Here's a few I like. You can use more whole grain flour in them. Country White Bread Large loaf 1 1/3c water 1 1/2t salt 1 1/2T sugar (I used 1 T of blackberry Raw honey) 1/2c barley or oat flour (I used oat this time.) 3 1/2 c bread flour 2t yeast To mix in mixer Heat the water until warm, between 105F-115F; pour into warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the salt, sugar, barley flour, and half the bread flour. Beat with paddle until smooth. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour. ~I then shaped into 9 large burger size rolls and let rise on cornmeal dusted baking sheets until the size I wanted. Baked at 350F until golden brown. However the instructions contiune: To Shape and bake in the oven Lightly grease a baking sheet, or cover with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down and shape into a round loaf, dusting in on all sides with flour. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise until doubled, 45 minutes or so. Preheat oven to 375F. Using a sharp knife or razon slash a 3" circle on the very top of the loaf. Bake 30-35 minutes, until the loaf is golden and a wooden skewer comes out clean and dry. Remove from the pan and cool on a wire rack. Light Wheat Brioche Large Loaf 4 large eggs plus water to equal 1 1/3c 2 t salt 2 T sugar 1 c whole wheat 3 c bread flour 3/4c butter, softened 1 1/2 t yeast To mix in mixer Warm the eggs under hot tap water, and crack into measuring cup. Heat the water to 105-115F, and add it to the eggs. Pour the mixture into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until yeast begins to bubble. Add the salt, sugar, whole wheat, and half the bread flour. Beat well. Cover, and let stand 15 minutes. Slowly add the remaining flour, and beat until soft dough forms.~change to dough hook~ Cut the butter into pieces and add it to the dough. Knead the dough in the mixer with the hook, on medium to high speed, adding flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl and let dough rise until doubled, about 1 hour. To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9" round cake pan or 9x5 loaf pan. Turn the dough out on a lightly floured or oiled surface. For traditional brioche shape, punch the dough down and pinch off one-quarter of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press the dough inot the loaf pan. Cover and let rise until doubled about 1- 1 1/2 hours. Preheat oven to 350F. Brush or spray loaf with water. Bake 45-50 minutes, until wooden skewer inserted through the loaf comes out clean. Remove from the pan and cool on wire rack. Here is a link that might be useful: see if something appeals to you here

When I replied so quickly to Yoyobon's question with Nomadland, I was thinking only of the past year. (Guess I was still in "Best of 2018" mode.) Looking back further, I have a few more: The Boys in the Boat by Daniel James Brown This is an account of the University of Washington crew (boat-rowing) team that against all odds became the team to represent the U.S. in the 1936 Olympics. Midnight in the Garden of Good and Evil by John Berendt I was well along in this book when someone said to me, "Isn't it amazing that it's a nonfiction book?" I was floored. It reads like a novel, and a far-fetched one at that. Quite a story, it's about the trial of Jim Williams who stands accused of murdering his gardener/house boy. Touching the Void by Joe Simpson This is the story of a mountain climber who crawled many miles back to his base camp with a broken leg after being left for dead by his climbing partner in the Andes. Appetite for Life by Noel Riley Fitch This the biography of Julia Child. I just like her a lot and so enjoyed this book. Confederates in the Attic by Tony Horwitz This book describes interviews that Horwitz conducted in which he asked people throughout the southern states of the U.S. why the U.S. Civil War is still such a big deal to them.

Early covid I ordered a few from Misfits....hemp, a small variety of 6oz oat, and another brand of oat/cocoa. I do like my own version better. Got spooked about what I could order in raw supplies. That ended up no problem so many of those are pantry shelf stable. Not ideal but nice to have. I would say about once a week I have a 'chug-it' need over ice. Guess it goes back to childhood with milk/hershey's syrup, in a ball jar with ice and shake. (chug-it) 😂 Our palates have changed. I always had a few small ice cream pints years ago, then random non dairy ones...I have three experiments in the freezer. A need for a 'fudge bar/popsicle', a cream-cicle, and a green tea/matcha. The forth is a ginger/golden beet/grapefruit/turmeric. Another has some greens but it does seem the wrong season for 'cold' but DH loves them so it is a good add to water/hot tea or just an ice cube into his water bottle. I've always been suspect of hyped healthy. I just know listening to my own system how it makes me feel. Cheese, especially goat and all the blues...no problem. When I have a craving like kale that I have loved for years...and brussel sprouts, and collards...all greens...I do believe my body has a need so I feed it.

From time to time I've seen little specialty genuine Italian ice places open up but they usually don't stay in business long. The price is too high and too much competition from the cheapo soft serve and other places. Not enough Italian ice connoisseurs out there and not spread around the US. I'm sure there are some places but none near my radar screen. It's hard enough nowdays just to get a good hard ice cream cone or even some at the grocery. A couple of our famous and delicious local and regional dairies have shut down, long prior to the pandemic so the supply even at the grocery store is limited to a few brands and the same at every store. Back in the day a lot of small towns had local ice cream dairies, including mine, and then two ice cream shops that sold it in many confections. Those day long gone, sigh . . . My aunt met my uncle when he was on a road trip from a nearby college, at our local home town place, long lost to the mists of time. I used to ride my bike out to another regional dairy store and get a wonderful cone as a fun way to spend time and allowance during the summer. That too is gone . . . We do have a drive through Dairy Queen that does a brisk business . . .