[Mike Nolan]

I made a sweet potato pie today, and will make a cherry pie either later tonight or tomorrow, depending on when the cherries are defrosted enough.

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[Mike Nolan]

We had more of the chicken and rice plus a salad.

[Mike Nolan]

I will be making pie crusts tonight so I can make pies tomorrow.

[Mike Nolan]

I've been told proofing IDY with just a pinch of sugar or flour improves performance. Haven't tried it.

[Mike Nolan]

I bought a bag of cranberries, Diane will make something with them, but I won't eat it, I dislike cranberry sauce. I do like craisins and I've had some cranberry breads that were OK.

Our granddaughter is apparently a cranberry fan, though, her dad has already made two batches of cranberry sauce in the last two weeks.

[Mike Nolan]

I don't care if its trendy or not, I just think it tastes terrible. I know there are people for whom cilantro tastes like soap (my wife is one of them), but as far as I know that's not an issue with kale, we just haven't found any way to make it palatable to us. We had a farm share for a couple of years, some weeks half the box was kale.

[Mike Nolan]

Almost anything would have to improve kale. 🙂

[Mike Nolan]

I made peanut butter cookies tonight.

[Mike Nolan]

We had tomato soup and fried cheese sandwiches today. Tomorrow I think I'm making chicken, rice and mushroom casserole.

[Mike Nolan]

Not much, as I recall, though it may have been used for things in the kitchen. Farm wives don't let much go to waste.

The unfrozen part of the hard cider is often called applejack. Depending on how cold it gets, it can be anywhere from about 50 to 80 proof, though I've been told that if it hits 20 below the applejack can get to about 120 proof.

[Mike Nolan]

What they used to do with hard cider when I was young was leave it in jugs outside, wait until the temperatures dropped below freezing and drain off the unfrozen liquid in the bottom of the jug. Wicked stuff!

https://www.ciderculture.com/5-hard-cider-recipes-get-you-through-end-winter/

[Mike Nolan]

I will use self-checkout at the grocery store if I don't have a full cart to do or produce sold by weight. At WalMart, I often don't have much of a choice, they might have just one checker working, sometimes none. That has probably impacted how much I've bought at WalMart.

[Mike Nolan]

Walgreens has pulled the digital coupon pricing only thing on me, too. Hy-vee has digital coupons but they're (in theory) tied to their preferred customer program, which they're in the process of modifying in ways that aren't clear yet.

I probably buy more things at Super Saver, which is closer and usually cheaper (chicken is one exception), but we don't like their dairy products.

We bought our turkey through the animal science graduate student association, not the cheapest option but it helps support a good group.

[Mike Nolan]

I don't plan to try the pasta maker, either, but the extended biga period makes some sense. I've never seen anything on Italian shaping techniques for rosetta rolls, so maybe they are flattened and folded at some point.

[Mike Nolan]

Leftovers here, too.

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