A kitchen scale is a great help. I watched the Canadian Tire flyer ads and bought a very inexpensive model for $12.99 plus tax. I lusted after a fancy one on Amazon that's widely promoted on my bread making FB groups but just couldn't justify the expense.
I enjoy raw broccoli with whatever salad dressing catches my fancy on that particular occasion. I think zesty Italian is next. :)
Oh, I make a fab salad I learned from a friend's mom that using zesty Italian dressing that is so easy and tasty: chop carrots, celery, and broccoli into small pieces, and then marinate in zesty Italian. Done! So delicious and quick!
I will keep an eye out for some deals on scales. Tyler is the one who brought it to my attention, but I know they are de rigueur in bread baking.
I marinate cubes of chicken or pork for souvlaki/kebabs in zesty Italian salad dressing and then grill them on the bbq. It has everything you need for a marinade in it already ... vinegar to tenderize the meat, oil to keep it most, herbs/spices/seasonings. Too many people spend money on expensive marinades. Use the Kraft balsamic or the mandarin orange to change things up a bit. :)
Yes, bread bakers, especially sourdough bakers, are a bit ... rigid in weighing everything.
I had a late lunch and ate the rest of the soup. I'm still stuffed 3 hrs later. I cooked a 2nd packet of the fresh udon and poured the broth/veggies/meat on top cause if you let the udon sit in the broth the noodles suck it up and you end up with mushy noodles.
I hate mushy udon noodles. As much as I love it, I don't make it at home - TBG isn't a fan, although he likes the broth.
I'm getting ready to prep for a Labor Day dinner and one of the attendees is deathly allergic to onions and garlic. She was terrified of the food last time, but I went the extra mile and made sure that I had food especially cooked for her (I know how scary a food allergy is). She was so thankful and actually asked if we would be preparing her food this time. Barb assured her we were. :D
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We are planning to get a freezer soon so we can freeze make-ahead meals. I'd also like to get a kitchen scale at some point as well.
Bothy of these dishes look scrumptious, and I love the idea of leaving the broccoli raw!
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I enjoy raw broccoli with whatever salad dressing catches my fancy on that particular occasion. I think zesty Italian is next. :)
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I will keep an eye out for some deals on scales. Tyler is the one who brought it to my attention, but I know they are de rigueur in bread baking.
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Yes, bread bakers, especially sourdough bakers, are a bit ... rigid in weighing everything.
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I'm getting ready to prep for a Labor Day dinner and one of the attendees is deathly allergic to onions and garlic. She was terrified of the food last time, but I went the extra mile and made sure that I had food especially cooked for her (I know how scary a food allergy is). She was so thankful and actually asked if we would be preparing her food this time. Barb assured her we were. :D
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