Text 31053, 101 rader
Skriven 2015-09-18 21:45:43 av Ruth Haffly (1:396/45.28)
  Kommentar till text 30979 av NANCY BACKUS (1:123/140)
Ärende: bread
=============
Hi Nancy,

 NB>  NB>> Exactly.  ;)  You can probably figure out how much whole wheat
 NB> from  NB>> what isn't rye, wheat and oat... ;)   The bit of molasses
 NB> sounds like  NB>> a nice touch, too... :)  Did it taste as good as it
 NB> smelled baking...?

 RH> Yes, it does taste good, especially toasted.

 NB> I'm not at all surprised... So, did you get the recipe written
 NB> down...?

Not yet, been busy with other things. It's just a small riff on what I
usually do so I'm not too concerned with preserving it.

 NB> and run  RH>> them thru the blender). That bag is just whole wheat
 NB> bread crusts--  RH>> it's about full so I may make crumbs this week
 NB> while it's cooler.  RH>> I might try the convection setting on the
 NB> oven for that.
 NB>  NB>> Good timing on that... :)  First time for the convection for
 NB> crumbs,  NB>> then...?  Why not use the crusts from this in the batch,
 NB> though...?  I  NB>> could see not doing some things that were quite
 NB> different, but this  NB>> shouldn't be that much different than the
 NB> straight whole wheat...

 RH> Just a personal quirk; I've never done anything but 100% whole wheat
 RH> for the basic bread crumbs. I guess it's because some of the other
 RH> flavors, rye with caraway for example, would conflict with something
 RH> like Italian meat balls. Some of the other breads I'll use the crusts
 RH> for croutons or similar; that's probably where these will end up.

 NB> Ah.  I can see not using rye with caraway, or similar, in your regular
 NB> bread crumbs...  But this sounded like it might not be that
 NB> dissimilar...

I prefer to keep the general use crumbs pure, been doing so for many
years. The crusts from other types of breads either get eaten as bread
or crumbed, but kept separate from the general use ones or used
elsewise.

 NB> jar of  RH>> pickles and a couple of servings of apple crisp.
 NB>  NB>> Gives you a few no-fuss meals already done... ;)

 RH> At least one full, the broccoli salad actually went for 2. I put some
 RH> of the sloppy joe into the freezer, had the rest for supper on Monday
 RH> with the broccoli. Had the last of the broccoli tonight with smoked
 RH> ribs and Hartley's chips--pretty much a no fuss meal.

 NB> That makes two no-fuss meals out of it, anyway... and the part you
 NB> stowed in the freezer will make a fairly quick meal or more later.. :)

That's the plans. Last night's supper was deconstructed taco salad using
the extra meat mix from what we cooked in July, then froze. Had just a
bit of the meat mix left over last night so combined it with some
potatoes, onions and peppers we'd grilled (in a packet) a few days
before. I heated that briefly in a frying pan tonight, then added some
beaten eggs, and when almost set, some cheddar cheese. Cleaned out the
fridge some and made a good supper of it.


 RH> We have our church's annual fall picnic in a couple of weeks; I'm
 RH> thinking of doing the broccoli salad again, or possibly the apple
 RH> crisp.

 NB> You already know they will be well received...  :)

Yes, either one would go over quite well.

 NB> first  RH>> recipies I saved from the echo, posted by Michael) for a
 NB> refill.
 NB>  NB>> You usually keep it at church as a ready-to-hand condiment,
 NB> then...?

 RH> One bottle, yes, with warnings that children shouldn't use it without
 RH> parental OK.

 NB> Writ BIG, no doubt...  (G)  Lets adults also know to be cautious with
 NB> it... :)

I drew a skull & crossbones on one bottle. (G)


 RH> We also keep a bottle at home. Both will be replenished
 RH> probably later this week.

 NB> Making a new batch...?  Or do you have a larger container already made
 NB> up to refill the smaller bottles...?

Making a new batch as it's best made in small amounts. We sent Deborah a
pint jar of it when she was deployed--it went over BIG!

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... The first rule of intelligent tinkering:  Save all the parts!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)