What's cookin', good lookin'?

[Collar_N_Cuffs]

That looks absolutely yummie (though I can't/shouldn't have most of it)

****

This was a definite splurge and NOT how I normally eat. Unfortunately

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[Matryoshka]

First BBQ of the summer. Deviled eggs, macaroni salad, seasoned roasted potatoes and homemade onion rings.

 

[IrisAlthea]

Lasagna with aubergine, portobello mushrooms and hazelnut pesto.

 

[someones_kitten]

It's early yet so nothing all that out of the ordinary.

I'm sure it's a version of Eggs Ranchero - someones_kitten style.

2 med scrambled eggs, salsa, tex mex cheese, spinach, diced bacon and mushrooms with a slice of 12 grain toast.

 

[Ahlam]

Barley Bread is in the oven. Granary-style and sourdough bread doughs are rising. It smells pretty good in here!

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[Vixandra]

In prep order for today-

Gluten-free Angel food cake, because I was out of cake flour.
Olive Garden knock off bread sticks, dough done in the bread machine.
Chicken Parmesan with penne pasta because that's easier for the toddler to eat with us.

I'll serve the cake with fresh strawberries I cut up yesterday and admittedly canned whipped cream. I won't go through a pint's worth of heavy cream in two weeks without outside the household help, so the canned stuff works better.

Not a bad plan for one's 12 year anniversary dinner, right?

 

[IrisAlthea]

In prep order for today-

Gluten-free Angel food cake, because I was out of cake flour.
Olive Garden knock off bread sticks, dough done in the bread machine.
Chicken Parmesan with penne pasta because that's easier for the toddler to eat with us.

I'll serve the cake with fresh strawberries I cut up yesterday and admittedly canned whipped cream. I won't go through a pint's worth of heavy cream in two weeks without outside the household help, so the canned stuff works better.

Not a bad plan for one's 12 year anniversary dinner, right?

Not at all.

Makes me remember celebrating our 10 year anniversary with our firstborn very newborn in the baby basket next to the table.
We had steak, ridiculously bloody in my case, because I hadn't been allowed to eat it during the pregnancy.
Firstborn gave us a nice anniversary present by sleeping through the whole dinner.

 

[Vixandra]

Not at all.

Makes me remember celebrating our 10 year anniversary with our firstborn very newborn in the baby basket next to the table.
We had steak, ridiculously bloody in my case, because I hadn't been allowed to eat it during the pregnancy.
Firstborn gave us a nice anniversary present by sleeping through the whole dinner.

Well, toddler is 16 months and I'm a bit over five months pregnant with the next one, so if I even get to eat between the two it's a good night, lol.
I'll still order steak medium-rare if we go out but that's so infrequent.

 

[IrisAlthea]

Well, toddler is 16 months and I'm a bit over five months pregnant with the next one, so if I even get to eat between the two it's a good night, lol.
I'll still order steak medium-rare if we go out but that's so infrequent.

We cooked at home. They had just let us out of the hospital, so not really the time for fancy restaurants.

 

[LWulf]

2 med scrambled eggs, salsa, tex mex cheese, spinach, diced bacon and mushrooms with a slice of 12 grain toast.

I have to try this!

Barley Bread is in the oven. Granary-style and sourdough bread doughs are rising. It smells pretty good in here!

I can smell it all the way over here!
I started recently making breads (best success was with a bread machine though. After that I could make artisan breads pretty well but not as well as with a machine) no chance to make barley breads (or the like) around here, so I resort to white flour

First BBQ of the summer. Deviled eggs, macaroni salad, seasoned roasted potatoes and homemade onion rings.

...and ...hamburgers?
I haven't made deviled eggs in a while... I'm overdue!

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[Vixandra]

I started recently making breads (best success was with a bread machine though. After that I could make artisan breads pretty well but not as well as with a machine) no chance to make barley breads (or the like) around here, so I resort to white flour

So have the machine make the dough and then you shape it and bake it. I'm a fan of baking on silicon mats. It makes clean up so much easier and are reusable.

You can also start hunting for rye and wheat flour recipes, those are pretty easy and adaptable. I can post a rye/honey bread I've had success with if you want.

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[LWulf]

So have the machine make the dough and then you shape it and bake it. I'm a fan of baking on silicon mats. It makes clean up so much easier and are reusable.

You can also start hunting for rye and wheat flour recipes, those are pretty easy and adaptable. I can post a rye/honey bread I've had success with if you want.

Sadly, the reason I started making artisan bread after the machine is... because the machine broke. It was an old welbilt model I found in a garage sale. (I replaced the bucket and the spinner inside. before ever using it)

While it was working, I DID try to stop it midway to take out and finish on my own, but that is tougher sometimes than you'd believe. The weird thing was, the more I reduced the mix, the more the bread oozed over the top. This is what prompted me to try to stop it midway through...

The local area isn't that high on availability of stuff like rye and barley flours the only thing we have is white (all purpose) flour.

...it's also not very good for arts and crafts.

 

[TinyWetPanties]

Italian lentil soup with kale. I'm debating putting italian sausage in it, or just leaving it vegetarian. Well -ish, since I use chicken stock.

 

[midwestyankee]

Sadly, the reason I started making artisan bread after the machine is... because the machine broke. It was an old welbilt model I found in a garage sale. (I replaced the bucket and the spinner inside. before ever using it)

While it was working, I DID try to stop it midway to take out and finish on my own, but that is tougher sometimes than you'd believe. The weird thing was, the more I reduced the mix, the more the bread oozed over the top. This is what prompted me to try to stop it midway through...

The local area isn't that high on availability of stuff like rye and barley flours the only thing we have is white (all purpose) flour.

...it's also not very good for arts and crafts.

Amazon can be your friend. I've never ordered foodstuffs but there's no reason why it wouldn't be every fit as fresh as you'll find on a grocer's shelf. And if you order up enough good stuffs or add a book, you might even get reduced shipping costs.

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[Vixandra]

Sadly, the reason I started making artisan bread after the machine is... because the machine broke. It was an old welbilt model I found in a garage sale. (I replaced the bucket and the spinner inside. before ever using it)

While it was working, I DID try to stop it midway to take out and finish on my own, but that is tougher sometimes than you'd believe. The weird thing was, the more I reduced the mix, the more the bread oozed over the top. This is what prompted me to try to stop it midway through...

The local area isn't that high on availability of stuff like rye and barley flours the only thing we have is white (all purpose) flour.

...it's also not very good for arts and crafts.

I've got an Oster bread machine I ordered from Amazon that I adore. The only thing I've found it doesn't do well with is Gluten Free breads and that may be because I didn't have rapid rise yeast. It has a specific setting for doing dough, white bread, wheat, jam (yes, jam) and other things. Walmart, if it has a grocery section, can surprise you with flour selection and you can order things to store for free shipping.

I adore having a Winco nearby because I can get bulk flours of all sorts, from bread to rye and beyond. If you have a health food store, they may also sell alternative flours and a little can go a long way. I've also ordered specialty flours of Amazon because they weren't available locally (more GF stuff) and they arrived just fine.

 

[LWulf]

Amazon can be your friend. And if you order up enough good stuffs or add a book, you might even get reduced shipping costs.

While I have purchased from them in the past, I have taken a vow of not purchasing anything via the internet. I SHOP online, but I buy via the phone or in person. I also get really good shipping costs when I buy it myself.

I appreciate the advice but I'm simply not that sort of personality.

Walmart, if it has a grocery section, can surprise you with flour selection and you can order things to store for free shipping.

I adore having a Winco nearby because I can get bulk flours of all sorts, from bread to rye and beyond. If you have a health food store, they may also sell alternative flours and a little can go a long way. I've also ordered specialty flours of Amazon because they weren't available locally (more GF stuff) and they arrived just fine.

My understanding is you are supposed to refrigerate your gluten free flours, but yeast needs warmth to grow. The cold reduces this growth which is why the breads don't rise as well. If you take a measured amount of flour out the night before you bake, you will probably see better results.

Wallyworld is a bit distant for me. Since my summers are mostly jobless, I have to reduce as much as I can to make ends meet, and 15-20 mile treks are harsher than going to the local Publix (right around the corner).
No Winco's near me at all.
No known health food stores nearby.
and as for Amazon, see my response to midwestyankee.

I don't have celiac disease, but gluten is something I have been trying to eliminate out of my diet for a long time. Been looking into teff, but it is hard to find, and when you do, it is très expensive.

Again, I appreciate the suggestions but I do things ...a bit differently.

 

[MeekMe]

Zarusoba - cold buckwheat noodles
I topped it with shredded egg, green onion, and beni shoga (red pickled ginger)
The dipping sauce was simple, dashi, soy, mirin.

On the side I used the last of my cabbage by boiling it and dressing with soy and vinegar. Quite tasty, though I didn't get to eat much myself.

Cold dishes such as zarusoba are refreshing in warm weather.

 

[drinkz]

Beware: LWulf is the new forum moderator! Doesn't take no prisoners either.

 

[MeekMe]

Whole wheat pasta, stuffed zucchini, and crusty bread yummy.

 

[Collar_N_Cuffs]

While I have purchased from them in the past, I have taken a vow of not purchasing anything via the internet. I SHOP online, but I buy via the phone or in person. I also get really good shipping costs when I buy it myself.

I appreciate the advice but I'm simply not that sort of personality.



My understanding is you are supposed to refrigerate your gluten free flours, but yeast needs warmth to grow. The cold reduces this growth which is why the breads don't rise as well. If you take a measured amount of flour out the night before you bake, you will probably see better results.

Wallyworld is a bit distant for me. Since my summers are mostly jobless, I have to reduce as much as I can to make ends meet, and 15-20 mile treks are harsher than going to the local Publix (right around the corner).
No Winco's near me at all.
No known health food stores nearby.
and as for Amazon, see my response to midwestyankee.

I don't have celiac disease, but gluten is something I have been trying to eliminate out of my diet for a long time. Been looking into teff, but it is hard to find, and when you do, it is très expensive.

Again, I appreciate the suggestions but I do things ...a bit differently.

A friend of mine recently made me some pancakes she has made out of chestnut and almond flour. I don't know much about the stuff, but I can tell you they were delicious and quite light...