Tropicalsenior

I think that you will like these. They have a thin crispy crust and a soft interior but they are strong enough to hold up to the juiciest filling. I used them for the pork sandwiches that I mentioned, the next night we had Subs with Italian sub dressing and the final night, I made meatball sandwiches with quite a bit of sauce. The only change that I will make next time is that I will use all white flour.

I just wanted to add my latest tip for livening up potato salad. I've always put onion and chives in my potato salad but because of Carlos's severe allergy to onions I've had to leave it out and every potato salad that I have made tastes flat to me. The other day I was desperate to find something that would give it a kick and I grabbed a bottle of Italian Sub Dressing that I make. It was great. I later used it in pasta salad and it was also delicious. And, by the way, it is the very best dressing for Subs. I do want to say that I only had to add a few tablespoons to the regular dressing to give it whole new flavor.

We had an ice house when I was a kid. It looked very much like this one. It was probably built around 1902 when my grandfather built the main house. It was used constantly until the 50s when my parents got a refrigerator and no longer needed it for an icebox. We had a small lake on the property and every winter they would periodically harvest the ice with huge ice saws and pack it into the ice house in about 2 ft square blocks. It was packed in straw to keep it insulated. As I remember it was about 12 ft deep. My Grandmother had a cold room that was about 12 ft below the level of her basement. Because it was below the permafrost level it was cold enough to store meat all summer long and during the winter it was as cold as a deep freeze. One house that I lived in in Lake Tahoe had one 4-ft cabinet that had a cold shaft that went far below the permafrost layer. It was heavily insulated and kept things as cold as any refrigerator. I was told that house had been built in the 1890s. So yes, long before the turn of the century, refrigeration was a common thing. Our ancestors were pretty ingenious people.

@ElsieD as I suspected, the crumb isn't much different, still quite fine but it does have a definite sourdough type flavor. I will be making it again and probably will leave the preferment for a longer time before I bake.

I'll let you know in a couple hours when I cut into it.

Two small loaves of white bread. I used a 12-hour preferment because I wanted to see if it changed the texture and the taste of the bread that I usually make. I'm happy with the crust so I'll see what the crumb is like when I cut into it.

I seem to be stuck on a mini muffin kick. But they are really good to have just for a quick treat or to put in a lunch. Today's muffins are date nut muffins. Not as moist as some of the others that I have made but they are delicious. I would post the recipe source but I tweaked it quite a bit so it's not really relevant.

baked in bread with me." It presents me with an image of someone being baked in the oven with the bread.

A recipe for Delicious Spaghetti Bread showed up in my inbox the other day. The recipe itself looks atrocious but from the author's description it seems like it would be terribly painful for the cook. "A co-worker shared this recipe for spaghetti baked in bread with me."

I do sometimes tinker with my appliances however I haven't with my instant pot yet. That said, being somewhat 'absent-minded' I have twice poured water in my instant pot without the liner being there. The water just went right on through. I gave it some time to dry out and continued to use it. It never has given me a problem.

It is. The only enrichment is one egg. I followed the recipe exactly, however I was thinking of something else and I slashed them incorrectly. I will be making these again.

Made six little Birotes Salados. They are a soft sandwich roll from Guadalajara Mexico. I'm planning to make Philly Roast Pork Sandwiches for dinner tonight. They are like French dip sandwiches made with pork. It's a 3-day process but they sound delicious and I'm looking forward to them.

That reminds me of a Funny Story. We lived for 3 years on the Pacific coast and in the evenings it was hotter than the hubs of hell. Many nights I would just put the dishes in a bus tub and put them under the sink. Carlos, who was living with us at the time, asked me why I did that. I told him the story of the Shoemaker and the elves that would make his shoes in the middle of the night. I said someday the fairies would come and do my dishes for me. Shortly after that, Michael my grandson, came to live with us. The first night he was there he jumped up and did the dishes for me. Carlos laughed and said, in Spanish of course, your fairy has come. Michael, who didn't know a word of Spanish at this time asked what he had said and I told him that Carlos had just called him a fairy. Fortunately they are now the best of friends and we can still laugh about it.

Put in some water with a generous amount of baking soda. Let it simmer for it a while and it should come right off.

Interesting. I always thought that it meant flat, plain, rather than rolled around a little bit of stuffing. I have gotten the rolled ones sometimes by mistake and I don't care for them.