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.
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.
