What are you Cooking the Week of July 6, 2025?

[Mike Nolan]

Not much going on here yet, might do burgers or something else using ground beef.

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[BakerAunt]

We returned on Sunday from spending two nights at Spring Mill State Park (founded 1927, with the Inn and park structures built as part of the Works Progress Administration and Civilian Conservation Corps in the 1930s during the Great Depression) near Mitchell, Indiana. The inn has been closed for three years for renovations and re-opened this spring. We were escaping the fireworks so that Annie would not be terrified into catatonia, otherwise, heat and humidity make it a less than desirable time to go to a state park. We were fortunate in that yesterday morning, as well as this morning, were cool enough for a hike with Annie (with a bit of creek wading to cool her down), although today was warmer. Scott and I also hiked around 8 p.m. on Saturday for a half hour. We met up with one of Scott's cousins and his wife at the inn and had lunch at the buffet, which featured fried chicken and brisket, which we don't usually eat. Once in a blue moon is probably fine, and they are famous for that fried chicken. We were also pleased that the park's water mill is back in operation, although we did not have a chance to get over to Pioneer Village where it is located to check it out, as dogs are not allowed in the village area. They had to replace the mill wheel, as well as other parts. However, Spring Mill now has its stoneground cornmeal again, which is simply the best cornmeal I have ever used for baking. Naturally, I bought two bags, put them in the cooler for the trip home, and now they are in our freezer.

Dinner tonight was simple: the remaining turkey zucchini loaf, and I cooked 1/4 cup bulgur in Penzey's chicken base, which I mixed with the remaining vegetable and rice stir-fry to make enough for dinner. Tomorrow, I go back to proper cooking and baking.

[RiversideLen]

That sounds like a good time, BA.

Yesterday I roasted a pork tenderloin. For dinner tonight I had a large salad and pork tenderloin tacos.

[Joan Simpson]

BakerAunt sounds like a good time for you all.

I had a bacon and tomato sandwich with plums for supper.

I had a great time with my family and friends this weekend smoked chicken and sausages with all the trimmings, pasta salad, baked beans, strawberry shortcake and more. I need to eat light for several days but dang it was good 😉

[chocomouse]

We grilled chicken sausages and onions for dinner. We ate them on two of the buns I made this morning.

[BakerAunt]

For dinner on Monday night, I made potato salad. It really does make a difference to steam rather than boil the potatoes. The texture is much better and there is no waterlogging. I also made pecan encrusted pork chops, which I baked. We have leftovers for tomorrow.

[cwcdesign]

BakerAunt - that sounds like a good idea. I'll have to try that the next time I make potato salad.

Tonight I had a "hot dog" a Gilbert's chicken sausage split down the middle and stuffed with cheddar. I heated it in the toaster oven with leftover Buffalo cauliflower I made yesterday.

[RiversideLen]

Tonight I made a stir fry with leftover pork tenderloin, sugar snap peas, carrot and broccoli.

[navlys]

Marinated pork tenderloin in brown sugar, bourbon, and Dijon mustard. Will serve with baked potato, corn, Washington Boro tomatoes and local peaches. I think I'm hungry.

[Joan Simpson]

I had a hamburger patty with hash browns and onions.

[BakerAunt]

Len and Navlys--your dinners sound delicious!

We had the rest of the pecan encrusted pork chop and more potato salad for dinner on Tuesday. I also pulled some apple sauce out of the freezer, which goes very well with the pork.

[Mike Nolan]

We had tacos tonight, using 2 smaller tomatoes from the outdoor garden. Tomato season is slowly ramping up here.

I'll be making some custard tomorrow night, and I have some other soft items available/planned.

[BakerAunt]

I cooked a lot on Wednesday. I began by making chicken broth, using the bones from chicken breasts that were in the freezer. I later used that broth to cook farro for a stir-fry with ground turkey and lots of vegetables (carrots, celery, green onion, red and yellow bell pepper, mushrooms, and bok choy). We have enough for two more meals.

Earlier in the afternoon, I made Refrigerator Blueberry Chia Seed Jam. The elder bonus son left behind a 3 lb. bag of blueberries in the freezer in the Annex. He apparently bought the frozen blueberries on his way here and did not realize that they would thaw, so the blueberries are in large frozen clumps. He did not even open the bag. Sigh. My idea is to make rye bars with blueberry jam filling (my vast improvement of a King Arthur recipe with a hideous filling). If that goes well, I will use the rest of those blueberries for more chia seed refrigerator jam and freeze it to use later. I need to make room in the freezer because we plan to go pick blueberries on Friday.

[Joan Simpson]

Your jams will be wonderful BakerAunt ! I had a chef salad for supper one I bought at Aldi's and it was great.No cooking for me tonight.

[cwcdesign]

I had planned to bring home a piece of blackened salmon from work for my salad tonight, but I forgot. Fortunately, I had a can of salmon in the cabinet. I made a salad of spinach, tomatoes (just camparis from the market), canned salmon, feta (left over from my tabbouleh last week) with a nice honey mustard dressing I made. It was a perfect dinner. I'm trying to use up what I have and not buy more as I head to Atlanta for the retail market on Sunday and won't be home til Thursday,

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