Tonight I baked the KAF whole wheat banana bread. I reduced the nuts a bit and added raisins and white chocolate chips. I haven't sliced into it yet so I don't know if it's good.
I roasted a pork rib roast today.
Every day is candy day for me.
My mother in law lived in a rural area. The house was surrounded by fields. The house was old, not tight, with plenty of entry points. She would set snap traps. Then one day a pregnant cat showed up at the back door. My sister in law could never turn away a cat in need. She fed the cat and convinced her mother to let the cat stay at the back door area, which consisted of a small landing, stairs down to the basement and a small bath. The cats had her kittens and the mamma cat taught her young ones how to hunt, even though my MIL and SIL kept them well fed. Those cats were ferocious when it came to the local small wild life. They wouldn't let the cats out during the day to protect the birds. And the mice, they had no chance. Let cats out in the evening and they would instantly get mice. My MIL no longer had mice in the house. One cat wouldn't eat the heads, so it was common to see the walkway lined with mouse heads. Over the years, the cats passed away, but there is one surviving. She is more than 19 years old. It seems that fresh air, plenty of room to roam, Fancy Feast and fresh mouse agrees with the cats.
I just ate but BakerAunt, you just made me hungry with that.
I made pizza. Pizza dough consisted of about 20% rye, 20% semolina and remainder split between white and whole wheat (KAF WWW). The sauce was from my homegrown tomatoes. Cheese was Mozzarella and Queso. In between the sauce and cheese was some ground pork and fresh mushrooms. It was delicious.
That sounds like a pretty good price.
Finally, something I can sink my teeth into!
Tonight was a pizza. I have enough dough for 2 more.
I use aluminum foil sometimes, if I think food sticking will be a problem I give it a little spray with Pam. But generally will put parchment over it. I think higher acidic foods will react with aluminum more than other foods.
Good call, Mike.
I was blown away by the prices for vanilla. I wish I had stocked up. I bought an 8 ounce bottle last year from the Spice House and still have some left. One thing that is making my vanilla last longer is I have grown fond of the Spice House's hazelnut flavoring, so I usually use that in frosting in place of vanilla ( a couple of drops in the coffee pot is good too). Anyway, I bought an 8 ounce bottle of Mexican vanilla for under $30.
Mike, we were talking about this subject on another site, one woman said to bait it with chocolate syrup because the mouse cannot carry it off. She sounded like she has a lot of experience with it.
BakerAunt, the last time I roasted a pumpkin, I roasted it cut side up. You get some browning on the top, caramelization, (is that a word?) and more moisture will bake off.
BakerAunt and Mike, thanks for the recipes. One of the issues I have had with banana bread recipes is many of them call for so many bananas without stating how much it should be in volume. I like the idea of adding in raisins and making it in a bundt pan. I have a couple of USA mini cake pans, they have six wells per pan, I'm thinking about making it in those but I haven't decided for sure. That would give maximum amount of top crust, more top crust means more flavor (like the muffin tops).
I'm thinking I'm going to try the KAF recipe first and see how I like that.
Oh, and as far as the dishwasher is concerned, the thing that will kill it will be the detergent and possible high heat. If you must, I would run it without detergent and skip the heat dry.
To elaborate on my previous reply. I love the USA pans too. I generally find them easy to clean, for yeast breads I usually just rinse them with hot water. I made a blueberry bread in them a couple of times, blueberries will bake onto the sides which then require a little more attention. If the interior seams need more attention, I have had good luck using a flat toothpick.
