Mike Nolan

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  • in reply to: What are you Cooking the Week of March 16, 2025? #45857
    Mike Nolan
    Keymaster

      I'm having a roast beef sandwich and a salad, Diane is having mushroom soup.

      in reply to: What are you Baking the Week of March 16, 2025? #45856
      Mike Nolan
      Keymaster

        I am making banana nut mini-muffins today.

        I've updated the recipe (see favorites tab or https://mynebraskakitchen.com/wordpress/forums/topic/banana-nut-bread/ ) to note that in my silicone mini-muffin pan it takes about 24 minutes. I also put the entire batch back in the cooling oven so that the outsides get a bit more crisp, which we like.

        in reply to: What are you Cooking the Week of March 16, 2025? #45846
        Mike Nolan
        Keymaster

          we're having more of the roast beef and potatoes.

          The weather has now been updated to a blizzard warning starting around 6 AM tomorrow with 2-4 inches of snow and high winds. It won't stick around for long because by Friday we'll be back in the 50's, but they've already called off public school and Nebraska-Lincoln (which is on spring break this week) for tomorrow based on the forecast.

          in reply to: Egg Prices #45842
          Mike Nolan
          Keymaster

            Egg sales around Easter have often been loss-leaders, that might happen again in 2025, but with tight limits on quantities.

            in reply to: What are you Baking the Week of March 16, 2025? #45839
            Mike Nolan
            Keymaster

              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.

              in reply to: What are you Cooking the Week of March 16, 2025? #45826
              Mike Nolan
              Keymaster

                We had our eye of round roast with mashed potatoes and gravy. Not very Irish, though.

                in reply to: What are you Cooking the Week of March 16, 2025? #45818
                Mike Nolan
                Keymaster

                  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.

                  in reply to: What are you Cooking the Week of March 9, 2025? #45796
                  Mike Nolan
                  Keymaster

                    I picked up a rotisserie chicken at Sams for supper tonight.

                    in reply to: What are you Cooking the Week of March 9, 2025? #45794
                    Mike Nolan
                    Keymaster

                      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.

                      in reply to: What are you Cooking the Week of March 9, 2025? #45789
                      Mike Nolan
                      Keymaster

                        I had meatloaf, Diane had beanie-weenie.

                        in reply to: What are you Cooking the Week of March 9, 2025? #45785
                        Mike Nolan
                        Keymaster

                          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.

                          in reply to: What are you Cooking the Week of March 9, 2025? #45780
                          Mike Nolan
                          Keymaster

                            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.)

                            in reply to: What are you Cooking the Week of March 9, 2025? #45769
                            Mike Nolan
                            Keymaster

                              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.

                              in reply to: What are you Baking the Week of March 2, 2025? #45756
                              Mike Nolan
                              Keymaster

                                I made banana nut mini-muffins on Saturday.

                                in reply to: What are you Baking the Week of March 2, 2025? #45748
                                Mike Nolan
                                Keymaster

                                  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.

                                  .

                                Viewing 15 posts - 46 through 60 (of 7,487 total)