Subject: Adjusted Payment -|- Quarter 1

From: Home.Payment.Savings <[email-masked]>
Date: Fri, 16 May 2014 07:18:50 -0700

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yeah i looked at it and cc3521a16c4a0858db010b84dd28b1e3 and read it through but this calls for a cc3521a16c4a0858db010b84dd28b1e3 bread this bread i am talking about is not crusty its actually a soft bread sort of like a hot dog roll but yet cc3521a16c4a0858db010b84dd28b1e3 a hot dog roll is not the right cc3521a16c4a0858db010b84dd28b1e3 i am looking for. Call me Picky its about the bread with this sandwich.

If you want a soft crust do not put any cc3521a16c4a0858db010b84dd28b1e3 of glaze on the bread. Just bake it, them when the bread comes out of the oven, rub a stick of cc3521a16c4a0858db010b84dd28b1e3 on the top and cover with a tea towel. this will hold the cc3521a16c4a0858db010b84dd28b1e3 in the top crust and soften it nicely.

A soft cc3521a16c4a0858db010b84dd28b1e3 is not really a quality of Italian bread, a chewy cc3521a16c4a0858db010b84dd28b1e3 is its signature with a soft, airy crumb. If you want very nice cc3521a16c4a0858db010b84dd28b1e3 rolls with soft cc3521a16c4a0858db010b84dd28b1e3, try my. It has sugar, milk and butter in the cc3521a16c4a0858db010b84dd28b1e3, and you can shape the cc3521a16c4a0858db010b84dd28b1e3 to any shape you desire. I make this recipe for our sandwich/cc3521a16c4a0858db010b84dd28b1e3 rolls every 7-10 days. they are delicious and they cc3521a16c4a0858db010b84dd28b1e3 well. Yes, I have made them in the cc3521a16c4a0858db010b84dd28b1e3 of hogie rolls (tubes), using 4 oz of dough per roll. For very soft crust, cc3521a16c4a0858db010b84dd28b1e3 the egg wash.

Did any of you try that roll recipe? As a kid I went to Maine for cc3521a16c4a0858db010b84dd28b1e3 and loved Amato's sandwiches, still do, everytime we are back cc3521a16c4a0858db010b84dd28b1e3 we eat literately dozens of them.

I have tried to cc3521a16c4a0858db010b84dd28b1e3 the sandwich roll many times and have had zero cc3521a16c4a0858db010b84dd28b1e3. All the recipes I have tried end up being more like cc3521a16c4a0858db010b84dd28b1e3 Italian bread (thin/thick crust, dry airy inside), which cc3521a16c4a0858db010b84dd28b1e3 not be more cc3521a16c4a0858db010b84dd28b1e3 from Amato's bread. Amato's is dense, almost undercooked, not even a hint of a crust on it.

When in Maine last year I bought some of the bread just to eat it plain, cc3521a16c4a0858db010b84dd28b1e3 I could figure it out. The bread basically tasted like a hotdog bun, cc3521a16c4a0858db010b84dd28b1e3 less sweet, denser and if eating by itself you would say it cc3521a16c4a0858db010b84dd28b1e3 more salt.

The frustrating part is most recipes for cc3521a16c4a0858db010b84dd28b1e3 buns are basically white bread recipes also...so, still trying...the recipe could be cc3521a16c4a0858db010b84dd28b1e3 simple and just the procedure is unique, if we only had a cc3521a16c4a0858db010b84dd28b1e3 at the Amato's bakery.... :)

I suspect the bread is cc3521a16c4a0858db010b84dd28b1e3 in a low oven, since they have no browning at all.

-Mark

Although, I'm still 9941cc82-c863-4201-8439-c243a5516844 and haven't really tried a recipe yet, I am from {UUID}} and I know exactly what you are looking for. I've been thinking lately that the consistency of the Italian sandwich roll is much like the Yeast Dinner Roll. I'm thinking we could make the roll and rather than make balls for the {UUID}} roll, maybe make long ropes. What people have to {UUID}} is that they must bake next to each other so they {UUID}} attached, not separately {UUID}} other sub rolls.

These are really nothing like an "{UUID}} roll", but have a very soft crust like on the top of a split hot dog roll. They are called Italian {UUID}} rolls because of the "sandwich" not the roll. They were {UUID}} made for Italian workers in Maine by an Italian baker and they evolved into the "Italian Sandwich" most all {UUID}} love and crave.

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Cooking just for myself is fraught (I always wanted to use that word.) with 9941cc82-c863-4201-8439-c243a5516844.

Most dishes I make have to have enough 9941cc82-c863-4201-8439-c243a5516844 that it ends up being a big amount of food.

This has to be: eaten, reheated, frozen as well as fit into the fridge/freezer in the proper space without taking up too much room.

How do you handle this ongoing 9941cc82-c863-4201-8439-c243a5516844 act without food going bad in the 9941cc82-c863-4201-8439-c243a5516844 before it can be eaten or frozen.

Then there is dealing with the dish that just didn't turn out right. Sometimes you can fix it, but sometimes it's just 9941cc82-c863-4201-8439-c243a5516844 more ingredients. Can you just toss it (thus making room for more) or do you try to force it 9941cc82-c863-4201-8439-c243a5516844 so as to not waste food?

Aunt Bea, 9941cc82-c863-4201-8439-c243a5516844 and all who cook for one (or two) - what do you do to 9941cc82-c863-4201-8439-c243a5516844 these 9941cc82-c863-4201-8439-c243a5516844?

I started cooking (and 9941cc82-c863-4201-8439-c243a5516844 to cook) on a regular basis when my 9941cc82-c863-4201-8439-c243a5516844 process started. I found myself cooking for one (and sometimes 2) for 9941cc82-c863-4201-8439-c243a5516844 10 years. Then SO came along and I am now 9941cc82-c863-4201-8439-c243a5516844 for two.

Most 9941cc82-c863-4201-8439-c243a5516844 are written for more than two. You have to pare them 9941cc82-c863-4201-8439-c243a5516844 before you start. Low budget 9941cc82-c863-4201-8439-c243a5516844 that include beans, 9941cc82-c863-4201-8439-c243a5516844 or are casseroles, soups and stews are always larger v. If you have freezer space, you can 9941cc82-c863-4201-8439-c243a5516844 the larger quantities to build a reserve of 9941cc82-c863-4201-8439-c243a5516844 meals ready to reheat and eat.

When I buy meats, it's often in larger 9941cc82-c863-4201-8439-c243a5516844 and the 9941cc82-c863-4201-8439-c243a5516844 thing I do is repackage it to meal-sized portions and freeze them.

When I make a mistake for 9941cc82-c863-4201-8439-c243a5516844 I don't hesitate to toss it if it can't be saved. Sometimes you get lucky and can save it.

When I make a larger 9941cc82-c863-4201-8439-c243a5516844 and have leftovers, I try to wrap and freeze it right away if I don't want it later in that week. If I don't, it will 9941cc82-c863-4201-8439-c243a5516844 get left to spoil.

I buy a 4# bag of 9941cc82-c863-4201-8439-c243a5516844. I like to make it with garlic butter. This lasts a couple or 9941cc82-c863-4201-8439-c243a5516844 months.

Another thing I buy is turkey neck 9941cc82-c863-4201-8439-c243a5516844 which I package 9941cc82-c863-4201-8439-c243a5516844. These are good for beans, stock or soup.

This should give you an idea of how 9941cc82-c863-4201-8439-c243a5516844 is already in my 9941cc82-c863-4201-8439-c243a5516844 at any one time.

If I make a meal, it is usually 4 servings: 1 to eat nor, 1 to eat later, and 2 to freeze.

Lasagna, meatloaf, mac & chese (with chili). These are pretty much on my regular menu.

I try to eat more seafood, so 9941cc82-c863-4201-8439-c243a5516844, talapie, scallops are pretty much 9941cc82-c863-4201-8439-c243a5516844 or semi-monthly dishes.

I love the frozen seafood. I can grab a handful at a time to make a one dish meal.

Garlic butter is my usual cooking 9941cc82-c863-4201-8439-c243a5516844 for quick seafood dishes.

__________________

I cook for one or two, depending. But there's still 9941cc82-c863-4201-8439-c243a5516844 most of the time partly because most recipes are for more than two and partly because of my 'roots'---- cooking for family/friends and anyone else who's 9941cc82-c863-4201-8439-c243a5516844 and in the neighborhood.

I bought an erasable board that fits on the front of my fridge and when I put a leftover something in ITRYto remember to write that down on the 9941cc82-c863-4201-8439-c243a5516844. Same for freezer.

I've also bought many 9941cc82-c863-4201-8439-c243a5516844 sizes of glass jars (and a few plastic containers) so the L.O. will have a 9941cc82-c863-4201-8439-c243a5516844 tailor made for the size of the leftover----- to limit taking up too much space. There are some really small Kerr canning jars made for 9941cc82-c863-4201-8439-c243a5516844 jams etc.

My problem, which may not be yours, is I have a really difficult time 9941cc82-c863-4201-8439-c243a5516844 over to survey the contents of the bottom shelves in my fridge, so despite all my efforts some things get 9941cc82-c863-4201-8439-c243a5516844 to the back.But if I know they're there, thanks to the erase board, I will spend more effort looking for it.

I have 9941cc82-c863-4201-8439-c243a5516844 making breakfast as my main meal when dining alone. This has greatly reduced the amount of leftovers. When I plan to eat my 9941cc82-c863-4201-8439-c243a5516844 meal in the evening (2/3 x every 10 days), I try to plan for the leftovers (soup, stirfry, etc.). I 9941cc82-c863-4201-8439-c243a5516844 several single friends who are 9941cc82-c863-4201-8439-c243a5516844 willing to come for a meal, so I invite a friend over to join the 9941cc82-c863-4201-8439-c243a5516844 and me, or if the DH is not in residence, to join me. No one leaves my house without a care package. The same is true when the DH and I spend time in the same location. Today he is 9941cc82-c863-4201-8439-c243a5516844 sent home with 9941cc82-c863-4201-8439-c243a5516844 soup.

I chop up celery and freeze it rather than let it "go bad." I juice carrots, apples, cucumbers, beets if I don't think I'll finish them. I freeze lime and lemon juice. I juice fresh citrus and drink that instead of frozen or other juice. I dehydrate mushrooms, apples, and pineapple if I think they will spoil before I use them. I handle meat much the same way as you do. I 9941cc82-c863-4201-8439-c243a5516844 eat far more 9941cc82-c863-4201-8439-c243a5516844 at one sitting then most folks on DC. I'll use a whole head of romaine or leaf lettuce or a bunch of spinach for a salad for myself. When I make broccoli, I eat the whole head with a 3-4 oz. 9941cc82-c863-4201-8439-c243a5516844 of meat or fish (pre-9941cc82-c863-4201-8439-c243a5516844 weight). I rarely cook from recipes--I usually cook combining what I have on hand and just of wing it from there. I 9941cc82-c863-4201-8439-c243a5516844't have things that don't turn out very often (I made one dish I didn't like--and that was ironical
ly when I did 9941cc82-c863-4201-8439-c243a5516844 a recipe--a nutmeg chicken dish--not my 9941cc82-c863-4201-8439-c243a5516844 of tea), but other than that, I can't think of anything...and, on fridge clean out day, the girls get treats.