To me, frostings made with powdered sugar have a different taste and mouth feel, some of which may come from the cornstarch in it. It is possible to get powdered sugar that doesn't have cornstarch in it through baking supply companies, but you probably have to use it quickly and it may be a lot more expensive than ordinary powdered sugar or only be available in large bags.
Baker's sugar is more finely ground than ordinary table sugar. And I've been known to pulverize sugar in the food processor.
If the ganache is cooked a bit (longer), the sugar might fully dissolve from the heat.
We had our eye of round roast with mashed potatoes and gravy. Not very Irish, though.
Parts of Lincoln had a major dust storm hit Friday evening, but I think it went north of us.
The next few days are likely to be strange: we have a high of 80 predicted on Monday and then possibly 1-3 inches of snow Tuesday night.
We had salads with some of the leftover rotisserie chicken and some of today's tomatoes from the hydroponic garden.
I picked up a rotisserie chicken at Sams for supper tonight.
I picked a small (49 grams) tomato today, sliced it up really thin and we both had it on sandwiches.
This was definitely a Defiant tomato and was the best hydroponic tomato I've grown so far. There are a lot of Defiants on the vines, and while they aren't getting much larger than this one was, they'll be tasty.
I had meatloaf, Diane had beanie-weenie.
I've been happy with most of what I've bought at Aldi's, sometimes the produce isn't as fresh as I'd like, though. I haven't bought a lot of meats, but I do buy dairy there. They usually have a good price on eggs but NOBODY has a really good price on eggs these days. They carry a keto-friendly bread that is better than anything I've been able to bake. I also like their fig bars.
I suggested the half-hour idea on another forum and was raked over the coals by a lot of people, it would mess up a LOT of things. (But I still think it's a valid compromise.)
All my clocks are reset. I wish they would pick a time and stick with it.
That would require Congress to actually DO something, they spend all their time avoiding doing anything that they can get blamed for by voters and donors.
I made banana nut mini-muffins on Saturday.
I made peanut butter cookies today. Same recipe I've been using for a while, but Diane said they didn't taste very peanut buttery, I think COVID has dulled her sense of taste, I know mine is still a bit off.
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Diane's appetite is starting to return, so I made meatloaf tonight.
I had a sandwich, Diane had peanut butter on toast. Her appetite hasn't bounced back from COVID yet, mine mostly has.
Pasteurization generally does disable some of the enzymes present in milk, but depending upon the pasteurization method used it may not disable all of them.
See
https://www.sciencedirect.com/science/article/abs/pii/S0958694621001321
There are numerous recipes from sources like the Culinary Institute of America that still call for scalding milk even though all milk used in restaurants is pasteurized, presumably this is being done for a reason.
A late happy birthday, Joan.
