We finished off the chili for supper tonight.
18 count eggs were about $8.49 at Walmart today.
Another bird flu infection has been reported in Indiana. And we're not even to migration season yet.
We had creamed tuna on biscuits.
We're having chili from the freezer.
Some of the stone-ground whole wheat flours are labeled as 'coarse ground'. I have a Nutrimill so I can adjust the degree of grind from coarse from fine. (A Mockmill does an even better job of that, or so I'm told.)
we had big salads again.
Looks good, maybe a tad underbaked, but I'd eat it!
I know, I was considering making a half-recipe.
We both had big salads I had some leftover rotisserie chicken on mine.
Are you doing a full batch (two loaves) or just one loaf?
Beef prices are back to nearly record price levels and feedlot inventories are at their lowest level in years, so meat is going to be in shorter supply as well.
Nevada is suspending its 'free range' egg requirements, but I don't see that moving the national price level for eggs much.
We had roast beef with (instant) mashed potatoes and gravy.
I don't remember if I tested that recipe back when I was helping to test the recipes for that book. I spent a LOT of time on the baguettes and laminated doughs. I know I tried the pain a l'ancienne several times but never got it to come out like it should. We ate a LOT of baguettes during the testing for that book!
I'm almost out of wheat berries, but I do have some white wheat berries I could grind up and use in that recipe. (I'll be ordering more wheat berries later this spring, probably from Azure Standard.)
I don't think I'll be doing any hands-on baking until next month, though.
I only have a baking steel because my older son gave it to me as a Christmas present a while back, but it took me about a year to start using it. It's 14x14, I would have probably bought one that was more like 16x18, but when I make pizza it's usually about a 12-13 inch pie so it fits on the steel. I want to try bagels on it some day, though.
BTW, the King Arthur pie crust bag is a GREAT way to roll out a pizza into a nice round shape and transfer it to a peel.
