Missed this one.
I baked a basket weave loaf yesterday. Part rye, semolina and whole wheat.
Nailed it. I must watch too much tv.......
I had soup and a burger tonight.
It took me a few minutes to figure it out, but I got it.
I don't dredge too often but when I do, I use a fork. That may not work with bone in chicken.
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.
I always use semolina in my pizza dough. That's the primary reason I keep it on hand.
I made Sloppy Joes today.
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.
I was going to say egg whites but then I talked myself out of it and went with giblets.
I've been getting most of the questions right. As far as one of the other 2 plants also produce both herb and spice, I'm trying real hard not to give it away by making a joke....
You have to wonder though, are the eggs bad, or is the butter/margarine on the toast, the fats used to cook the eggs in, or the salted fatty meats that are often associated with an egg breakfast. If you have boiled or poached, you're not having any added fat to the eggs. It bothers me that no one has figured that out. I wonder if when those studies are made, when people are asked about their egg consumption, if they are asked about butter/margarine, bacon/ham/sausage consumption?
I made a provolone cheese burger on a freshly baked bun.
I made burger buns today.
