I've got another batch of tomato sauce cooking, I think this makes #6. Hopefully I can get 2-4 more batches before the garden stops producing.
I will probably be picking the first of the spaghetti squash this weekend.
Last night's tuna melt was so good we did it again tonight, gotta take advantage of the tomatoes while we can!
Don't have supper plans yet (probably something involving tomatoes), but I did get another batch of tomato sauce started. Will probably need to do another batch by Friday.
It was an interesting article to read, fairly well researched and written.
We did have the smoked pork chops tonight, with some of my apple butter from last fall and a salad.
We had a social gathering with appetizers and it turned out there were enough things we could eat (though not extremely carb-friendly) that we didn't do the pork chops tonight, maybe tomorrow.
We're having the 2nd half of yesterday's pizza.
They still looked a bit gooey in the middle, but that can be a good thing with brownies. 🙂
It was - to myself. 🙂
I made another pizza tonight, on my new stainless steel 12 inch pizza pan. I think the dough needed a few more minutes in the oven, but it was tasty. I might have to play with the oven temperature/baking time.
Our younger son used to make the oatmeal crisps cookies with butter (so did my sister), they definitely came out flat. I'm not sure if increasing the amount of shortening would make them flatter, which is why I will try it the next time I make these. At the rate of about one cookie a day, it could be October before I'm ready to make them again. The ones with additional oatmeal were definitely less flat, so that might be an option as well.
I lowered the temperature 25 degrees because I've had issues with allulose-based cookies getting too dark, so that might have been a factor as well.
If you research online how to make cookies crisp, there are multiple not necessarily consistent suggestions, such as decrease moisture, increase the amount of sugar, which I don't think would help with allulose, because it has different crystal states than sucrose, and add fat.
The edges are my wife's favorite part, anyway. We have one of those 'all edges' pans, but I haven't made brownies since last year. I did use it for cornbread once, because I was planning to use it for stuffing.
So: Tea, a drink with jam and bread,
that will keep you making dough.
I made another batch of tomato sauce/marinara tonight, that makes about 35 pounds of tomatoes I've turned into sauce this season.
Dinner tonight is salami and cantaloupe, I may also have some salad and possibly a tomato since I picked some nice big ones today that didn't go in the stockpot for sauce.
I know of several of the authors and have been in forums with a couple of them, but that's not much of a recommendation. My guess is this is not a book I need, certainly not when I'm almost never baking with wheat products. However, their books are usually helpful, informative and have recipes that work, something I cannot say about a few cookbooks I own. Several online bookstores have a pre-publication price of $27, FWIW.
