[RiversideLen]

Great looking loaves, Chocomouse!

I tend to pay attention to best use by dates. Maybe I'm being scammed by it, I dunno, but I figure better safe than sorry.

[RiversideLen]

Interesting question but isn't it already banned in Europe? What are they using as a substitute?

[RiversideLen]

I took some rotisserie chicken out of the freezer and am having it with a baked potato and broccoli.

[RiversideLen]

I made a vanilla cake from a box mix. I subbed milk for the water, Greek yogurt for half of the oil and added a rounded tablespoon of flax seed meal (hydrated in an ounce of water) to give it a little fiber (that makes it a health food). I was going to make a simple chocolate frosting but found all my powdered sugar was very much past it's best use by date (I had 2 bags, one older than the other). But I have plenty of chocolate chips on hand so I made a chocolate ganache from some semi sweet chips, added a pinch of instant (decaf) coffee crystals to it. Topped it with shredded coconut. It all came out pretty good.

[RiversideLen]

That sounds like a real nice meal, BA. I haven't had black-eyed peas in a long time.

Tonight, I had turkey with gravy over a baked potato.

[RiversideLen]

I made a little chicken veg soup and had it with turkey.

[RiversideLen]

I'm making a batch of semolina/rye/wheat buns. Just waiting for them to rise and then into the oven.

[RiversideLen]

Thanks Joan and BA.

Tonight's dinner was a replay of yesterday's although I forgot the cranberry sauce!

BA, the sour cream filling sounds good. For mine I just used a little butter and half and half (I have some half and half on hand but otherwise would use milk). I've made them without cheese, with some paprika sprinkled on top. I don't make them often because I usually don't buy large Russets, more often than not I get a bag of smaller Yukon's or red skins.

[RiversideLen]

I made a boneless turkey breast. Had it with twice baked potato (haven't made that in years), green beans with carrot and mushrooms and cranberry sauce.

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[RiversideLen]

I made pork tacos, roasted potato and brussels sprouts and carrots.

[RiversideLen]

Thank you, Joan, I have a slice set aside for you but you better hurry!

The bottom of the crust is nicely brown. I thought maybe I overbaked it just a little because the upper crust was a little hard but after covering it overnight it softened up, so it's fine.

Today I'm making a batch of my burger/sandwich buns.

[RiversideLen]

Monday I made a pork butt roast. Roasted it at 250 degrees until it reached an internal temperature of 205 degrees (per a youtube video, that is supposed to be the optimal temperature). It took about 6 hours. It came out pretty tender and tasty. The slow roast cooks out a fair amount of fat.

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I forgot to set a timer and over baked it by about 5 minutes. Otherwise I think it came out pretty good.

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[RiversideLen]

Baked custard sounds like baking to me (baked is in the name!)

I'm making a fresh (sweet) cherry pie. Cherries are from Argentina. I don't think I've ever made a fresh cherry pie, so I looked on youtube to get some ideas.

I pitted about 4 cups of cherries and mixed them with 1/4 cup of sugar, then put them in a saucier and cooked them a little. They gave up a lot of juice. I tasted them for sweetness, it was just about right. Then I estimated how much corn starch to use, mixed about 3 tablespoons with 1/8 cup more of sugar and mixed it in the cherries off the heat. It thickened up pretty good, so I'm sure that was the right amount. Then I mixed in a little lemon juice, a big pat of butter and about a tsp of vanilla, stirred it up and it looked just fine. After the filling cooled down, I filled the pie shell (pie crust is the store bought refrigerated kind that you unroll). It's in the oven now, I'll post a pic later.

[RiversideLen]

Beautiful cake, Joan!

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