Chicken breasts on the grill with potato salad on the side.
I'm making potato salad to go with burgers on the grill.
I made honey wheat bread today.
Nutmeg used to be used as a meat preservative, if you look at recipes from colonial days they would grund up 2 or 3 nutmegs to preserve a few pounds of beef. (And nutmeg wasn't a cheap spice then, either.)
The USDA's database says that a teaspoon of ground nutmeg is 2.2 grams and a tablespoon is 7 grams. (Yeah, that doesn't add up.)
I weighed several whole nutmegs on my microscale (1/10 gram increments) and they ranged from 2.2 grams to 4.7 grams.
We did go to LaMars this morning for our free donuts, but we also bought a dozen of them, most of which went in the freezer. (They freeze very well.)
This may bring up a picture of the one I have, one half is black the other half is clear:
I'm guessing it broke too easily, I know mine has a few cracks where the two halves go together.
Too bad, it is much easier to use than the other nutmeg grinders I've used.
Mike Nolan.
I couldn't find it either, I guess it's been discontinued. I found it at a store in Ottawa CA several years ago. I also saw it at an outlet mall in Iowa a few years ago, but I haven't looked for it lately.
The Microplane folks make a nutmeg grinder, it's kind of egg-shaped, half of it is for storing whole nutmegs the other half is for the grated nutmeg. Just don't drop it on the floor, it's a little fragile compared to most Microplane products.
Bay leaf is a very strong and persistent spice.
There are two or three different types of bay leaves, Penze's are the good ones. That's one spice I always buy from them.
Burgers on the grill tonight.
I remember my sister making donuts a few times, but we don't have a deep fat fryer, and it seems like so much work when LaMars is only a few miles away and makes far better donuts than I could hope to.
It sounds like he had a full life well-lived.
I've made that donut muffins recipe several times, I make them in a mini-muffin pan so they're almost like donut holes. It's a good recipe, but you need to be careful with the nutmeg. It needs a little, but not too much.
I've never thought Krispy Kreme was worth the fuss, or the carbs. And forget Dunkin Donuts, even though they opened one just a few blocks from us, they don't even make them on-site any more.,
LaMars makes a really good cake donut, but my wife prefers their glazed raised.
Panko has the advantage of having already been cooked, semolina and couscous are both still raw durum wheat and probably wouldn't work well in a dry cooking environment, they need to have water or oil available to soften them.
