[skeptic7]

Do you eat enough beef to make it worthwhile? I find it handy to cut up my own chicken but beef is expensive enough I only buy one cut at a time. I think the most I bought was a whole eye of round roast. I've bought chuck roasts on sale and put them in the freezer too but thats already cut up.

[skeptic7]

Glad that you are back home. Have a speedy recovery.

[skeptic7]

I am in the middle of making the oatmeal-apricot bars for the first time. I had to go out and buy the quick oats as I normally only keep the regular type on hand.

[skeptic7]

I am trying to do a new recipe. Afghan pumpkin with tomato sauce and yogurt.
I've gotten the pumpkin cooked, it was a 4lb cheese pumpkin cut into cubes but I haven't made the accompaning tomato sauce or yogurt sauce.

https://cooking.nytimes.com/recipes/12893-afghan-style-pumpkin-with-yogurt-sauce

[skeptic7]

Best of luck with your surgery. I hope everything goes well.

[skeptic7]

Yesterday I did Fresh apple scones with honey and buttermilk and Cox Orange Pippin apples, and did KAF apple challah, using all whole wheat flour, no honey and 1 1/2 teaspoons of cinnamon. I used two Winesap apples. Both came out very well. The apple challah was baked in a cloche and was very high and light. The apple challah had a decided cinnamon flavor.
I was baking both in honor of Rosh Hoshonah which is my favorite Jewish Celebration -- how can anyone not like a festival which celebrates with apples and honey.

[skeptic7]

I hope you feel better soon.

[skeptic7]

I missed that. I know that most people consider tomatoes, and squash as vegetables under the "eat your vegtables." category.

[skeptic7]

Some recipes are introductory recipes, they lure the novice in with a good story and a detailed explanation and a promise of making something comforting and familiar. I don't really like tuna-noodle casserole, but my mother used to make a tuna-rice casserole that was very good. Nothing that she would make for guests but soothing and tasty.

[skeptic7]

Got it!

[skeptic7]

I did Gingerbread scones on Friday with candied ginger, powdered ginger and fresh ginger just because. I was able to bake this in the oven as Friday was relatively cool.

[skeptic7]

Baker Aunt;
Good luck with your biscotti.

[skeptic7]

I got one ingredient correct but not the other.

[skeptic7]

I've tried the Italian Biscotti. As a cookie they are drier and more crumbly than American Biscotti. If you make them, only add a small amount of nuts or chocolate chips or dried fruit to the batter it isn't as forgiving with add ins and the dough might not stick together.
Also look up mandelbrot recipes, these are Jewish biscotti recipes and made with oil instead of butter. I've made some mandelbrot and I normally seperate the eggs. I beat the egg whites until fluffy with half the sugar, then I beat the egg yolks with sugar and slowly beat in the oil. I then combine all the rest of dry ingredients together. I stir the flour into the eggs in three parts, followed by 1/3 of the egg white mixture. This is a rather elaborate process but beating the air into the egg whites and egg yolks makes the mandelbrot lighter.
I think I posted all my low fat biscotti recipes here.

[skeptic7]

Baker Aunt;
Why are you putting dry milk in most of your bread recipes? What do you hope to get out of it?
I put 1-2 tablespoons of potato flour in most of my yeast breads in the hopes of increasing its ability to stay moist. I use milk in most of my bread recipes but that is mainly to use up the milk before it goes sour.

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