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I had a smoked cheddar cheeseburger (tomorrow is National Cheeseburger Day) with grilled onions, fried potatoes and a salad.

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Happy Anniversary, Mike!

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I'm having rotisserie chicken, greens beans and carrots and potato salad.

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I made a batch of Rye/Semolina/Wheat rolls today. I made 9 rolls, each weighing in at 85 grams pre-bake weight.

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I had rotisserie chicken, pasta, green beans and carrot.

I'm guessing the cheese on Joan's great looking pizza is fresh mozzarella.

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I can understand the confusion about white whole wheat. I first saw it at the store (Whole Foods) about 30 years ago and thought it was ordinary white flour pretending to be a whole grain and paid no attention to it (I wasn't doing too much bread baking back then). Some years later, after becoming a fan of King Arthur products, I looked at it more closely and tried it. My first impression was, it's lighter than traditional whole wheat but it's not white. So I think calling it golden wheat flour makes sense.

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Nice looking cake, Joan!

I made a batch of "Healthy Oatmeal Cookies", a recipe I got from the Martha Stewart site (I'm sure Martha has never made them). It's a small recipe (1 cup of flour and 1/2 cup of oats) that uses oil. It calls for a 1/2 cup of whole wheat and a 1/2 cup of AP.
I didn't have any AP but I used a 1/4 cup of rye and 3/4 cup of white whole wheat. I added raisins, mini chocolate chips and a handful of shredded coconut. I overbaked them a little but they're still good.

I noticed that King Arthur has changed the name of their White Whole Wheat to Golden Wheat Flour.

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Those tuna melts look good!

I had a hamburger and an ear of corn.

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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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I found that very interesting.

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

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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.

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

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Happy Birthday, Mike!

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