[skeptic7]

RiversideLen;
I wouldn't think so, that isn't very much flour compared to the rest of the ingredients in a cake.

Wednesday I made a large batch of Hot Cross Buns. It was basically from a recipe found in King Arthur Flour's baking newsletter but I changed the spices to be more varied. I baked it, checked the temperature and then put it back in the oven to bake longer till the internal temperature was180 degrees. A small pan came out loooking beautiful but was too soft inside and I am treating them like brown and serve rolls and rebaking before eating. I gave most of the properly cooked rolls away.

I also make Cornish Meat Pie from "The Garndener Museum Cafe Cookbook". This is a meat pie with 2 lbs of hamburger and a little carrot and onions and potatoes. Its very heavily seasoned with 1 tablespoon each of dried thyme, marjoram and basil, and minced garlic. I used my favorite oil based pie crust. This turned out very well, with about 2 cups of filling left over after the pie was made. I used a 10 inch frying pan as a pie pan so it made a deep pie, it would probably have made 2 shallower pies. It was slighly bland which surprised me as I remembered it as being very strong tasting. But it cut beautifully after being refrigerated overnight and I look forward to the leftovers. I opened a jar of cranberry sauce I had canned last year to go with this.
This differs from a traditional Cornish pastry in that the hamburger is cooked before being mixed into the filling. I think its easier to manage and less likely to cause food poisoning this way.

[skeptic7]

I got it!

[skeptic7]

I got it.

[skeptic7]

I got this.
.

[skeptic7]

I got this.
.

[skeptic7]

I was at two grocery stores today. There shelves were very bare yesterday but they have gotten in shipments of food and now there is bread and fresh meat on the shelves. I bought milk and butter and eggs. .

[skeptic7]

My Rosemary Focaccio came out well and I delivered it to the neighbor across the street. We kept four or five feet apart as I handed her the bread in its plastic bag. If she hadn't answered the door I was going to leave the bag on the door knob.
My plan was to spend the next two weeks baking and giving away Hot Cross buns but I am thinking of just baking enough for myself and not visiting even at a decent distance, I basically feel fine now but feel the very start of a cold coming on.

[skeptic7]

I missed this.

[skeptic7]

That's scary. I got the correct answer by guessing.

[skeptic7]

I'm going to make Rosemary Foccacio as a gift for a neighbor. The hot cross buns turned out well, soft and a little spicy. Now that they are cool, I'm going to frost them.

[skeptic7]

no pie, but I started on a batch of Hot Cross Buns, mainly based on the recipe in 200th Anniversary Cookbook. I'll let the dough rise overnight and form it into buns tomorrow.

[skeptic7]

Chocomouse; I wasn't being as public minded as you. I was just thinking of a tiny handwashing station for you and your sister. All you would have to do is bring a gallon of clean water in, and drag a gallon of dirty water outside or to the restrooms after your booth closes.

[skeptic7]

Here is the article about low tech hand washer mainly for places without running water. What I like about it is that its foot operated and doesn't require putting dirty hands on the unit. Chocomouse could you set up something like this in your booth?

https://www.permaculturenews.org/2014/06/10/tippy-tap-an-outdoor-hand-washing-device/

[skeptic7]

I didn't understand much of that article on Challah. First is Challah a noun or a verb? Part of the article mentions "Taking Challah" as a specific sort of action, not as grabbing a loaf of bread.
Thanks for sharing it. I know people who are Jewish, but few of them bake, but I'll ask them about challah anyway. One friend told me that I should always bake two loaves of Challah on Friday either a) something could be eaten on Saturday or b) One could be given away if anyone needed a loaf.

I'd like to make a pie today.

[skeptic7]

I got this. There is a rant on the internet that "Irish Soda Bread" as eaten in America is nothing like the original Irish Bread. Americans put too many rich ingredients -- butter, eggs, raisins and sugar, into what was originally a very basic plain bread.

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