JUNE COMMENTS

"Love this!

You are so smart.

I will try to make your bread soon."

"I have copied down some of your recipes already.  Chuck is a diabetic so they come in very handy.  For the sticky buns, I will use the Sugar Free maple syrup.  Eating foods to stay healthy has become a way of life.  Cholesterol and sugar are both down as is his weight.  Dr. is very pleased so far."

"I am so proud of you for starting your Blog.  Modern times and all.  Keep up the good work."

"What is that big thing by your head in your blog photo?"   The size of the photo makes it unclear, but that big thing is a homemade loaf of bread. 

"Your blog is terrific!  I really liked the Island Salad!  

Not sure how to blog as I have never blogged."

I received an email from someone making her favorite POPPY SEED COOKIES in the May achieves.  I checked the ingredients, and everything was exactly the way I made them.  The difference was location and the variation in whole wheat.  When a cookie is short, or the crunch is derived from the mixture of flour and oil, adding liquids makes a chewy cookie.  My friend was making the cookies in London, and they wouldn't hold together.  The solution was to add small amounts of water a teaspoon at a time to make up for the moisture difference.  The cookies finally held together, were baked, and delicious. 

The difference in milling and moisture content is most obvious in baking bread.  If you ever have the opportunity to make bread with someone with experience, take advantage and observe the texture and quality of the dough.  A good bread baker knows what to look for at every stage of bread making.  I've made bread for decades so I never follow a recipe.  I throw it together and make adjustments.  I start with my basic bread recipe ingredients, but if I add mashed potatoes, I know I need to add more dry flour.  If it's raining, I might throw in whole oats to make it dryer. 

"I did what you said and added a bit of water and that did the trick.  Yes, I did have to bake them for about 5 minutes longer, but I really like the coconut flavour, so will stick with that instead of the canola. 

Anyway, success and they are delicious.'

"Thanks for the link to your blog.  I will look into some foods I would enjoy.  I know I enjoyed the food you gave us in FL was wonderful."

I received an email off-blog on the EASY FROZEN BANANAS ON A STICK.  They were made with home grown bananas as an activity with grandchildren.  They thought the recipe was delicious! 

I received another off-blog about the PIZZELLES COOKIES saying they looked simple and easy to make, but did you have to have a pizzelle maker?  I said yes.  I can't imagine how to make them without one.  I think it would be a bother.  I make them while I'm in the kitchen doing something else.  I put a timer on for the 2 minute cooking time so I'm not distracted and burn them.  Maybe some of you have some ideas.

 I found traditional pizzelles at the store that contained eggs and sugar: which were only 23 calories.  This recipe would be lower since there isn't any sugar or eggs.  That's a great deal to get a little treat for so few calories. 

An Italian friend mentioned that in her childhood they were sifted with confectioners' sugar.  This would make them look like a fancier treat and not much sugar to make a difference in the calories or harm your body.  The powdered sugar being on top the cookie would give you more of a sweet punch than if it was in the dough. 

Another off-blog comment loved the POPPY SEED COOKIES and will make them for guests.  

Many thanks came in off-blog for the PESTO PASTA SAUCE.  Everyone appreciated the great flavor, and that it's non-dairy.  More and more people are looking for recipes to lower their cholesterol or lower calories.  Some mentioned craving the taste.  I think the craving is for the Nutritional Yeast that is high in B vitamins in the yeast.