CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
641
Sadly mediocre pepperoni mushroom pizzas. Toppings and fresh sauce were spot on but I made a muddle of the crusts. They were pretty tough, about like a store brand freezer pizza. (Wife politely said they were fine.)
The yeast made be on its last legs, and I’ll check that today, but also I compressed the timing using the oven lights to keep preferment, and then the dough through various stages, around 85°F.
But mostly I think is was the decision to par-bake the pies, sauce only, for a few minutes to try to dry the sauce a bit. I’ve done this a few times before without problem, but that was when baking more like 400F not at about 580F like this time.
Or maybe a combo of all of the above. Oh well, there’s always next time.
Char siu from the Woks of Life recipe. Just ate slices carved off without anything else - this time I got the timing right and meat didn’t get dried out.
26 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
646
Made this impromptu salad appetizer for tonight’s dinner. Turned out to be unexpectedly delightful, refreshing and delicious!
Care to guess the 4 major ingredients that made up this funky creation?!
I’ll disclose the result tomorrow!
Another Tuesday, another PT appointment I left with a brand-new exercise to add at home .
Whenever I get frustrated, I remind myself of @GretchenS’ encouraging words to take pride in the little things I’ve managed to work around / do with my non-dominant hand… and I’ve already gotten pretty good at dressing myself with just one hand
As for WFD, a warming potato, leek, chorizo & corn chowdah was on the docket* for another disgustingly cold day/night.
I started the cooking process after we got back from the store: rendered a few slices of OM bacon, removed the crispy bits, added a pat of butter, sautéed the leeks until tender and lightly caramelized, deglazed with a splash of white, added homemade corn stock & 1.5 lbs of diced baby gold potatoes and let that simmer for a while. Added the last of the hatch chilies to the mix and turned the burner off. My PIC said the house smelled “very German.”
Just before dinner time I blended the chowdah ever so slightly with my trusted Mueller before adding 3 air-fried fresh links of chorizo & two cups of summer corn I froze last year. Finally, a splash of cream from our local dairy, a dash of smoked paprika & ample amounts of chopped parsley. Crispy bacon bits & chopped scallion topped it all off. Mighty tasty and a good kick from the chilies. Also very filling, thus TPSTO leftovers
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to the mix and turned the burner off. My PIC said the house smelled “very German.” 
