[skeptic7]

Baker Aunt;
I'd love to have a whole wheat scone recipe. I just got back the results from my blood test and the Cholesterol is slightly too high. I think I'll try using less butter and cheese in my cooking and see if it makes a difference next year. I'm going to go back over the old messages and see how you changed your recipes. Do you try to cut out animal fat too?

[skeptic7]

The would be bakers have an opportunity to try again this fall. Its easier to cook when the days are cooler.
A lot of people don't realize that mistakes are part of life. They have a couple of failures and then they decide to give up.

[skeptic7]

Monday night, I did an eye of round roast. 6.8 lbs baked at 300 degrees for about 2 1/2 hours to about 130 degrees. I refrigerated it overnight and then sliced it for sandwiches. Most of it is in the freezer, but I had a sandwich yesterday. Its wonderful when things are cool enough to use the oven. This is the only recipe I have for eye of round. Top round, bottom round and eye of round all are tempting in the grocery store, but I don't know good methods of cooking them. What have other people tried? These are normally a good price so I wish I could use them for something.

[skeptic7]

Chocomouse; I'll write to you next time I need maple syrup. I like to buy cans when I'm in Canada for myself and as gifts, but didn't have a Martial arts seminar there this summer.
I'd like to use less plastic but its so hard. I depend on plastic bags in the freezer and plastic freezer containers. How did people freeze cookies before plastic wrap?

[skeptic7]

I did a cheese pizza Sunday which turned out very nicely.
Baker Aunt, the scones sound great. None of my recipes are that low fat. How well do they keep? Do you feel an urge for clotted cream and jam when you eat them?

[skeptic7]

I did green split pea soup in the crockpot. This unfortunately has turned out brown instead of green, does anyone know what is likely to cause this? I don't know for certain but it was likely overcooked. I started cooking this on high for a couple of hours, then I threw in some sweet potato and cooked it on low overnight. I didn't want to overcook the sweet potato so I added it last.

[skeptic7]

Happy Birthday Mike! I hope you have a really great birthday. Thanks for everything.

[skeptic7]

It was wonderfully cool yesterday so I had cheese pizza and two batches of blueberry cornbread and chicken lentil soup. I gave one of the blueberry cornbread away and am eating the other one.

[skeptic7]

I did Blueberry cornbread -- basically a Yankee Cornbread with a cup of blueberries added. It has quite a nice texture surprisingly better than the all whole wheat blueberry bread. No slightly damp mushy spots near the blueberries. I was short of buttermilk so I used a mixture of buttermilk and yogurt. I wonder if that was responsible for the nice texture or whether it was the cornmeal.

[skeptic7]

I had no idea, and guessed incorrectly.

[skeptic7]

I messed this up.

[skeptic7]

I knew this!

[skeptic7]

On Wednesday morning which was reasonably cool I did a double recipe of pumpkin cranberry quick bread, baked in a 9x13 pan which took about half an hour to cook. I thought that it would bake in 20 minutes since it is relatively thin but it needed the extra time. I also did a cheese pizza, my regular recipe to go with a slightly too hot vegetable chickpea chili. Calling it a chili is a far stretch but it does call for a tablespoon of chili powder. The other ingredients are chickpeas, onions, eggplant, sweet red pepper, and tomatoes. It had a chipolte pepper and garlic for seasoning but there were so many other ingredients and all of them fairly bland that I used one tablespoon of smoked paprika as well as 1 tablespoon of Americano chili. That was just a little too spicy.
Blueberries were on sale this week so there are blueberry scones in my future. Possibly blueberry zucchini bread too.

[skeptic7]

I guessed and was completely wrong.

[skeptic7]

I got it. I got out a calculator app and figured it out twice. The first time I inverted all the numbers.

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