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I made whole wheat pizza ond December 9th and vegetarian split-pea soup. This is the first whole-wheat pizza for a long while. It came out well, but the texture was a surprise. I used one of the big carrots in the split pea soup, but it was nearly half a pound, so the equivalent of 4 thinner carrots. Soup and Stew recipes are very forgiving as to ingredients.

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I did cranberry scones yesterday and Moravian sugar cake with apple topping.

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I remember giving up my subscription to Cook's Illustrated magazine because the recipes seemed too silly. They always wanted more butter in baked goods. I don't remember being particularly impressed by any of their cookbooks but I will keep an eye out for this one.

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I did Pepperoni pizza Sunday, its now in slices in the refrigerator for occasional snacks. It started out as side to side pepperoni but these shrank during the cooking.
My father's plans for Thanksgiving involves going to a restaurant so will be doing very little Thanksgiving baking. I'd like to do some steam bao.

[skeptic7]

I did the potato cranberry rolls which came out nice and fluffy. Perhaps I'll think about quick breads after Thanksgiving, that will use up more milk than the yeast breads. Or just make more potato rolls and give them away. My recipe is a little too sweet for plain rolls but works well with the cranberries.

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I think I will have to stick to potato rolls at 1 cup of milk; English muffins can use 1 1/2 cups of milk but I don't have the English Muffin rings with me.

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Joan; Looks nice. Sorry you missed your sleep.

Does anyone have a pizza recipe that calls for milk? I need to use up some extra milk and I want to bake a pizza. At the moment I make potato rolls when I want to use up milk.

[skeptic7]

I think last year or earlier this year they had a recall on the cinnamon sold at the Dollar Tree.

[skeptic7]

Several years ago I made a Chicago style pizza with Thanksgiving leftovers. It had two thin pizza crusts in cast iron pan with all sorts of Thanksgiving goodies inside. I think I had Turkey, gravy, stuffing, green beans and cranberry sauce. I ate it with turkey gravy and more cranberry sauce.

[skeptic7]

I did a Chinese Beef Stew, using sherry and soy sauce for the main flavors last Monday. The other ingredients were beef, carrots, turnips and onions. I couldn't find my favorite recipe so I texted a friend for advice and ended up with 3/4 cup sherry, 1/4 cup soy sauce, and 1 cup of water. This was probably way too much sherry. I had 2 large onions, 1 lb carrots, 1 1/2 lb turnips and 2 1/2 cups of beef. This is the first time I had cooked anything in ages. I'm at my own house in Virginia so I could cook without my Dad demanding that I do things his way. It was great to peacefully cut things up without a back seat driver or being told that stir frying is better or that flouring the beef was unneccessary.

[skeptic7]

I did potato rolls with dried cranberries Sunday. Turned out very nicely.

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Thank you. I look forward to seeing the pictures. Why doesn't he keep the tomatoes growing longer? I read that Tomatoes would be perenials in warm climates.

[skeptic7]

Are these bush type tomatoes or the bigger ones? I once heard about keeping tomatoes for several years in a greenhouse. The tomatoes were supported by ropes and every so often they would lower the ropes so the old stems would lay on the ground and the younger parts could continue to grow without hitting on the roof. I never saw this in person, or even had good pictures but it seemed so funny to have tomatoes trying to grow to the top.

[skeptic7]

I did mini scones with dried cranberries again. This is my normal scone recipe but cut into 16 pieces instead of 8.

[skeptic7]

I did glazed mini scones once, and found the extra glaze made it too sweet and potentially a little sticky on humid days. The recipe possibly KAF said that the glaze would keep the scones moister for a couple extra days. I don't remember if it worked or not, but I definitely didn't think it was worth the mess.

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