It’s a color I have long coveted. I’m sorry yours died!
The first one I ever bought is a beautiful soft yellow. I needed another to have at Mom’s, and acquiring one during the pandemic was a crap show. I accepted an industrial-looking silver one out of sheer desperation/absence of options.
I’m making a pasta dish tomorrow. When Sunshine heard pasta was on the menu, she looked at me and asked “Fresh Spinach Pasta??”
I couldn’t say no. I shifted gears (slightly) and made up the dough this afternoon, so I wouldn’t have to do it tomorrow. My Kitchen Aid mixer and pasta roller attachment to the rescue!!
Be sure to show us a photo 
That looks picture perfect!
Thank you for plunging in, I can’t wait to try it myself.
(I just found a small lemon swiss roll from Chinatown in my fridge.)
Originally, I had planned on serving a little bit of cantaloupe for dessert, but Sunshine had it for lunch. So I threw together a quick apple & brown sugar cobbler. For some reason, it doesn’t look like my normal cobbler recipe. Maybe in my haste to get it in the oven I forgot to add something?? Who knows – I’m sure it will taste good.
Oh nice! And a great colour too…
How fortuitous, what a lucky find! Enjoy it!
It’s a beauty!
Saved me from myself, as I was contemplating baking on a 100F day 
Came across this steamed chocolate cake from Milk Street that reminded me of pressure cooker cakes. Handy when you don’t want to turn the oven on (and even less heat-emitting if you have an instant pot).
Excellent breakfast with plain yogurt 
I made the Pistachio-Cardamom Shortbread Biscuits pavlova posted here recently, from A Whisper of Cardamom. I knew I’d love them … they are really easy to make! Makes your kitchen smell divine! It called for Superfine Sugar, check and Rice Flour … I knew I’d bought some recently but had to go on a deep search for it … hiding in plain sight. Called for 4 cardamom pods … I used 6. I split them, removed the seeds, whizzed in an electric coffee grinder. I chopped the pistachios in a mini chopper (toasted them a bit first).
They all fit on one half sheet pan. I might double the recipe next time since there’s room in the mixer and everyone LOVES these.
I made chocolate-zucchini loaves today. I upped the sugar and added toasted pecans to make it heartier for breakfast.
Another team meeting with new team
How did you transport it?
Pie season is here. I found this interesting:
I’ve seen this technique used to fully bake French-style tart shells; cool idea to adapt it here. In those videos I saw, there was no need for a double pan - the short crust was just draped over a single frame (pan) and baked.
@Nannybakes I’m going to make a full-sized version of the Natasha’s kitchen sour cream cake for my party this weekend. I’ve baked the half-sizes successfully in cake pans (not springform) and had no issues with release.
For the full-sized one: I have a 9" springform, a 9" cake pan with only 2" sides (boo) and an 8" cake pan with 3" sides.
I will be using a “ribbon” of rhubarb compote, and topping with fruit. I want to transport the cake in the same pan I baked it in and have no issues with release, but I also want to optimize for a nice tall-looking cake.
I also don’t have the greatest track record pouring batter into springform and not having it leak.
Would you recommend the 9" springform, the 9x2, or the 8x3? I guess the only concern with the 8x3 is the danger of it not cooking through…
Not having made any of those sizes, I’m not sure I can give you any worthwhile advice.
My guess would be the 9x2 “ springform with base reversed and a piece of parchment secured between the base and sides. I would also put a parchment collar in the pan to guarantee a nice, smooth side surface. What color is the springform pan, light or dark?
