BakerAunt
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For dinner on Friday, we had the last two pecan coated pork cutlets. I roasted sweet potato chunks tossed in olive oil, and we microwaved broccoli.
Earlier in the day after lunch, Scott and I made the hour drive to the orchard we visit every year to buy apples. He was very happy to come home with a half bushel of Ever Crisps. They were more expensive this year, although they had plenty of that variety. However, due to that late freeze last spring, as well as too much rain, they lost a lot of apples this year. Apparently, that included the small Winesaps that I like for baking, as they had the two other varieties of Winesap that I found do not work well. I had realized that might be a possibility, given what was listed on their Facebook page, so I was mentally prepared. I bought a half bushel of Jonathans, which is my second favorite baking apple, and those are what I will be using this year.
We also bought two half bushels of seconds, each bag containing two different varieties. I will use them for applesauce. I want to try canning it this year, using my regular recipe, as I do not have that much freezer space. I will probably not make apple butter, as I have a lot left over from last year.
I baked a small Toffee-Pumpkin Snacking cake on Thursday morning that we will have for dessert over four days. I used puree from a Fairy Tale pumpkin that I had in the freezer. I changed the mixing directions so that I mix all the wet ingredients, then add the combined dry ones instead of the order specified in the recipe. I think that works better with oil cakes. I bought some Heath toffee chunks and sprinkled 30 g over the top. I like these better than the small pieces that I have used in the past. I also like them better sprinkled over the top rather than incorporated into the batter. The original recipe did both.
We finished the black-eyed peas, rice, and ham on Thursday.
I'm glad that you dog is doing well, Kimbob.
I made yogurt on Wednesday. For dinner we finished the Greek pasta salad on lettuce and had more of the pecan-coated pork cutlets. I was up late last night, so I am glad that I did not need to cook much today.
I used the last of the grated zucchini to bake muffins on Tuesday morning. I further reduced the sugar from ½ cup (100 g) to 90 g, as I have found them a bit overly sweet with the cinnamon pieces (45 g) that I add. I made six large muffins. I had planned to freeze a couple, but both freezer compartments are full.
Welcome back, Joan. My condolences to your sister-in-love, and to you and all the family.
We had the black-eyed peas with rice and ham again for dinner on Tuesday. Now I will monitor election returns.
Scott and I tried to vote on Saturday, the only early voting day in our small town, but one of the two voting machines was broken for most of the day, and it would have been a two-hour wait standing in the cold. We could have waited to vote until election day in our town, but we were worried there might be more problems, so we swung by the courthouse in the county seat on the way home from a medical appointment and voted. We then did some grocery shopping, as we like to bundle trips.
After we returned home, I baked another batch of eight small chocolate zucchini breads. I will leave out two, one for tomorrow's dessert and the other for Wednesday's, and the rest have been wrapped and frozen. I still have a cup of shredded zucchini to use tomorrow.
To give us a break from leftover black-eyed peas with brown rice and ham, we had leftover Greek pasta salad on lettuce from last week's farmers market. I added some cherry tomatoes that we bought today. I also cooked six thin pork cutlets that I dipped in a mixture of egg, Dijon mustard, paprika, and a little Penzey's Tsardust Memories blend, before coating then with pecan meal. We have leftovers, which I will alternate with the other leftovers for the rest of the week.
That's a fine chicken soup, Mike!
I am delighted to be back on standard time. We live on the edge of the time zone and really should be on central time. I would be happy to be on standard time all year.
We had more of the black-eyed peas with brown rice and ham for dinner.
I baked two loaves of Steel-Cut Oats Porridge bread on Saturday. The first rise took ninety minutes. The second rise took an hour and forty minutes. It is a slower rising bread, but now that the weather is cooler, perhaps it takes longer. I used maple syrup rather than brown sugar or honey in order to clean out some maple syrup bottles. I had to increase the baking time from 35 minutes to 39. The loaves look good, and I am looking forward to slicing one at lunch tomorrow.
I made black-eyed peas with brown rice and ham on Saturday. The ham was from a packet that I froze last spring. I added sauteed celery, yellow bell pepper, and kale, along with thyme and dried onion.
On Friday morning I baked Pumpkin Oat Muffins in Halloween muffin papers. I sprinkled the tops with Penzey's Cinnamon Sugar. In the afternoon, I baked Whole Wheat Sourdough Cheese Crackers from dough that I made last week.
October 30, 2026 at 10:07 pm in reply to: What are you Cooking the Week of Octo ber 25, 2026? #50300For lunch on Friday, and for lunch in the coming week, I improvised a chili soup that used butternut squash, a container of black beans I found in the freezer, some of the broth from yesterday, onion, garlic, celery, red bell pepper, frozen corn, a can of tomatoes with mild Hatch chilies, tomato paste, and Halloween pasta shapes. For spices, I used a dash of chili powder, a dash of powdered cumin, a dash of allspice, and a dash of Penzey's Resist blend. I added a tablespoon of light brown sugar.
For dinner, I made a Greek Pasta salad so that I could use the cucumber that I bought at last week's farmers market. I also used two purple bell peppers and a long red one from the market. I added some sliced green onions and some Greek olives. For the dressing, I did a mixture of olive oil and red wine vinegar with two teaspoons of Penzey's Sandwich Sprinkle. We had it with Salmon coated with a maple, Dijon mustard, and pecan and panko coating. The salad and the entrée went well together.
October 29, 2026 at 10:43 pm in reply to: What are you Cooking the Week of Octo ber 25, 2026? #50299We had the rest of the roast chicken and the vegetable-farro stir-fry for dinner on Thursday. A quick dinner was welcomed, as we did our massive recycling and shopping trip to the county seat in the morning. To our surprise, we had a thunderstorm in the mid-afternoon that even gave us some rain.
On Wednesday evening, I baked Maple Cookes (no butter), a recipe that I developed. I used Halloween Nordic cookie stamps (pumpkin, cat, spider). The spider makes the best impression.
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