BakerAunt
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Looking good, Len! We have some cherry tomatoes developing, but so far, nothing on the regular tomato plants. We do have flowers on the bean plants. The potato plants have gotten very bushy. So far, no blooms on pepper plants or pumpkin plants or pickling cucumber plants.
I used a jar of Blackberry/Black Raspberry Jam from three years ago to bake Jammy Muffins on Saturday morning. I am trying to find ways to use up the older jam, and my adaptation of a King Arthur Baking Sheet recipe that called for cherry jam is one good way of doing so. I used American flag muffin papers in honor of the upcoming 250th Anniversary of the Declaration of Independence.
We each had a brownie for dessert tonight. That recipe is so wonderful.
Len--I've been using Chobani nonfat Greek yogurt in my hamburger stroganoff. I don't miss the sour cream at all.
We had more of the turkey-zucchini loaf and the rest of the rice-vegetable stir-fry, along with some microwaved fresh broccoli from the farmers market for dinner on Saturday.
Sigh. Now I am craving Buckwheat Sourdough Muffins. I need to pull out that recipe.
On Friday, I used some frozen blackberry puree to make blackberry brownies. They will rest overnight in the refrigerator before we start cutting them for dessert tomorrow.
I may have to consider buying the King Arthur pizza book.
I made yogurt on Friday. For dinner, I made Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. I used the leftover rice I cooked last night in a vegetable stir-fry with green onion, celery, red and orange bell peppers, sliced mushrooms, kale, a yellow zucchini, and some frozen deglazing from a chicken. The green zucchini in the meat loaf and the yellow one in the stir-fry came from last Saturday's farmers market, the first ones this season. The kale also came from the market.
I made an omelet for dinner on Thursday, using two very small eggs from the farmers market. I stuffed it with sauteed onion, red and yellow bell pepper, sliced mushrooms, kale and added some low-fat mozzarella. Scott had most of the rest of the hamburger stroganoff, although there was enough for me to have just a bit as well, and I made more mixed brown and wild rice. He also had some microwaved fresh broccoli.
We have been having delightfully cool weather, which, alas, is predicted to end at the start of next week when hot days will be arriving. As I have used up my stash of frozen desserts, on Wednesday, I baked five small loaves of Whole Grain Pumpkin Bread, which is my adaptation of an adaptation that Lemon Poppy posted at the King Arthur site, and which S. Wirth pointed out to me at Nebraska Kitchen where it was reposted. I used pumpkin from my freezer stash of puree. I will freeze four of the loaves.
We had more hamburger stroganoff and brown and wild rice, but we had microwaved frozen peas with it.
Enjoy your trip, Joan!
I made my first batch of jam this season on Tuesday morning. Black Raspberry is my favorite. These berries came from our terrace. Scott has brought me some from the woods, and I also picked some from the side of the road when I took my walk yesterday and the day before. I hope that I will have enough for at least a second batch of jam.
I made Hamburger Stroganoff for dinner on Tuesday, which we had over a mixture of brown and wild rice, with fresh microwaved broccoli. The beef came from a local vendor at our farmers market.
On Monday, I baked Lemon Oatmeal Barley Cookies, a recipe that I adapted to use olive oil instead of butter from one on a link that Joan posted. This time I went back to using white whole wheat flour (1 ¾ cups) along with barley flour (1 cup). I also refrigerated the dough for an hour and went back to dropping the scoops of dough directly into King Arthur sparkling sugar to coat before putting them on the baking sheets. I also remembered to use the correct glass bottom to flatten them. The first tray baked for 14 minutes. The second tray baked for 12 minutes and 30 seconds, and the last tray, with only nine cookies baked for 12 minutes. For the first time, I achieved the same, correct level of browning on the bottom of each cookie. Oil cookies are tricky, since they do not brown on top like butter cookies. For these cookies, I used two more lemons from those that my sister gave me when we visited California. I still have three more in the refrigerator, along with some juice.
That was a yummy dinner, Mike!
On Monday, I roasted more sweet potato chunks to go with leftover pork from last night. We also had large side salads.
Congratulations on being able to bake again, CWCdesign! Your bread looks great. I wonder if some buttermilk would help get the texture you desire.
Dinner on Fathers' Day was pecan-paprika coated boneless pork, roasted sweet potato chunks, and microwaved fresh broccoli from the farmers market. For dessert, I pulled out my last frozen cake, a small Chocolate Blood Orange Cake and the last of the frozen blood orange juice and glazed it.
In honor of Fathers' Day, I made Cornmeal Pumpernickel Waffles for Sunday breakfast. Annie was also thrilled. I realized, as I was wrapping the leftover ones to freeze, that I forgot to add the ¼ cup sugar. As it turns out, that made them go perfectly with the maple syrup--just sweet enough. I have made a note on my recipe to delete the sugar in the future. I also reduced the salt a bit more to ¾ tsp., and that reduction works as well.
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