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Next week is our Spring Break week and I am really looking forward to relaxing. Ha ha ha ha ha! Sorry, that was a little sarcastic, wasn't it? We're having a lot of familyness around the house these days, and I say that with my tongue planted firmly in my cheek. I look forward to having high school boy home from school, but not the bickering that is involved with everyone together. So, I'm planning some outings and a few lunches out to keep everyone distracted..Monday
Dinner: Paula's Hash Brown Quiche, fruit salad, muffins
Tuesday
Lunch: Hot Browns
Dinner: Cheesy Chicken Bundles, mashed potatoes, buttered corn
Wednesday -- I'm doubling this meal and taking half to a neighbor
Dinner: Beef Stew, Bread, Cranberry Waldorf Salad, Chocolate Chess Pie
Thursday
Lunch: ham sandwiches, chips, fruit
Dinner: Chicken Flautas, Mexican Rice, Salsa, Birthday Cake for the Holy Papa
Friday
Dinner: Nicoise Salad, bread
* Tried and True
2 comments:
Although I know my comment is not relevant to this post, I wanted to let you know that your recipe for broccoli cheddar soup and bread bowls (from your Lent recipe post) and the soup was delicious!! It was my first time making bread (ever), and I think I did something wrong; the bread bowls were a little dense. Any tips?
Thanks! Dori
Dori, I'm glad you enjoyed the soup. I'm sorry your bowls didn't turn out the way you had hoped. There are two things that I can think of off the top of my head that can cause dense bread.
First, if the dough doesn't rise long enough, it could be dense. I have to say that sometimes it just takes experience to know when the dough is ready to bake -- don't give up! Even though the recipe gives you a basic time range for rising, a lot of issues can affect that time -- the weather for one (I have found that dough rises best on overcast days), and temperature, the warmer the room is the faster the dough rises.
Second, too much flour can make the dough dry and dense. Once again, experience will tell you when you have incorporated enough flour into the dough. The brand of flour makes a difference, as does the weather.
I will tell you, though, my bread was fairly dense, as it has to be to hold the soup in. It was as dense as a chewy French baguette, if that gives you an idea -- not soft like white sandwich bread.
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