We had BLT's using some tomatoes from the hydroponic garden (photo attached), I had mine on some multigrain bread from Aldi that is much better toasted and made into a BLT than untoasted with peanut butter.
I made oatmeal M&M cookies on Saturday, a little smaller than the last batch because I used a #70 scoop. (As far as I can tell, nobody makes a #80 scoop.)
I wound up filling 72 eclairs today, 4 dozen with chocolate ganache on top, 2 dozen without.
They were very well received at the Agronomy & Horticulture spring pot luck lunch.. We took some of the leftovers to Diane's Friday afternoon Alexander Technique class, and have a dozen left at this point.
We had fish for supper, with steamed broccoli.
I made over a KG of choux paste today, the largest batch I've made since pastry school, 13 years ago.
I'm letting it rest overnight to hydrate and will do the piping and baking of the eclair shells (around 70) tomorrow.
If you don't line the bottom with parchment, you often have trouble getting the cake out of the pan. I doubt the parchment was cause for the collapse.
If I'm not filling them within 24 hours, I freeze them.
We had a houseguest from Brazil who stayed with us while he finished his degree, he's the one who introduced me to Brazilian cheese rolls. I found a recipe and started making them, he said mine were as good as his mother's.
We went to a Brazilian-American Friendship dinner a few times, and my Pao de Queijo were very well received by the Brazilians present.
I've been told that in Brazil, it is more common to use casava flour than tapioca starch, I suspect the main reasons many online recipes use the latter is because casava flour is harder to find in stores here. The biggest difference between them is casava flour has more fiber.
I've also made them--without the cheese--for gluten-free cream puffs, and I made some that were intentionally more like English muffins that we used for eggs Benedict when our daughter-in-law was on a gluten-free diet.
I haven't had the courage (or the ingredients) to make my own feijoada yet. It's a peasant dish that traditionally uses leftover parts from the pig: foot, ears, snout, though many recipes use things like pork shoulder that are easier to find.
Casava or tapioca is the flour used in Brazilian cheese rolls. Yum!
I'm planning to have a salad with tuna fish, so I made some hard boiled eggs this afternoon.
I made a small batch of eclair shells last night that I would have to deem a failure, they aren't very hollow on the inside. I tried a suggestion I read to refrigerate the piped dough for an hour before baking, that may have been a factor.
We wound up getting a rotisserie chicken from Sams.
I got 3 rows of leeks and onions in the ground today. About 45 leek plants and 15 onions.
I also got a big (300 foot) roll of 6 foot wide landscape cloth delivered today.
I'm putting this under baking, but I made a large batch of ganache to go on my eclairs.
I made another batch of eclair shells today and will probably make one more test batch on Sunday as I'm getting ready to make a production run of around 50 eclairs for a pot luck lunch on Friday.
