Norm Matthews

A friend posted this recipe and I filed it away to give it a try. I had some problems but it still turned out pretty well. First the recipe ingredients listed 3 eggs so I put them in and later realized that I was supposed to put 2 in the bread and save the third for a glaze. Naturally I needed to add more flour to get it to proper consistency. Then about 20 minutes before shaping it, my son needed to take the cat to the vet. I went with him but put the bread in the refrigerator before we left. I figured we'd be gone for half an hour, maybe a little more. Turned out it was almost 3 hours before we got back. The cat is fine BTW. So then it took a little longer for the bread to rise in the bread pans and longer to bake because of the larger mass of the two loaves. The crust is a little darker that it should be because it took a little longer to bake. It's called milk bread and the recipe is here: https://food52.com/recipes/39343-kindred-s-milk-bread I promise it will look better the next time I make it.

@Thanks for the Crepes Yes I toast my bread. I also baked the bacon weave in the oven (weighted down to keep it from curling) until it was set. I made four and refrigerated them until ready to use and finished it in the microwave.

Second day in a row to have a sandwich for dinner. Today was a BLT

I made some chicken salad and had some for dinner in a bread bowl.

It looks like it was made on a potters wheel and it might be stoneware instead of earthenware. Dip your finger in some water and touch it to a bare clay spot. If the water soaks in, it's earthenware. If it just sits there, it's probably stoneware. That information could give some clues as to where and when it was made.

Having been a potter, I'd say it was unsafe (for the pot) to use it to cook over an open flame. Being earthenware,it's too big and porous to be evenly heated and thus would probably crack due to heat stress. It is possible that it was used for hanging storage rather than as cookware.

Neither of us has been eating much lately but today I decided to plan out a menu and try some new recipes. The pork roast with a gastrique is from Tavern in the Village here in Kansas City (Prairie Village) The gastrique was made with wine, bourbon and cherries among other things. There was a potato galette and green beans finished in the oven. We both like our green beans overcooked.

Hi, @Kim Shook The potatoes were baked, cooled, center scooped out with a melon baller, mixed with onions that were softened with a little oil in a pan, milk, butter, garlic salt & pepper, parsley, grated cheddar and refrigerated. When ready to cook, paprika sprinkled on top, wrapped in foil and reheated for 20 or 30 minutes and served with sour cream-not shown.

Everyone's meals look scrumptious. We had grilled steak and corn and twice baked potatoes.

Paring any wine with a vinegary salsa is tricky but that said, Zinfandel (not the old vine kind) might work.

I don't recall ever making a quiche before but it probably won't be the last. We both liked this one a lot. It had a potato crust. The filling was breakfast sausage, tabasco, dill, garlic, cheese and eggs of course. It was topped with asparagus.

@Kim Shook I plan to make some quiche with breakfast sausage tomorrow. Yours looks delicious. For dinner tonight I baked some red peppers stuffed with Quinoa, pepperoni, mushrooms and pizza sauce. In case my son isn't too excited about stuffed peppers, I split and hollowed the end of a loaf of French bread and filled it with some extra filling. I tried a piece of the bread pizza and think I may leave out the peppers next time.

The store had spare ribs $3.50 / lb and St. Louis ribs @ 5.00 / lb. I got the spare ribs with the intent of trimming out the St. Louis cut and using the rest of the meat for something else, like sausage. At the last minute, though I decided to smoke the whole slab. I made a Rich Davis recipe for potato salad and we had some sourdough bread from a couple days ago. FYI Rich Davis is the person who created KC Masterpiece BBQ sauce.

Marcus Samuelsson had a recipe for Steamed Salmon with Fennel and Citrus in the last issue of Fine Cooking magazine. I tried it as best as i could. There were some ingredients that I left out or substituted because I didn't have them and the likeliest places that would have them were neither near-by or close to each other. I substituted mussels for Madrid clam or cockles and fish stock for miso. I left out blood oranges.

@Kim Shook, Thank you for the comment about the bread. The glaze on top is a lightly beaten egg. I might have added a splash of water too. I don't remember if I added any water this time but sometimes I do. Our dinner tonight was Vietnamese recipe for Chicken Wings and some stir fried vegetables

@cakewalk Thank you. That is a batch or sourdough that I usually make into two small loaves but this time, I put it all in one loaf pan. I had to tent it to keep it from getting too brown because it was taking so long to finish in the oven.

There were good prices on flat iron steaks so I made them with the usual sides: Baked potato, broiled tomato and some bread I baked the other day. But Charlie had his steak with kimchi, rice, seaweed and Yum Yum sauce.

I made a recipe an Australian friend gave me called Beef Stifado. It supposed to be of Greek origin. My friend told me the 'Pimento' in the recipe is actually whole allspice berries. I used two red bell peppers before I found out differently. I thought they were referring to pimento peppers. It came out well anyway. I had Asian brown rice with it and half an apple sourdough bread roll.

My son is taking a long weekend vacation in Denver with a group of friends at work so I am not doing much cooking. I made some apple sourdough bread rolls but all I did with the one I ate was to turn it into a hamburger bun.

We had meatloaf last night

@kayb, I didn't know there was any way to cook okra except the way you do. Well there's gumbo too. I am hungry for fried okra now.

I was making a Cuban Pork Roast for dinner but it got done early and I got hungry early, so made Cuban sandwiches instead. I suspect it will be an early dinner for me and a late lunch for Charlie.

I made some pulled pork in the Instant Pot for dinner today. We also had roasted green beans with Parm. cheese and corn relish.

I went shopping for dinner late in the afternoon and looked for something that would not take a lot of time. I ended up getting an Italian style roast that I just had to microwave. I should have got one and seasoned it myself. I do have an instant pot now and didn't have to worry about the time but it turned out OK. I served it on some pasta and with some roasted asparagus over bernaise sauce.

We also had steak last night and tacos tonight.