So...whats for dinner?
Comments
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Thanks for "listening" and responding, friends. At least I am back to exercising and know that it has to be helping.
Susan, the hot cross buns look great- have never had one but agree they look too god to waste!
Eric- that must be hard to keep getting those images of your mom's house.
Nancy- love spring and planting...maybe you will share a photo of your garden? The tree canopy has blocked most of the sun from our garden spot...so, this year, I planted some cabbages, broccoli, lettuces and cauliflower in pots on our deck. To my surprise, they are really doing well. SO fun towatch the plants grow and mature. No hummingbirds here yet- can't wait, though.
1000 pages- amazing!
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I am not on the computer right now. I will post mine which has no eggs, less sugar, and whole wheat flour. The King Arthur one does look good, but much more white and enriched.
Olivia just mowed through her lunch including the new-to-her haricots vert, plus homemade falafel and sweet potato.
*susan*
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Happy, 9 pounds in 10 days... combined with swelling in feet/ankles????
If it were Sharon (DW), I'd be working on her to call the doctor's office to have them ask the doctor.
My dad would gain "water weight" and the Dr recommended solution was to slowly increase water consumption. It worked quite well.
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Susan - What lovely buns you have there!
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:-)
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Hot Cross Buns
Yield: 12 buns (about 70 g each)
Time:
Mix/ferment sponge: 40 minutes
Mix final dough: 15 minutes
First fermentation: 1 hour, with a fold at 30 minutes
Divide and shape: 10 minutes
Proof: 1 hour
Pipe crosses: 10 minutes
Bake: 15 minutes
Glaze: 5 minutes
Sponge Ingredients:
37 g flour
190 g milk at about 100 degrees F
9 g (1-1/2 t.) sugar
7.4 g (2-1/4 t.) instant yeast
Final Dough Ingredients:
170 g flour
170 g whole wheat flour
60 g butter, softened
57 g sugar
50 g (1 whole) egg
3 g (1/2 t.) salt
1/2 t. ground allspice
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
14 g (1 T.) water
114 g dried currants
20 g candied orange peel, finely chopped
20 g candied lemon peel, finely chopped
Piping Paste Ingredients:
170 g pastry flour
50 g vegetable oil
120 g water
Glaze Ingredients:
60 g sugar
60 g water
Wow. That is impossible to work with. Let me try a pdf: Nope. Not allowed. Trying something else now....
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Wow, Susan. What a lot of work to make those buns, which do look delicious. Please don't let them go to waste.
I had an enjoyable round of golf today and a much-enjoyed lunch afterwards. I had a BLAT on multi-grain bread. BLT with avocado. Sweet potato fries. I was very hungry.
Tonight's dinner is salmon, asparagus and salad. The salmon is baked at high temperature with a yogurt and mustard mixture on top.
A veggie garden sounds like such a nice thing
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One of the loveliest things from my vacation was stumbling onto a John Muir quote... "The mountains are calling and I must go".
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Carole - so glad you clarified BLAT. I would have stayed up wondering. The acronym sounds awful but the sangy sounds delicious.
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BLAT doesn't sound good until you list the ingredients, then it sounds amazing. And, in my world, the mayo is not longer needed. I need to remember this when we get to tomato season. I have two pork bellies that I will smoke this summer for home-cured bacon.
Dinner was some of my new, favorite hummus. When I make the tahini the results are just even better! Some merguez sausage and baked sweet potatoes with an almond duke. Though I cooked three sausages, we have become wimps and only ate two. Same with the tiny taters.... cooked 4 and ate only two. We know what we are eating for lunch tomorrow!
*susan*
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Absolutely amazing - 1000 pages. We all deserve to celebrate. Think I'll pour a snifter of the Amarula that I discovered when I was in Washington. After all, if the elephants think it's special enough to trek miles across the country to get the berries, it's good enough for me.
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The cherry tomato plant I have in the back yard is already providing tomatoes.
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Oh yum - fresh, REAL tomatoes.
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Homegrown tomatoes sound wonderful, Eric!
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Home-grown tomatoes envy! Nothing tastes better.
I went to the gym and found the main room almost empty. Lots of cars in parking lot and parents taking kids to breakfast with the Easter bunny.
Back at home I made half a lb. of turkey Italian sausage and sautéed it for tonight's dinner, Lemony One-Pan Orecchiette with Sausage and Broccolini. I'll probably use broccoli and substitute campanelle since I have a box on hand. A WW recipe that looks good.
This afternoon on my way to the nursing home I'm hoping to find some fresh green beans to cook tomorrow morning. My contribution to Easter dinner at my younger sister's house. She gets the family crowd once again. Her open floor plan works well and she has my mother's electric wheelchair for my mother to transfer into from my car. I hope my mother can enjoy herself more than she did at Christmas when she wasn't feeling good.
Happy Easter weekend to all
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I picked up the stuff for hot cross buns. I had to substitute raisins for currants and I don't know exactly what to substitute for the candied lemon and orange peels.....I can mail order them and have them here by Tuesday, but that won't do. None of the local stores have them. I guess I can make them....but I don't know how it needs to "sit" before they taste right.
I wasn't able to work much on mom's house today. The painter, knowing no one was living there, had masked off everything off and getting opening the garage door would have messed up his work. I was able to *CAREFULLY* pack up the fancy dishes and stage the boxes by the garage door.
Young test daughter noticed the creamer that I was packing had the same pattern as the one that could seen in of my parents wedding pictures and all the other stuff had the same pattern too. My guess is that these were used at their wedding...now over 71 years ago.
My mom had them in a small dish display cabinet and I'm going to make a super human effort to fit that cabinet into our house.
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Eric, I used this method for the candied citrus: http://www.epicurious.com/recipes/food/views/candi... I omitted the last simmer... and I think I could have done with one less. No reason to toss in sugar at the end either. I did two oranges and two lemons which was far more than needed. The leftover syrup may turn into a base for a cocktail. :-) And yes, I am almost jealous of your tomatoes, but since I know what your temperatures will be like all summer long, I temper my green tints since there is no way I could live with that!
Dinner tonight was a lovely salmon steak from our fishmonger. Oh was it wonderful! i steamed some yukon potatoes, and then browned them in a sauté pan with onions and garlic. There was a Boston lettuce head in the crisper which turned into a salad.
Well this group that is staying in my AirBNB rooms lied to me. They are NOT here as a graduation gift. No. He is running the Boston Marathon!!! Why he didn't want to tell me is baffling, but there it is. I have made a tandoor chicken marinade and four little thighs are nestled happily in a pan with that marinade. I will make some lentils and a wonderful cauliflower preparation. I have some pre-made Naan bread which we will throw on the grill when the chicken is done. And since it is Sunday, pancakes, eggs, and a cured meat product.
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Susan- isn't that odd about the graduation gift story as opposed to the Boston Marathon? Well, your menus sound wonderful no matter the reason the father/son duo is there, I guess.
Am on a Greek salad "kick"...had one out last night and made my own tonight. Really think the one here was better in that I made the dressing- no sugar- and added a few "extra" olives to the salad. My mom and DS1 are coming for dinner tomorrow...no traditional "Easter" menu items...having what the 3 of us like best- roasted chicken, Basmati rice, butter beans and broccoli- tossed salad as well, but I am the only one who will eat it.
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Happy Easter (and 6th night of Passover). Got back from London last night and am still jet-lagged. Terrific Seder at the home of one of the barristers of the Inner Temple (one of the Inns of Court—he is a former Treasurer, which is more like President). He and his wife were so gracious, their daughter & son-in-law and friend (down from the Midlands) were fun, and their little 6-yr-old grandson adorable and frighteningly precocious. (No pix—too busy celebrating, eating & drinking). All of Pesach’s Greatest Hits, plus homemade chopped liver and a cheesecake for dessert that would have made Junior’s in Brooklyn throw in the towel and hand over the crown. Of course, wine galore: champagne before, the four little glasses of ceremonial wine during, sauv. blanc for the appetizers, cabernet-Shiraz with the main course and a 1937 port for—uh, with--dessert.
So much to eat on the rest of the trip, and I did not stick to low-carb. (The morning of our first tour I had a creme brulee donut along with my flat white at Press on Fleet St., having slept too late to have breakfast before catching a cab to the Inns of Court; after that donut, I finally get what the fuss is about with gourmet donut shops—but having “been to the well,” I can resume low-carb on Monday without cravings). Great dinner at St. John—this time, except for the obligatory bone-marrow-and-parsley, I focused on seafood instead: Scottish oysters, and langoustines from off the coast near Marseilles. Bought the “Complete Nose-to-Tail Cookbook.” (At 3 lbs. it made the hike to the Farringdon tube station and from Green Park back to the hotel more of a power-walk—but I did get 12,000+ steps in that day). Saw plenty of hot cross buns, but there was just so much starch & sugar I was willing to eat. I’m sure they were delicious, since that’s London Lenten soul food.
Lots more to tell, but fading fast. Here in Chicago, it hit 87 by the lake today—nearly 10 degrees warmer than Temecula, CA. Storming now, but clear and 65 by the time I greet my brunch guests at the Hancock at noon tomorrow. ‘Night!
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Change of plans. I am candying the lemon and orange peels at this moment, but will do the hot cross buns next weekend. My MIL is bringing rolls.
My FIL always brought the dinner rolls to the holiday dinners and my MIL is continuing the tradition. I don't want to upset that. :-)
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Hello, everyone! Happy Easter, Passover, and Solstice!
Last I was on here, I was sick. Then I did get the pukie flu after that. Then a kidneystone incident, finally passing one that could be analyzed. Then, because Im stupid and must be a masochist, scheduled a long, long, long overdue, colonoscopy on last Friday. Oh yay. But hopefully, better times now! LOL!
Had only 1 child, my youngest son home for a meal with my husband today. He's a 3rd shifter and rolled in at 6:30 am. At least 3 hours before I usually make it out of bed. LOL. So made a big brunch, with ham, mashed potatos, bagels (sorry Susan, straight from Big Apple Bagels
) with cream cheese and my last jar of Dandelion jelly, green beans, hard boiled eggs, (nope, didn't color them, except for an "X" to tell them from the raw eggs) and cupcakes. Served with wine, OJ, grape juice and coffee. All eaten before I usually even wake up. But so good to see him it was worth it! Yes, had some candy out too. Peeps ( didn't eat them cause they are still squishy)and chocolate marshmallow eggs, and reeses eggs. Hope everyone's holiday was good!
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Glad we made it to 1000 pages! Hooray!
Hello, everyone! Happy Easter, Passover, and Solstice!
Last I was on here, I was sick. Then I did get the pukie flu after that. Then a kidneystone incident, finally passing one that could be analyzed. Then, because Im stupid and must be a masochist, scheduled a long, long, long overdue, colonoscopy on last Friday. Oh yay. But hopefully, better times now! LOL!
Had only 1 child, my youngest son home for a meal with my husband today. He's a 3rd shifter and rolled in at 6:30 am. At least 3 hours before I usually make it out of bed. LOL. So made a big brunch, with ham, mashed potatos, bagels (sorry Susan, straight from Big Apple Bagels
) with cream cheese and my last jar of Dandelion jelly, green beans, hard boiled eggs, (nope, didn't color them, except for an "X" to tell them from the raw eggs) and cupcakes. Served with wine, OJ, grape juice and coffee. All eaten before I usually even wake up. But so good to see him it was worth it! Yes, had some candy out too. Peeps ( didn't eat them cause they are still squishy)and chocolate marshmallow eggs, and reeses eggs. Hope everyone's holiday was good!
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Wishing all a great Spring!
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Moon, so glad to hear you're in better shape. How fun to have your DS at the crack of dawn.
H
For some ridiculous reason I woke up at 5am both of the last two days - and I am usually a 9am person unless I have to get up. Read the newspaper this morning (which was actually delivered by 5:30am - although usually not hereuntil 7:30am), boiled 5 eggs ate two while they were warm, and went back to bed. I'm being extremely lazy today.
Dinner will be wild caught, flash frozen, Atlantic Cod dipped in butter and lemon, rolled in Panko and baked for 12 minutes. I will boil a bag of Baby Dutch yellow potatoes for the side, eat some hot with butter and save the rest for tomorrow. Maybe for potato salad. Maybe for fried potatoes with onions.
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Hi Moon. It's good to hear from you again.
Today was busy. I'm cooking and we made two more trips to get stuff out of mom's house. There is 1 trip of non delicate stuff (a bed), and two trips of EXTREMELY delicate things to move...a glass front bookcase, the dish hutch (non-removable glass sliding doors), some mid 1880s gas light glass fixtures (that will fit many fancy electric light fixtures) and a violin.
The violin is yet another family heirloom. My mom said that her grandmother told her that the violin belonged to her (mom's grandmother) father. This would be mom's great grandfather. It is playable--we had a luthier restring it--and he said it was easily 150 years old--so I'm guessing the family lore is true.
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How appropriate that Moonflower was the final poster on the 1,000th page! So good to hear from you.
Eric, 150 years old doesn't mean much..... but you don't probably really care about value.
Dinner tonight was just the two of us. Tandoor chicken, garlic dal, cauliflower with scallions and mustard seeds, basmati rice, and she grilled naan bread. I am stuffed! I have our guest's bib number and will get text messages all day tomorrow telling me about his progress. I have given him tons of yogurt and granola to take to Hopkinton with him in the morning so he can eat one hour before he starts his race.
*susan*
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Moon...glad to hear from you.
So after much debate and many plans...they all fell through and my mom, DS1 and I were the only ones in town today. Church and then- our very own untraditional Easter meal...baked chicken, Basmati rice, butterbeans and okra gumbo(both frozen from the garden last summer) steamed broccoli/asparagus and cherry pie. I try to do a variety of veggies when mom eats here as she mainly has sandwiches and fast food unless she is eating with us,,,so am able to send her home with leftovers. This menu still makes me chuckle. While quite delish...not at all the whole ham, potato salad, etc, trad meal. Times, they are a-changin'.
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The violin is kind of like the 22LR rifle that my dad was given when he was 9. It is priceless as a heirloom but not monetarily valuable. That's OK as I wouldn't be selling it anyway.
adding.....
Oh...I'm going to have to start over on the candied orange and lemon peel...damn (said very gently and with laughter) dogs.... :-)
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Hello all-
Easter was lovely and ended up with more people than anticipated so all of that amazing food mostly went and what did not, I sent home with my son and his family. Only thing I kept was some of the spanakopita and tiropita and some of the ham and the bone for split pea soup. Also, I made a smaller lasagna since I had the sauce and cheeses and froze it before baking so have that for another meal. Otherwise, all lamb and manestra (orzo) was eaten up as well as all of the sides. My potato salad was a huge hit for some reason. The special Easter kielbasa was gone in the blink of an eye as well. I made a LOT of food this year.
My daughter bought me a Phillips pasta machine for my birthday since the arthritis in my hands is getting to me and I have been using the food processer to make my pasta dough anyway. My pasta machine is a manual one I have had for years and I just don't manage it as well in my 60's as I used to..LOL This machine is scary..it does EVERYTHING so we shall see. Here is the machine (guess making partner at her law firm is pretty okay if she is forking over this kind of money. I did not know it cost this much until I just now looked it up to let you see the link! I am going to scold her for spending so much and what if I don't like the darn thing???? LOL)
I really hope I love this machine. It looks so very simple! It even weighs your flour and calculates liquid ratio you need. Pretty high tech!
Susan, those hot cross buns had my mouth watering! My grandmother's best friend used to make them and bring them over every Easter time and my Grandmother would make her Greek gliko (sweets) like galaktobouriko and baklava.
Hope all of you are well! Happy Spring!! It was 80ish yesterday!
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April, I have the earlier version of this machine (no calculation function) and I love it. I bet you will too. Let me know how you like it.
P.s. it took some experimenting to get the exact ingredient formula I liked.
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