Search Results for '("C'

[RiversideLen]

That's great, Joan.

My refrigerator likes to eat up defrost timers. I YouTubed it some years ago (I didn't even know it was the defrost timer that was bad) and there were plenty of videos that showed how to replace it. In my fridge, access to it is fairly easy. I must have replaced it 3 or 4 times, so doing it myself has saved a small fortune. hehe, I even keep a spare on hand.

Also repaired my furnace using YouTube. One of the most common problems with modern furnaces is a dirty flame sensor. Well, I was able to replace it myself (of course one could just clean it but the replacement was $9 on Amazon). I keep a spare flame sensor on hand now too.

[BakerAunt]

I made yogurt on Friday. Dinner tonight was leftover zucchini-turkey meat loaf and leftover pasta vegetable salad. Having a simple re-run let me spend the day on baking projects.

We have a small garden, which, alas, gets shaded by trees and the very large house next door. (I still dislike that they added 17 feet of two-story to it.) We had two Dester Indiana tomatoes. They did not like the heat, but they have been making up for it for my sandwiches The Early Girl and Better Boys have done ok. We have potato plants and green beans in the garden, along with pickling cucumbers. We put the cherry tomatoes in grow bags by the side of the house. They produced a lot at the start, then paused, but now there are a lot of green ones. We still have a pumpkin from a grow bag, the only one that had coinciding male and female flowers at the right time.

[Mike Nolan]

I've got the next round of hydroponic tomatoes in the DWC buckets, (2 Estiva, 1 Celebrity and a double-stem of Celebration) and the plants are growing nicely, at least a half-inch a day. The tallest one is nearly 15 inches above the pot. I've been taking daily snapshots of them to watch the progress.

With luck this second run will be producing tomatoes by late December. I added more lights because I don't think they were getting enough light last time. I'm also switching fertilizers to the Masterblend 3 bag set (4-18-38 plus micronutrients, 15.5-0-0 plus calcium and epsom salt), this should provide more potassium than the liquid fertilizer from Aerogarden/Scotts (4-3-6), but I may supplement it when the blossoms start showing up. I'll watch for iron deficiency issues as well.

[BakerAunt]

I made a pasta salad with lots of vegetables to go with the two remaining pecan covered pork slices. I deliberately made the pasta salad large with lots of vegetables, so that we can eat it over the next four or five days. For the dressing, I'm using the one that I make for the green bean and cherry tomato salad, as we really like its flavor. It combines olive oil, cider vinegar, Dijon mustard, maple syrup, and Penzey's Sandwich Sprinkle, along with some freshly ground pepper. We had to eat it without Greek cheese crumbles as, alas, we are out and the local store does not carry it.

Navlys--I dip them in egg mixed with Dijon mustard and paprika, then coat them with pecan meal. I cook on a parchment lined sheet pan in the oven at 350 F and check thinner ones at 15-20 minutes. You want to remove them when the temperature is 145 F. For 4 boneless pork chops, I would use an egg, 1/2 Tbs. Dijon mustard, and 1 tsp. paprika. (I also use a single egg for eight, but I double the mustard and sweet paprika).

[Mike Nolan]

Boneless pork chops are pretty bland, smoked ones have more flavor.

When I do boneless pork chops, I make sure to make a pan sauce to add flavor. A simplified variant on Sauce Robert (white wine, mustard and pan drippings instead of demiglace) goes well with pork.

They're also very good with the tomato relish recipe I have on this site.

[RiversideLen]

Navlys, I like to salt and season them 24 hours ahead of time. Cook them on a non-stick skillet, turning them over every minute or so (I think I saw that method on ATK).

Another method is to brine them (something I've never done).

[BakerAunt]

I made tomato sauce on Sunday, using Early Girls (which were not early this year) and Better Boy tomatoes, and a Dester Indiana that needed to be used from our garden. I ended up with maybe 2 ½ cups of sauce, which I froze. I had previously made 1 cup of sauce from our tomatoes. I am not sure how much more sauce I will be making. Much depends on whether the remaining green tomatoes ripen.

For dinner, I made Pecan and Dijon Mustard Paparika coated boneless pork slices. I roasted eight, so we have three more days of meals from the entrée. We had it with the green bean and cherry tomato salad--minus the Greek cheese (we ran out)--I made last week. We really enjoy using pecan meal for coating pork and salmon, so when we go to Florida, we need to find a route that takes us by Ellis Brothers Pecans in Georgia again so that I can buy more pecan meal as well as pecans.

P.S. to Joan--I'll be in touch about our travel dates. I hope we can meet up again!

[Mike Nolan]

Where did the month of September go? (Sounds like a song lyric.)

[cwcdesign]

Thank you BA and Joan. I'm going to see Will - haven't seen him since he moved in January - he's very happy now so it will be fun. They say as a paren you are only as happy as your least happy child - it's nice to have them both happy!

As to shoes BA, I currently live in my OnClouds (per my foot doctor) and flip flops (barefoot still preferred) I have some "dress-up" flats and that's about it - I was never a shoe person😁

[cwcdesign]

After work, I went to Harris teeter to pick up something frozen - they had 4 Stouffers for $10 so I now have a small stash in my freezer.

The reason for this is that I went to my foot doctor today as my right foot was very sore and I was having trouble walking. I'm also supposed to leave for Chicago on Thursday - I hope this storm is gone by then. Turns out I have a stress fracture - so I have this lovely designer (not) shoe to wear for at least the next two weeks. My doctor said it would help with getting through the airport and such and I must say it does keep my foot from hurting too much.

So for dinner I had stouffer's Mac and cheese with frozen peas - lots of carbs but definitely comfort food

[Mike Nolan]

The first full day of fall is a cool one, high of about 74 dropping into the mid-50's overnight, so I made potato leek soup with semolina croutons for supper.

A big high on the carbs (especially the croutons), but so good.

[navlys]

A neighbor gave me some of his sourdough starter at my request. I don't know what I was thinking. As I perused various recipes I was thinking this whole process is a lot more involved then I remembered. I ended up making focaccia and by some miracle (seriously) it didn't turn out too badly. I started with one recipe and finished with a different one so don't ask!

[Mike Nolan]

I made and canned 5 quarts of tomato relish yesterday (3 quart jars, 4 pint jars).

[RiversideLen]

I'll be having a (pork) tostada for lunch, with a small salad. For dinner, tacos with left over mashed potato, green beans and cauliflower. Easy meals since the pork is already cooked.

[BakerAunt]

Beautiful cake, Joan!

I baked Whole Wheat/Rye/Semolina Buns (Len's recipe) on Friday to use for chicken salad sandwiches.