I made another batch of chicken noodle soup today. There's a possibility of snow in the next week here.
Historically, I suspect the people who ate Boston Brown Bread and baked beans wouldn't have had access to many vegetables in cold weather.
If it ever stops raining, I may go pick the green tomatoes and lay them in the garage to ripen over the next several weeks. They're now forecasting a low of 29 over the weekend here!
Oh, yeah, few things will tick off New Yorkers as much as being told their pizza isn't the best. (The Yankees losing badly to Boston, like they did last night, comes close, though.)
Boston Brown Bread is heavy and very molasses tasting, try it with some baked beans.
It was intended as a replacement for the protein in a meal, incidentally.
I tend to buy bone-in breasts and skin/debone them myself, with the bone going into the stock pot for the next batch of chicken stock. Bone-in breasts were 88 cents/pound on Saturday, boneless/skinless breasts were like $2.59 a pound.
I'll probably give up and turn the furnace on in the next day or two, it's supposed to get down into the 30's by Wednesday.
I'm making honey wheat bread today.
Deep dish goes back to at least the 60's, because I had it at Gulliver's on Howard when I was at Northwestern, and I was there from 1967 to 1972. But thin crust was both more prevalent and more varied. And that was before the Uno's/Due's pizza war.
I remember going on a LONG car trip with some of my dorm mates from Evanston to a place on the south side (around 66th street) in about 1970, I would have said that was Giordano's but their website says they were founded in 1974. It was a 2-3 hour wait for a table on a Sunday afternoon.
Nancy's claims to have originated stuffed pizza in 1971.
I made creamy chicken marsala and served it on toast.
We had creamed tuna on biscuits tonight, comfort food that sounded good to my wife, I think her stomach is on the mend. Plus, after it hit 92 on Wednesday, it got cold and rainy again, so something warm was REALLY good.
The McGinnis Sisters grocery stores in the Pittsburgh area make a semolina bread that is fantastic, I've tried a number of times to duplicate the recipe, but haven't come close yet.
I haven't had to cut all alliums out of our diet yet, just garlic. I use onions in moderation.
I believe leeks are also alliums, as are chives, so anyone with a major allium problem probably can't substitute them.
Using the slow cooker to make a Russian black bread recipe is on my list of things to try 'soon', right now I'm just waiting for my wife's stomach to settle down again.
We do have two ovens in our 48" dual fuel DCS range, but the slow cooker still sounds like the way to go for this.
I've found bugs in our unsweetened baking chocolate once or twice, I don't know what kind they were. I keep it in plastic bags these days.
I know one time I opened a flour canister and there were larvae in it, plus several moths escaped, and it took a while to get that infestation under control.
