I had a winner day in the kitchen Thursday. Two new recipes totally worked.
The Corn and Cheese Chowder may have worked because of the large quatity of cheese and half & half, but it sure worked. The leftovers are tasty, too.
I mastered the white yeast bread technique when I was just a young child (if 12 is young, anyway). Back then, “white bread” was synonymous with “bread.” In recent years, “bread” has come to mean, “whole wheat bread” in my world. However, I hadn’t had much success with good recipes. The concept of swapping half the white flour for whole-wheat never had impressive results, so I quit trying a few years back. A couple months ago, though, I stumbled into a Honey Harvest Wheat recipe. I finally got around to making it Thursday. I pretty much ate it Thursday, too. The whole loaf. Within 24 hours. I did share a couple slices. Maybe it was a little too good, since that’s way more bread than I should be eating. Now that I’ve made this, I might make it once more as directed. Then, I will be unable to resist playing with the recipe, and I’ll post any amazing improvements in the coming weeks. I’m pretty excited to have a good base recipe to modify.