u/GreenSalsa96

INGREDIENTS

250g pineapple juice

50g egg (1 large, beaten)

42g butter, softened

50g sugar

30g vanilla extract (2 tbsp)

3g ground cinnamon

6g salt

520g bread flour

7g bread machine yeast

175g diced dried fruit (equal mix of pineapple, mango, and cranberries)

Nearly a year ago I asked the board to see if the Infantry Museum was worth it.

https://www.reddit.com/r/army/s/VgsIi9wWIR

Today, I got a chance to visit (nearly on the 40th anniversary of me showing up for Basic Training in Harmony Church).

Awesome place! Really, it was a great way to remember some of the events of my 28-year career, seeing the equipment I used, that is now on display.

What really struck me as a former medic was the evolution of medical care that was carried and provided to the Infantry.

Go, if you can get a chance.

Never mind the burger, I got an MRE from the gift shop!

Breakfast by Dad

Sausages from Thursday's Breakfast

Jasmine Rice and Broccoli from Friday Dinner

Leftover Chick-fil-A chicken strips from Saturday Lunch

Biscuits from yesterday morning

Scrambled eggs this morning

Makes a Sunday morning brunch!

One daughter is home from college.

Homemade Hawaiian loaf and cinnamon rolls, with bacon, eggs, salsa, and cheese biscuits, all fueled by black coffee.

Salsa is made from vegetables grown out back!

Fueled by black coffee.

Hawaiian Sweet Bread and Cinnamon Rolls were done using my machine.

Biscuits, eggs, bacon, and Pico de Gallo are done separately.

Last fall, on a lark, I planted cloves from a couple garlic heads from a random supermarket. As you can see, they grew just fine. I am down to my last two garlic heads.

This year, I want to scale up and plant a full bed of garlic (20ft x 2.5ft). I live in SE NC, Zone 8a. I want a garlic variety that will dry and store all year.

Pictures are from my tiny experimental harvest.

Which varieties do you recommend? Should I do a mix? Should I replant these? Back to the store?

Last fall, on a lark, I planted bulbs from a couple garlic heads from a random supermarket. As you can see, they grew just fine. I am down to my last two garlic heads.

This year, I want to scale up and plant a full bed of garlic (20ft x 2.5ft). I live in SE NC, Zone 8a. I want a garlic variety that will dry and store all year.

Pictures are from my tiny experimental harvest.

Which varieties do you recommend? Should I do a mix? Save these bulbs and plant them? Get some more from my store again?

Everything but the limes and onions came from our garden.

10 to 12 Jalapeños

2 Banana peppers

2 Serrano peppers

1 medium red onion

6 cloves garlic

6 roma tomatoes

12 cherry tomatoes

2 limes squeezed

1/4 cup sugar

1/4 cup Ketchup

Everything but the limes and onions came from our garden.

10 to 12 Jalapeños

2 Banana peppers

2 Serrano peppers

1 medium red onion

6 cloves garlic

6 roma tomatoes

12 cherry tomatoes

2 limes squeezed

1/4 cup sugar

1/4 cup Ketchup

It's pretty much the final "big" harvest from the garden. 20 minutes with all hands picking everything before the rain hits.

There are lots more chilies, but the tomatoes are done, a few peppers left, and a couple of pumpkins starting to get their "grow on".

Fantastic taste, average presentation. I'm probably going to double the recipe next time and roll them for a "wider" and more uniform roll.

DOUGH INGREDIENTS

160g lukewarm milk

50g egg (1 large, beaten)

60g butter, softened

50g white sugar

6g salt

520g bread flour

6g bread machine yeast

FILLING INGREDIENTS

40g butter, softened (for spreading)

110g brown sugar

15g ground cinnamon

ICING (optional)

60g sour cream

28g butter, softened

150g powdered sugar

1/2 tsp vanilla extract

MACHINE DOUGH INSTRUCTIONS

Add milk, egg, 60g butter, and white sugar to pan. Mix lightly.

Add flour on top, covering liquid.

Add salt in one corner, yeast in the other well.

Insert pan, select Course 11 (Dough).

Press Start. Cycle: \~90 minutes for mix/knead/first rise.

HAND-SHAPING (after dough cycle finishes):

Turn dough onto floured surface.

Roll into 16" x 12" rectangle.

Spread 40g softened butter over dough.

Mix 110g brown sugar + 15g cinnamon, sprinkle evenly over butter.

Roll up tightly from long side, seal seam.

Cut into 12 equal pieces.

OVERNIGHT PROOF:

Place rolls in greased 9"x13" pan.

Cover with plastic wrap.

Refrigerate overnight (8-12 hours).

MORNING BAKE:

Remove from fridge, let sit 20-30 minutes at room temp.

Preheat oven to 350°F.

Bake 25-30 minutes until golden.

Cool 5-10 minutes, apply icing if desired.

Fantastic taste, average presentation. I'm probably going to double the recipe next time and roll them for a "wider" and more uniform roll.

DOUGH INGREDIENTS

160g lukewarm milk

50g egg (1 large, beaten)

60g butter, softened

50g white sugar

6g salt

520g bread flour

6g bread machine yeast

FILLING INGREDIENTS

40g butter, softened (for spreading)

110g brown sugar

15g ground cinnamon

ICING (optional)

60g sour cream

28g butter, softened

150g powdered sugar

1/2 tsp vanilla extract

MACHINE DOUGH INSTRUCTIONS

Add milk, egg, 60g butter, and white sugar to pan. Mix lightly.

Add flour on top, covering liquid.

Add salt in one corner, yeast in the other well.

Insert pan, select Course 11 (Dough).

Press Start. Cycle: ~90 minutes for mix/knead/first rise.

HAND-SHAPING (after dough cycle finishes):

Turn dough onto floured surface.

Roll into 16" x 12" rectangle.

Spread 40g softened butter over dough.

Mix 110g brown sugar + 15g cinnamon, sprinkle evenly over butter.

Roll up tightly from long side, seal seam.

Cut into 12 equal pieces.

OVERNIGHT PROOF:

Place rolls in greased 9"x13" pan.

Cover with plastic wrap.

Refrigerate overnight (8-12 hours).

MORNING BAKE:

Remove from fridge, let sit 20-30 minutes at room temp.

Preheat oven to 350°F.

Bake 25-30 minutes until golden.

Cool 5-10 minutes, apply icing if desired.

PARMESAN GARLIC ONION WHITE BREAD (2 lb loaf, Zojirushi Course 1: White)

INGREDIENTS

180g lukewarm water

180g milk

28g butter, softened

12g sugar (just a touch for the yeast)

468g bread flour

9g salt

3g garlic powder (1 tsp)

3g onion powder (1 tsp)

7g bread machine yeast

75g grated Parmesan cheese (fold at mix-in beep)

STEP-BY-STEP

Remove bread pan from machine.

Add water, milk, and butter to pan. Mix lightly with fork.

Add flour on top, covering liquid completely.

Sprinkle garlic powder and onion powder over flour.

Add sugar in one corner, salt in opposite corner.

Make well in flour and add yeast.

Insert pan, select Course 1 (White), light or medium crust.

Press Start.

At mix-in beep (~1.5 hrs), fold in 75g Parmesan.

Close lid, press Start to continue.

Cycle: ~3.5-4 hours total.

Cool in pan 5-10 minutes, turn out onto rack, cool completely before slicing.

Love making a mug of soup to unwind while watching TV with the family in the evening

Picture is to start conversation.

I work in an office environment that has a mix of dress from polo shirt, jeans, and sneakers, to collared shirts, ties, suits, and dress shoes.

Im a boot guy.

I want to be comfortably in the middle, sport coat, open collared shirt, dress jeans, and comfortable dress boots.

What are your favorite brands?

I am looking for comfort, quality, and pricing in that order. I see people swear by Thursday Boot, but what's the real deal?

Using peppers, veggies, and croutons from your own yard and kitchen

BREAD INGREDIENTS

250g pineapple juice

50g egg (1 large, beaten)

42g butter, softened

50g sugar

30g vanilla extract (2 tbsp)

3g ground cinnamon

6g salt

520g bread flour

7g bread machine yeast

75g dried pineapple and mango, finely diced

(Putting this on as a spread) ICING INGREDIENTS

85g cream cheese, softened

28g butter, softened

120g powdered sugar

1/2 tsp vanilla extract

HONEY WHOLE WHEAT BREAD - PLAIN

INGREDIENTS

200g lukewarm water

160g milk

28g butter

45g honey

468g whole wheat flour

9g salt

6g bread machine yeast