Joan, your meal looks delicious!
I made chicken tostadas and a salad.
I bought a rotisserie chicken and made tacos.
I made a batch of burger/sandwich buns.
I had pasta (rotini) with meat sauce and a crispy salad. There is something satisfying about pasta with a salad.
I made pork loin chops, pasta and green beans and carrot.
Italian Cook, I have 4 1/8 sheet pans. I agree with BA, they are cute. They easily fit in my toaster oven, so they are great for reheating things or roasting hot dogs and other stuff. They are also good for using to put stuff in the fridge as a drip pan and so things can lie flat when going in the freezer. Mine are Nordic Ware. I have 2 regular ones (aluminum) and 2 non stick (coated aluminum). I started with 2 and then decided I needed 2 more.
I made a cheese burger, hash browns and broccoli and carrot.
Joan, I'm glad you like it, I always worry that my recipes won't work for others. Your bread looks great!
I remember your rye project. Sounds very interesting. I wonder if it is the same recipe.
Mike, the recipe is on Food dot com, Old Milwaukee Rye
Reference is made to Bernard Clayton. I'm not familiar with Ginsberg's book.
Len I want to make your Rye bread but I like Caraway seeds so when would I add them in your recipe?
Joan, is this the rye recipe?
I looked up the recipe I based it on and it calls for 1 tablespoon of caraway seed in the starter and 2 tablespoons in the dough ingredients from the beginning. That recipe is for 2 loaves so if you're making one loaf per my recipe, you'd cut that in half.
I made a batch of sandwich/burger buns today.
I had a large salad and tuna salad on a Brioche bun.
I bought a rotisserie chicken and make enchiladas with some of it, leftover mashed potato and brussels sprouts and carrot.
I prefer frosting on the moderate to thin side.
I had leftover pork tenderloin, mashed potato, brussels sprouts and carrot.
