recipe from the pre-1970's from a German friend
the dough is distinctly Germanische - methinks the secret is the vanilla sugar. we got real Madagascar beans (Amazon, Swedish brand) - using artificial vanilla seems like . . . why bother?
okay - it's a definite now.
the new oven needs a different approach for Joy of Cooking White Bread Plus.... by the book, it starts in a cold oven. today I saw too much brown and looked - the upper aka broiler elements were glowing red during the 'heat-from-beginning' cycle. I popped some...
the hoarding has hit here. some stuff you would expect - like heat&eat canned entree/foods - but some surprises: popcorn. empty shelf, one JiffyPop left with a big tear in the lid.... flour: all gone bottled water: all gone
this entire aisle was napkins and paper towels:
and the TP
turned out quite 'licious.
steelhead chunks, pan fried, oven finished, steamed aspergrass (kid's term...), rice ala Alton.
not sure how such a simple - saute shallot, add sour cream&mustard, thin . . . can occupy a full page.[
it worked. reasonable well for first try.
the slaw is a very interesting combo - the lime really sets it off.
make the sauce as hot as you like . . . mayo+sweet chili sauce+hotsauce
but next go, it'll be with some real fish - nuts on...
t'other day we were shopping at Weis - which is not known as a high end joint . . . tripped over these - store brand IQF dry pack scallops. so tonight was scallops in a bed of angel hair, dressed in pesto, with broiled shrimp on a stick (stick removed....)
did a security check and out router turned up as woefully deficient - like a decade 'out of date' / past 'supported'
so new router.
got one with a USB port.
hung a solid state "network drive" on the router.
copied my recipe over to the router.
replaced the cookbook with a SurfaceGo tablet...