Happy Birthday, BakerAunt! I hope you had a great one!
I'm making a batch of burger/sandwich buns.
Last night I had leftover turkey breast. I made gravy from the pan drippings that I had saved, made mashed potatoes by first baking them until tender, then mashing them with some milk and a little butter, broccoli and cranberry sauce.
I have enough of everything left for tonight's dinner, will only need to make a vegetable.
Friday, I roasted a turkey breast early in the day. For dinner I had a turkey sandwich and chicken veggie soup.
I made chicken veg soup and a pizza.
I have enough pizza dough for 2 more pizzas but decided to change it up a bit, I'm making chicken veg soup and will have it with a burger.
I had a pizza topped with sliced stuffed pepper and onion.
Flour measurements can drive a person batty. KAF says a cup weighs 4.25 oz, America's Test Kitchen says 5 ounces. If you're an experienced bread maker and making bread it doesn't matter, you can adjust by sight and feel. But if your making a quick bread, cake, cookies etc it's not so easy. The thing is, you don't know what weight was used in developing the recipe.
Today I made a batch of wheat/semolina/rye buns (measured by weight!). Since it's so cold outside, I thought the next couple of days would be good pizza days so I'm in the process of making a small batch of pizza dough. It's about 470 grams and I'm undecided whether to divide it into 2 or 3 pizzas. I have time to figure it out.
I'm having a leftover stuffed pepper, rice and brussels sprouts.
I made stuffed peppers and had one with a double baked potato and green beans.
Tonight I roasted a pork tenderloin and had it with pasta and broccoli.
That's a real nice looking cake, Joan!
I made a little chicken veggie soup and had it with a burger.
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.
Interesting question but isn't it already banned in Europe? What are they using as a substitute?
