[RiversideLen]

Tonight I baked a batch of sandwich buns.

[RiversideLen]

Same as yesterday, Matzo ball soup and leftover pork roast.

[RiversideLen]

Thanks Mike, it was good but I remember the ones at the Jewish deli being a little better. I used olive oil and egg whites. I'm happy with how it came out.

[RiversideLen]

I made a small pork roast tonight, seasoned it with Gateway to the North from the Spice House (good stuff!). I love matzo balls but haven't had them in a while so I recently bought some matzo meal and made matzo ball veg soup. Yeah, I threw a few noodles in there too. The veggies are bok choy, carrot and orange cauliflower.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

Got it! Lucky guess by logical deduction. Sometimes I think I would be good on a game show.

[RiversideLen]

Missed this one.

[RiversideLen]

I baked a basket weave loaf yesterday. Part rye, semolina and whole wheat.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

Nailed it. I must watch too much tv.......

[RiversideLen]

I had soup and a burger tonight.

[RiversideLen]

It took me a few minutes to figure it out, but I got it.

[RiversideLen]

I don't dredge too often but when I do, I use a fork. That may not work with bone in chicken.

[RiversideLen]

A sloppy Joe and chicken veg soup. I used a low sodium broth from a box to which I added a little penne pasta, carrot, bok choy and cauliflower. About 10 minutes on the heat and it's done. It's really not bad and it's easy.

[RiversideLen]

I always use semolina in my pizza dough. That's the primary reason I keep it on hand.

[RiversideLen]

I made Sloppy Joes today.

[RiversideLen]

I baked a batch of burger buns using rye, semolina, whole wheat and bread flours. I normally don't use semolina in them but I have some that is a little past it's best use date so I'm trying to use it up.

[Author]

Posts