This morning I made a pumpkin pie. When I served it I realized that I had forgotten to put in the sugar. It's still OK, I'll eat it, maybe dust it with a little powdered sugar.
That looks very interesting, BakerAunt. I'm going to give it a try. My food processor isn't large enough so I will do it with my KA stand mixer. The stand mixer will simply take longer then the food processor.
I made small meatballs (about an ounce each) with brown gravy and had it with rice.
With the weather turning cooler, there's going to be more pizza coming out of my oven. Tonight was pizza with pepperoni, chicken sausage and roasted red peppers.
Yesterday I made a pumpkin pie. I made an oil crust that I found on YouTube. It's a cup and 2/3 of AP, 1/3 cup each of oil and milk and a tablespoon of sugar. It's the best oil crust I've made and was just the right size for my deep dish pie plate. I didn't realize I was almost out of cinnamon, I used up the last of it that I had from KAF. I season my pumpkin pie with cinnamon and vanilla only. It came out great.
Joan, I'm glad to hear you guys are good.
I've had the furnace on one day and then the air con the next. The air is on right now but in the 24 -48 hours it may be the furnace again.
Today I made some bone in, skin on chicken breasts on the BBQ.
Yesterday I baked an apple crumble.
While Chicago does have some good deep dish pizza, anybody from Chicago knows that most Chicagoans eat some version of a thin crust. The thin crusts in Chicagoland is pretty diverse too, there is very thin, thin, somewhat thick and thicker. One thing most of them share is that the cheese goes on top of all the other toppings and it's sliced like a checkerboard.
I roasted a pork chop and had it fresh asparagus and leftover lasagna.
A made lasagna yesterday with roasted slices of eggplant in it.
Yesterday I made an apple pie. I used 2 each, Granny Smith, Gala and Pink Lady. Made it with a crumble top that includes oats.
I made a round roast, had it with rice and Brussels sprouts.
I used to be on a cigar forum. It seems the bugs that infest flour is the same one that likes cigars. What they said was 24 hours at zero degrees killed off the eggs. But as it takes a while for the product to get down to 0 degrees, 2 or 3 days in the freezer should do it.
I've only had one time where I found a bug in a bag of flour, I guess I've been lucky.
Tonight was the last of my pizza. The dough is best on day 3.
