robirdstx

I have a pair of potholders that have a large pocket on top for my hands, sort of a combo potholder and mitt but no separate pocket for your thumb. I also have a pair of silicon pads but I find them kind of clumsy to use, so only use them when I need to protect my hands from very high heat and/or liquids.

Thanks Steve. I ended up storing the partial loaf overnight in a ziploc bag with as much air pushed out as possible and it was still moist this morning. Made great toast! This bread is going to replace the Reinhart BBA White Bread recipe I have been using for sandwich bread. I like that this bread has a bit more chew to the crumb.

And here's a photo of the crumb on the Vienna Bread. This is one very tasty loaf. I don't think we will be having a problem with it going stale after all!

Today I made Vienna Bread using Reinhart's Bread Baker's Apprentice recipe. I baked one of the loaves on a stone and the other in a loaf pan. They are still cooling, so I haven't sliced into them yet, but I was wondering if anyone could suggest how best to store these loaves. There are only two of us, so I was thinking of slicing and freezing the pan loaf but am not sure how to keep the other loaf fresh until we use it up. Since the bread is enriched, would it keep best in plastic at room temp?

We've had the same full-size side by side for eight years now. I can not get a half sheet in side ways but the fridge is deep enough to fit the sheet in long ways with about 5 inches let on the side. I don't think I would like the freezer on the bottom. I have the side by side organized so that the most used items in the freezer are in the waist to eye level area. But we also have a small upright freezer in the garage that we use for the overflow from stocking up on sales, so the side by side freezer is never overstuffed. Before getting the side by side, we always had the freezer on top type. I'll stick with the side by side.

I don't know if this dish has a name, but I love it. A fried egg (over easy) and refried beans on a warm corn tortilla topped with salsa.

Yesterday, I made up my first batch of bagels using Reinhart's recipe from The Bread Baker's Apprentice and put them in the fridge overnight to retard. This morning I cooked the first ones and they are wonderful! This one was sprinkled with a little kosher salt before going into the oven.

I had some leftover grilled lobster tail meat that I gently reheated in butter with granulated garlic, some fresh thyme leaves and a bit of lemon zest, served it over steamed jasmine rice. The humidity has finally given us a reprieve so I had my breakfast out on the patio and watched the hummingbirds having theirs.

Potato Soup Pot Roast Roast Chicken Roast Turkey

Today I made a Chicken and Vegetable Pot Pie using phyllo for the crust. We'll have the second half for dinner tomorrow night.

Inspired by the Break Me Out Of My Pasta Sauce Rut thread, we had Pasta with Hot Sausage, Roasted Red Peppers, and Shallots.

Thanks for the inspiration. We will definitely be doing this again.

Today I tried Julia's English Muffin recipe again. My first batch had been grossly undercooked. I was so afraid of overcooking them. We ate most of them but the last two went into the trash. This batch looks much more promising!

Crawfish Monica is one of my favorite pasta dishes. Here's a link to the recipe I use: http://www.gatewayno.com/cuisine/recipes/seafood/crawfish_monica.html

The oil in my deep-fryer would not have passed inspection. Too many crusty bits on the bottom. But, the fryer is now clean and ready to use.

Last night I made my first spaghetti alla carbonara. I had been wanting to make this for some time but was afraid my dh wouldn't care for it. Well, he loved it! Me, too. No photo but here's a link to the recipe I used: http://leitesculinaria.com/10030/recipes-spaghetti-carbonara.html

Today I made English Muffins using Julia's recipe. This muffin was toasted, buttered and eaten before the camera could even get close!

Grilled Pork Chops. I brushed the chops with sesame oil and then seasoned with a bit of salt, black pepper, and Chinese five spice. Served with Worcestershire sauce and chopped green onion.

Thanks Kim. I rolled that first omelette too soon, but the non-folding one is definitely easier to not mess up. I must practice patience! Today we had Shirred Eggs. I had more of the diced ham to use up so put some on the bottom of the buttered ramekins, added two eggs each, salt and pepper and baked at 375F for about eight minutes. Added the cream, cheeses, chives and parsley and baked another ten minutes. We had them with toasted English muffins.

Ham and Mushroom Omelette with Green Onions

All this talk and no photos yet? Here are some thin spears that were marinated in a jalapeno evoo, grilled and topped with grated pecorino romano. These were very tender and flavorful. To be eaten with your fingers warm off the grill.

I've been watching some of Julia's old shows and doing a lot of laughing. I saw the one where she makes her English muffins last week. I ordered some muffin rings from KA, printed out the recipe from someone's blog, and I'm going to the store to buy the mashed potato flakes tomorrow.

I like thick and I like thin. Actually, I'll take it any way I can get it. I just treat them differently.

Tonight I made a Spicy Pork Tenderloin Stir Fry with Broccoli, Red Bell Pepper, Button Mushrooms, Water Chestnuts and steamed Jasmine Rice. I used the marinade and sauce mix that I usually use for my Mongolian Beef. The tenderness of the pork was really nice.

Fresh Pasta with Hot Italian Sausage, Roasted Red Peppers and Basil Pesto, topped with a little grated Asiago and black pepper.