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I just added Meyer zest and rosemary to a loaf I have been making. I would post the recipe, but after the first loaf, I’ve had issues with it. The original recipe had a 92% hydration, and it’s been giving me problems. I dropped it to 70%, so if I can work out the issue, I will post it.

At last, the BLPT sandwich I set out to make here for dinner a couple of days ago. The supply of bacon I cooked then has dwindled in other sandwiches, salads and little snacks, but I managed to save enough for this delicacy! It's a good way to use the heirloom tomato, too.

I feel your pain! A couple of years ago I found a wonderful mat that is specifically designed to fit a KitchenAid. It really, really helps... (eG-friendly Amazon.com link)

Yes, we did. Yummy things, aren't they.

No, I wouldn't second guess anything at this point. So far no metallic taste symptoms but I do use wooden chopsticks often. In my case it isn't the fork that tastes bad, it's just that what's on the end of it often tastes like cardboard. But I have my reliables that work for me. Until they don't, of course.. And then I take another tack.

In my limited experience with chickens, they seem to have an extreme "GET OFF MY LAWN" attitude and will happily murder anything unfeathered (and an appropriate size). They can be right little bastards.

Oooh, looks delish! Could you please provide a recipe, or general instructions, for your rosemary Meyer Lemon bread?

I had a dozen egg whites in the fridge demanding to be used up rather than thrown away, so breakfast yesterday was waffles... With the machine still out on the counter come dinner time, and six whites left, I thought what the heck and made some more... ...this time accompanied by spiced fig compote and faisselle (fromage frais) sweetened with the poaching syrup from last week's pear tart. With multiple bags of egg whites already stashed in the freeer, I wisely put the waffle iron back in the cupboard to avoid further temptation. In between, were these sesame and spelt cookies... The inclusions were dried figs and white chocolate... It was a pleasant cookie. Rolling them in sesame seeds didn't add anything flavourwise, but seemed to make them spread more. Next time I'll use more chocolate, and bake a little longer for crisper edges.

Very true! I added felt to the bottom of my Kitchen Aid’s feet and sometimes it will start dancing on the counter. When this happens, I keep an eye on it and make sure it doesn’t dance near the countertop edge. For the majority of my mixes it does not travel.

Chorizo, roasted chile Poblano, and dry-fried Shiitake mushrooms topped with an over-easy egg. Chiles, garlic, white onion, garam masala, and Mexican oregano in the mix, mellowed with a little coconut milk.

Hey @Pete Fred, this is you calling yourself from the future with the answer. It turns out you couldn't detect any difference, apart from colour... As you now know, that's your regular canelé up top, and the same recipe with the different sugar and flour below. So what have we learned? Not much really, except that canelés are damn tasty. But you already knew that, didn't we?

Pulled a mini starter out of the fridge last night and made a dough. Left it on the counter overnight from 8:30PM until 3:00 AM this morning and baked 6 baguettes. At the same time last night I fed the scrapings in the bottom of the jar and fed again with 55g of water and 55g of flour. It had more than doubled by 3:00AM so I decided I might as well make another batch of dough this morning. Just finished the last stretch and fold and the dough is going into the fridge for a cold fermentation. I refed the scrapings left in the jar and will leave it out on the counter today. Will be ready to either go into another batch of dough tonight or into the fridge for a day or two.

We’ve been having smoothies for breakfast for awhile, so decided to have a meal today. Avocado toast with my rosemary Meyer lemon bread, arugula, tomato, bacon, poached egg (for me) and pickled red onions.

Don't second guess your food choices. My oncologist told me that she did not care what I ate during chemo, as long as I ate something! One tip, if you have not heard it already, is to use non-metal utensils for eating, as metal utensils during certain kinds of chemo can sometimes impart a strong metallic taste to the food in your mouth, causing you to lose what appetite you have. I bought some sturdy bamboo stuff to use. The forks and "knives" are long gone, but I still use the few remaining spoons for eating ice cream, 12 years later. I wish you the best. Last night, cedar planked salmon on an arugula salad with apples, spicy glazed pecans, and a maple-mustard dressing

His and Her breakfasts. Made Moe peameal bacon with sunnyside up farm fresh eggs from a friends chickens, a Siletz tomato from Matt's tomato garden and toasted baguette. And I had toasted baguette topped with Peameal bacon and another tomato. Not big on breakfast, but if I'm going to have breakfast, this is my favourite.

Be careful you don’t make it so easy to slide that it slides right off the counter when it’s running!

Getting to be season ending BLT-shoulder bacon, pineapple, purple Cherokee, Dukes Meyo, Dave Bread

I found numerous threads about stand mixers, so picked this one at random. I've had a Kitchen Aid for quite a while but it got buried and not used in a long time. Determined to change that after the move, I dug it out yesterday to pack and take to the new place. OMG!! It either gained weight or I got weaker because I did not remember it being so heavy! I hope the bottom of the box doesn't fall out. I have ordered some of the mats that you put under appliances to make them easy to slide and hope that does the trick when I get it there and unpacked. I do not want to have to lift it again. My back!!

Yes, I know Tasting History has been mentioned here before, but you are right. Good enough to mention again!

@Katie Meadow, I have been doing the tomato/butter thing, too, only I'm putting it on rice. I even eat it for breakfast. There is something very comforting about it.

My ex described it as like popping candy for grown ups and I couldn't really argue.

I wonder if you might want what often is referred to as a Chef's pan. In looking for links I've found that those are wildly variable in size and shape too, but in general they're something between a wok and a saucier. Here is the closest example I could find, but I'm not advocating this particular model: HA1 Nonstick Chef's Pan. My own workhorse is a 3-quart roundish pan, with a long handle and helper handle and a nonstick finish. (I don't worry about nonstick finish, despite pets; I don't heat it when it's empty.) I'd recommend the brand, but (a) it's several miles away and I don't remember the brand and (b) I got it for $3 at a garage sale. For what it's worth, here's a photo of it, turned over after washing. It gives an idea of the geometry.

Crass but good: salmon roe in sour cream or creme fraiche with potato chips for dipping. Upscale version: oven-toasted or fried wonton skins. Love the pop pop. The edible equivalent of popping bubble wrap.

Yes! It's salmon roe! I bought it for one of the previously posted waffles and then checked my cookbooks for opportunities to use it again, which led me to this delightful recipe!

I have 1, 2 and 3 qt sauciers as my workhorse saucepans. I cook mostly for myself or a few others. It’s possible a 3 qt saucier may help you out with soups, etc. It’s one of my most used pans, along with a 4 qt saucepan. I also have a 12-inch carbon steel wok, which is smaller than most recommend for a wok but I find it the perfect size for me. I see a lot of 4 and 5 qt “everything” pans on the market but they tend to be a lot heavier than my wok when it comes to tossing things about and don’t offer the benefit of starting in a small pool of oil. I do have 6 and 8 qt saucepans I use for larger volumes of soups, etc. I