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Our blueberries are beginning to turn. I ordered bird netting from Gardeners' Supply a week ago, but when nothing seemed to be happening with the order, I called them today and learned that it would ship in NOVEMBER, which was not mentioned when I ordered it. I canceled the order. We will have to see if we can rig something else to deter birds and other animals.
Aurgh! Store-bought bread! Of course, I was out of cookies and ended up buying a package of Newtons earlier this week, so we do what we have to do. Sigh.
I had a cup of zucchini left over from the meatloaf I made last night, so on Thursday morning, I baked Zucchini Muffins, using my adaptation of the Shipyard Galley recipe that King Arthur sent out long ago in an email (back when they communicated with customers on a more personal level.) I had one for breakfast, saved one for tomorrow's breakfast, set aside one for Scott to have with his tea today, and froze the other three.
I also baked my adaptation of Ellen's buns, but I made them as sixteen rolls.
I made yogurt on Thursday, a day earlier than usual, as I will not have time to make it tomorrow. For dinner, we had leftover Turkey Zucchini Loaf and leftover stir-fried rice with mushrooms and peas.
I baked Soft Oatmeal Cookies on Wednesday morning. These will be for our 4th of July trip. It was hotter today than expected.
How exciting to get the first tomato, Mike! I bought two packages of turkey bacon on our big out-of-town shopping trip on Tuesday and stuck them in the freezer, so I can be ready for tomato sandwiches or broccoli salad, whichever comes first!
I found the first zucchini of the season at the farmers market last Saturday, so dinner on Wednesday was Turkey-Zucchini Loaf with Peach-Dijon glaze using jam I made last year. I hope that peaches will show up at the farmers market again this year. I also needed to use up a pound of mushrooms, so I sauteed them in avocado oil, then added some frozen peas, then mixed in brown and wild rice cooked in chicken broth from the freezer, along with half a cup of cooked rice I had frozen.
For the rice, I used my new Green Pan rice cooker. I bought it online at their factory sale. I have been pleased with their pans. I chose the traditional style (push the tab down and wait for it to pop up when the rice is done). The liner is ceramic, and it washes up nicely. It is supposed to be a 6-cup model, but it seems a bit small. However, I rarely cook that much rice, and it is nice to have a rice cooker that gives me the option of cooking just a small amount. I can always use the old one if I need to make a lot of rice for some reason, but the old one will likely become our travel pot for heating up soup in motel rooms when we travel or making rice if we go for another stay in Florida.
Yes, the heat has been unrelenting, and even the "breaks" have been very warm. I baked five small loaves of wholegrain pumpkin bread on Tuesday evening. The weather had cooled enough that the oven would not heat up the house too much. I also ran the hood fan to vent the heat. I will keep one loaf out to eat for dessert tomorrow and the next day and freeze the other four for dessert emergencies. Tomorrow morning is supposed to be cooler, relatively speaking, so I will try to do some baking then.
I enjoy hearing how people re-purpose leftovers into new meals. Nice job, Navlys!
I made chicken salad on Tuesday with the rest of the roasted chicken breast. We had it as open-faced sandwiches for dinner, along with some raw carrots for me, and some German pickles (Aldi's) for my husband. We did our big shopping trip to the small city/town, then finished with the local grocery store, which gives a senior discount on Tuesday. So, an easy meal was great!
On Monday, we did more of the roasted chicken breast with the rest of the sweet potato chunks rolled up and microwaved mixed vegetables. I'm hoping for cooler weather tomorrow.
You are not alone in having to look at the recipe no matter what, Skeptic. I, too, have had those forgotten steps or ingredients that require last minute scrambles to incorporate.
I was happy that all the jars sealed from my two jam making sessions yesterday. I picked more berries today at one of our woodlands, but I do not yet have enough for a fourth batch. I also need to buy more canning jars.
For lunch, I combined my leftover roasted asparagus, mushrooms, and cherry tomatoes with cooked wholegrain penne. It worked very well, with no sauce needed. I have enough left for a second lunch tomorrow.
Sunday dinner is a re-run of roasted chicken breast meat, more roasted sweet potato chunks (done in the countertop oven), and microwaved broccoli for both of us.
Your baking looks great, Mike!
The weather on Saturday was a little cooler with less humidity, so I accomplished a number of cooking projects. I made yogurt. I also made and canned two additional batches of Black Raspberry Jam, with each batch consisting of four 8 oz. jars and one 4 oz. I found a good buy on bone-in chicken breasts at the grocery store this morning, so I roasted those for dinner in the big oven and roasted sweet potato chunks in the small oven. I also roasted asparagus, mushrooms, and cherry tomatoes on a sheet pan because there was an Amish lady at the farmers market today who had asparagus, the last, she said, from her garden. I could not resist! I also found some broccoli, which my husband microwaved for himself, as he does not care for asparagus.
I bought some za'atar for a recipe, but since I'm pretty sure Scott cannot eat that spice, it has to be something I make for myself for lunch. Now, I've got to remember what and where that recipe is!
By 8 a.m. Friday morning, Scott and I were driving to the larger of the two woodland properties. I began picking black raspberries while he did some work on a bridge, then helped me pick some more. We had two one- quart baskets that were not quite full and one that was about two-thirds full. In less than two hours we had most of the ripe ones from the patch, and it was starting to get muggy, so we headed home. I also have picked a lot of black raspberries on the terraces. I should have enough for at least two more batches of jam. I had planned to make a batch today, but we had high humidity and thunder, but very little rain, and I seem to recall that humidity can affect the jars sealing, so I have postponed that project until tomorrow.
Dinner was a re-run of last night.
I tried a new recipe, "White Wine-Braised Chicken and Artichokes", a recipe from Thirty Minute Meal Prep, by Robin Miller that was featured in the Washington Post column, "Eat Voraciously," back before I let my subscription end. I halved the recipe, which still gives us enough for tomorrow. I took the option of skinning the chicken thighs. My only change was to delete the oregano in deference to my husband. The other spices were smokey paprika and onion powder. I added about a quarter cup of chicken broth with the wine. My husband thought it was fine, although he did not eat any of the artichokes or the pimento stuffed olives (more for me). My verdict is that the recipe was a bit bland without the oregano, so I may try to think of another spice with which to replace it. The recipe specified canned artichokes. I thought that they were ok, but I wonder if frozen ones would be better. The recipe's great virtue is that it is made in a skillet on the stove top and goes together quickly. The weather is too muggy to turn on the oven. I made mixed brown and wild rice, which was good with the sauce and the artichokes and olives. We also had microwaved frozen peas.
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