RWood

I was crazy taking a wedding cake right before Thanksgiving, but at least it’s done. Big cake is white almond sour cream cake with raspberry filling and vanilla buttercream. Groom’s cake is chocolate cake, dark ganache and white chocolate buttercream.

The first house we lived in after moving to California had two small ones outside the kitchen door. Never knew of them before. My mom’s husband planted Meyer and Eureka lemon trees when they bought the next house. It varied by year what we got, but they were pretty prolific. I’ve been surprised I’ve been able to grow some in Georgia. You can find them at Trader Joe’s and Whole Foods at certain times of the year.

First freeze of the winter a few days ago, so I picked my big harvest of nine Meyer lemons. My other tree died this past spring (it was never very happy). I bought a lime tree to replace it, so 🤞🏻.

When my mom’s husband retired, he watched a lot of daytime TV. He was watching Rachel Ray, and she made a quick version that has pretty much became a staple around here. Everyone loves it. We leave out the bread though, which probably doesn’t make it Ribollita anymore, but we prefer it. I can make a large amount and freeze it without the bread added. You could add bread (or precooked pasta, which I sometimes do) if you want to.

Sourdough starter discard English muffins. And a small loaf of sourdough.

Thanks, it’s getting there. It’s white almond sour cream cake with almond buttercream.

My friend Michelle asked me to make her daughter a Creature from the Black Lagoon cake. She loves the old movie monsters. It turned out better than I thought considering I woke up and couldn’t raise my arm.

I had a leftover pizza dough ball that was getting a little tired, so I made a piadine, a la Tomatina that’s in the Bay Area. This particular version is my mom’s favorite. Pesto, roasted tomatoes, fresh mozzarella, romaine and creamy balsamic. After folding, I cut it in half, plenty for both of us.

Got a starter going again, baked these two little loaves this morning. The round wasn’t scored deep enough. The other had a better slash, but I think I should have baked darker on it. Really good flavor though.

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.

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.

This is the first batch of Hatch Chiles I have gotten in the freezer. My mom was at Kroger and grabbed them for me. But, she got the hot ones. So, I got two more bags of the mild, and figure I’ll mix so as not to hurt anybody just in case. They were $1.49/lb, which I thought was a good price.

Inside came out nice ☺️

Half an inch or more I would say. I do the first cut, then go back and make sure it didn’t snag and miss anything. Then go back over it to make sure it’s deep. I’ve found it’s needs to be deeper than I was I originally cutting. I’ve finally gotten the ear to peel back well.

Could be awhile ☺️. But, I’ll try to do that. I used a lame, and you have to cut at maybe a 45 degree angle. Kinda so it’s underneath a little so the ear will peel back.