When smelts are in season on the shore of Lake Michigan in Chicago, the people crowd the lake shore to cast their nets, sometimes whole families, and it's not uncommon to see some of them swallow those things whole, fresh out of the water.
I have had breaded and fried smelt in restaurants, not bad but not my favorite.
Pizza with sausage, roasted red pepper and onions.
I don't like bananas that get too soft but I'm being mindful to be less wasteful right now. I had 2 bananas that were too soft for me so I decided to make them into banana oat waffles. Not bad but could have used another banana.
I made a small batch of my rolls today, 6 instead of 8. I also made pizza dough for the weekend.
I predict that in a few years, there will be LOTS of used bread machines around.:)
I think sooner than that, BakerAunt. Most of the people I have known who bought bread machines in the past used them once or none. One of the problems, I think, is that many people are unaware how to measure flour correctly so they often use more flour than needed which results in a dense gnarly loaf (I too did that so many years ago) and then they give up. Though, I don't doubt some people will stick with it and become very good bread bakers.
I had a leftover pork chop, mashed potato and Brussels sprouts and carrots.
For anyone who might be intimidated by bread making, I found this video interesting.
That's good news, Aaron. Hopefully things will settle down now.
On a related note, I received the KAF order that I placed last week. I'm set for a while.
I made pork chops, had some leftover pasta sauce so I made pasta, with so many items being out of stock at the stores I'm being careful not to waste anything. Had it with broccoli and carrot.
I was able to score a 5 pound bag of 365 brand whole wheat flour from Whole Foods today. I think that sets me pretty well for flours for a while. Also scored some tp from Amazon. I transitioning into relax mode now.
I had spaghetti and meatballs.
That's really personal preference as far as I'm concerned. I've made them using pastry flour, also have used white whole wheat combined with bread flour. Obviously, different flours will result in different textures but there's nothing wrong with different. The only thing I wouldn't do is use cake flour by itself.
Aaron, I usually make a milk/confectioners sugar glaze for them. Lemon juice and zest in place of the milk sounds wonderful to me.
I just received an email from KAF saying that the order I placed last week has shipped. Looks like I got it in just in time. It's not a big order, 9 pounds of flour, but it's enough to last me a while.
Makes me wonder, who many home bread bakers are there. Maybe a lot of people are brushing the dust off of their bread machines.
I usually buy a pound of SAF Gold once a year, in the late fall, from KAF. I still have several months supple in the container that I'm working from and an unopened pound in the basement freezer. A pound lasts me at least a year.
