[skeptic7]

I don't think I ever particularly wanted clear broth. I tried skimming the broth while it was cooking once to remove the solids and decided this was too boring to try again. I still have the skimmer thing.

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I have never cooked with a tomatillo either. I should make a point of trying it this summer.

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I guessed it, but will have to google for more information. I can't visualize it.

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I guessed correctly.

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I don't really like the idea of storing unshelled eggs so long. I like to think of the shell as protecting the eggs until I am ready to eat it.

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Somehow I didn't notice that Fat Tuesday was the last Tuesday until two days later. I had dreams of baking a King Cake or Cinnamon Rolls or something else deliciously decedent. As it was I had a dental appointment and just warmed up leftovers.
Now its the Easter Season I'll have to look up my Hot Cross Bun recipes. The best recipes take a lot of time and kneading.

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Congratulations. Do you like the way the microwave treated the kale?

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The pie sounds very tasty. Does it look anything like a mincemeat pie?

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I looked up "chiffonade" on the internet. I wasn't sure of the word.

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I did a soup last Sunday which was very different from Mike's. It took much less effort and was only a single stage process. I cooked it in the slow cooker overnight. This was a lentil and vegetable soup based very loosely on Cook's Illustrated recipe.
I wanted to try something a little different so I used parsnip and fennel as well as carrots and onions. I used Trader Joe's Tomato Sauce -- this was an accident I was looking for a can of salt free diced tomatoes, and I seasoned with a teaspoon of whole cumin and a teaspoon of whole coriander. This turned out thick and rich and tasty after being cooked overnight.
By itself its a little too spicy but goes well with grilled cheese sandwiches.

[skeptic7]

I did a Rosemary Focaccio bread on Monday. My Rosemary went through the mild winter very well, although one variety is notably paler in color. This one has also been flowering which I hope is not a reaction to stress.
I gave it to a friend and have not heard back on how well she liked it. Focaccio is my "not much kneading" bread since it is so well hydrated. It does need kneading to prevent wet and dry spots in the dough. This time I patted the focaccio into the pan, let it rest for around an hour, then sprinkled on the rosemary and pushed the foccaio into the corners of the pan. I had to oil the top of the dough to prevent my hands from sticking, but doing it this way, pushing the rosemary into the top of the dough kept the rosemary from falling out after it was baked. I let the dough rise for another couple of hours before baking.

[skeptic7]

Missed this.

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Mike;
I eat a lot of cold pizza for lunch particularly on hot days. I can make a 10 inch pizza, eat a quarter fresh and cut the rest up. 2 pieces fit into a sandwich box and makes a nice lunch either cold or microwaved luke warm until the cheese is just barely melted. If either of you enjoy left over pizza, making pizza is totall worthwhile for two people -- or you could just refrigerate an unbaked pizza and cook it for another meal.

[skeptic7]

Muffin recipes seem to suffer from ingredient creep -- they were originally a type of plain bread then gradually more sugar and fruit and butter were added to the recipes. I hated when Martha Stewart started popularizing recipes that started with creaming butter and sugar together instead of using melted butter. I always thought creaming butter and sugar was reserved for cakes, while muffins were meant to be thrown together quickly.
Joy of Cooking 's muffin recipe has 1 3/4 cup flour to 1/4 cup sugar which always seemed plenty sweet to me.

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Aaron;
How old are your kids? I didn't start eating whole wheat until I was an adult and my taste buds had dulled enough that I didn't mind bitter things like brussel sprouts. I buy my sandwich bread at Trader Joe's, I bake scones and rolls and pizza and other things that I can only make.

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