Darienne

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.

How do you know it is 'ready'?

Just made my third loaf of whole wheat bread in my "new" Breadman bread machine on the gluten free setting. I'm still using the recipe from All Recipes. Subbed potato starch in for millet because I didn't have any millet left. Worked out really well. And the taste is completely acceptable. And the top, praise be, didn't collapse for the first time. Why? I don't know. HOWEVER: the collapsible Breadman mixing paddle is gigantic and rips a huge hole in the baked loaf...much larger than in any of my earlier bread machines (bought a "new" second hand machine with each visit to Moab for a few dinaro and gave one away when I got back home)...and I'm next working on how to remove that paddle after the mixing. There are lots of instructions on how to do it. Apparently each machine is different and it's up to the user to figure out the timing cycle. Anyone have any experience with this paddle removal? Eventually I am aiming at a loaf with whole grains in it.

Daily I get two food recalls downloads, in addition to this eGullet topic, one Canadian, the other American and international. How to depress yourself first thing in the morning....

Pannukakku , a wonderful Finnish pancake is baked. We really like it. I have a recipe for it from Food & Drink Winter 2016.

I Googled "peanut brittle easy on teeth recipe" and there are a number of recipes posted there. That might be a starting point for your search. Good of you to be so caring about your mil.

I'm making cookies but I doubt that anyone will be interested in them except for Ed and me and Ed only because he's becoming accustomed to gluten free baking. I have a recipe of Tahini Strips with chocolate chips in them from Melinda Strauss, a Brownie recipe featuring almond meal from the One Pot Chef and a Shortbread recipe of one-to-one Red Bob Mill's gluten free flour from Gluten Free Palate. Ed's not fond of the texture of the Shortbread recipe but I rather like the grittiness. To each his own as they say.

Cleaning angels. Thanks. Sounds good to me. This young woman is such a delight. She brings such a ray of sunshine into our lives every second Tuesday morning. I think she had tasted my Apple Pie Ice Cream and liked it, recipe courtesy of the Ice Cream Geek.

The Christmas give-outs are almost finished and the finished packages are sitting on the dining room table. Chocolate dipped glacé ginger (I bought the ginger this year) and Enstrom copy-cat toffee...guaranteed to be the best toffee you've ever tasted. Still to make for my library cookbook cooking club on Saturday are David Lebovitz's Spiced Candied Pecans. Made our cleaning lady ( I feel foolish calling this dear young friend a cleaning lady but what else can I say?) a carton of an ice cream which she asked for. I make her coconut milk ice cream because she doesn't do dairy and then she said she'd like a raspberry pie in the ice cream so I added two cups of raspberries and a baked pie shell. It was delicious. Amazingly delicious.

I would serve it with beans. Probably black, Ed's favorite. And an artisan bread and butter.

@Kerry Beal and @palo...you are both gentlemen and scholars to go to the trouble of helping me out. Ed has already arranged with out local Merrett's Home Hardware...and yes he taught both the sons...to buy one there. It's put away under his name. But thank you so much for your help.

Well, I'm back. Again. Both Oxo can openers have hit the round file and while the recently purchased Lee Valley little job works well, for Ed, I now have severe degenerative arthritis in my wrists and can't use any can openers. I'm going to look up the Hamilton Beach Smooth Touch Opener next on Amazon Canada with a view to buying one. Thanks for all the answers which somehow I never saw three years ago. I'm gasping...the USA Amazon price is $37.00 and the Canadian Amazon price is $99.00. Maybe not...🤪

Just grabbed the latest cookbooks off the "new" shelves (oops. did it again....shelves at the library) and was quite delighted with one of them...Desiree Nielsen, Good for Your Gut: Plant-based digestive health guide and nourishing recipes for living well, Penguin, 2022. Now that I have more or less stopped eating gluten...the jury is still out...and dairy...ditto...I am always on the look-out for good bread/cake/cookie/etc recipes. Had no idea that the first 103 pages were all about the gut and how it works. Well explained and even some things I'd never read before. Nielsen certainly pulled it all together in a very useful way and she's not singled-minded or narrow-thinking about it all which was a delight. Plus I found about 8 useful recipes that I am going to try.