My project for tonight was a crusty Italian bread-- and I think I did pretty well!

Hadn't made one before, but needed a bread to go with a soup I'm working my way through.

It came out pretty well, but definitely more dense than I would have liked...

...but that's my fault, I overworked the dough a bit while second-guessing myself.

Could also be browned a bit better, but I was using a convection oven instead of the normal oven, so I was erring on the side of caution.

I have... thirty different types of tomatoes.

Which are your favorites? Which do you dislike?

What am I missing that I should add to my arsenal in the future?

Hi all! I have just created [email protected] for a place to share stories

about boomers

being fools.

I am not a moderator on the subreddit, nor am I affiliated with the subreddit-- however I am open to their mods coming over here and joining the team as well.

Hope everyone is having a fantastic holiday season! <3

Edit: Tried making MillennialsBeingFools (or variations) as well and was unable to.

For those of us currently in winter-- what new varieties are you growing this coming year?

What new things have you added to your garden for the upcoming season?

What new techniques are you trying this year?

We're in the dead of winter and I am itching to get back out into the garden... tell me what you're up to!

Hi friends!

Sort of thinking out loud here, any advice would be appreciated.

I'm considering setting up my smaller greenhouses in one of the outbuildings on our property over winter to attempt to grow some things. Said outbuilding houses my rabbit in a stall year round, and she has a heat lamp in the winter. The building itself is not heated.

My thought process is that I could grow some cold weather crops on the shelves in the greenhouses (one is smaller, one is walk in) and with all the different lights and her heat lamp... I'd think it would at least add a bit to the ambient heat in the building? (Not a big building at all, smaller than our chicken coop.)

Am I being obnoxiously ambitious? Is this at all a feasible thought?

I'm in Zone 5, so my sights are now set on what to do with what is left at the end.

A tomato soup? Hot or Cold?

What if I have to pull plants early due to a cold snap?

A green tomato soup? Hot or Cold?

I'm just looking for ideas, or what you do with your extras. We also can in my household, but I don't foresee having enough tomatoes left at the end of the season to warrant going through the whole canning process.

Thoughts?

(PS @Thrawn: My volunteer sun golds did end up producing after my hornworm invasion. Not much, but they did... and they looked true! I just left them on the plant, as they has blossom end rot, unfortunately... so I can't tell you how they tasted.)

Maybe I missed something, so my apologies if this is a stupid question— but what happened to the c.im instance? I’ve periodically checked the last 24 hours and haven’t been able to connect.

Is it gone, or is something else going on? Thanks in advance, friends!

So I already said nothing of note really happened to share with you guys… but between 72-96 hours I added stir fry beef, 6 cups of water, and a red onion.

At 100 hours I did the second full strain, and cleaned the crockpot.

I haven’t slept yet(thanks insomnia) but once I fall asleep and wake up I’ll be pulling appx 32oz of broth out to preserve.

Im excited for future me to experience the back end of this experiment.

Happy Monday! <3

Don’t worry, void…. The soup hasn’t killed me yet. There’s just been nothing of note to inform you of.

Carry on!

I feel I need to do my due diligence for those who may come across these posts or this community.

I have multiple family members who are chefs, and I also have culinary training-- I follow a combination of servsafe and what the chefs (both my family members and otherwise) taught me.

If you are considering your own perpetual stew challenge, I would implore you to already be versed in food safety or learn prior to taking this on.

I am well aware that I am hypothetically playing with fire-- I don't think anybody should attempt this unless they are well versed in food safety.

Foodborne illnesses can and WILL (some of them) KILL YOU.

Be safe, and don't ever bite off more than you can (safely) chew.

Your continued existence is and will always be more important than a damn soup pot.

With love. <3

PCC

HELLO VOID! Did you miss me?

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today's Additions:

• Taijin
• Kosher Salt
• 2 Yellow Onion
• Mushrooms
• 6 Cups Water
• Garlic Powder
• Maldon Sea Salt
• Caldo de Pollo
• Chive Vinegar
• Bay Leaves
• Parsley
• Four Peppercorn Blend
• Chili Beans

Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

"Buttery. It's got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel... with sweet and heat... but I couldn't figure out how to make it happen in a way that would be sustainable. 204F"

Fucked around, Found out.

My 10pm Notes:

"Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i'll actually remember to make a loaf before I go to sleep. 196F"

What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I'll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3