Laurie

Your mise is gorgeous!

When my daughter was growing up, we made flour tortillas from home-ground flour multiple times a week for bean and cheese burritos. She was a rather conservative eater, so we stuck with palm shortening or olive oil, but the chicken fat sounds yummy! We haven't gotten to serve her the homemade corn tortillas yet, after the pandemic, I hope.

It could. For truly sweet yeast doughs (like cinnamon rolls), I use Saf-Gold, which is specially formulated. But the recipe above has a good load of yeast for the amount of flour. To be on the safe side, I'd proof the yeast separately in warm water before adding it, this seems to give better results.

One of the side benefits of the log is that it can become a memory book - we not only have the notes about the paella we made for Eric (or brisket with the neighbors, or or or), we remember sitting around the table, Eric trying the sky chair, the good times of the evening.

What a cutie! Our neighbor's 14 week old golden retriever puppy joined us for Sunday's lamb roast, Honey had a lot of fun with her.

Re: Meltique Beef the world's finest larded meat? I am with you on the marinade. When we first got the POSK, Dave experimented with rubs and marinades and injections. We now almost always use salt and pepper only, or salt and pepper and dried chiles, on the best meat we can find.

Re: The "Thermapen" of kitchen digital scales? Thanks for the suggestions! We ordered the My Weigh Uber Aluminum linked in Dave's post and it is in the box to go back - the display is off center and on/off function is too light (it came on when I touched something else in the cupboard where the scale lives). It didn't help that Honey barked every time it came on.

Re: Lost and Found Welcome back!