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I'm making my usual sandwich buns. I hope they hurry up and rise because I would like to turn the oven off asap plus I am counting on them for tonight's dinner.

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I made some sloppy joes yesterday, will have leftovers tonight.

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Saturday I grilled burgers, Italian sausages, mushrooms, red bell pepper and zucchini.

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I made brownies from a box mix. I threw a few raisins and walnuts on the top.

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Happy Birthday, Cass!

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*Joins the guessed and missed crowd

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I made my usual bun recipe but divided it into 4 burger buns and 4 three strand braided rolls. A couple of them are destined for Italian sausage.

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On Sunday I got the Char Griller fired up and cooked some burgers and Italian sausage. Also some zucchini, mushrooms and red bell pepper. On Sunday I had the grilled veggies and a burger. Yesterday I had a burger and steamed broccoli.

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This is one I knew thanks to Good Eats episodes.

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I received an email from Amazon today offering SAF Gold in one pound packs for $9 and change (Prime, free shipping). I was able to get a 4 ounce jar of Red Star active dry yeast from Whole Foods the other day. The yeast situation is far from normal but it appears to be easing up some. Anyway, I have a pound of SAF Gold in the freezer that I bought from KAF last year and two 4 ounce jars of Red Star ady so I am not (no longer, lol) in a panic about yeast.

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Leftover beans with pork and a toasted sandwich bun.

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I made another batch of my sandwich buns. Even using the reduced amount of yeast, they rose pretty fast.

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I didn't know you could keep buttermilk that long. If I don't think I'm going to use the buttermilk before it hits the exp date, I portion it in one cup servings and freeze it.

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I guessed correctly.

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I guessed right.

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