cook and bake more often

Baked another batch of the “Sourdough” white bread mix, using the “White” setting (“1”) with the same crust & size settings (“light” & “1.5 lb. loaf”) as before, with the same good results. smile

Made smoothies in the blender, using iced coffee & lowfat vanilla ice cream. yummy

Baked another batch of the “Country White” bread mix, using the “White” setting (“1”) with the same crust & size settings (“light” & “1.5 lb. loaf”) as before, with the same good results. smile

Boiled some nice fresh sweet corn with sugar & lemon juice & ate it with “butter” melting over it & a sprinkling of salt. yummy

I’m trying that “Sourdough French”-style bread mix from the store in the “new” bread machine again. Instead of using the “French/Italian” setting (as last time), I’ve set it to the standard “White” loaf; also, instead of using the medium setting for the crust (as last time), I’ve set it to light. The setting for size – a 1.5 lb. loaf – remains the same. We’ll see how it turns out this time! smile

Edited to Add: it came out pretty much the way a loaf of “standard white” bread does in this machine, only having a touch of sourdough flavor to it—not bad, just not typical of a sourdough loaf from an artisan bakery! wry grin To acknowledge its virtues, however, the bread wasn’t overdone this time, nor was the crust tough, so changing the settings from my last effort clearly did have some positive effect.

Made smoothies in the blender, using iced coffee & lowfat vanilla ice cream. yummy

Mixed steamed white rice with sauteed onion & celery & fried egg, seasoning it with salt & black pepper & soy sauce. good stuff

Potatoes pan-fried in olive oil with fresh rosemary: yummy

Farmers’ Market produce: steamed some of the “heirloom” green beans I got—they are so good! smile

Farmers’ Market produce: red-skin potatoes pan-fried (in olive oil) with fresh rosemary: wow!