I second guessed myself and missed it.
My fav is the cake donut with chocolate frosting and coconut. My second fav is one of each.
I made spaghetti and meatballs yesterday, so that will be dinner for the next several days.
I made burger buns yesterday.
I didn't know but I got it by a lucky guess.
I had a burger and chicken veg soup.
When they process milk, they actually remove all the fat from it and then add it back in according to what kind of milk it's destined to be. Maybe it's done that way for consistency?
I knew it because I had an uncle who was a cognac drinker. For a time so was I.
Baker Aunt, longer aging of a spirit, be it cognac or any other, usually makes it smoother to the taste, even silky if it's aged long enough and it will develop more complex flavor since it spent more time interacting with the oak in which it was aged. Truth be told, the regular VS was good enough for me.
I made a lemon cake. Used a vanilla cake mix, subbed a half cup of the milk with fresh lemon juice and the zest of one lemon. Made the frosting with lemon juice and the zest of another lemon. It came out real nice.
I had a banquet on a bun today, bbq hot dog and burger with a nice crispy large salad.
There used to be a greasy spoon on Rush Street in Chicago called Banquet on a Bun, you could catch a glimpse of it in the movie Risky Business. The best they had was a Virginia ham on the bone that they would slice off on order, grilled ham and cheese there truly was a poor man's banquet.
I got it wrong (half right), but that's why I refrigerate everything.
Missed it too. But I'm not a cheese guy.
I've had that carrot cake flavor Oreo, stick with the original.
First I made a batch of my sandwich/burger buns. Then I made "one bowl lemon brownies" from Jennie Jones (recipe and video is available on youtube). I made a couple of changes. First, I used limes as that is what I had on hand. The recipe calls for a cup of AP flour, I used 1/2 cup and 1/2 cup of white whole wheat. Also reduced the sugar from 3/4 cup to 1/2 cup. I found that to be plenty since it calls for a glaze. Not sure they should be called "brownies" but it came out pretty good and I'll make it again.
Happy Birthday, Swirth, hope you have a great day!
