22° this morning at 4:00 AM.
Yesterday was just my normal routine....nothing special cooked except for biscuits for breakfast.
Kris influenced me to do a salad for our lunch. It is one of our favorite "meal" type salads. Simply tear up lettuce of choice (I have been using red leaf lettuce this winter..the Romaine is tough as shoe leather!), top with a high quality can of albacore tune (not the dreadful minced catfood)that has been drained, a diced boild egg, onion rings, a sprinkle of Parmesan cheese, salt and pepper. We like Ott's dressing. It is a Missouri product and DH uses it almost exclusively on his salads. We like the red one. This salad with a couple of crackers on the side makes a very filling meal.
When I boil eggs, I always do several. I keep the rest in the frig for other things. Today I think I will make egg salad sandwiches for lunch. They were talking about them on the GW Cooking Forum. I am easily influenced.
I may make a banana cake with cream cheese icing. I haven't done one in ages.
I have been requested to put the recipe here that I used for the buns. It is the same recipe I have been using for our 'daily bread'. I got it from Annie1992 on the Cooking Forum on Gardenweb.
I now call it
Annie's Very Easy Honey/Wheat Bread. It makes two loaves or as many buns as you want it to make. It would make super dinner rolls too....I haven't done that yet.
3 cups AP flour (buy unbleached)
3 cups whole wheat (I use white whole wheat)
2 pkg yeast
1-1/2 teaspoons salt
1 cup milk
1 cup water
1/2 cup honey (or less)or any sweetener you want to use
1/4 cup melted butter
1 egg slightly beaten
Heat milk, water, honey, butter and salt until just warm. Add yeast. Stir to dissolve. Stir in beaten egg. Add flours to make soft dough. Sometimes it will take all the flours...others it won't.
I use my KA mixer by adding about half the flour, Beat for l minute to start the gluten action. Change to the dough hook and slowly add the rest of the flour. Knead with mixer for 6 minutes or turn out onto floured surface and knead by hand for 8-10 minutes until smooth.
Place back in original mixing bowl (I do not clean it, just add some olive oil and brush it around the bowl right over the stuck on stuff....I actually use the ball of dough to smear the oil around. Turn the ball with the oiled smooth side up).
cover top with dampened cloth and let raise for about an hour until it has doubled in size.
Punch down. Let rest a bit, maybe 10 minutes. Divide in half, form into loaves, etc.
or make buns. Place them on greased baking sheets. Let raise again until doubled
Bake at 375° until nice and brown. Bread should test 190° internal temperature when fully cooked.
I won't tell you how to form the buns. I wasn't happy with mine. I need to perfect that....they got too tall and were too small around.
We had bacon cheeseburgers for lunch that day....very tasty.
We haven't used the hot dog buns yet.
Here is a little taste of summertime. I think these are pipevine swallotails.