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Old 09-05-2016, 07:36 PM   #11
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Spent most the day working on focaccia bread.



Thinking of serving it open-face sandwich style, with pulled pork and provolone.
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Old 09-05-2016, 09:44 PM   #12
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Kathy Lee, your focaccia is so puffy at first I thought it was cinnamon rolls before they were glazed! I'd rather have the focaccia.

*sigh* I should have pulled the roast sooner than I did. No pink (which is five with Himself, not so much for me), but at least it's still moist. I didn't bother with gravy since we didn't have mashed potatoes; I won't need it for any leftovers. I'll have Himself slice the rest of it on our meat slicer, then toss it into the slow cooker with jarred BBQ sauce for BBQ pork sandwiches later this week.

Pork rubbed with olive oil, Dijon mustard, sage, s&p, mashed garlic; plain beans; spaghetti squash topped with grated Parma cheese; and red potatoes coated with olive oil and Lake Shore Drive seasoning from Spice House - it's "Fox Point" if your're speaking Penzeys.
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Old 09-05-2016, 11:14 PM   #13
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There will be very little laboring here in southwest Michigan today. My mom and I spent the night at my brother and SIL's just outside Chicago and went to a flea market in Shipshewana, IN (isn't that fun to say? ).

We're now on our way back to her cottage and will have an easy dinner of summer sausage, cheese, bread and fruit. Details later, road is bumpy, typing is frustrating.
We didn't have the energy to cut up fruit, so just bread and cheese (from the farmers market) and summer sausage from the Amish meat and cheese store in Shipshewana. I dipped little open-faced sandwiches in Dijon mustard and hummus my mom had gotten from her favorite Lebanese restaurant in Detroit.
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Old 09-05-2016, 11:14 PM   #14
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Dinner Monday 9-5-2016 ~ What did you labor over in your kitchen-grill?

Kathy Lee, that focaccia bread looks yummy. It sounds like you're enjoying your new kitchen. Are you all unpacked?

GG, glad you're having fun with your Mom!

Good looking plate CG. I love that Lake Shore Drive seasoning from Spice House - it's "Fox Point" if you're speaking Penzeys. It's cheaper than Penzey's too.

I did the Jamaican Jerk ribs with the oven method. They were spectacular, tightly wrapped in foil at 250f for 135 min, drained and basted with more marinade and finished uncovered at 450f for an additional 15 min.
The meat pulled cleanly away from the bone with just the slightest amount of perfect resistance. Prize worthy in our opinion.
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Old 09-05-2016, 11:15 PM   #15
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We didn't have the energy to cut up fruit, so just bread and cheese (from the farmers market) and summer sausage from the Amish meat and cheese store in Shipshewana. I dipped little open-faced sandwiches in Dijon mustard and hummus my mom had gotten from her favorite Lebanese restaurant in Detroit.
Dang it, forgot the pic. Forgot to take it till after I started eating
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Old 09-06-2016, 12:04 AM   #16
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Thank you, Kayelle. Love the new "adult" kitchen, can't stop cooking! LOL.

CG: I don't know why it was so poofy today. I've made this exact recipe before (it's from Anne Burrell) and it came out fabulous. I think I let it rise too long today. I also think her yeast measurements are a bit off and last time I used old yeast that didn't rise as well. Oh well, I can use them for sammiches, or even crackers.
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Old 09-06-2016, 12:51 AM   #17
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Kathy Lee, your focaccia looks wonderful...especially considering the fact that you're baking in a brand new (to you) kitchen! I can think of so many ways to chow down on that bread.....

Everyone's dishes looks and sounds so good. GG, glad to hear you're having fun with family.

Too tired to comment on everyone's....heading for bed....zzzzz....
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