mike Nolan]

Gee, around here the WalMarts all have someone stationed outside the door and won't let anyone in without a mask.

BTW, add Wheat Chex to the list of things that have gotten scarce. And hot dog prices are up major league, the brand we usually buy went from $3.99 a package to over $5.

[Mike Nolan]

I had a club sandwich with turkey, ham, tomato and cheese.

[Mike Nolan]

It's bread that's best with something savory, it goe well with the ham, toasting it enhances the onion taste.

[Mike Nolan]

The semolina rye bread is a bit on the heavy side, which I expected, but went well with the ham, which was marinated in ginger ale.

I may have to make it without the onion to see what difference it makes.

• This reply was modified 5 years, 2 months ago by Mike Nolan.

[Mike Nolan]

We had ham on the semolina rye bread, with potatoes au gratin made using the dried potatoes from a package mix but not the sauce mix, for that I made a Mornay sauce and added sour cream. Plus a salad.

[Mike Nolan]

This isn't one of the Ginsberg recipes, but I may try it soon anyway.

In place of a double-walled water-filled baking pan, which seems to be impossible to find, it suggests using two Pullman pans, one that fits completely inside the other with the lids on and the outer one filled with water. It bakes at a low temperature for 24 hours.

This recipe might give me an excuse to buy not one but two Pullman pans.

Pumpernickel Bread

[Mike Nolan]

I made the KAF Semolina Rye bread today, not my best shaping effort:

It called for 1 1/2 TB of dried minced onion, but I only put in about a teaspoon and that was PLENTY! The seeds on top are mostly poppy seed with a little caraway and charnushka.

I did put in the extra gluten, and a bit more pumpernickel flour than it called for, since that finished off the bag.

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[Mike Nolan]

Conspicuously absent is how much he spent outfitting the AirStream, which, I will agree, is/was a wonderful trailer.

My older son recently bought a used Class C RV, he's already taken it on a short shakedown cruise from Pittsburgh to Maryland, we're hoping he'll use it to come visit us later this year, perhaps at Christmas.

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