[RiversideLen]

Those are beautiful 4th of July's, Mike. Those are my favorite small tomato.

[RiversideLen]

The basil looked worse in person than it did on the pic. I pulled it. I don't know if there is an extension service near here. I still have one plant that looks good.

[RiversideLen]

I made a pizza using KAB's Ultra Thin Pizza Crust. It call for both Semolina and Durum flours (a cup and a half cup, respectively). I don't have any durum flour so I asked if Semolina could be substituted, they suggested I use AP instead. So I used whole wheat. It came out pretty good, nice color, flavor and texture, nice and chewy. I am going to get some durum flour next time I place an order so I can make it the way it is intended.

[RiversideLen]

Thanks Mike.

I did a little more research (youtube) and I found that it appears to be Downy Mildew. The solution is to plant varieties that are resistant to it. I'm going to pull it tomorrow. It's too bad too, because this plant was really doing well. I have another basil plant in another location that has not been affected, so hopefully all is not lost.

[RiversideLen]

What's wrong with my basil? I have a pepper and parsley in the same container and both those are doing well.

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[RiversideLen]

Thanks, Mike. I was thinking there wasn't too much difference but I did notice KAB has a thin crust pizza recipe that calls for both.

[RiversideLen]

Janie, that gateau looks picture perfect!

I'm making a batch a my sandwich/burger buns and see that I'm down to my last 3 pound bag of semolina. That's still plenty for a while but I always like to have at least one unopened bag on standby. I went to the KAB site to see if they have any (they do) but then started thinking about Durum flour. Isn't semolina simply Durum that's course ground? Would it make any difference to my bread or pizza on which one I use? It represents about 21% of my total flours in the bread rolls.

[RiversideLen]

I made Healthy Oatmeal Cookies, from the Martha Stewart site. It's a small batch (claims it makes 18, I get 16) that uses oil as the fat. Not bad at all.

[RiversideLen]

Today I baked a batch of my burger buns.

[RiversideLen]

Thank you, Joan, I had them with lunch today, they were good. It's going to be a week or two before they start coming in in quantity.

[RiversideLen]

I'm with you, Mike, about cheap hot dogs. Had more than my share of those when I was a kid. I recently bought a package of 365 Everyday Value, Organic, Uncured Grass-Fed Beef Hot Dogs, by Whole Foods. Had one for lunch, I think they're pretty good.

[RiversideLen]

I made a couple of burgers from the freezer for dinner.

[RiversideLen]

On Sunday I threw some strip steaks on the BBQ. Had one with pasta and asparagus. On Monday I used a half of a leftover steak in a stir fry with broccoli, carrots, jalapeno pepper, tomato and frozen mushrooms, over rice. Today I made a sandwich with the other half of the leftover steak, had it with a salad and leftover pasta from Sunday.

I'm going to have to cook something tomorrow.

[RiversideLen]

Chocomouse, Genius Kitchen, which was originally Recipezaar (that was a Great site with many varied forums) has evolved yet again a few years ago, is now Food dot com. They carried over all the posted recipes so you should be able to find it. If you had the recipe saved, sign in and it should be there under your "saves".

[RiversideLen]

My "garden" is still looking good, spotted my first ripe tomatoes, 4th of July variety. I'll probably pick them tomorrow.

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