What's that you're eating?

The wife has been really working hard at cast iron bread for several weeks now. The last few loaves have been just wonderful. Sitting here smearing butter on warm fluffy slices. I feel so spoiled. I have no idea how she did it.

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A typical breakfast for me these days: A mug of black coffee w/2 poached eggs over buttered English muffin halves w/bacon, ham or sausage.

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I find it easier to poach an egg than fry one.

When ham or sausage is the protein, I serve it "eggs benedict style. Use to try to make and keep hollandaise sauce in the frig but it just became too much trouble. The runny egg and extra butter on the muffin is good enough.

Poaching the eggs also makes it "healthier" but adding the butter & protein evens things out. LOL! ;)
 
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A late night 2 olive "snack." LOL! :)

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I love a dry martini but, as is obvious, it's a bit of a PITA to make one. My "receipe" is 3 oz gin, 1/2 oz dry vermouth & 2 (or 3) big a$$ed olives.

Pouring a glass of bourbon or scotch (whether on the rocks or not) is so much easier and is usually my "go to" option unless I'm really in the mood for what is basically straight gin. ;)
 
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Bronze-die cut spaghetti, cooked al dente, with marinara sauce, meatballs, and grated, aged, parmesan reggiano cheese. Pedestrian food, but delicious. 😋

Now some might say it needs a vegetable. But my meatballs already ate the vegetable. 🤣 Anyway, pasta is a starch, but it's made from wheat which is a cereal plant . . . sounds like a vegetable to me! 😜

Ok, I also had a blue cheese wedge salad.


PS - does tomato count as a vegetable? I think it's a fruit.
 
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beeinak said:
When is she going to start posting work-in-progress videos? 😀 Great bread is hard to beat!
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Lol! It just all happened so fast. She had no idea what she was doing three weeks ago. Lots of messes and several loaves thrown to the birds every day. I’ve never been a successful baker in my life. It just seems like magic to me. Still not as good looking as some of the bread I’ve seen posted here but she’s determined to get there eventually. She hasn’t attempted sourdough yet.

I know she’s using RedMill artisan bread flour, gold instant dry yeast, nonfat dry milk, salt, and brown sugar. She makes the dough and let’s it sit out in a covered bowl overnight, then puts it in the fridge for another day. She bakes at 400F. She leaves a bowl of water in the oven while the bread is baking. She’s still doing something different each time and testing things, but it’s all been delicious for almost a week. Beautiful flavor. She got really inspired when she ordered that little cast iron skillet several weeks ago.

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This is the first bowl where she’s left some dough from the previous batch in it. We’ll see how it tastes this evening. It may not look it but it’s full of air. She can scrape it out of the bowl and handle it, with her hands remaining clean. It’s the strangest thing to watch!
 
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NWFRS said:
Lol! It just all happened so fast. She had no idea what she was doing three weeks ago. Lots of messes and several loaves thrown to the birds every day. I’ve never been a successful baker in my life. It just seems like magic to me. Still not as good looking as some of the bread I’ve seen posted here but she’s determined to get there eventually. She hasn’t attempted sourdough yet.

I know she’s using RedMill artisan bread flour, gold instant dry yeast, nonfat dry milk, salt, and brown sugar. She makes the dough and let’s it sit out in a covered bowl overnight, then puts it in the fridge for another day. She bakes at 400F. She’s still doing something different each time and testing things, but it’s all been delicious for almost a week. Beautiful flavor. She got really inspired when she ordered that little cast iron skillet several weeks ago.

jm5osMx.jpg


This is the first bowl where she’s left some dough from the previous batch in it. We’ll see how it tastes this evening. It may not look it but it’s full of air. She can scrape it out of the bowl and handle it, with her hands remaining clean. It’s the strangest thing to watch!
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Thank you sir. I love good bread (and cake, and pie, and pasta, and beef/pork/chicken, etc)🤣.

My wife experimented with baking applesauce cake until it was as close to my mother’s came that I could remember tasting. My favorite cake ever.
 
Blues said:
I forget who sources Rao's. I know I knew at one point. I like their stuff too. Especially the cavatappi and similar. We're particular about our pasta.
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Me, too. My moms (RIP) for some reason used to buy Mueller's . . . it must have been the cheapest. I do not like it. I've used De Cecco for years, but now prefer Rao's.

I like to make my own sauce from Bianco DiNapoli canned tomatoes. But I keep a jar or two of Michael's of Brooklyn marinara sauce (definitely prefer it to Rao's sauce) on hand for when I'm in a hurry, or if I make it to Costco the Victoria White Linen marinara sauce (I don't think as highly of the regular Victoria sauce . . . not fresh tasting , , , not sure why). I make meatballs from a recipe I got years ago from Michael Romano. I make a bunch at once and then freeze them and just defrost whatever I need as I go along.
 
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Not a big fan of Thai food but it's been awhile since I had any and decided to try some once again.

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You're looking at a glass of Racer 5, a side order to fried Lao sausages and a bowl of a curry flavored noodle soup w/a few slices of pork hidden inside.

I also ordered a mango sticky rice to take home. Never had this dish before. Was too full to eat it at the restaruant but still wanted to give it a try.

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It was an ok meal but I'm still not a big fan of Thai food. LOL! ;)
 
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