Life at 5 mph

[torquill]

Caught up on LJ (I hit "skip=120"). Whew.

Lots of stuff brewing up for a thought-provoking post... hopefully later.

Today I baked rolls -- the usual little cheese rolls for school mornings, plus big fat Lunch Rolls as an experiment. One set has canadian bacon and American cheese (the cheese escaped wherever it could, but came out well otherwise) and the other has deli turkey, dill havarti, and a squirt of pesto added after they had cooled down a bit. All of them are now in the freezer; I'll test-drive them next week.

That was all the energy I had, sadly. I really need to plant stuff out, but simply walking around the house has been exhausting me this weekend. Sigh.

Comments

[hopeforyou.livejournal.com]

Oh YUM. Those turkey havarti pesto rolls sound damn good. Recipe, please?

I'm wondering how a vegetarian version would work with presoaked sundried tomatoes, roast garlic cloves, and mozarella... Do you think it'd work?

[luna-torquill.livejournal.com]

Anything that will withstand both baking and freezing should do. I added the pesto after baking because it freezes well, but I think it would be distressed by long periods in the oven.

I'll see about typing up the current working recipe for rolls for you -- it's pretty well stabilized, but it hasn't made its way out of my lab notebook yet. :) Other than that, it was just a matter of choosing chunks of filling that I could wrap a lump of dough around (the buns came out about 4" in diameter, starting at 3"). Wrapping the dough around anything wet or oily takes a knack, I think.

[amanda-nye.livejournal.com]

those sound really yummy