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I see several stories, one on NYT, one on Reuters, others.
Floods are drowning the wheat, high temperatures are killing off farm animals there.
It looks like there are 2 cookie recipes that don't use any butter or other fat, 2 cakes but no yeasted cakes, 3 tortes but no strudels, 7 savory cakes, 2 breads, and a dozen Christmas recipes, so the book probably wouldn't be worth it to you these days.
I recently ordered the Presto 23 quart induction-ready pressure canner recently, and was testing it yesterday. Looks like it will work just fine on my standalone 1500 watt induction cooktop, and with the shorter time to heat up and faster processing times it will keep the kitchen a lot cooler when canning.
It was taking close to an hour for the 24 quart stockpot to get to a boil and then 45 minutes to process tomato juice.
In tests yesterday, the induction cooktop got the pressure canner to full pressure (11+ pounds) in under 30 minutes, and it only needs to stay there for 15 minutes. It took about 40 minutes before the canner was cool enough to be opened up. It is possible that in production use these times might lengthen a bit.
And although it hit 95 outside yesterday and I had the canner at full pressure for at least 40 minutes, the kitchen did not get heated up.
I doubt we'll actually make anything with the black raspberries this year, one of the two cups I filled up this morning was gone before I got back inside with the second cup. Diane had it with her cottage cheese for breakfast, and enjoyed it immensely. I had a good portion of the second cup.
I'll probably check them again in the morning, but the Cubs are in London this weekend and tomorrow's game starts at 9AM local time.
I'm keeping a watch on the elderberries, there are several pockets of them around the yard and the birds haven't discovered them all yet. I'm still not counting on getting any to process, though. I wish the birds would spread them to the front of the house, too, like they did with the asparagus.
I got a new cookbook today, "Classic German Baking", by Luisa Weiss, published in 2016.
I already see several sweet recipes I want to try, including baumkuchen and some cookies, and a few bread recipes, too.
There are several strudel recipes and there's a cinnamon pretzel recipe that sounds interesting, too.
We had steaks on the grill, sauteed mushrooms, baked potato, and a small salad.
I picked two 12 ounce cups of black raspberries today, I think this is the biggest crop we've gotten in several years, last weekend's rain probably helped things along, the berries were very juicy today.
Not a bad return from two or three plants put in about 25 years ago along the back fence, not that there are any raspberry plants in that section now. The birds have redistributed them.
We had BLT's and salad.
We had big salads tonight, gotta eat up all that lettuce I'm growing!
My deepest sympathies, Joan.
Diane had a dental hygienist appointment this afternoon, so we went with something soft - mac and cheese.
I've got blooms on the Fourth of July tomatoes, not sure if any fruit has set yet. It might be too warm in the daytime to set a lot of fruit right now.
If the dough works for cinnamon rolls, it should work for a jalousie (filled braided loaf). I've made one with a REALLY soft dough, almost like a ciabatta dough, and it worked just fine though the braiding was a bit tricky.
I picked about a 12 ounce cup of black raspberries today, about enough for a good snack or two.
Probably would have gotten more if I'd picked over the weekend, the ones on the east side up close to the house are well past prime, but they are always the first to ripen because they get the most sun and reflected heat off the bricks.
In pastry school, they called that kind of braided sweet bread a jalousie. (The term refers to horizontal shutters or window blinds, which the alternating layers of the braid resemble.)
In school we made it with puff pastry, but almost any pastry dough that works with a sweet filling would work.
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