It looks like comments to quizzes are going in the Forums now. I don't think I"ll go back and try to fix the earlier quizzes, but future quizzes will all have followups in the Forums, so I've set up a special category for them.
The quiz question itself gets messed up in the Forums, I don't know if I can prevent that, though I did fix it for today's quiz, but at least the link worked.
Mike Nolan.
Mike Nolan.
Have you thought about how you're going to market your product when you have enough to sell?
There's a Wisconsin maple syrup producer who makes the circuit of the midwest/great plains farmer's markets in the summer, going as far west as Denver. He usually is in Lincoln around the 4th of July, we get an email from him every spring letting us know when he'll be in the area.
We're planning to be in the Valley Forge PA area for a convention this summer, but that's still 450-500 miles from Vermont. Otherwise, I'd love to come visit and see your setup, although right now is probably the best time to visit a maple sugar facility. There were a few small groves of sugar maples near where I grew up in NW Illinois, and one or two of the farmers would tap them. You could smell their sugar shacks in operation from several miles away. And these were really small operations.
It appears any comments to today's quiz will appear under the quiz but not in the forums (unlike comments to blog posts), which means they aren't as visible as I'd like them to be. I don't know if this is a conflict between two plugins (bbpress and wp-quiz) that might be resolvable or just the way it works.
Cheer up, yesterday was the first full day of spring and the temperature in Nebraska hit the mid 60's today, with a high of 72 forecast for next Thursday.
We had tuna salad sandwiches tonight.
I'm not sure I've got the technical chops, much less the time and access, to read the actual JAMA article, but I do kind of wonder if the popular press articles on it aren't a bit like the 7 blind men describing an elephant, each seeing just a small piece.
Whole grain recipes are always challenging. The 100% whole wheat recipe that you make in the food processor is probably the most successful one I've ever tried. That's a part of the repertoire here now, we're on either our 3rd or 4th loaf of it.
I'm tempted to try the techniques of that recipe (a 2 1/2 hour autolyse and using the food processor instead of the mixer) on some of the other whole grain recipes I've tried unsuccessfully over the years.
The last time we went to Pittsburgh we came back through Indianapolis rather than I-80. It's an hour or two longer, but we thought it was a less stressful drive. Indianapolis traffic was bad, but nothing like having to drive through Chicago. The only real downside was we couldn't stop at a Portillo's in Chicago for Italian Beef sandwiches.
It also allowed us to stop at the North Market in Columbus Ohio. I'm really glad we don't live close to Columbus, I could spent thousands of dollars there every month! Best meat, poultry and fish markets I've seen in 40 years, some pretty good bakeries, too. One case had venison and bison steaks, ground yak meat, ground camel meat, ground elk meat and ground water buffalo meat! When we were there in December of 2016 they had about 5 different varieties of whole duck plus duck breasts and duck legs confit. The only meat market that comes even close to the ones at North Market are at McGinnis Sisters in Monroeville PA.
There's a Penzeys in Indianapolis, but that's probably a good 100 miles away.
The nearest one to us is in Omaha, I think I've been there just once. I've probably been to the one in the Strip District in Pittsburgh more times than that. 🙂
Today was a leftovers day.
We had steak, mushrooms, baked potato and a salad for dinner tonight.
We had lavash pizza again tonight. (The lavash come 3 to a package.) Didn't have a tomato, so I put on some tomato sauce, which was an acceptable substitute.
Irish soda bread covers a wide range of breads. Some are sweet, some are not. Some have fruit and/or nuts in them, some do not. Some are light in color, some are quite dark. I've even seen some dusted with powdered sugar or a light glaze.
You can make them with a gluten-free flour, too. (Although I haven't tried that myself, I've made other GF chemically leavened breads, so I suspect they'd work well.)
I usually only make Hot Cross Buns for Good Friday. I like the recipe in the KAF Whole Grains book best of the ones I've tried.
The oven may have been the biggest difference, how it preheats and the range of temperatures it goes through each time it cycles (engineers call this hysteresis) can both affect the cake, as could some of the other factors you mentioned.
Was it more dry along the edges than in the center? That could be the cake strips. (I've got some but haven't ever used them.)
Isn't a new oven part of the kitchen remodeling, meaning you'll be using a new oven again next year?
