Today I made sandwich buns.
Thanks Mike. That's pretty much how I did mine using canned cherries. I had never made a cherry pie before and got the recipe from the Oregon Fruit website (the brand of cherries I used). I didn't use the lemon juice or cinnamon but that sounds like a very good addition, will do that next time. I do have some frozen cherries that I want to use up so next time might be soon.
Mike, how do you make cherry pie using frozen cherries? Do you just toss the cherries with flour or cornstarch or do you heat up some liquid or juice and thicken it and then fold the cherries in?
My condolences to you and your family, Joan.
In honor of Pie Day I baked a small cherry pi.
RiversideLen.
RiversideLen.
I have a small cherry pi in the oven.
I'm thinking about a pizza pie.
Mike, I've heard people say that about iodized salt but it's not something I've noticed. Some people have more taste buds than average, so maybe some people do notice it.
What I get out of it is, kosher salt is more pure, 99.83 percent sodium chloride v 95 - 97 percent (is that significant?) and that it is affordable. Not sure I understand his objections.
addendum, In reading the comments on that article I see that the author owns an artisan salt company. Alright, I get it now.
RiversideLen.
Happy Birthday, Joan!
Tonight I roasted salmon. I grated fresh garlic, ginger (lots of ginger) and a little lemon zest, added some olive oil to it to make a paste and coated the salmon with it. Let it marinade for a couple of hours in the fridge before roasting. It was delicious.
Baked a loaf of whole wheat (50%) bread today, in a 3 strand braid.
Wonky, when July rolls around, you're gonna wish you canned some of that snow.
Sea salt can be iodized as well. If it is, it will say so on the label.
For table salt I always buy iodized because iodine is supposed to be beneficial. I also use kosher salt which is naturally always non-iodized.
