[RiversideLen]

I had a pork chop, pasta and broccoli and carrots.

[RiversideLen]

Kimbob, your Shorty is a cutie!

[RiversideLen]

I was thinking the same thing, Mike. I had to roll out the crust fairly thin, more thin than what you expect from a deep dish pizza, but I made it in the deep dish style. I place slices on Provolone directly on the crust, then sliced stuffed pepper and onions. I mixed shredded cheese with the sauce and covered everything with it. I baked it at 450f for about 15 minutes. It came out pretty good, soft crust nicely browned on the bottom. I could have done with a little less sauce but it was good.

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[RiversideLen]

Happy Birthday, Joan!

[RiversideLen]

I made my buns last night but all this pizza talk has given me a taste for it, so instead of making 8 buns I made 6, reserving about 190 grams of dough for tonight's pizza. I have never used this dough for pizza and I expect there will be considerable oven spring so I think I will make the pizza in a cast iron pan.

[RiversideLen]

When I make sandwich/burger buns, I use my USA lasagna pan as a proofing box for all the reasons that Mike stated. In fact, I bought the pan specifically for that purpose.

[RiversideLen]

That bread looks great, Kimbob! I bet it would go good with soup too.

[RiversideLen]

I made stuffed peppers today, baked 3 and froze 3. I had one for dinner with a baked sweet potato. Stuffed peppers for the next 2 days although the sides will vary.

[RiversideLen]

I had some veggies that needed to be used, a potato, some broccoli and baby carrots, so last night I made it into soup. I added a chicken thigh to it that I had in the freezer. Had it with a meatball sandwich.

Tonight I'll be making roast salmon, will have the remaining soup and maybe some brussels sprouts.

[RiversideLen]

BA, my female sibling received the first dose of the Pfizer vaccine earlier this week. She said she experienced pain in the arm for a couple of days. She was told to alternate between applying heat and ice to alleviate it, she said the ice worked better for her.

Anyway, good luck, hope you have no side effects.

[RiversideLen]

Chocomouse, that is a sweet setup! (yeah, pun intended)

[RiversideLen]

Thanks for the info BakerAunt. I just assumed it was a 1:1 substitution.

[RiversideLen]

Last night I made Spice Muffins from a recipe on a bag of Arrowhead Mills rye flour. The recipe calls for one cup of rye flour and one cup of oat flour. Oat flour isn't something I stock so I made it from old fashioned oats in a food processor, easy enough. I subbed maple syrup for the honey it calls for but I made an error, it calls for 1/2 cup of honey and I inadvertently used only 1/4 of maple syrup. It came out good but not sweet. I'm tempted to make a little frosting for them.

Tonight I made a batch of sandwich buns.

[RiversideLen]

Yesterday I made stir fry with a left over pork chop, celery, carrots, onion, broccoli and mushrooms. Had it with brown rice.

I found a steak in the freezer so I made that tonight. Had it with bow tie pasta, I used a jar sauce in which I first sauteed some celery, onion, carrot, mushrooms and peas, then added the sauce.

[RiversideLen]

One of the blueberry pie recipes I make uses 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, 1 tsp of lemon zest and lemon juice. It makes a very fragrant pie.

Today I made some potato soup. I used 2 strips of smokey bacon in which I sauteed some onion and a fair amount of celery and carrots. Then I added about 3 cups of potatoes and a quart of boxed chicken broth. After the potatoes were tender I gave it a ride in the food processor. I add a touch of half and half to it when I serve it. Came out pretty good. I portioned some out and froze it. It makes a good lunch with a small sandwich.

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