Tropicalsenior

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.

My absolute, all time favorite. And that one looks perfect.

Made a batch of Double Chocolate Chip Muffins. I've never really liked chocolate cake but these chocolate muffins are delicious. One batch of the batter made 28 mini muffins.

That's about all I do, too. It seems to me that one of the hardest parts of this recipe is finding the pig's head. For years now, the only way I've ever seen them is when they are still firmly attached to the live pigs.

Found you a recipe for it. My mother in law used to make it all the time and to this day I can't even think about it without gagging.

I wasn't sure whether to put this in Daily Sweets or here but I finally decided on here. They are Traditional English Fruit Teacakes and they are delicious. I do think that the next time that I make them I will add more cinnamon and allspice and maybe a little cloves. And they're definitely will be a next time. I use raisins instead of currants because they are non-existent here and I will probably double the amount next time.

You wouldn't be able to live very well in Montana. When I lived there, everywhere I went they served sweet potato salad made with sweet pickle relish and Durkee's sauce. I much preferred it over their ubiquitous sauerkraut salad.

Made a couple baguettes today. They are just plain white bread but they do have a nice crispy crust thanks to a generous cornstarch wash before baking.

After all the corn was shelled, we had mountains of them and my mother used to burn them in the wood cooking range. It's the only thing that I know of that they are good for and they did make the kitchen smell good.

Nope. Inadequate dentition.

I grew up on a pig farm and I can tell you, pigs will not eat corn cobs. They're very adept at stripping off the corn but they leave the cobs. That should say something about the futility of following food fads.

I agree completely. Once again I am having to read his posts with a cloth nearby so I can keep wiping my phone. I'm thinking of getting a sheet of transparent plastic to put over it. I'm glad he's back but my Envy hormones are working overtime.

I'm not sure if what you have is the same thing that we had on our farm because we called them chokecherries. My mother always made jelly with them. I found this recipe online and by a fortunate coincidence, it calls for 2 lb of chokecherries. We never had them any other way and the ones that we had we're almost inedible fresh. They call them chokecherries for a good reason.

Here you go, Theresa.

I made another batch of mini muffins using my Quick Schnitzbrot recipe. They are delicious little morsels and it's nice to have just a bite or two when you want something sweet. The recipe made 26 but I already ate two because the rack will only hold 24.

One of the best sources for all this information is the book Bakewise by Shirley O. Corriher. I have a PDF copy if you would like it. Just PM me your email address.