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I made some Rye/Semolina/Whole Wheat buns.
I ran out of King Arthur dark rye last week and didn't feel like putting in an order, so I bought a bag of Hodgson Mill rye flour. While the buns look good, I won't know if the change in rye flour has any effect until I have one tomorrow.
For Easter I had an uncured ham that had a tarragon apricot mustard glaze. I baked it at 325 until it reached 130 degrees. It came out real nice. Served it with spaetzles (from a bag, not homemade) with mushroom gravy.
Today I threw a few burgers on the BBQ (first time this year). Had it with a chicken veggie soup. Veggies were carrot, bok choy and kale.
Mike, your sponge candy looks good. The first time I heard of sponge candy was on a YouTube channel, I follow a candy making family (Hercules Candy) and they have it. It's one of the few things they don't make, they buy it from another candy maker they know and then they enrobe it with chocolate. It sounds like something I'd like to try.
This doesn't qualify as cooking but I also bought some Game of Thrones Oreos and enrobed them in dark chocolate.
