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I haven’t made it in a LOOONG time, but I have a recipe for cinnamon raisin bread posted in my recipes here. I’ve used sour cream, applesauce, yogurt and various combinations of the three. They’re all good. The KAF Vermont Maple Oatmeal bread is pretty good, too.
See Raisin Bread.
It's days like today that I miss living in a small town. Memorial Day was a big celebration, there would be a parade with a couple of marching bands, we'd all walk over to the cemetery for a memorial service with "Taps".
The members of the marching bands got a free treat at my grandfather's drug store soda fountain afterwards, so my brothers and I would work behind the counter for an hour or so to handle the traffic. My grandfather would close the store at noon, and we'd pile in his car for the drive out to the cabin my grandfather had outside of town, have lunch, and spend an afternoon getting the cabin ready for the summer.
The professional politicians have control over the Memorial Day activities in Lincoln, I don't know anybody who attends other than maybe the families of those who died in the services, and probably not most of those.
Yes, it has a lot of celery seed in it. I actually added more after the first sample. When I make barbecue sauce, I use a lot of celery seed in it, too.
I've posted a picture and cut the recipe back to 1/8 cup celery seed, though more is better IMHO.
Because arsenic is naturally occurring, rice has always had arsenic in it, as do most leafy vegetables. PUT THAT KALE DOWN, LADY, AND BACK AWAY FROM THE REFRIGERATOR!! 🙂
These days they can measure chemicals in concentrations as low as one part per trillion. So, no matter what you're eating, there's probably a 99.9% chance it contains something that some list says is bad for you.
Moreover, nations with a diet largely based on rice often have a healthier population than the United States does
I was looking at Napolean gas grills today. (Our 20 year old Ducane still functions but needs a bunch of work, including new burner tubes, and it might be easier just to replace it.)
Some of them have lights on the inside of the lid.
A few years ago, outdoor grills with ovens in them were all the rage, I'd be interested in that for summertime baking, but that trend seems to have died, I haven't seen an outdoor gas grill with an oven in it recently.
Although the site says it is 'on vacation', I think I was able to find the recipe at a slightly different URL:
http://www.weirdstuffwemake.com/sweetwatergems/food/clamchowder.htmlAs noted in another thread, the edit button was kind of faint, so I changed the color code.
All I baked this week was Vienna Bread. I did, horror of horrors, buy hot dog buns the other day, because they were on sale and it's Memorial Day Weekend. Hot dogs and potato salad were standard fare on Memorial Day at my mother's house. (I'll make the potato salad tomorrow, because it is best if allowed to age for a day, and will post my reconstruction of her recipe, it's quite a bit different than any other potato salad I've had.)
The Chicago Style hot dog buns on the KAF site are OK, but still a bit heavy compared to 'real' Chicago hot dog buns, and they don't quite hold up to a 'loaded dog' the way a true Chicago dog's bun should. There's a shop in town that gets Vienna beef dogs and buns from Chi and that day-glow green relish that they use in Chicago, when I get desperate for a real Chicago dog, I go there. (There's a new chain restaurant in town called Freddy's that sells something they call a Chicago dog, but it's such a miss from the real thing, they serve it on what appears to be a New England Lobster Roll bun!)
I have dowels in several diameters that I use as rolling pins, because the ones with handles have never worked well for me. In pastry school, the instructor had two different diameter rolling pins for rolling out pie dough, as best I could figure it out, the stickier doughs got the smaller diameter one.
I have yet to figure out how to use one of those tapered French rolling pins. It always seems to me like the taper makes the middle too thin.
