I had a grilled ham and cheddar on rye with a salad.
I made a couple of pork chops yesterday, so I had a pork chop yesterday and today. Had it with a little pasta with sauce made from my tomatoes. Had it with steamed broccoli and carrots.
I was optimistic and got it wrong. I once worked with a woman who thought that if you had a potato with dinner, that was vegetable enough. When you consider how many people eat out often, especially fast food, it's easy to understand why so many people don't get enough but I still thought the percentage would be higher. If I make a meatloaf, I often put shredded carrot in it.
I made buckwheat pancakes for breakfast. I more or less followed the recipe on the bag but instead of using one egg, I used one egg yolk and 2 egg whites that I whipped up. Then I folded them into the batter which was already otherwise mixed. It made for very light pancakes.
This evening I took some of my homegrown tomatoes and made sauce from them.
That's where I keep mine.
I made a pizza, (when I make pizza dough I usually make enough for 3 pies) a little pepperoni, thin sliced onions and mild Giardiniera peppers.
Interesting. I like the shipping rates, $5.95 flat rate for orders under $50 and free for $50 and more.
I like them both and got it wrong too.
I made a pizza and a salad. Pizza toppings were a stuffed pepper that I diced up and thin sliced onion. I don't know why, but real thin slice onion is best for pizza.
I had one of the stuffed peppers I made yesterday. I made some sauce with 3 of my tomatoes and some fresh basil and oregano. I've been thinking about pizza lately, I haven't made one in while, so I made up some pizza dough for the next several days. Made it with equal amounts of bread flour, white whole wheat, rye and semolina.
I usually buy rye from KAF, the one they label Pumpernickel. I am under the impression that one is 100% whole grain and I use it for anything that I want rye flour for. A little while back I ran out and didn't feel like putting together an order from KAF and found Hodgson Mill rye on Amazon. As far as I can tell, it's pretty much the same as KAF's.
I ran out of leftovers so I pulled out a tray of stuffed peppers (red bell and jalapenos) from the freezer. I timed it right so I could bake those while the oven was preheating for my buns. When the buns came out, the peppers were also done. Had a salad with it which included one of my homegrown tomatoes. That tomato was good!
I made my weekly batch of Rye/semolin/wheat buns.
I had no idea but I guessed correctly.
I think the biggest problem with measuring flour is you don't how it was measured in the recipe you are following. One of the things I like about KAF recipes is you can sort it for weight measurements.
