I've seen something that MIGHT have been Italian 00 flour in a tiny bag (1 pound) for an outrageous price. I think I've also seen some type 00 flour at a store that specializes in European products.
Possibly, though I doubt we need a big batch of it, there must be 10 pounds or more of eggplant, well over a dozen of them. I usually make it with a combination of eggplant and summer squash, plus sweet red peppers, onions and tomatoes. I need to buy some leeks, I'll ask my wife if she wants ratatouille before I go to the store.
Based on how the tomato plants look this morning, it doesn't look like we got a hard freeze overnight here, though there may have been parts of the area that got one.
Well, we're up to 35 for the predicted low tonight, but still have freeze warnings.
We picked any tomatoes that were showing much color, got about 10 to 12 pounds of them. We also picked a big bowl of eggplants, not sure what I'm going to do with them. We usually give most of them to a friend, but she's in quarantine due to covid exposure.
I made about 12 quarts of chicken stock today, and will have 3 breasts worth of meat for something like chicken salad. (I added a package of bone in breasts from the freezer to five pounds of backs, also from the freezer, and I threw in some chicken feet for collagen.)
We had a lavash pizza for supper. Tomorrow I may make potato leek soup.
They've raised the predicted low for tonight from 33 to 34, but we have frost advisories. I'm going to pick what I can this afternoon and hope the rest survive. My wife has some planters she wants to move into the garage for a few days, then possibly into the house for the winter.
The hummingbird feeders will come down, too, as I think we saw just one all day yesterday.
We've been looking at getting an Aerogarden, our son has been sending us shots of all the stuff he's getting from his, including several dozen poblano peppers. I know he's got some cherry tomatoes that have set, I don't know how many he'll get. (I assume it is a dwarf/bush style plant.)
I still want to do some more work with the grow lights we have, I think we started the bedding plants a couple weeks too late this year, but the outdoor weather wasn't all that cooperative for gardening anyway. I alsodon't think we had the right mix of soil/nutrients for growing things beyond the transplant point.
I'm getting ready to make a big pot of chicken stock, some of which will be used to make potato leek soup for the weekend. I may need to bake some bread for croutons, too.
They're still forecasting a low of 33 early Friday morning.
We had spaghetti with oven cheese toast.
We had cheese souffle with a mushroom sauce
I wonder if the viscosity is related to the amount of saturated fat?
The USDA says that 1.5 gets rounded up to 2 and 1.499 gets rounded down to 1. A tablespoon of oil is around 13 grams. So, a difference of less than 1 percent in terms of the amount of saturated fat present could cause what has to be listed on the label to flip from 1 to 2, a difference of 7.5 percent.
I made a small Texas Chocolate Sheet Cake last night, and had some at lunch with some strawberries.
It is supposed to be in the 90's here on Sunday, but the high for next Tuesday is 67 and the low for next Thursday/Friday is around 36. BRRR!
What I generally do is shape bagels then let them rise long enough to get the water boiling. They're supposed to float when they've risen enough, mine always do.
We had chili out of the freezer.
