lindag

I used to be 5'8”; now the drs. nurse tells me I'm barely 5’6”...just a bit wider!

The weather has gotten cold evough these days that it's time for my Percolator Punch recipe. Stopped at the grocery store for the cranberry juice and pineapple juice. That, mixed with a couple cups of water, bit of brown sugar, cinnamon sticks, whole cloves, whole allspice and a pinch of salt. Then it goes into the percolator (the spices go into the basket). Don't forget to add the spirits when serving. I imagine that this could also be made on the stovetop or in a slow cooker (the spices in a sachet). It makes the whole house smell divine.

White Cheddar Cauliflower Gratiin looks like a good side for the big dinner.

I used the pre-heat option because of the potato mixture (potatoes and water too hot, so I chilled over ice...leading to very cold potatoes). I will give it another shot during which I'll keep checking the rise. (It's just one of those things that irks me when I can't get it right.)

That bread (and everything else shown) looks wonderful!

Duvel, I lingered over that biscuit mix when I was in the grocery store earlier in the week. I've been told before that it's really good though I've never tried it. I think I will now, having seen yours! There's no Red Lobster within several hours drive from here.

Thanks for asking, Eric, it actually tasted very good, it is a good, well-tested recipe.

The recipe calls for 2-¼ tsps. yeast. And, yes, the dough was a bit wet; I added some additional flour but was afraid to add too much. Thanks for your advice, perhaps I'll give it another try. I really did want to have a successful in-machine bake. I want to make the KAF Sourdough Raisin Bread by baking in the machine, I could try that one next.

Used the 'Basic' setting with medium crust.

I bow to your expertise, Andie. What I notice in myself is that one day a food will taste wonderful and then the next day, not so much. I don"t know how to account for that. My DH, when he had cancer experienced this, but I don't know why I am.

I'm so disappointed! I wanted some homemade bread to go with tonight's goulash and decided to make my first ever loaf baked in my Zo (I normally mix in the Zo and then oven bake. It was a big failure. I don't know if it was my attempt to even out the top that caused the cratering ...maybe I did it too late(?) The recipe was from KAF, their Potato wheat bread (to which I subbed half of the www for AP flour. Discouraging enough that I'll go back to the oven now.

That's bad...I can only hope it's a fluke. Costco has the best meat and fish you can get around here, and this is cow country.

I use one of these in my kitchen. It rolls around smoothly and it locks down in position when you stand on it. I store under the desk/counter.

That IS hilarious!!!

I believe that is true...since I have well water I have it tested regularly and treated to create the proper PH level. No issues with iron, though.

Elsie, I plan to bake in the machine this time, as a test.

I have yet to actually bake a loaf in my Zo because of experience in the past with my old machines. Now that I have the perfect raisin bread recipe (here) I want to make the attempt so I can have a fresh, fragrant loaf ready when I get up in the morning. I need to get my sourdough ready so it'll be later in the week.

I can see why, it's really beautiful.

I just did a quick test with my own software and couldn't replicate the problem. I do know that Living Cookbook is no longer being maintained by the owner. When I had a problem with LC and then new Win10, I had to remove and reload the software in order to fix it. The LC forum is dead now too.

In Portland (OR) we had a chain of Mexican restaurants called Baja Fresh. Love, love, loved it. There were about four or five of them scattered around the city. My favorite lunch place...they had fabulous burritos. And, every one of their places was clean as a whistle, they had personnel constantly cleaning. All the staff was Latino.

Today I baked a dozen Oatmeal Raisin Cookies and every time the furnace kicks on I get a whiff of cookies (which are now in the freezer). So tempting since I haven't had dinner yet, which is why they're in the freezer.

Thanks for the pictures, I didn't which I had and now I do!

When I insert my blades I always spin them to be sure they're seated properly.

You should see the Food Section in the newspaper here (The Missoulian) it consists of about 3 awful recipes, so pathetic!

The CSO excels at toast making.!