Darienne

kayb said this.

I would add: making prune and other spreads, cucumber salads and pepper salads, cheese pie, and pureeing soups and sauces. My FP sits out permanently.

Thank you, thank you. I just feel as if I've received the best Christmas gift of all (besides getting our power and our water back again.) Thank you kayb.

So another loaf of All Recipes Wholewheat bread has been made. I took the paddle out of the machine just a few minutes after the 'kneading' process was complete and that was a success I think. The bottom of the finished load had only a small hole in it from the bit that sticks up in the bottom of the machine's container and normally holds the paddle. Getting the paddle out was a bit of a challenge at first. Settled on using a yellow plastic spatula type piece to hold the dough back and a pair of substantial pliers to pull the paddle off. It's one of those paddles which folds over after the kneading process and so it doesn't stand up and tear a great hole in the finished bread....except that it stays standing up and tears a great hole in the finished bread. So that part was a success. HOWEVER: my bread mixture had either too much yeast or too much liquid. Here's a photo of it just so you can all have a good laugh. Would not have even made bread yesterday, as we were expecting (and received) a power outage which was just lifted this morning at 10:30 am, except that there wasn't a loaf of Promise bread available in the horribly over-crowded stores.

I know that no one requested a photo of the rolling table Ed made for me but I thought I'd post it anyway...it has a very helpful handle on one side. Ed didn't actually construct the table...I imagine he bought it at the ReStore, his favorite department store, but he added the wheels and the handle. (As usual, my apologies for my dreadful photographic skills. ) The dining room table is just feet away and I can unload all the stuff onto it in a minute to wheel in my humongous stand mixer or my new ice cream maker (gifted to me this August by a friend who never once used it) They are in the Southwest style cabinet (also a ReStore purchase (we are nothing if not frugal) to the left of the table.

Good stuff! I'm not the most agile or nimble on the stairs, and I do them two feet to each stair, but I can still do them, thank heavens.

Much of my life is in the cellar of our house and Ed, bless him, has put up a second handrail on the cellar stairs...yes, it's a cellar, not a basement...which is an incredible help to me. I'm not that handy on the stairs any more. I also have two large pails. One lives in the cellar and the other in my den. Thus I can much more easily and safely transport stuff from up to down and down to up, holding the pain handle in one hand and the railing in either of the other two hands. I can also rest the pail on the stairs if I need to.

No answer here. This is the first I've heard of them and boy! are they expensive! Do you drink a lot of nut milk? It seems that some of the Google posts suggest that buying it is cheaper than making it because the commercial establishment s obtain a much cheaper price on the ingredients. Or...you might have almond trees on your land I suppose.

Absolutely. Has given me a new life in the kitchen. I no sooner recovered from two Carpal Tunnel surgeries to a Dx of severe degenerative arthritis and wearing once again two hand braces. Not the happiest of campers.

Hmmm....Ed made me a rolling cart on which I could keep the stand mixer. I don't actually...having given up on it completely...but it might be an answer for you. My cart is kept in the dining room. As for paper thin slices...I made a cucumber salad which Ed loves...and I couldn't possibly cut it myself. Zip, zip, zip...and it's done in a trice.

Sorry to read about your mate's allergy but glad to read of your terrific attempt to make that mate's eating experience as good as possible. I have a very close friend with the same problems...no onion, no garlic, no capsicum of any kind...any kind...just the basis of most of our cooking. She has other allergies also so when she comes to lunch...it's grilled cheese sandwiches. This is pretty funny now that I am no longer eating gluten or dairy so I have a scrambled type egg sandwich on gluten free bread.

That is terrible news! But thank you for posting it, @palo

I grow green onions inside on my den window sill in the winter. I simply started with the root end of a few pieces and put them into potting soil. They grow up like no one's business and the strange part to me...the non green thumber...is that I am now on harvest #6 from the same original onions. I also grow grape tomatoes from one grape tomato slice. I don't really get a lot...but I like doing it. Life without onions does not bear consideration.

I appear to be in a minority of one. I love, love, love my food processor. It sits out...while other appliances don't...and is used constantly for a wide variety of foods. It's so old that the on/off switch went some years ago and Mr. Ed, who can take 5 pieces of trash and build an electric motor which functions while he doesn't really understand why, fixed the switch with a broken popsicle switch. I put a large sticker on the housing warning all and sundry that the safety guard no longer function. I use mine constantly. I began to do so when my Carpal Tunnel Syndrome was at its worst. I have two extra blades. One shreds in medium and fine. The other has about 8 slicing levels. I don't think any food processor has this multi-level slicer. I also have a small bowl with two basic blades which are also used regularly. I could not get along easily without this appliance.

Yes it does. Why do you ask?

They lied unfortunately about the golden aspect of your health in these years. I also have a huge...that's HUGE...stand mixer...purchased by Mr. Ed...over my dead body, as they say... and I use an old hand mixer or even a stick blender for just about everything. Well, the things that need a stand mixer simply don't get made. Sad, but true. And so the gluten free bread will remain at least started in the bread machine...thanks for all the help.

O.K., I could do that, take it out of the machine and bake it in an oven. However, doing it in my mixer would be more trouble, as I need Ed to move the mixer for me and I've never used the dough hook. And I don't think a bowl with a wooden spoon would do it...nor would my hands do a bowl with a wooden spoon I'm afraid. But thanks for all the suggestions. I think I'll stick to removing the paddle at this point. And next I'll remove the dough and bake it separately. This morning I rewrote the recipe in a format which makes it much easier for me to follow and that will be a help to start with.

I think I have the manual for my specific model.

We recently bought a UV sterilizer also. No coliforms...but much bacteria over the summer. Not too much fun cleaning the water while expecting guests in two weeks and hoping it all worked out. Which it did.

I have the manual from on-line. So far not all that useful for these kinds of questions. I'll just have to try it. Gluten-free rises only once. My machine, on the gluten free setting, does a beeping at some point. I've yet to even try to figure out what point that is. I'm still a tad overwhelmed by it all. I'd never even heard of teff flour. Now I find out it comes in two colors. I'm an old dog and I don't learn as quickly as I used to. I'll get there yet...

That's in a machine which would normally give two risings for regular bread???

Absolutely. And I'll post photos of the next loaf...if I am not too humiliated by whatever error I have made. I could post a photo of a half loaf now...

But won't the dough setting entail two risings and gluten free goes for only one.

Yup, I have the manual and it seems to say nothing on the subject. I'll go through it again.

I'm sure that living on a farm on a dirt road with always two large dogs who have the run of the house has guaranteed that 'peck'....it's more the e coli and salmonella and listeria kinds of things that will do you in.... We do have our well water tested regularly. That water ends up in our food and that of our guests.