I'm making a meat loaf, with mushrooms and black beans.
I've only made Boston brown bread a couple of times, both times it came out pretty solid and easy to slice. (I made it in a ring mold, not in a mason jar, though.) I would think adding flour might make it more crumbly, but it might have been undercooked.
I made a double batch of banana nut mini-muffins, which is about the most I can make in a 4 1/2 quart mixer bowl. It made about 12 dozen mini muffins plus 3 cupcake-sized ones to use up the last of the batter. I froze most of them.
My wife likes a crisp exterior crust on muffins, so what I do is bake them until they're golden brown, about 22 minutes for mini-muffins, take them out of the pan and let them cool a little, then throw them back in the oven for about 5 minutes.
We had Baked Honey Soy Chicken Legs, this recipe is easy to make and a keeper.
A friend gave us several pounds of chicken legs, this is what I made with some of them, I've got more soaking in buttermilk overnight.
We missed a freeze last night by a degree or two, but over the weekend it could get as low as 27, so I stripped as many of the green and ripening tomatoes as I could from the plants, 5 large bowls of them. I'll let them ripen in the garage over the next 3-8 weeks. They're not as sweet that way, but they make excellent chili and can be made into tomato sauce that's a bit on the tart side but has good flavor.
I knew there was some combination that made it protein-complete, thanks.
I made Vienna-style bread today.
Cass posted here a couple of weeks ago, that's the last I've heard from him, but I don't think I have his email or phone number.
In addition to the chicken noodle soup I made a small batch of chicken salad today, that'll be lunch for my wife for a couple of days, and possibly for me too.
The noodles for the soup wouldn't roll out right, they kept falling apart, I'm not sure what I did wrong other than I realized afterwards I forgot the pinch of salt. I was making a 1/4 batch, I must have messed up the proportions somehow.
I finally wound up rolling them as best I could and then cutting them by hand. They were quite a bit thicker than usual, so I had to cook them longer. The soup needed a bit of salt, probably because the noodles didn't have any.
I'm hoping it dries up enough for the guy who cuts our grass to get one last mowing in before the grass gets all tamped down by snow, it needed mowing over a week ago but it's been raining too much. Not sure that last mowing is going to happen, there's more rain in the forecast for Friday.
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.
