Here it is almost the 15th. Now the serious baking starts...as if it hasn't been going on all along. I've been out of the kitchen since last Monday or so, suffering from a vicious pinched nerve/muscle spasm in my neck for which rest was counseled. Haven't had this much sack time in months (which might have something to do with the neck, I suppose).
We were supposed to have a dinner party this weekend, for which I was going to make Dorie's chocolate and chestnut tart, but I had to cancel because I really wasn't up to it.
The only "baking" I've done in the past week was bao bing (thin pancakes, done with a boiling-water dough), which are cooked in a dry pan and were intended to go with the Peking duck that didn't happen either. I made 8 of them into scallion pancakes of a sort last night, to go with the Hunan braised beef I made last weekend, which was also intended for the dinner party. Oh well, good friends, rescheduled for after the holidays.
Here's a similar recipe to the one I used (I added 1/2 tsp salt), which was from Florence Lin's "Complete Book of Chinese Noodles, Dumplings, and Breads" -- which is out of print but invaluable if you're interested in the subject:
So what's got YOUR mixer going these days?