[RiversideLen]

BA, I often use walnut oil as a substitute for butter in baking. I use walnut because I believe it to be a healthy oil. If I didn't have walnut oil, I would use some other oil.

ItalianCook, I think the pint of blueberries is just the right amount.

It's pretty good, I think the topping makes it, I can't keep my hands off of it.

This afternoon I made a batch of my sandwich buns.

[RiversideLen]

I made a blueberry buckle. I used Alton Brown's recipe from Good Eats, made a couple of changes. He calls for cake flour, I used KAF Whole Wheat Pastry flour. I subbed walnut oil for the butter in the cake, the topping calls for 2 ounces of butter, I used one ounce and 2 tablespoons of walnut oil. He calls for 3 cups of blueberries (15 ounces), I used a pint because that is what I had. After I poured the batter in the pan I realized I hadn't put in the blueberries, so I put them in the pan and folded them in the best I could. The cake baked up nice and the texture is light. I'm happy with it.

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[RiversideLen]

I have an electric stove, we originally had gas but my wife decided she wanted electric so we did the change. I have a butane fueled camp stove, one burner, to use during a power outage. It may not be ideal but it's better than nothing and it's easy to stow away.

[RiversideLen]

I have been concerned about my peppers. Back in June I reported that peppers were starting to form but really it was very little behind the blossoms. The plants kept growing and lots of flowers but the fruit was going nowhere. Well, they are starting to grow now. The peppers are a sweet red variety, not a bell type, they are from Burpee and are called PeppiGrande Red Hybrid. I checked the Burpee site and see they are 80-90 days to maturity, which explains why there hasn't been too much action until recently. I did give it a couple of doses of Epsom salts in the past several weeks, as that is supposed to be beneficial. The basil in that container is doing great. A couple of weeks ago I harvested some to make pesto sauce.

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[RiversideLen]

Since the temps in my fridge was in the mid 50's for a number of hours, I decided to play it safe and tossed out salad dressing (there was just a serving or two left), mayo (about 1/2 bottle), milk, buttermilk, a small package of ham, some hummus and a few odds and ends. Those things might have been ok but the last thing I need is a case of food poisoning during the pandemic. Packaged cheese should be ok, right?

[RiversideLen]

BA,
this is what I use, Indoor/Outdoor Thermometer It comes with one sensor, you have to buy additional ones. You could monitor 3 locations with one and the fourth location would need a second set up. They claim it transmits up to 330 feet but for every wall it has to pass through, you can cut that by half. It would have to pass through the freezer wall, then the apartment wall, then your house wall so it's not likely you would be able to monitor the apartment freezer from your house but maybe from another location, for example, just inside the apartment door or garage.

I find it useful, I like knowing what's going on in my chill chests.

[RiversideLen]

This talk about cobbler and peach muffins has me salivating.

Yesterday I managed to make a batch of sandwich buns before the storm rolled in and took out my electricity.

[RiversideLen]

I almost guessed right but picked the wrong one.

[RiversideLen]

That storm rolled through here a little earlier, my power went out about 4:30 or so and remained out until just before 9 a.m. today. I'm glad it wasn't longer. Last night I went in the fridge to pull out dinner (leftovers) but otherwise kept it closed. I have a "weather station" that I use to monitor fridge and freezer temps. It has a sensor that sends the info wireless to a receiving unit and can accommodate up to 3 sensors. So I have one sensor in the fridge and one in each chest freezer. When the power came back on the fridge temp was in the 50's and I stuck an instant read in the milk and it registered about 52 degrees. Stuck the instant read in the ice cream, it was soft but not deformed, it registered somewhere in the low 20's and the ice cubes were in good shape so I'm not worried about anything that was in the fridge freezer. I will fast track many of the items that were in the fridge though. Both chest freezers (one in the basement and one on the main level) registered in the low 20's, almost identical. Since those temps were below freezing I am not worried about anything that is in them. My new freezer recovered it's temp much more quickly than the older freezer in the basement. I made sure my cell phone and external battery pack were fully charged. I was able to stream Netflix on the phone which made an otherwise boring evening tolerable.

[RiversideLen]

Yesterday I cooked some ground chicken, added some diced fresh tomato, onion and sweet red pepper, a little pasta sauce and called it Sloppy Joe and had a sandwich. Tonight I'm going to add the rest of the sauce from the jar and have it with pasta.

[RiversideLen]

It's not just red onions, it's all onions that came from that producer. Here's additional information about it, Onion Recall

[RiversideLen]

I made my usual sandwich buns today and will bake a pizza for dinner.

[RiversideLen]

Sorry for your loss, cwcdesign. These things are never easy to deal with but it must be even more stressful now.

[RiversideLen]

Not a subject I've given any thought to, but I guessed right.

[RiversideLen]

I guessed right.

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