lindag

I've been watching The Great British Baking Shows again as well. I take such pleasure in just how nice the bakers are. They work more as a team than nasty competitors...I've seen way too much of that on the Food Network. I learn a lot from Mary and from Paul. Overall, for me, it's just a feel-good show.

For dinner last night I used the carcass of the roti chicken I'd made a couple days ago to make chicken broth in the IP. There wasn't a lot of the carcass left so I poached some chicken tenders I'd bought for Lucy to add to the broth and made chicken noodle soup. Not bad, but it needed more salt. That little (3 qt.) Ipot sure comes in handy.

I've been using Living Cookbook since I first encountered it some 15 years ago (I think). When the creator(s) abandoned it around the time of Win10 I had to start looking for something else to use since I didn't know how long it would keep working. Now I'm using Paprika in tandem with LC. The advantage of Paprika is that it can be used on my iPad. My desktop is in my office upstairs and is not convenient to the kitchen. So, while it's a bit more work to maintain them, I use both. Paprika is not as sophisticated as LC but is more accessible. I've heard rumors that LC will be resurrected at some time but I'm not holding my breath.

I just got an email confirming my grocery order is ready for pick-up later this morning. I placed that order two days ago because the pick-up windows kept getting more and more limited. Everything on the order was available except the lamb shanks (third week in a row out of stock) and white flour. I did allow a couple of substitutions for a different brand of whole chicken and fresh thyme. Overall, very satisfactory. Sadly, the state does not allow online ordering of alcohol from grocery stores...it can be ordered online from other sources so that rule makes absolutely no sense whatsoever. Irksome.

My slow cooked corned beef and cabbage this year was really, really good. I thought about picking up another to tuck in the freezer for another time but when I checked the prices I was astonished that now it's $10 a pound. The one I just cooked was about 2½ pounds and cost around $8. What? Why the big jump in price after SPDay? Or has it always been that way before and I'd never noticed?

I got my grocery order Wednesday...only two items were no-shows, the elusive lamb shanks and living thyme. Same day pickup, no delays. I didn't order anything that was virus related, i.e., handwipes, Purell, TP or alcohol. This time Lucy got her chicken livers; which made her quite happy. There was a major uptick in the amount of curbside orders...this was the first time I had to wait in line to get mine due to the spreading of the word that for now there is no courtesy fee, anything free brings people out of the woodwork; people who would never order online if it meant there was an extra charge. I have been ordering about once a week and it works well for me. No more schlepping up and down the aisles or avoiding people who stand too close.

At that price I don’t see how you could go wrong. Do it.

Its enamel seems to dry out and darken.

Today’s lunch a corned beef sandwich made with my leftover slow-cooked corned beef on homemade whole-grain sourdough bread with 1,000 island dressing and lettuce. Really good!

That's what I do with fruit pies. However, I don't make them very often. I'll buy a nice pie at the grocery bakery (Cyrus O'Leary's is an excellent brand available here) and have it for breakfast. I don't make desserts and only rarely order one if I'm dining out. This way I get my fix. And, hey, it is fruit, after all.

Now I'm craving lamb shank again. Never got to making it last time the subject came up because the store didn't have any in stock. This looks delicious.

MT’s governor has shut us down as of midnight tonight. I decided to make a run into town for a couple of Papa Murphy’s take and bake pizzas. i noticed quite a few restaurants that were closed (probably for take-out only). i also noted a big drop in gas prices! It was $1.99 today versus $2.34 last time I checked.

I am seriously wanting pizza these days. My Papa Murphy is having special offers so thinking I should drive into town to pick up a couple of take-n-bake pies.

Me too. I had the very same dinner last night but no photos. Trying to empty my freezer. the dinner was very good.

I picked up my curbside grocery order yesterday. Four of the items were n/a: milk, whole chicken, chicken livers (for Lucy), and Living Thyme. Maybe 20% of the total items. I don't allow substitutions so maybe I could have gotten other brands or sizes. I don't need those items now so I'll try my nearer small store in the next few days and see what they have. And, they waived the 'courtesy charge' for curbside pickup which was a pleasant surprise. Happy to have gotten that what I did in a timely manner.

Do you always use rye flour to feed your starter? If so, why? YOur breads always look wonderful.

I placed y grocery order a few minutes ago (for curbside pickup) and am hoping that they can fill most of it. It's pretty basic stuff off the shelf so perhaps I'll have a better result than I did with my last order which left eight items out due to being out-of-stock. The woman who brought out my order told me that they get deliveries on Tuesday and Thursday nights so I waited til this morning to put it through. Even though I submitted the order before 8AM, the first available delivery window was for 12-1PM. Not too bad though when considering some people in other area are having to wait weeks for their orders.

I just finished reading the LoafNest review linked to above. If I weren’t in the process of purging my household in anticipation of moving I’d be seriously tempted, however, the price is off-putting. As mich as I love bread-making, I would love to have one to toy with. If it were half the price I’d be sorely tempted to buy now.

Yes. I use/used my first LeCreuset 5½ qt. Dutch Oven for no=knead with the same results. The inside is quite darkened/blotchy and not the least as pretty as my other LC pots with the inside looking very much like that pictured above by @andiesenji. Now it's used only for no-knead.

Is it clay or cast iron?

In anticipation of my upcoming move I've placed a moratorium on any new proteins and am working on using up all the meats in my freezers; and there's a lot in there. It appears I could easily go the next three months without any new purchases.

I made These rolls yesterday. This was the second time for this recipe and I made the rolls a lot smaller than stated. The first rolls were quite big so I made them smaller and used the rest of the dough into a smaller loaf. It’s really a good recipe.

I've noticed the same thing.

I've been meaning to make their recipe for Duchess Potato Casserole for quite some time. Just put Yukon Gold potatoes on my next grocery order.

These are unsettling times, at best.