But I never thought of the microwave which I hardly ever use any more except to put my KFC debris in to dry out with the door slightly open (it way on top of the fridge which isn't very safe but I like it there). That's so my cat won't get the bones in the garbage and won't stink up the garbage because since I started recycling, it can take one to 3 weeks to fill it up. I'm freaky about anything wet in it though.
That's a good idea for bread rising, hadn't thought of it. With some hot water. I'd have to change it. I have tried putting the oven on to get a little warm but putting hot water in there works better. For a brief time, I will use the door ajar/oven light method but like to go easy on my light as it's tricky to change.
And some things rise in the fridge overnight, but I usually punch that down.
The Eastern Europeans seem to like to make cakes with yeast; it sounds good. Here is one I'd love to try, look at the richness of that dough, but I'll never get to all the neat stuff I've collected.
http://centerstagewellness.com/plum-cake/
She didn't like plums as a kid either. I didn't hate them but not my fav.
Now I've left a couple of people hanging I should reply to, get caught up in the latest, and wonder if I'm the only one who does that?
In any case, I'm sorry for it and if I never get back to it, I dislike myself for it.
But isn't that cake beautiful? Even the top that golden crustiness which gets flipped upsidedown and ends up on the bottom anyway.
My microwave was a really nice one, only one I ever have had, and I used to put a glass pie plate because it had a metal rack which was supposed to be safe but started sparking. Then the pie plate broke but it still worked for awhile. Now I don't have anything to set stuff on. And I hate to clean the thing.
One summer, I opened it and saw a bunch of dead carpenter-type ants all cooked up. Ick. They must have crawled all the way up the fridge to get in it and gotten zapped when one of us turned it on. I don't like to run it on the same circuit as the fridge so unplug the fridge and pull out the adapter and plug the microwave in which is a huge hassle. Then remember to switch back and plug the fridge in again.
I got those beautiful peppers my daughter got, the green banana ones. In prepping them to broil to char the skin, I tasted a piece; no bite at all. But I thought I could handle the seeds, which don't burn my skin until I touched my lips. It wasn't bad at all but does have a little kick to it. Would say they are between bells and jalapenos on the heat scale. So I still have to peel them which can wait a little bit. Would be nice stuffed the traditional way, too.
I roasted two green bell peppers which were starting to go bad (wrinkle a little) and the 6 green pasilla or whatever they are. A real nuisance to deseed and take the membrane out of the latter. I still have six jalapenos but may just put them in my chili cut up, dunno.
Now I don't think they are pasilla, don't know what they are, beautiful green banana peppers about 8 inches long. Wow would they be gorgeous if allowed to turn red if they will. I am drying the seeds just in case because I never saw any like that even on the heirloom seed site I refer to. Seed Savers Exchange. Decorah, Iowa.
I should roast peppers more often because certain things I cook would like a much greater pepper flavor without the heat which I can adjust.
I had some overripe tomatoes, don't know if I mentioned it, but saw a video you can cook (simmer) for 10 minutes then run through a food mill. That's what I did on some hot house ones and grape ones that were definitely not good for anything else. It worked great, so I will put the juice in my chili and add some V8 and stronger tomato stuff.
Now I still have a lot of work ahead of me. And taxes to get to my guy. Never ends.
OK, since I've gone on overdrive again, I'll share what's been bugging me today. Picking out a replacement for my burned shed on the farm, saw a couple cute buildings but they will be way more expensive than what I had my shed insured for $10K minus 500 deductible. Luckily I didn't take the outbuildings off when I took over the farm in 2010. I upped a couple more things. I couldn't depreciate them according to my tax guy; now I read you can so I'll take that up with him.
I'm toying with putting a combo medium-large equipment storage and hoop-type house. Then growing some vanilla orchids. Vanilla has gotten so expensive. Just a pipe dream.
The other matter was making cinnamon rusks. You can still get them in Galva, IL last I knew but never get down there. We have loved those Jacobson rusks all of us. So once I bought some frozen sweet roll dough and made a cinnamon sugar syrup, brushed it on and dried the bread in the oven. They weren't bad at all but I think I could do better. But probably won't. We buttered them and dunked in hot chocolate or coffee.
Blah, blah & blah.