[Mike Nolan]

My mother saved her bacon fat in a jar by the stove as well. She would use it when cooking, especially to make wilted lettuce salads.

I pour fats in a #10 can, but I don't reuse them, I just don't want them clogging my drains. When the can is full, I throw it in the trash.

[Mike Nolan]

Take-out chicken

[Mike Nolan]

I will also make several batches of Hot Cross Buns for Friday. (It's a family tradition to deliver them to friends and neighbors.)

[Mike Nolan]

Len, what's your method for the basket weave? Looks like it comes out nicely.

[Mike Nolan]

King Arthur Flour's recipes tend to be on the light side for the weight of a cup of flour, at 4 1/4 ounces for AP flour. There are many authors who use 4 1/2 ounces per cup, some who use 5 ounces per cup, and I've seen one that used 5 1/4!

Even the USDA database uses 125 grams (4.41 ounces) for a cup of AP flour.

[Mike Nolan]

You might find tomorrow's quiz a bit cheezy 🙂

[Mike Nolan]

We're having BLTs here.

[Mike Nolan]

I might write some quizzes that could have 'all of the above' or 'none of the above' options. 🙂

[Mike Nolan]

The last thing I read about it they hadn't tracked down the source yet. I get recall notices from the USDA Food Safety and Inspection Service, they haven't sent out anything official on this one yet.

Update: Looks like the CDC says it's from ground beef, but they don't know where that beef came from yet, so nothing's been recalled so far.

[Mike Nolan]

I don't really have a crock pot, but I did watch a video on YouTube on rendering lard, and it looks time-consuming but not all that messy. The fat is already ground up, so that simplifies the task of getting it ready to render. I ordered 4 pounds of it, along with 20 pounds of beef bones for stock.

[Mike Nolan]

After the mistake and delays, my Vienna bread came out just fine.

[Mike Nolan]

Well, originally I was planning spaghetti with oven toast, but the Vienna bread ran into some snags, so we're having lavash pizza instead.

[Mike Nolan]

I'm making Vienna bread today, but forgot the yeast until after it had NOT risen for 90 minutes. So, I added the yeast, kneaded it a bunch more, and it is rising, but not all that vigorously. (It's also cold in the house today.)

Hopefully I'll have bread for tomorrow.

[Mike Nolan]

We had beanie-weanie tonight.

[Mike Nolan]

Glad to hear some progress is being made.

Did you take 'before' pictures of the kitchen so you can post before and after pictures when everything is finished?

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