Weather Report

[bill_schubert]

I had a nice thought bubble occur as I typed that title.  A long ago album I'd not thought of in years.  

We're mostly done with the precipitation it looks like:

Nice to be at the tail end of this thing

All we've got so far:

Hardly a dusting — still drizzly, though

I've watched trucks drive by.  It's 27 (-3) degrees so the roads aren't really icy other than overpasses.  Yet.  Tonight it will be worse.  But we can still go to the store if we need to.  Of course we have sufficient food for weeks and don't need to go unless we think of something we desire.

I'll likely bake some bread today.  No idea what kind but we have soup so something to go with the soup.

The cake was, in my opinion, a little dry.  Overcooked by maybe five minutes.  Cake is more sensitive than bread and I don't have the practice.  But Dana loves it so no worries.

Comments

[mrdreamjeans.livejournal.com]

We're currently at -9 degrees F, but it's sunny. Bella and I have already had our first walk of the day. Fortunately, she becomes even more efficient in completing her duties when it's this cold. :)

[msconduct.livejournal.com]

On the Great British Bake Off (Baking Show I think it is in the UK), to increase the tension they're always going on about how only a minute in the oven can be the difference between underdone and overdone. I usually scoff at this as very few things are that critical, but small tins are definitely trickier that way. Especially Bundt and ring [tube] pans - the increased surface area speeds up cooking time but does make doneness more brinksmanshippy. Like you, these days I bake things in my benchtop oven, and I find that things cook more quickly in there than in a large oven because the heating elements are closer. A cake tester is handy here (I always used to use a skewer, but I picked up a proper tester for a coupla bucks in the US and I love it. Does the job without filling your cake full of big holes).

[bill-schubert.livejournal.com]

Yeah, I need to practice some.