[skeptic7]

The texture is more like gingerbread. It is slightly more crumbly than a all wheat gingerbread but I don't get any of that subtle crunch I expect out of a cornbread. I have some baked beans and will try it together.
I wonder what Boston Brown Bread would be like with a little ginger added? The lack of rye flour is making this test currently impossible.

[skeptic7]

I was torn between making cornbread and gingerbread, then I looked around on the internet and found a recipe for a cornmeal gingerbread. Its like having a Yankee style cornbread only with molasses and ginger. I converted my favorite cornbread recipe and added candied ginger and fresh ginger as well as dried ginger. I cooked this for 3 hours in the crockpot and it was wonderful!.

[skeptic7]

I got it.

[skeptic7]

Missed this.

[skeptic7]

got it!

[skeptic7]

I ran into an article that said the contact tracers are running into problems with people who aren't cooperating. New York City used supenas to force people to give the names of the people that they had talked to at a party. Also a number of groups doing contact training are confused and disorganized and lack enough experience.

[skeptic7]

How much does 50lbs of flour cost? How do you store it? Can you just drive up to the King Arthur store and buy it, or is this a special order? I go through a decent amount of flour a year, but I would find it hard to store more than 15 lbs in the freezer. At the moment I have 5 lbs of white flour in the refrigerator because I don't really have space in the freezer.

[skeptic7]

Chocomouse thats a very good idea. I'm sure it would be beautiful.

[skeptic7]

I did a Spinach Pizza yesterday. I'm eating it with Marcella Hazan's tomato sauce which I had made last week and had some left over after eating it with pasta and foccacio bread. This is the can of tomatoes, 5 tablespoons of butter, and an onion recipe. Its very rich and flavorfull but has almost too much butter. It works very nicely with a fairly healthy low fat pizza.

[skeptic7]

I was looking at the things with the old Logo and trying to see if there was anything I wanted. The old Logo is of course on all the cook books.

[skeptic7]

I don't like the new logo -- its boring and boring --, I prefer the old one which has more color and life.

[skeptic7]

I did blueberry scone yesterday. This time I didn't underbake it! its tasty but a little tougher than I would like.

[skeptic7]

I got it. But I didn't know that spring onions were not the same as green onions.

[skeptic7]

I missed this.

[skeptic7]

BakerAunt;
thanks for doing the report. I think it would make excellent cinnamon rolls, fluffy and not too sweet. Excellent for Chili and Breakfast and Snacks. You could freeze some for later use.

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