Quotidian: daily, usual or customary;
everyday; ordinary; commonplace
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Sorting through, using up.
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To be topped with maple sugar and sliced bananas.
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The temp dropped so I took advantage and ran the oven all day.
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In development: maple pecan.
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Butter and (of course) buttermilk pancakes to put it on.
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To be pickled. (I used my pressure canner for the first time!)
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She cooks and plates.
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Babycake.
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Still needs work, but closer.
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The crumb is too tight. Suggestions?
(That the recipe used to work and now doesn’t is one of life’s great mysteries.)
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Experiment: cracked black pepper Parmesan. (I’m excited.)
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All for the sake of a Swiss.
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An Ultimate fail (my foot busted out the side) and its neon fix.
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For when you can’t commit to where you want to build a bonfire.
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She loves bakery fails.
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Prepping for church: a mock-up of her senior table.
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Bad dogs.
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Chatting with Gavin. (If you want to see, my interview is at the one-hour mark.)
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Wine and cheese are always better with friends.
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A tornado warning and a (brief) middle-of-the-night basement hang.
This same time, years previous: family road trip, nova scotia oatcakes, one morning, all before lunch, the quotidian (6.19.17), the quotidian (6.20.16), sinking in, in recovery, walking through water, refried beans.
7 Comments
Morgain
Regarding your baguette…
given that nothing else has changed, I suspect the tight crumb is a result of the age of the flour. On page 335 of Rose Levy Beranbaum’s The Bread Bible, she writes “The secret to the big holes and fine crust: the right kind of flour (and not over three months old),”
Jennifer Jo
I was using fresh-from-the-store flour (though that doesn’t mean it wasn’t old, I suppose), and it was more or less the same kind I normally buy…but maybe I should try another flour anyway. It’s worth a shot….
Melissa
Yes, mush of beets would be my concern. Maybe try new lids when you water bath beets ( I know you like to reuse lids:)).
Melinda
Pickled beets are my favorite. If using a proven recipe, you shouldn’t need to pressure can because the acid level has been tested.
Jennifer Jo
Agreed! But I’ve always had trouble with pickled beet jars coming unsealed a few months in so I’m trying this to see if this gets a better seal. (I may have reduced them to mush though — we’ll see!)
Thrift at Home
How do you feel about pressure canning!? (I love it, full disclosure)
I have loved the cooler temps – giving me fall vibes but without winter cold looming. Sweater weather. It’s great.
Jennifer Jo
It wasn’t as nearly as scary as I thought! Funnily enough, my younger son was the one to break me in. He pressure cooked some woodchips for his mushroom project and was totally unfazed by it, so then I decided to get over myself.