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I got a 7 bone roast out of the freezer for tomorrow, tonight we're having tomato soup and fried cheese sandwiches.
I had a bagel with cream cheese and corned beef, my wife had cheese, crackers and braunschweiger.
Powdered egg shell is a good source of calcium. My grandmother always put a little eggshell in the coffee pot, it is supposed to make coffee less bitter. (I don't drink coffee, so I wouldn't know if it works.) Powdered egg shell also makes a good scrubbing compound mixed with baking soda.
I can understand that, actually, I've been known to just go ahead and use 2 eggs when a recipe calls for 1 1/2. You can wind up having to compensate for the extra moisture and proteins to avoid having something that seems 'eggy'.
Egg whites keep better than egg yolks, you can freeze egg yolks but I think they have a weird texture afterwards.
The easiest way to measure partial amounts of egg is to beat it then weigh it. A whole large egg will weigh around 50 grams (or 1 3/4 ounces), so 1 1/2 eggs will weigh around 75 grams.
I declared the first batch of sauerkraut done and packed it into the fridge, then I started another 3 pound batch in my crock.
Tonight we're having BLTs.
I've always been told that heat is what causes seeds to germinate or roots to sprout, but in the absence of light for photosynthesis the plants won't survive. I remember my son doing a test in junior high science planting some seeds in pots in the dark basement using a seed starting pad for heat. They came up, put out their cotyledons (the first leaves), then died for a lack of light.
We've been talking about whether we want to start any plants indoors this week, we generally can't put them outside until mid-May, and even that's risky, we've had cold enough weather in the last 8 days of May to kill or stunt the plants three times in the last six or seven years.
We usually get a lot of plants from the UNL Horticulture Club's plant sale, which is still on this year but the plant list seems smaller than usual and it'll be order online for delivery. So I need to check our stock of seeds and see if we've got any tomato seeds worth trying to start. They may be a bit too old and the mice got into our seed box in the workshop a year ago and we had to throw a lot of them out.
We've got some good grow lights, though, from Happy Leaf. One of the professors in my wife's department tested them and liked them so much he ordered a bunch of them for his lab.
I think I may do some brownies this week, too. I'm running out of chocolate snacks, and I've got a couple of box brownie mixes I bought on sale.
We've grown Athena muskmelons a few times, one year they did VERY well and I had several that were larger than a basketball and weighed over 10 pounds. The biggest problem was they all came ripe within a few days of each other and that's a lot of melon!
My plan for tonight is to make Reubens using some of the sauerkraut I started earlier this month and some rye bread from the freezer.
I've been neglecting my rye starter a bit, and it got even with me today by going moldy. So I threw it out and I'll start a new one. But that means I won't be making any recipes from Ginsberg that use a starter for the next week or two. I think there are still a number of recipes that use commercial yeast that I haven't tried yet, though.
Peanuts and potatoes are good plants for young gardeners. They're interesting to watch grow and not terribly labor-intensive. Cinderella pumpkins are another good one, but it's MONTHS before they're harvested, though at least then you get to carve them for Halloween. Melons are another possibility, but, like pumpkins, you need a lot of space and some patience. My granddaughter liked radishes, but she's like her mother, really into spicy foods.
I'm terrible at drawing or cutting straight lines, which is why I've started using the straightedge for cutting or scoring dough rather than a pizza or dough cutter. For things like a laminated dough, you can't just put the trim into the middle and roll it back in, though. So I take the scraps from a laminated dough, put them in a pan with lots of butter and brown sugar and bake them. The butter and brown sugar turn into a lovely butterscotch sauce. These always disappear quickly.
I think crispbreads are essentially just a type of cracker, but I'm not sure whether that's based on the ingredients used, a regional or ethic distinction or a size-based one, they do seem to be on the thick side and often use a lot of whole grains. Of course what we call a 'cookie' the English would usually call a 'biscuit'.
The Washington Post says seed merchants are the latest to see a big increase in orders because of COVID-19. Spring greens like spinach and lettuce are selling especially well, along with any kind of beans.
Amazon says that the 7th most popular item in online searches these days is jigsaw and other adult puzzles, which usually rank somewhere around 2000th. My wife and her sister, who have been getting together on Sundays to do puzzles, are doing virtual puzzling, they do a puzzle then send a photo of the completed puzzle to each other.
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