It has been an entire month since my last post and the only excuse I have is that I have been extra busy with holiday baking and helping with a volunteer event.
My garden is finished – we had a hard freeze where the nighttime low got down to 17° F and that was it for everything except for the Italian parsley which is still green and appears vigorous.
I pulled all the green tomatoes and hung them up and have had constantly ripening fruit, both the large but especially the cherry tomatoes, to eat every day. Nice.
At the moment I am taking a break between handling a batch of stollen – while the yeast does its thing – and waiting for a batch of cookie dough to chill enough to handle.
At this point it is like juggling because I have several thing going at the same time.
Presently there is a batch of marzipan being worked in my Thermomix and for this reason alone I am happy I got this appliance. I’ve been making marzipan for years but with this machine it is so much easier that I prepare it more often, in smaller amounts. Fantastic!
I will try to remember to take some photos of these projects to post here but sometimes when I get rolling with something, I totally forget about anything not immediately tied to my task.
Ah ha! A timer just sounded, will stop for now and continue later.
Monday, December 13.
I made a batch of yogurt using a great thermometer from Thermoworks that signals at the high setting and then at the low setting.
When preparing yogurt it is important to heat the milk to 180 degrees F and then cool it to just below 115 degrees before adding the culture.
Oatmeal/Peanut butter cookies – no flour.
And a cake in the Cathedral Bundt cake mold:
This one made with King Arthur Black Cocoa
Glazed with chocolate ganache.