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For you, @chromedome 🙄

I mentioned a few months ago that I was using a new method I found for maintaining a sourdough starter, using just the scrapings in the bottom of the jar. I've been using this method now consistently since February. The method is from Culinary Explorations. You start with about 22g of your sourdough starter and feed it with 55g of water and 55g of flour. Once it has more than doubled it is ready to go into your next batch of dough. You just need to leave a little of the starter in the bottom of the jar and feed the scrapings with the 55g of water and 55g of starter. After the first time, I never bothered measuring the scrapings. You just need to leave less than a tablespoon in the jar to feed. If you don't plan on baking anytime soon, just put the jar of scrapings in the fridge and pull out and feed with the 55/55 ratio 8 to 10 hours before you want to make your next batch of dough. So if you want to make your bread dough in the morning feed it at night and it is ready to go. Or feed it in the morning and make your dough later in the day. I found that since I am baking every two or three days, I just feed the scapings immediately and after they have more than doubled, I put the jar in the fridge until I want to bake. This works for me. Last night I made three doughs using three of the mini bigas. All three doughs went into the fridge for a cold fermentation. That left me three jars with scrapings to feed. I fed each jar and left them on the counter overnight. I just took pictures of them and they are now going into the fridge for a couple of days. If you look closely at the lids, you can see how they are expanding so you know that these little starters are active and strong. Made a nice popping sound when I realized the lid. Besides being really easy, what I really like about this method is that there is no waste at all.

I agree. That loaf is a beauty.

鲜虾鱿鱼炒面 (xiān xiā yóu yú chǎo miàn), shrimp and squid fried noodles.

I fixed this last night for dinner and it was quick and delicious. I used a couple pork loin chops. I have a feeling I'm going to be making this often. Thank you very much for the recipe.

I also think it's great that you reused those containers. I don't think it's tacky at all! I promise you the people who got the store bought cornbread loved their meals as much as those who didn't!

@patti, I too am amazed at your energy and accomplishments. And the food does look good! As for reusing the plastic food containers: I think it's a great idea. Too many of those things are used once and then tossed. It's terribly wasteful. Reusing them makes good sense from an economic and environmental standpoint.

These are getting discussed on my social media feeds this morning: I've seen them described as "meta" Oreos, "recursive" Oreos, and "cannibal" Oreos, etc, but my favorite so far is "the Oreobouros."

Phoodle #1285 5/6 ⬜⬜⬜⬜🟩 ⬜🟩⬜🟩🟩 ⬜🟩⬜🟩🟩 ⬜🟩🟩🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net

Not to say that it doesn't exist but I can't imagine a crisp biscuit / cookie that you could cleanly slice with a guitar cutter. A water jet would probably do the job perfectly. Don't know if they sell small scale water jets for hobbyists / small business. Update, just did a search and a desktop waterjet does exist. https://wazer.com/waterjets/desktop/ And here are a few that are built for the food industry. https://www.waterjetcorp.com/en/products/gourmet/

Being supportive is as valuable as a good idea. Thank you!

@patti, you are amazing! It’s very heartwarming to see everyone jump in with ideas. Well, except me, I have no ideas🤷‍♀️ this is just so nice to follow.

It looks like you're about to feed it to that printer in the background TAKE THAT HEWLETT PACKARD

Funny, I dislike Meyer lemons. My neighbour would give them to me and they would sit on the counter until it was time to put them in the green waste I left a lime tree at the old property. Put it in a huge mound of dirt after taking it out of a wine barrel. Right now it has no leaves so it might not survive. I have killed off many fruit trees in that spot. Maybe it is bad feng sui

Miso salmon, braised chard, squash

no, I cant tell you the exact ' breed ' of the orange trees they were the same , and what one might plant in the bay area , 1960 . and yes , two harvests each.

Thank You Jim I definitely don't want to risk my wires. I was just wondering if anyone has ever used their guitar to cut a thin baked cookie. If not I can cut by hand

You are very kind. And despite the complaints I made in today’s post about this week’s meal, I am having fun (when I’m not this tired). 🙂 I get a lot out of it, for many different reasons. Thank you for appreciating this project.

I’m in the recliner, drinking coffee and resting my feet. In the words of an extended family member, “Long time I didn’t be so tard (tired).” Despite a number of mistakes made because I can’t count, 22 bagged meals were delivered to the community fridge. You can clearly see there are 22 containers of soup/stew. I saw 24. I have no excuses. (The containers are recycled chopped veg containers. Tacky? Maybe, but it saved a little money, and why have I been saving them if not to use them?) I cut the sheet pan cornbread incorrectly and didn’t notice till almost all of it was packaged for delivery that I was six pieces short. WTH? My husband went to Albertsons (nearest store) and bought some of their store made cornbread, which lists sugar as the first ingredient. It is cake. Ugh. Sorry to the six who got a dessert instead of something good to have with their soup. Again, there is no excuse. How could I not count correctly? My husband doesn’t always like the CFM because he isn’t a fan of casseroles, pasta salads, and a whole lot of other things, but he was really interested in this soup, and I had assured him there would be some for his supper. Ahem, well, when I make a batch for him this weekend, he’ll have some for supper. The 17 quart roaster full (spinach wasn’t in the recipe, nor was Italian sausage, but I included both): And a six quart pot, not as far along in the cooking. Most bags got three oranges, although only two in this bag. They were very small. Also, a spoon was added after the pic. Delivery didn’t happen till almost 2:00 pm. But it is done! I had intended a longer post, but this is all for now! Thanks for reading.

@patti, nah. All I see being revealed is your extraordinary cooking triumphs. This project is such a blessing, and it's also an inspiration. Not just the service aspect, but also the fact that the food looks so good; to echo @Maison Rustique, there's another layer of feeling cared for when the item looks all nice, like restaurant food! Also? You sound like you are having a lot of fun, I'm enjoying everything about this thread.

I flew to AZ the middle of October for a quasi medical emergency. Things have stabilized, I'm on a new medication, and thankfully avoided hospitalization. Had oh-so many tests and doctor visits, from Radiology to Urology to Infectious Diseases. Some days I had 4 appointments within 5 hours!! I say this in a shameless attempt at sympathy towards another rather mediocre meal based on a powdered envelope and leftover rotisserie chicken 😎 I did manage to make the riata myself 🙃 The good news is I am able to fly back to Mexico this weekend if my flights come to fruition. In fairness to the McCormick Company, the flavor was better than expected.

I've never heard of an orange tree that blossomed and fruited twice per year. What variety? Do you remember? Or do you just mean that the two trees bore fruit at different times, as a Navel and a Valencia would?

Phoodle #1285 4/6 🟨⬛⬛⬛🟨 ⬛🟨⬛🟩⬛ ⬛🟩🟩🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net Interesting 2nd choice you made, @gfweb.

I would not risk my guitar on a baked biscuit (if you ever had to replace a wire, you know what I mean). I also think cutting the biscuit risks having it break into bits. Instead I would make a "praliné" (as some people call it). This technique requires a bar mold. Bake the biscuits, grind them into crumbs, add some melted cocoa butter and whatever kind of chocolate that fits with the flavors in the bar. Pipe that into the bar mold on top of the other fillings. If your proportions are correct, the crisp layer will firm up. This way you have your desired layer without endangering the guitar, and you also get the flavor that was in the biscuit. If you don't want to use a mold, you can pour the crispy layer onto a flat surface and wait for just the right consistency to cut it into the same size as you want the finished product to be. I can send you a recipe showing the proportions for the crispy layer if you need that. I realize this is not exactly what you were aiming for, but it does avoid endangering wires.

BTW , the Meyer lemons , and two huge orange trees had two crops // year . SF bay area.