Norm Matthews

I have looked on-line at local health food stores near here and no luck yet. Dark rye flour is essentially the same thing as pumpernickle flour. Your recipe that toasts rye flour may come close to replicating a similar kind of flour.

Anna, I looked for pumpernickle flour at both Trader Joe's and Whole foods. I will have to do a search to see where any local health food stores might be. I was going to add some cocoa powder to this bread if it wasn't looking dark enough but it was filling up my 7 qt bowl and getting so thick that I didn't want to play around with the recipe. I will look for a pumpernickle bread recipe that used rye flour until or unless I can find the flour locally.

I have been wanted to do a pumpernickle bread for a while but didn't want to pay KA prices for pumpernickle flour, plus shipping that would nearly double their high price, and no one carries it around here. When I did the Swedish Rye bread, I noticed in the Farm Journal cookbook, a pumpernickle recipe that didn't use pumpernickle flour. It looked good. It used whole wheat, and rye flours plus molasses and mashed potatoes. I made it and found that if I hadn't had a large capacity bowl, it would have been too small and there was a point where the mixer was straining-and it's a pretty strong mixer. Well it wasn't dark like you'd expect pumpernickle bread to be and I thought it was absolutely bland in taste. I took pictures but since I didn't like it at all, I won't post them.

Your breakfast looks yummy. In my twenties, I went on a 3 day pass to Paris. In effect, I only had one full day there. I wanted to see the Louvre most of all so I asked directions from a Gendarme in what I thought was French. I didn't understand a single word he said. Not even a simple Nord, Oust or anything. I went in the direction he pointed and after a few blocks, I asked someone else. Each time i went where they pointed and eventually got there. During the day, I am sure I ordered different things to eat but they all brought me a ham and cheese sandwich on French bread. Crusty French bread. BTW I didn't know cheeses were made other than by Kraft. At the Louvre I found a room where they had a buffet laid out for people to get a snack. They had baguettes, cheeses and ham.

The store nad some breaded and skewered chicken which I browned in butter, then finished in the oven with tomatoes and Parm. cheese, then served with rice and parsley. We also had salad and dessert.

Eggs and sausage over buttered rye toast.

I buy yeast in instant yeast in jars and although it is more than a package generally is, I usually use a scant tablespoon. I don't really measure that too closely.

They look really good Anna N. Let me know how you like it.

I plan to try a pumpernickle bread soon from the same cookbook. It has potatoes in it. Hope it isn't too heavy.

Thank you too Anna N. Your hot dog buns look good too. Have you ever heard of Moomie's Beautiful Burger Buns? It was a hit at the King Arthur bakers sharing site a few years ago. Your buns remind me of those. OOPS. I didn't read up thread enough to see that you do know about them.

Thank you ElsieD. heidih, just click on the http:// link at the bottom of my post and the recipe will be there. It is from the Farm Journal Homemade Bread book, 1969. PS I used coconut oil instead of vegetable shortening. ps heidih, I baked the bread to 200º internal temp. and it took 15 minutes longer than the recipe stated.

I hadn't made Swedish rye bread in a long long time. I don't know why it's been so long. I really like it. I will be having ham and cheese on rye for dinner tonight.

I thought this would be both a late lunch and late dinner but it was we liked it so much there won't be any left for a late dinner. We'll probably just have a snack later on instead. It's chicken thighs with mushrooms, bacon, shallots and egg noodles. Noodles were cooked in chicken broth and cream with a little fresh dill.

We had tacos tonight.

I love small furry animals. Especially with a good gravy.

Guinevere and I haven't spoken to each other for years.

I got an email from King Arthur this morning with a lot of ideas for things to do with sourdough starter. I decided to try Onion and Bay loaf and headed to the store for some white whole wheat flour. While I was there I went to the meat counter to see what looked good to go with the bread for dinner tonight. They had a chuck roast that was a good size for two people so that decided the rest the meal. We also had a tossed salad and on a whim I picked up a pineapple upside down cake.

Yes, egg shells and egg whites helped clear coffee when it was simmered in water without any thing to keep it separate from the water. "Cowboy" coffee: just throw the grounds into a pot with water then worry about removing the grounds later. Egg and egg shells' ability to remove solids has been long known. Jaques Pepin, in La Technique uses egg whites to clear stock when making consommé.

I heard about it a long time ago, tired it once or twice. I couldn't tell any real difference but I am not very discerning at the differences between differences in the coffees I generally use.

I was surprised to see D'Artagnan products at the local grocery store. Prices weren't as bad as when you have to add on shipping . I got some chorizo and Andouille sausages. I got some duck fat too, but didn't use that today. Since Cassie isn't here, I could get stuff that she doesn't like and she doesn't like chorizo. We also used some homemade mustard, hollandaise, kraut, asparagus, pickles and baked potato.

Shrimp was on sale but the bag was small so I thought I'd add some stuffed clams and jerk pork chops. Turned out to be a little too much for the two of us. Also had rice, an Asian style slaw and roasted brussels sprouts

I had an indoor orange tree back in the 70's. It had oranges about the size of marbles. It was more ornamental than an actual fruit tree.

The southern corner of my house has two large windows that get lots of sun. If it does well inside/outside this year, I will probably think about getting some kind of citrus tree next year.

If it grows up, I will let you know. The neighbor wants to inject it with inject it with Everclear.

A little over 20 years ago I spent a few days on Oahu. One of those days I flew over to Hawaii and took a bus tour. When the bus passed a pineapple field the driver told us that the plant has 4 cycles per season. The first batch of pineapples they produce are the sweetest and most all of those stay in Hawaii while the second crop is a little less sweet and those are mostly exported. The third and fourth crops get canned into pineapple rings and crushed pineapple. I don't know how accurate his information was or if it is still valid after all these years, but that is what he told us. A few days ago Cassie texted me that she saw some pineapple plants for sale here in Kansas City. For outside? I asked. Yes she said. Charlie and Cassie are separated, I am sad to say and she no longer lives with us but I got one just for the heck of it. Pineapple's growing zones are 9 to 11 and our growing zone is 6 so they definitely are not for outside all year around and I doubt they will do well as indoor plants for half the year but it will be fun to see how this one does during our regular growing season.