[Mike Nolan]

I wound up cooking mine for about 18 hours total, but it was pretty thick after 12. (I kept adjusting the spice mix, and each time I added spices I cooked it some more.) In the end it was probably a little too thick.

[Mike Nolan]

We had a rotisserie chicken, and I'm using the remains to make stock this evening.

[Mike Nolan]

We had steak, mushrooms and baked potato.

[Mike Nolan]

We had tacos/taco salad.

[Mike Nolan]

We're having frozen breaded fish fillets for supper.

[Mike Nolan]

This is what The Fresh Loaf had to say about replicating the mixture:

The blend itself is mostly steel cut oats, some bulgur and a small amount of flax seeds, golden or brown. You can use 3:2:1 proportions if you wish: 3 Tbsp oats, 2 Tbsp bulgur and 1 Tbsp flaxseed (whole) in the mix.

[Mike Nolan]

It looks like the Pompanoosuc porridge mix had just 3 ingredients:
Wheat Bulgur
Steel Cut Oats (Irish style oats)
Flaxseed

[Mike Nolan]

We're having a lavosh pizza tonight, with tomatoes, mushrooms, artichokes and 3 kinds of cheese.

[Mike Nolan]

We had egg salad sandwiches.

[Mike Nolan]

We had ground beef stroganoff on toast.

[Mike Nolan]

If I have extra egg whites, I usually make chocolate meringue cookies with them. I used to make macarons, but nobody seems to really appreciate a good macaron unless they spend $3 on it.

I don't use the Cake Bible much, either, I find her recipes too fussy and too easy to mess up. I like some of the cake recipe in the KAF Baking Companion and in Susan Purdy's cake book. (I like her pie book, too.)

[Mike Nolan]

I buy from webstaurant on occasion, their shipping charges are a bit higher than others, but they also carry some things that are hard to find elsewhere.

I've ordered 50 pound bags of semolina from them, the shipping winds up being almost as much as the product, but it still comes out at only about $1.15 per pound, which is a lot less than BRM. And once you hit about $30 in shipping charges, adding a few things to the order doesn't affect the shipping cost much.

[Mike Nolan]

I had some more of the turkey pot pie, Diane had it for lunch so she had soup tonight.

[Mike Nolan]

We had leftover turkey pot pie and leftover dessert pie for supper (cherry for Diane, sweet potato for me.)

[Mike Nolan]

I'm never sure if it qualifies as baking or cooking, but I've got my turkey pot pie in the oven and that'll be supper tonight and leftovers for the next several days. But this finishes off the turkey meat.

This is the first thing I've done in my 12" Fat Daddio pie pan.

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