Here is the NuWave cooking a pork roast from the half hog we purchased with our neighbors. I cooked it like the directions said to do so. When the internal temperature reached the required 160 degrees, we let it rest and then served it up. But...when I cut it, it was still red inside. We could do a little pink maybe, and I think it was supposed to be that way, but it isn't how we like it, so I had to cook it longer. Then, it was very tasty. I used that rub that we used to use on a pork roast when we lived in Dallas Texas, that we liked so much. Yum!

I love English Muffins! I have been thinking about making some for a long time. Then this week, King Arthur Flour came out with a recipe in their weekly emails. So I just jumped in and tried it out.

They have already raised once and here I formed them into rounds and placed them into the cast iron fry pans to raise a second time. I don't have a griddle, so these were fair substitutes. The cans were to add a little weight, to try to keep the tops flat.

There were cooked slowly, so the interior would cook through too. First side cooked with the lid on, second side with the lid off.

These were made for toasting with butter and jam! They were sooooo good! Fresher and better tasting than those in the store. I will make them again. And they freeze well too!

Goodwill Find!

Found this at Goodwill for a couple of dollars. Was not sure what it was but there were recipes on the roll of paper! So I bought it and after getting it home and looking at the instructions, it was made to bake a round loaf of bread! It is glass, and is made of Pyrex.

So I thought I would give it a try and see what happens! Use a paper towel and grease the inside, then put a couple of tablespoons of cornmeal inside and roll it around to coat the whole inside.

My dough after kneading, before it raised.

After it raised the first time and after punching it down and shaping it to fit. Fold a long sheet of waxed paper and stick it through the tube.

Place dough on one end of waxed paper, pull it through until dough is in center of the tube. Then roll the tube to dump the dough off of the paper! Then...let it rise again until nearly doubled,

and it will almost fill the tube.

Place aluminum foil over each end so the dough doesn't dry out and place it in a warm place. I use my oven that has been slightly warmed then turned off. (had another bowl of dough rising too, for refrigerator rolls).

After baking and cooling, it is ready for slicing and being spread with garlic butter and eaten with your spaghetti!!