Mike Nolan
Sat. Apr 25th, 2026
I made a double batch of crust to fit in a 10 1/2 inch diameter tart pan, this is a recipe I often make in individual ramekins. I used 5 fairly large peaches, so you've probably got enough for a smaller tart or a half dozen or so individual-sized ones.
Darina Allen's Irish Apple Cake recipe is online, I believe. You make the dough, which is quite soft, put some on the bottom of the dish(es), add the filling, then put some more on top.
We designed our house to have all the important stuff: kitchen, master bedroom, laundry room, etc. on the first floor, with a slight ramp up from the garage so there are no steps. All the doors are at least 36 inches wide, the bedroom hallway is a full 48" wide.
My wife has been using a walker for a few weeks because she's having some back and hip issues, but the house is ready for that.
I bought some Genoa salami and a cantaloupe, so that's supper, along with some sweet corn and the peach tart that I posted in the baking thread.
I had peaches that needed to get used up, so I made a peach tart in the style of an Irish Apple Cake.
Here are some numbers for Aaron on weight loss during baking and cooling for yesterday's semolina/malt bread, baked in a loaf pan:
Pre-bake weight: 982 grams
Post-bake weight (still hot): 942 grams
Post bake weight (1/2 hour of cooling): 922 grams
Post bake weight (next morning): 904 grams
So it lost just under 8% of the pre-bake weight by the time it had fully cooled.
I'm baking another semolina/malt bread loaf.
Not sure this answers all your questions, but it does say when and how to pick and store it:
Table Queen Acorn Squash
I made a stir fry tonight.
I'd like to see it too, it sounds similar to a clafoutis recipe.
We had steak with young and tender sweet corn.
we had tacos
I have quite a few different vinegars on hand these days, including several different wine vinegars that my wife got from the wine professor at UNL. We like a red wine tarragon vinegar in devilled eggs, I've used Champagne vinegar when making mayonnaise.
Rice wine vinegar has a unique flavor profile, I think it is the missing link in sushi rice, just like parsnips are the missing link in chicken broth/soup.
I'm still figuring out what all I can do with the celery and carrot vinegars I made this spring. I gave up on the onion vinegar batch, though, after some discussion with Chef David Zilber I think the sulfur in onion juice interferes with the vinegaring process.
When the fall squashes start showing up, I'm going to try making some squash vinegar, the Noma book says it is very versatile.
Sorry for your loss, I hope your measures were sufficient.
Substituting butter for shortening get tricky, because shortening is all fat and butter is 20% water, and butter is a fat that melts at a lower temperature, too.
Raw red onions are used more for their color than flavor, when you cook them the color pretty much goes away.
I used to make onion soup using half red and half yellow onions, just because the recipe I was using called for that.
White onions are stronger than either red or yellow onions.
Sweet onions are entirely different, ordinary yellow onions get pretty sweet if you caramelize them. I made a batch of French onion soup with Vidalia onions once, it was almost too sweet to eat.
