Mini loaves of bread!

Here's the recipe I used as a reference. I ended up subbing in 1/3 of the flour with whole wheat flour, as well as 15 g of vital wheat gluten. I also used melted margarine in place of the olive oil.

Butter Chicken Pizza!

I've been using up leftover butter chicken (when such a thing exists — this one's made with KFI's Vegan Butter Chicken Sauce) by using The Kitchn's No Knead Bread recipe as a jumping-off point for making a batch of pizza dough (replacing ⅓ of the a.p. flour with whole wheat flour), putting that on a sheet pan, and topping it with the yummy-ness.

It's been such a hit that it gets made fairly often around here these days.

Beef Birria Tacos!

Made up a pot of beef birria last Friday, using Joshua Weissman's Beef Quesa Tacos as my jumping-off point. My adaptations included having all 3 lbs. of beef be beef rib "finger meat", using 6 guajillo chiles in place of all of the chiles, freshly-ground black pepper in place of the peppercorns, and replacing the fresh oregano with half the amount of dried oregano. The flavour is amazingly complex and satisfying.

The picture above is of the beef birria served on half-corn and half-flour tortillas, with quick-pickled shallots (salt, sugar, and lime juice were added) and fresh cilantro. This is one of my favourite things to have ever eaten.