[Mike Nolan]

We had BLT's tonight. I was planning a Sams run including getting a rotisserie chicken, but another appointment ran late. So I'll hit Sams tomorrow afternoon and probably pick up the chicken then. My wife is working from home tomorrow, so we've got more flexibility in timing supper.

[Mike Nolan]

So basically they'll go home with a braided loaf that is ready to be baked NOW (and needs to be handled carefully in transit to keep from deflating) plus dough that is about ready to be braided? Yeah, that is kinda weird and may be a formula for a home bread baking failure. Hopefully they won't have far to go and will be aware that they need to turn the oven on as soon as they get home.

[Mike Nolan]

A few years ago my wife brought hone a book from the UNL library that had recipes from the 1800's. The bread recipe started with "Grind up a peck of wheat"...

[Mike Nolan]

We finished off the Veal Zurich tonight, and I had a salad too.

[Mike Nolan]

I made spaghetti squash 'lasagna' tonight. Should have used a bigger pan, I was running out of space but it needed more cheese and more tomato sauce. Was pretty good anyway.

Kinda soupy, not sure if that's the spaghetti squash, my home-made marinara, something else, or a combination of things.

[Mike Nolan]

I suspect most of my cookbooks fall more into the 'useful' category than the 'collectible' category, but it is nice to think there might be a demand for a few of them when I'm gone.

[Mike Nolan]

There are those who think the presence of hooch in your starter is a good thing and those who think it is a bad thing. I tend to think of hooch as being a characteristic of a starter that is overdue to be fed, so I'm pretty much in the latter camp, but that can mean feeding a starter at least daily, and there are studies and anecdotal incidents that suggest twice-daily may be the optimal schedule. But unless you're a commercial bakery operating 7 days a week, that's just not practical.

Bakeries that take a day or two off every week often report that their starter is sluggish after being idle for over 24 hours.

Refrigerating your starter vs keeping it at room-temperature is another home/commercial bakery dichotomy. There are times in the baking cycle when retardation of dough can be a good thing, but that's a separate issue entirely.

And as I have noted more than once, commercial bakeries do not throw out starter or scramble to find things to make with it, they adjust their feeding schedule so that the feeding occurs several hours before they pull out what they need for the next day's production.

[Mike Nolan]

The chocolate meringue cookies, made with Splenda, were good but I think they got over-baked a bit and were a bit crunchy but not scorched, so next time I'll cut the baking time some.

[Mike Nolan]

We split a T-bone steak with mushrooms and a salad.

[Mike Nolan]

Joan Simpson wrote:

Mike when you click on the picture the recipe does come up.

Yeah, it won't always display the full image/page from other sites, I think it's a bug in WordPress but it's probably a feature. 🙂 Probably has something to do with the size of the image.

[Mike Nolan]

Dill flavor takes a few days to develop, so I'm not surprised.

Tonight's veal Zurich and spaetzle was great. I made the spaetzle using Carbalose, so it's about a third the carbs of spaetzle made with AP flour, about 10 net carbs/serving (the veal Zurich is only around 4 carbs/serving.)

And it tasted pretty good with the veal.

[Mike Nolan]

Interesting lace top on the coffee cake.

[Mike Nolan]

I made custard this afternoon and plan to try making keto-friendly chocolate meringue cookies later tonight.

[Mike Nolan]

We had tuna melts (without the bread) again.

[Mike Nolan]

I'm making another batch of tomato sauce tonight.

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