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Wow, that's really a major mess.
That's great! I'm active in a couple of baking areas, but aside from when we were at the laminated dough demo in Kansas City a number of years ago, and a brief visit to KAF's test kitchen when we went through Vermont en route to Maine for a wedding, it's all been online.
We're having pork chops for supper.
Probably won't be a repairman out to look at the refrigerator until Friday, and then it'll be a week-plus for parts, which puts us into Christmas week to do repairs. This is going to affect holiday meal planning.
So tonight we finished off the chicken marsala.
It's been 3 or so years since this fridge was worked on, and it is, after all, almost 28 years old. And replacements aren't going to fit in the same space, SZ's current models are about 6 inches higher. There was another maker (Frigidaire, I think) making one that fit in the same space as two SZ's side-by-sides, but when we looked at this two years ago there was something like a 6 month backorder list. I'll probably call the appliance store this week, just to see what they say.
We had chicken Marsala this evening, on cauliflower rice or toast.
Diane is making a German's sweet chocolate cake for a friend's birthday (a few days late, it was last week), and I'm busy being her commis.
I'm pretty sure I read all of John D. MacDonald's Travis McGee books, though I'm missing a couple of them now. I recently reread several of them, somehow they're just not as enjoyable as they were 40 years ago, but as I recall the last few in the series were a bit disappointing even back then. Rumors of an unpublished book (with 'black' as the color in the title) that ended the series continue to circulate, though the MacDonald estate has denied its existence many times.
A continuing series of books is a challenge for an author, sometimes they just run out of new ideas, and reading them, or especially rereading them, makes you realize how repetitive the series has become.
I looked up a recipe for Moravian sugar cake, wow, that sounds good but the carbs must be astronomical.
The Doc Ford Mystery series, by Randy Wayne White. Not one I've read, but I may have to look into them as well. The protagonist is a marine biologist and former CIA agent.
He has written several mystery series, under multiple author names, and also wrote the Gulf Coast Cookbook.
We had the last of the pizza from Wednesday, plus the last of the apple pie from Thanksgiving.
My plan is to make chicken Marsala for supper tonight.
Years ago when I was in Chicago, one of the employees in my department was Greek and would bring in her pastries every few weeks. (She was especially fond of making ones with gold or silver foil on them.)
Some of them she made several different ways, I suspect if you ask a dozen Greek bakers for recipes you'll get 20 different ones. 🙂
I think King Arthur hasn't owned a flour mill in decades, they outsource the milling of their flours but they are still milled to their specifications. They may contract directly with farmers for wheat or work cooperatively with the mills on wheat sources, I know when they took their staff to Kansas a year or two ago they included both a mill and at least one wheat farm.
I've been putting cornmeal on the peel then putting the pizza dough on it, making sure it slides around.
I got a pie dough rolling bag from King Arthur recently, and it works really well for both pizzas and pie crusts, you put the dough in the transparent 14" bag, dust both sides with a little flour, zip it closed, then roll it out through the plastic. Circles imprinted on one side of the bag help you get it to the size circle you want. When you open the bag, you can place the dough where you want it on the pan or peel, then pull off the other side of the bag leaving the dough where you want it.
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