[RiversideLen]

Today I baked the Stollen, from The Bread Baker's Apprentice. I subbed honey for the sugar and subbed part of the butter with avocado oil.

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[RiversideLen]

I am not an expert on shortbread, but to my way of thinking, anything that involves flour, sugar and butter is begging for vanilla.

[RiversideLen]

On Monday I baked a loaf of braided bread, 50% whole wheat. Wednesday I baked a batch of Acorn cookies from a recipe posted here. I also have dried fruit (KAF fruitcake blend and raisins) soaking in rum that I will use in Stollen.

[RiversideLen]

Happy Birthday Mrs. Nolan, I hope you enjoyed your cake!

[RiversideLen]

Thank you, Italiancook, it's seasoned with thyme, a little kosher salt and olive oil.

[RiversideLen]

Skeptic, I believe the chicken cooks more evenly that way. The skin browns evenly all around and the metal rack sends heat into the cavity. It's pretty that way. More often though, I cut the back out and lay the chicken flat in a roasting pan. That way the cavity is eliminated and I can easily season both sides of the bird.

Luvpyrpom, a whole chicken is a lot for me too, but it makes easy lunches and dinners for the next several days. More often then not, I just buy chicken breasts but every now and then I want the whole bird.

[RiversideLen]

Thank you, Italiancook. I'm going to bookmark that.

Today I roasted a large chicken on a vertical rack. I haven't cut into it yet, it's resting while I do the sides, which will be noodles and carrots and Brussels sprouts.

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[RiversideLen]

Last night I made Cornish Hens, they came out a bit dry, they always do. I don't know how to time them or where to stick a thermo probe.

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BakerAunt, I think you're lucky only 1/2 Tbs was missing. Most dogs would inhale the whole thing in a flash.

[RiversideLen]

Thank you Joan and Italiancook.

[RiversideLen]

Today I made pumpkin oat waffles.

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Yes, Accent is msg.

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Let's try this Telegraph UK

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Me too.

[RiversideLen]

I think about the poor butchers who have to lug those big heavy carcasses to the cutting block. When I was in high school in the late 1960's I worked an after school job at a butcher shop. Seeing those guys carrying a side of beef to the cutting block was enough for me to know what I didn't want to do when I grew up. So now those sides are even larger and heavier.

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