(dis)batch 1


What I’ve made this week. Some of the highlights this week are in the baking category. Are you caught by the donut craze, but don’t have or want to buy a donut pan? Try these from King Arthur Flour as muffins, or better yet, mini-muffins (essentially pretty close to donut “holes”). Our kids had a day off from school last week so we made these from King Arthur Baking Apple Cider Donuts with Maple Glaze.  



With the fall weather and normalizing of routines I have enjoyed the consistency of making challah. Two keys to success: making the dough on Thursday night.  The overnight rise seems to be the ONLY way mine achieves fluffy, ooze out of the bowl perfection. For the most part, I have been making a traditional mix with all-purpose flour, perhaps playing around with the addition of toppings. This week, I was in an experimental mood and tried a pumpkin chocolate. It was very good, but needs a little more tweaking before I post. 


In the meal category: Buttermilk brined chicken breasts (dump 1 cup of buttermilk, 1 tsp, 1tsp turmeric, 1tsp ginger, squeeze of lime in ziplock bag with chicken breasts; shake and let sit for at least 30 minutes, but even better if you start in the morning before work). Prepare on grill, pan or how you normally prep chicken. 


Meatballs (1 pound ground pork, 1 pound ground beef, 2-3 eggs, 1 cup+ breadcrumbs, ¾ cup parmesan cheese). Mix together until a consistent mixture forms. Use hands or ice cream scoop to create balls. Heat oil and brown (about 2-3 minutes per “side”, about 7 minutes told) place on paper towel to absorb oil. 


NOTE: these are far from cooked through, so need to heat thoroughly before serving. 



The recipe above makes a “double batch” for our family of four, so I typically serve one right after making it (or the next day) and freeze the other one. 


Next steps: 


Option A (Serve Immediately): Transfer to a saucepan and cover fully with tomato sauce of your choice.  

Option B (Serve next few days): refrigerate for a future meal, cook as above

Option C (Freeze): Place balls on parchment lined baking sheet, keep separate and freeze for about 1 hour. Transfer to a ziplock and keep for next few months.  


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