[RiversideLen]

Those tuna melts look good!

I had a hamburger and an ear of corn.

[RiversideLen]

I haven't had banana bread in a long time, yours look good, Joan.

I made rye bread (buns) today from the recipe I have posted here. I made the starter last night and pre measured the other dry ingredients so it came together pretty quickly today. I made 9 buns and had one for lunch, fresh out of the oven. They came out pretty good. I haven't made these in a long time.

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[RiversideLen]

I found that very interesting.

[RiversideLen]

I made a pizza in a pan. The dough was 45% each semolina and white whole wheat, 10% AP (I put in a little AP just because I have some that I want to use up) hydrated at 65%. The topping were a little pepperoni and some bbq pork tenderloin I had in the freezer. A salad rounded it out. I have enough left for tonight's dinner.

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[RiversideLen]

I had some bbq pork tenderloin from the freezer, green beans and carrot, and some pasta.

[RiversideLen]

Joan, those brownies look good to me.

Mike, wouldn't adding more shortening to the cookie dough actually make them thinner as it would increase the spread? I had an idea for a little while now about baking cookies in a cupcake tin to limit the spread. You'd have to use cupcake papers to ensure they release easily. The other day when I made the chocolate chip cookie dough I ran a test batch doing that. They came out taller and round and, of course, uniform diameter (I used a number 40 disher). I'm not sure I'll do it again, mainly because it's a little more effort but it remains an option.

Yesterday I made a batch of oatmeal raisin cookie dough. I had an open package of mini chocolate chips that was fast approaching it's best by date, so I added those in. Today I baked the cookies and have them ready for the block party tomorrow.

[RiversideLen]

I made some taco with a rotisserie chicken, corn on the cob and a boiled potato.

[RiversideLen]

Happy Birthday, Mike!

[RiversideLen]

I made tostadas, rice, broccoli and carrot.

[RiversideLen]

I made a batch of chocolate chip cookie dough today. Alton Brown's The Chewy. I usually make his The Puffy cookies. This is the first time I have made the chewy, the recipe calls for melting the butter and then mixing in the sugars. I used the glass bowl from my KA candy apple red Mini to melt the butter in the microwave. So, that was one less pot to clean afterwards. As I was doing this I realized that I bought the Mini exactly one year ago. It's a luxury as a companion to my 5 quart Professional Plus but I'm glad I got it; it's come in handy a number of times. I portioned out the dough using a number 40 disher and got exactly 36 cookies. I popped them in the freezer and will bake them just before next weekend for the block party.

That's a delicious looking pizza, Mike.

[RiversideLen]

I cooked some pork tenderloin on the bbq grill, had it with pasta, green beans and carrot.

[RiversideLen]

I had a hamburger, leftover mashed potato, an ear of corn and broccoli.

[RiversideLen]

Your cookies and cake look good, Joan. I'm starting to think about cookies to make for the block party next weekend. Maybe this weekend I'll make the dough, portion it and freeze it to bake a day or two before the party.

Today I made a batch of burger/sandwich buns.

[RiversideLen]

I heated up some rotisserie chicken that I had in the freezer, made mashed potato and an ear of corn.

[RiversideLen]

Mike Nolan wrote:

If Whole Foods is getting rid of the bakery equipment in their stores, where are their bakery products being made these days?

I tossed the box already so I can't see where it was made but my guess is a central food prep kitchen.

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