blue_dolphin

I'd love to see photos if you think of it next time you prepare any of these. Thanks for sharing!

Whoo hoo!

Have you used that one much? I bought it to give as kind of a joke gift when it first came out but don't remember looking at it carefully. In the meantime, I've got Dorie Greenspan's Waffles from Morning to Midnight (which has its own eG thread here) to work on!

Thanks! The waffle iron I got is a regular sort, not Belgian. I don't think the recipe specifies. I think you could swap in any roasted vegetable or combination of them as long as it's something not super wet. Should be a good way to use up leftover roasted veggies. I'll also mention that I made a half recipe which made 4 round waffles ~ 7.5 inches in diameter.

Thanks you! I've been wanting a waffle iron for a long time and finally broke down and bought an inexpensive one last week with this recipe in mind. I'm looking forward to playing around with it!

Roasted Asparagus, Potato and Chive Waffles from Sister Pie with a boiled egg on top. Edited to add that the recipe is available via the digital preview on Eat Your Books at this link. Not sure if that link works if you aren't an EYB member. The batter is light but the asparagus and especially the potatoes make them quite satisfying.

This morning, as I baked a few batches of cookies and did laundry, I asked Alexa to set multiple timers for me and appreciated her alarms informing me that the washer or dryer were done or that cookie sheets needed to be rotated. Then, when boiling water for my coffee, the tea kettle started whistling. I automatically turned my head and called out, "Alexa, stop!" Sheesh!

Here are the 3 remaining shortbread cookie variations from Sister Pie, all slice & bake. From left to right, Buttered Rum, Fresh Mint & Lime and Rose Pistachio. Out of the oven and cooling: With the addition of rum icing, powered sugar and rose petal icing:

Pasta with White Bolognese from Shaya We're deep into the typical June gloom so I picked up fennel, pork and oranges for this at the farmers market last week. Very rich and good.

I haven't done jelly, but I made a Lemon Ginger Marmalade by melding this Lemon Ginger Marmalade Recipe, which Serious Eats says is adapted from the Ball Complete Book of Home Preserving and this Super-Fast Pressure Cooker Lemon Marmalade method from Hip Pressure Cooking. I followed the pressure cooker method, adding the grated ginger along with the sugar and stirring in the crystalized ginger at the end before pouring it into the jars. The first recipe uses pectin, which might be good if you need a very firm set. I don't usually add pectin to marmalade, though I did save the lemon seeds and put them into a tea ball as described in the pressure cooker method. I hope that gives you some ideas until someone chimes in with exactly what you need. I love the combination of lemon and ginger and your cake idea sounds lovely!

The pork industry in China and Vietnam has suffered significant losses recently due to African swine fever: African Swine Fever Is Spreading Fast and Eliminating It Will Take Decades “Pig Ebola” is spreading uncontrollably in China and Vietnam

Prior to the advent of those apps, the only delivery option in my area was pizza. And not good pizza, either. I have never used app-based delivery but I don't loathe them either. In the days after surgery on my right hand impaired my cooking and cleaning abilities, I came close to ordering but I don't fancy the idea of paying restaurant prices for food that's been driving around in boxes for 20 or 30 min. That said, if I'm really desperate someday, I like knowing there are some options out there.

Yesterday, I spied the Vault No 5 Cave Aged Cheese from Jasper Hill featured again as the "Spotlight" cheese at my local TJ's. $10.99/lb.

$2.99 on .com and $15.99 on .ca for me. I wasn't going to, but I caved for the corn cookies.

Roasted Young Onions with Sage Pesto from A Girl and Her Greens over polenta with a drizzle of balsamic vinegar. I was disappointed by the bitter aftertaste of the sage pesto but it was still a satisfying meal.

It's still showing $2.99 for me on Amazon.com but not on Amazon.ca

One more thing to add in case you want to give it a try with reduced investment. For the Ginger Rye Shortbread, I made the full recipe but for the Juniper-Olive and the Salted Rosemary Shortbreads, I made a half batch. I did the same this morning and mixed up doughs for Rose Pistachio Shortbread and Buttered Rum Shortbreads. That leaves me with the Fresh Mint and Lime Shortbread left to try. Maybe I should set up a half batch of them, too. Or maybe the World Peace cookies if I start acting cocky and need to be knocked down a peg 🙃

I vote for calling it Strawberry Surprise 🙃

I'm also interestedly following along. I've been buying whole grain flours from a local place (Roan Mills) that grows the grains then mills it locally at their combined mill/bakery. I've been using their Sonora/Red Fife blend for easy stuff like pita, focaccia and English muffins (also used their rye in the English muffins). The straight Sonora flour is good for pastry or biscuits. Since I can buy freshly milled grains, I don't need to get into that yet but I'd like to branch out into baking some other breads - I've been buying from them since they do such a good job! The general guidance the Roan Mills people gave me when adapting a white flour recipe to whole grain was to increase the liquid by 15%. Of course, I don't have enough experience to know anything myself 🙃 Love this!

So far, I've made 3 slice and bake shortbreads from this book and they all sliced quite easily. The only minor issue I had with crumbling was when the knife encountered one of the inclusions (crystalized ginger here, olives and juniper or rosemary leaves in the other cookies - posted over in the savory topic) very close to the edge of the cookie, a little crumble tended to break off. It was easy to pat the little piece back on the few cookies where that happened. They didn't deform too much, although I noticed that after a while, the bottom started to flatten out a little so I tried to rotate the log after a few slices and put the log back in the fridge between batches so it wasn't sitting on the warm board. The other versions I made were square and triangular logs so I didn't have an issue there. In all cases, they were in the fridge overnight and quite firm. I followed Dorie Greenspan's method for making a tight roll but needed to chill the dough a bit first because it was too squishy at room temp. Put the roughly shaped log in the center of a piece of parchment paper and bring the far end of the paper over the roll Pull the bottom layer of parchment towards you as you use a bench scraper or some straightedge tool to push the top layer of parchment against the bottom of the roll. It took me rather more pushing and pulling than shown here but was still fairly quick:

Just pull the princessmobile around to the end of my driveway and help yourself. This once magnificent tree was badly butchered at the behest of the electric company a few weeks ago But there are still plenty of pink peppercorns within easy reach.

How are you transporting all this heavy deliciousness? Entirely on your own on foot or are vehicles or a driver involved?

I had a haircut appointment this morning and brought along this Blackberry Peach Coffee Cake from Sister Pie. The recipe is available online at this link. The base layer is not too sweet, with oats, spelt flour and whole wheat flour that give it a nutty flavor and good texture. The fruit and streusel add sweetness and chunks of cream cheese add a bit of richness. I subbed white nectarines in for the peaches because they had the most delicious floral fragrance and flavor when I sampled them at the farmers market and used kefir instead of buttermilk because it was in the fridge. I didn't have any spelt flour and it was $14.99 for a 5 lb bag at Sprouts so I whizzed some spelt into flour in the old Blendtec and used that. The recipe has you cut 6 oz of cream cheese into 12 big chunks but since I planned on cutting it up into smaller pieces, I went with 1/2 to 3/4 inch cubes. I think I counted 40 of them (you can check that in the photo below 🙃)and was happy with that. Most of the prep for this can be done ahead - the batter is supposed to sit in the fridge overnight and the streusel can be made a couple of days ahead and stored in the fridge. However, the cake needs to cool before you remove it from the pan and that takes a while. If you try wrestling it out when it's still hot, you'll squeeze juice out of the hot fruit and risk a soggy bottom. I ended up driving it down in the pan and cutting it up after I arrived. The recipe says to cut it into 16 pieces and that it serves 12 - I guess someone gets more than one! I think I cut it into about 30 pieces.

I wasn't sure where to put these two shortbread cookies but decided they lean sufficiently in the savory direction to make this the most appropriate place. Both are from Sister Pie. On the left are Juniper Olive Shortbread which the header notes say are an homage to the classic gin martini. On the right are Salted Rosemary Shortbread. Both were formed into logs, sliced and baked. The book specifies a pre-bake sprinkle of flaky sea salt on the rosemary verision. I liked it on both. I found the recipe for the rosemary version online at this link. The juniper olive version is almost the same. It calls for an additional 1/4 cup of powdered sugar, omits the rosemary and adds 1T crushed juniper berries and 5T finely chopped Castelvetrano olives, squeezed gently to remove excess liquid. Per the book, the rosemary version should have been rolled and cut with a square cookie cutter and the juniper olive version was to have been formed into the triangle-shaped log. I decided to use a square log for the rosemary version and fussed with getting the two shapes before I realized that I'd mixed up the doughs. I like the rosemary better than the juniper and olive but they're both good cocktail cookies.

Ginger Rye Shortbread from Sister Pie p 150. These are delicious gingery shortbread cookies. The recipe calls for both ground ginger and chopped, candied ginger and uses half all purpose and half rye flour. I found a blog post that includes the recipe here. That blogger dips them in white chocolate. I followed the book and topped them with a pinch of turbinado sugar before baking. Not sure it was enough to make any difference but I added about 1 T of fresh, grated ginger. I also took the lazy slice & bake route instead of rolling and using a cookie cutter. I'll cut rest of the dough log into lengths that make about a dozen cookies and stash them in the freezer.