[RiversideLen]

Chocomouse, the pepper is from Burpee. I have no idea how they are propagated. This is from the Burpee website,

"Breakthrough ‘PeppiGrande Red’ is the first and largest seedless sweet pepper ever.

Full Description

First of its kind! An innovative red roaster pepper that is…drum roll…seedless! These rich-red, delectably sweet fruits are the largest of all seedless peppers. Roast whole for a delicious treat with no worry about seeds. *Planting note: in the garden to achieve 100% no seed, separate from standard peppers. Planting close to non-seedless varieties can result in pollen contamination—so seedless peppers will contain few seeds."

[RiversideLen]

BakerAunt, a little Epsom salts might help your peppers.

This year I mixed some ground up eggshell in the soil to give it some calcium. I really cut back on the fertilizer, in previous years I would give it a shot of Miracle Grow about once a week, this year I've only done it twice. I also gave it, both peppers and tomatoes, a couple of doses of Epsom Salts. I think I'm doing pretty good on the volume of tomatoes considering I have only three plants. The peppers in my pic are sweet seedless, my jalapenos has really slowed down. I grew those sweet peppers last year and they kept producing until the frost.

[RiversideLen]

I had a nice harvest of tomatoes yesterday. They are in very good shape this year, I have not had any blossom end rot or insect damage. The plants, however, are showing wear.

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[RiversideLen]

The defrost timer is a relatively inexpensive piece too, it's mostly plastic, but the charge for the service call is what empties your wallet. I have a top freezer Frigidaire, nothing fancy, but I've replaced the defrost timer a couple of times and it looks like it needs it again. I keep a defrost timer on hand and thanks to Youtube, I know how to replace it. Fortunately, on mine it is fairly easy to access, which is not the case on some of the fancier fridges.

[RiversideLen]

A pulled a couple of chicken thighs from the freezer and made a stir fry including broccoli, cauliflower and carrot. Had it over brown Basmati rice.

[RiversideLen]

Wishing your wife a speedy recovery, Mike.

I made an asparagus omelet for brunch. Haven't decided on dinner but it's starting to feel like a hamburger.

[RiversideLen]

Joan, I'm wishing your sister well.

I made my standard batch of sandwich/burger buns.

[RiversideLen]

Happy Anniversary, Chocomouse! 53 years, that's great!

[RiversideLen]

I had made KAB's Ultra thin pizza crust a little while back but without the Durum flour. I have bought a bag of it and made a batch with it the other day. Some little things I changed, when I made it the first time the crust bubbled up a bit while baking. That is the result of using more yeast than necessary, so this time I reduced the yeast from 1 tsp to 1/2. I also reduced the salt from 1 tsp to 1/2. I also subbed 1/2 of the AP flour with whole wheat. The recipe says to make two pizzas from it but I divide it into three. I made the first one last night (also with homemade sauce from my garden tomatoes). The crust still bubbled up so I think next time I will reduce the yeast again and use only 1/4 tsp. Otherwise the pizza was good but I don't know if I can tell a difference from the one I made yesterday and the original batch in which I did not have the Durum flour.

Tonight's dinner will be another pizza and a salad.

• This reply was modified 4 years, 6 months ago by RiversideLen.

[RiversideLen]

Happy Anniversary BakerAunt!

[RiversideLen]

I ordered Chinese delivery, an assorted appetizer plate (egg rolls, pot stickers and crab Rangoon), won ton soup and sesame chicken. I have enough left for tomorrows lunch and dinner.

[RiversideLen]

I baked a batch of my burger buns today. I had to open a new package of SAF Gold that I bought last summer. I usually don't buy yeast that ships during the warm summer months because I don't know how hot it gets in transit, so I was a little concerned. But of course I bought it last summer when it became available because of the yeast scarcity. I had no problems with it, as usually that stuff performed like a trooper.

[RiversideLen]

I had a leftover burger on a fresh baked bun with some sweet and hot sauteed peppers from my garden and a microwaved ear of corn a neighbor had given me from his farm (a retired firefighter, he bought a farm a few years ago as a weekend getaway).

[RiversideLen]

I made brownies from a box mix, with the addition of a half cup of oats and half cup of additional milk (for the oats), which is my usual way of making them. I wanted to put a white chocolate ganache on it for the contrast in color as well as the taste. I have tried to make white chocolate ganache before but without success, it would always come out to runny so I would add powdered sugar and cocoa to it and turn it into a pretty tasty chocolate frosting. I saw a video on youtube in which she said for white chocolate to use only 1/3 or maybe even 1/4 of cream by weight of the chocolate. So I took a 12 ounce bag (340 grams) of mini white chocolate chips, put it in a glass bowl and microwaved it for one minute to get it started, then I added 85 grams (1/4 by weight) of hot half and half (just below boiling) and stirred it in. I let it set on the counter for a while and it still looked runny so I put it in the fridge for a while. When I took it out, it was perfect, nice and thick like a frosting. I whipped it and then topped the brownies. Turned out great.

[RiversideLen]

My condolences and hugs to you Cwcdesign.

Congrats on your anniversary.

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