[RiversideLen]

On Tuesday and Wednesday, I made big salads for dinner with slices of left over pork roast.

Yesterday I made a sirloin steak on the BBQ and had some with chicken veg soup. For tonight I think it's going to be a steak sandwich with chicken veg soup.

[RiversideLen]

I had left over pork roast sandwich, brussels sprouts, and a little left over rice and beans.

[RiversideLen]

I'm down to my last sandwich bun so I'm making a batch right now.

[RiversideLen]

I made a pork loin roast on the BBQ yesterday, had it with salad, brown rice and baked beans.

[RiversideLen]

I made stuffed peppers yesterday. I had one with a pasta and a salad. For tonight, I will have one with mashed potato.

[RiversideLen]

I had a pork chop, rice, Brussels sprouts and cauliflower.

[RiversideLen]

That guy is amazing.

[RiversideLen]

I made meatloaf burgers on the grill, had one with a large salad and a slice of blueberry pie (the pie is from Whole Foods).

[RiversideLen]

I made pizza dough yesterday using the KAF Rye flour blend. I used 90 grams each of semolina, rye blend, white whole wheat and 30 grams of AP. A teaspoon of sugar, 1/4 tsp of salt, 1/2 tsp of yeast, a splash of olive oil and 200 grams of milk. I added about an ounce of water during the kneading. The dough rose without any issues. I used about 1/3 of the dough for last night's pizza (170 grams) and will make pizza tonight and tomorrow. Last night's pizza was diced leftover pork roast, thin sliced onion, green pepper and a few kalamata olives. Tonight's pizza will be similar but with sausage and no pork roast.

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[RiversideLen]

I made my usual rye/semolina/wheat buns this afternoon.

That's what a bun is supposed to look like!

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[RiversideLen]

I had pork roast, mashed potato, broccoli and carrots.

[RiversideLen]

I made a small pork roast on the bbq grill. I had it with a little broccoli, a small salad and one of my failed rye rolls. The roast was real good.

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[RiversideLen]

Chocomouse, your grilled rounds look great!

My rye buns were a failure as buns. They taste fine but they did not rise enough to use as buns, they're more like flat dinner rolls (even though I let them rise for more than 2 hours). I might make this recipe again but next time just use the AP without subbing some with whole wheat. Forming them into buns might have deflated them too much (although that is not a problem with other recipes I have used) so I will make a loaf. I hope that works because otherwise I don't know what I'll do with the rest of that rye blend.

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[RiversideLen]

I bought a bag of KAF Rye Flour Blend which contains wheat, dark, medium and light rye flours. I decided to make the recipe on the bag. I made a few small changes, it calls for their dry milk and water. I don't keep dry milk so I subbed liquid non fat milk for the dry milk and water. It also doesn't call for any sugar/honey/molasses but I put in a tablespoon of honey. I also added a tablespoon of vital wheat gluten. There is a typo on the bag as it doesn't call for any salt, a note on the KAB site mentions that and says to use 2 teaspoons, I used one teaspoon. The dough has gone through the first rise, I have formed them into 9 buns @ 93 grams each. Am waiting on the second rise, I'll report back after they have been baked. Almost forgot, the recipes calls for appr (by weight) half rye flour blend and half AP flour, I subbed half of the AP flour with white whole wheat.

[RiversideLen]

Joan, I'm glad your husband's appetite is improving!

Yesterday I made a boneless pork roast on the BBQ, had it with baked beans, mashed potato and cauliflower.

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