[RiversideLen]

Friday, I made a spice cake using Arrowhead Mills vanilla box cake mix and topped it with maple frosting.

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BA, I don't make scalloped potatoes often but when I do, that's how I make them.

Tonight was left over pork roast, fresh green beans and carrots and rice.

[RiversideLen]

I've been cooking out of the freezer for a while now. Wanting to use up everything that's been in there a while. I found a 16 month old pork rib roast at the bottom. So I made pork roast tonight. Seasoned it with a little salt and a liberal amount of paprika. Still delicious.

[RiversideLen]

Meatballs and spaghetti sauce.

[RiversideLen]

Yesterday I made French style rolls. I used a little semolina and equal parts white whole wheat and KAF French style flour. They came out pretty good.

Today I made brownies from a box (Ghirardelli's). I added 3/4 cups rolled oats and upped the liquid by a half cup (used a combination of brewed coffee and milk). It makes the crumb more cake like then brownie like, but I like it that way. I topped it with Heath Toffee bits and pecans. I am a happy camper at the moment.

[RiversideLen]

Today I made a burger and had it one of my burger buns. Had it broccoli and baked beans from a jar.

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Chocomouse, wishing you a speedy recovery.

[RiversideLen]

The recipe I use calls for 14 ounces of flour. I usually divide it half and half bread and white whole wheat. Yesterday I used 2 ounces each or rye and semolina (about 14% each) and 5 ounces each of bread and WWW (about 36% each). I usually use a little semolina in pizza dough, maybe 20% or so, and that makes the dough easier to handle plus it gives it a little color. So I thought I'd try adding some semolina. This bread dough was easy to handle but this dough is easy to handle regardless. As far as I can tell, the semolina didn't have a significant effect on the texture. I'll probably omit the semolina nest time and replace it with bread flour just because I didn't see any benefit to it.

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[RiversideLen]

I made burger buns, I used a combination of KAF bread flour, white whole wheat, rye and semolina. They came out real nice.

[RiversideLen]

I used to weigh my meatballs because I want one meal to be the same as the next. But recently I bought half cup size disher for that purpose, (a number 8). I like it, makes it easy.

A while back, I saw lemon juicers on ATK or Cooks Country, they liked the Chef'n so I bought one. It's awesome. I also have a watermelon slicer that's more effort then it's worth. It has cutting edges on two sides and in the middle bottom so you just run it through your watermelon half and it produces a watermelon wedge. The problem is the edges are pretty dull so it doesn't do a very good job.

A few years ago I bought a Kitchen Aide Spiralizer. That's probably my biggest gadget regret, it just takes up shelf space and I don't use it.

[RiversideLen]

Happy Birthday Cwcdesign!

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I'm making meatballs with sauce. The meatballs were previously made and coming out of the freezer, the sauce is from canned tomatoes.

[RiversideLen]

Yesterday I made a pumpkin pie. A recipe that uses brown sugar, I seasoned it with Vietnamese and Madagascar cinnamons and vanilla extract and nothing else (I don't care for the other spices that are usually used in pumpkin pie in pumpkin - I like those spices, just not in pumpkin). I haven't had a pumpkin pie in a couple of years. It might be out of season but I'm enjoying it.

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I made a compote from frozen cherries that I will use on yogurt.

For dinner I made a steak and spaghetti and used my last container of frozen sauce from last years tomatoes.

[RiversideLen]

Today I made sandwich buns.

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