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Thank you Cwcdesign! It feels pretty good but I don't know if it's fully sunk in yet. A feeling of relief too because I fully expected this since the start of the baseball season this year. But post season is an unforgiving bumpy road that often takes down the team with the best record. So I was kinda tense throughout it.
Where I live the streets are narrow and dark and tree lined, we have no street lights except for the occasional gas lamp. And a number of people decorate for Halloween. So it's a neat place for the kids. We didn't get a lot of neighborhood kids, some of course. But then the kids from the surrounding villages and towns come in by the van full. This year wasn't the most but not the worse either. I had a 100 count box of tootsie roll pops which I gave to each little goblin along with some other candy. I gave away all the pops so we had over 100 little tricksters. I kept the Butterfingers and Nestle Crunch bars in reserve and I didn't get into that. All in all, not a bad showing.
I received a big box last week as well, it made my day! I made a lemon cake. I'm going to do a "squeeze and freeze" on a number of them tomorrow.
Oh, and by the way, did you notice the CUBS WON THE WORLD SERIES!!!!!!!!!!
I've done the eye of round @ 500 degrees, it's a good way. But I think the America's Test Kitchen method is a little better. With the 500 degree method, you end up with a gray band of meat on outer edge. The AMT's method eliminates that, you end up with the same doneness throughout from edge to edge. The method is to sear the meat in a skillet first for a few minutes on each side, this is to give it some color. Then you roast it in a 225 degree oven until the internal temp reaches 115. Turn off the oven, do not open it, and wait for the internal temp to reach 125.
You really need a remote temperature probe to do it.
I find the final temp of 125 to be just a little too rare for me, so I leave the oven on until it reaches 125, then turn off the oven and wait for it to reach 135. But that's my tastes.
Try it once and see if you agree.
Thank you BakerAunt. I know I haven't been active here for a little while. Ah yes, the CUBS, it's been a wonderful season, actually the past two seasons. I thoroughly enjoyed the regular season but post season has me stressed, lol. I consider just getting to the World Series a major victory but I really want them to win it all. I have a sister in law in Toledo who used to live in Cleveland so naturally she is strong for the Tribe. In a few days one of us will be walking on air and the other will be bummed out.
I've never enjoyed doing dishes. About a year or so ago when my dishwasher decided to retire and I was waiting for the new one to arrive I was surprised just how fast dishes pile up. I run mine about every 2 days but sometimes once a day if I have bulky pots in there. For what it's worth, a modern dishwasher is very stingy with water.
My tomatoes are doing well. I have 2 "self watering" containers with 2 plants plus parsley in each. There are tomatoes on the vines.
Attachments:
You must be logged in to view attached files.On Monday I browned a pound of ground chicken, mixed it with some pasta sauce and had it with pasta Monday and Tuesday. I still had some chicken with sauce left on Wednesday so I made up a small batch of deep dish pizza dough and made a small deep dish pizza in a cast iron skillet with 1/3 of the dough. On Thursday and Friday I made thin crust pizzas with the rest of the dough. Tonight I roasted a chicken.
Happy Birthday KidPizza!
That roast chicken in the bundt pan looks interesting. I might give that a try. One thing I wouldn't do with it is to shave corn on it, I'm afraid I would scratch it (besides I have a gadget for that).
Mike, is that 1/4 cup of celery seed right? That seems like a lot.
S_Wirth, maybe we could set up some kind of baking exchange, lol.
I've been making this rye recipe for a number of years now. In my opinion good rye recipes are hard to come by. I found 2 recipes on Food dot com that I like, one was a Jewish rye that was pretty good but then I found this one and it has been my go to recipe. Over the years I have developed a variation of it. I'll be posting my variation in the recipe section but here is the link to the original recipe. I make a half recipe as I only need one loaf/batch of buns at a time.
I made rye buns.
I've used the Barilla no boil sheets too. I have never pre-soaked them. I would recommend that you use a little extra sauce though, the sheets are going to soak up some liquid.
and a rye bread.
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