I’m still struggling with lupus fatigue and had to take an out-of-town trip this week plus I’ve started working on getting Christmas decorations moved over to the house. They stay in storage the rest of the year. If I ever win the lotto the very first thing I’m telling the architect of the house I’d build wouldn’t be all my many kitchen demands…it would be for them to incorporate a HUGE closet for all of the Christmas stuff. I’d put my decorated (and covered / dust protected of course) tree on a rolling board and just roll it in and out each year. I’m not even joking. So anyway I don’t have a new recipe today but I do have a re-purposed one. 🙂
First some pics of recent eats
Blueberry Banana Pancakes (and bacon).
Fried Mahi and Macaroni and cheese.
I used this HEB store brand gluten-free pasta for the mac and cheese. For those with an HEB in your area I highly recommend this shape (they had other shapes but this is the only one I’ve tried).
New batch of flour and pot of Pintos.
Mexican Cornbread. I’ve been working on this recipe for a while. It’s almost at the point I’m ready to call it done and share. 🙂 I think it just needs one…maybe two…more tweaks.
Chocolate Chip cookies.
Cookies and Milk. Clean plate at Casa. 🙂
Rustic Roll dough.
I knew I was making spaghetti sauce and wanted to make a batch of gfandme’s crusty bread (rustic rolls for me) to go with it but I forgot to add the sugar to the yeast and didn’t think about it until it was way too late to add any. It rose but I wasn’t sure how it would taste so instead of going thru the whole cast iron pot / heating process I decided to just stick it in a regular pan and see what happened. I pressed it out a little and thought ‘hey this looks like focaccia dough’. I tried to do the classic focaccia dimpling but the dough was a little too wet to hold the dimples. You can see in the baked pic that it did hold a few of them though.
It was a little too sour from the lack of sugar but actually turned out really well. It made a really nice pull apart dipping bread.
I will make it this flatter ‘focaccia’ shape again but I would do the whole heated cast iron process (and throw in some Italian herbs). I’d just press it out in to the flatter shape first then drop it in the heated cast iron.
Spaghetti (with parm and ranch…I know. little Italian grannies everywhere are rolling over in their graves at the thought of ranch) plus dipping bread. So good. 🙂
This week most of my cooking will be Thanksgiving prep. I’m working on an acceptable dressing and still deciding / testing dessert(s).