My dough-fu is still weak. I don’t know why I laid these out on the tray like that. I’m going with “brain fart” because I’m old. Still, they do work pretty much as intended:I dropped a beef roast into the crock pot yesterday with onions and the usual array of Italian herbs, a can of beef broth, and a healthy splash of Marsala cooking wine. I wanted to try out the Marsala because I just bought a gallon and wanted to see if it was any good. I think it worked out fine.
I think ten is the sweet spot when baking the King Arthur bun recipe, not too big, not too small.Just the right size!Made some tuna salad today, we’ve been giving that bread slicing gadget a workout. Tuna salad on toast is another good way to use the tomatoes we have coming on strong. Probably going to boil down some more juice soon.We are starting to grow fond of leaf lettuce on sammiches, it doesn’t have the same crunch as iceberg but it does lay nice and flat and uniform.Gabe goes from 90 miles per hour to naptime in about 6 seconds flat.I have a better photo of the eggs in that nest I first posted about a week ago. We tried to get a video of the little bird flying from the nest but failed to get anything useful. I did get a little better look at the bird but just confirmed that it was a wee brown birdie. It might be a house finch but a tip from a commenter over at Balloon Juice pointed me toward the Chipping Sparrow – the wings of our bird are darker than the belly.Here’s another cold cuts and cheese sammich with a few sides.I’ll wrap with a picture from the archive. I’m tickled by the balancing act this dragonfly is putting on, and I think the colors are pretty.
These things look like they are hard to make but they are really easy. Easy if you use ready made puff pastry sheets, that is. I had fun with Google’s image search, using “puff + pastry + peaches’ as search terms I found a picture that looked like what I was aiming for and followed the link to the page it appeared on. There’s a nice video how-to and the ingredient list at the link.The recipe used canned peaches but we had fresh to use. Mrs J peeled and sliced the fresh peaches we bought yesterday and we cooked them in 2 cups of water and 1/2 cup of Splemda. They were ripe enough that they just got a brief simmer. We cooled them before proceeding.I wish I had taken this photo after the “braids” were cut, the recipe video goes into that.Here is one ready for the egg wash and sugar sprinkles.It’s ready for the oven! We have a convection oven that tends to cut down on the listed cooking times, we left these in a 400 oven for 10 minutes, then turned them around for another 10. We cooked the two pieces separately, one stayed in a minute too long.Delicious!