[BakerAunt]

On Sunday, I baked two loaves of Oatmeal Bread. I adapted this recipe form Ron's Irish Porridge Bread, a recipe that a King Arthur customer gave to the company. I was worried that the dough was too wet, but I held off adding more than a smidge of flour, and the dough was easy to shape after the first rise, and it came out with great oven spring. I look forward to having it at lunch tomorrow as I enjoy the last of the Dester Indiana tomatoes with turkey bacon in sandwiches this week.

[BakerAunt]

I made more salsa with cucumbers on Sunday to eat with tortilla chips. I am using up more of the yellowed pickling cucumbers. We grew two varieties, and we will not do this one again. I skin the cucumbers, scoop out the seeds and chop them up to add to the salsa. I bought the restaurant-style tortilla chips, and they are much better than the regular ones. They are slightly thicker and have more corn flavor.

For dinner, we had the last of the pecan coated pork along with large salads.

[BakerAunt]

We had the rest of the chicken and bulgur for dinner on Saturday, and I caramelized yellow zucchini chunks in olive oil to go with it.

[BakerAunt]

We went to a town hall on Friday from 5:30-7 for a candidate for our congressional district, so we had a late dinner of leftover pecan coated pork slices as sandwiches. I had meant to make a pasta salad earlier in the day, but I got caught up in other activities.

[BakerAunt]

On Thursday afternoon, I baked a half recipe of my adapted Shipyard Galley Zucchini Muffins, so that I can have them for breakfast the next few days, and Scott can have one at teatime.

[BakerAunt]

I made two jars of refrigerator dill pickles on Thursday afternoon. I have enough of the pickling cucumbers to make one more jar in a few days, then that will be it for the season, as there are no more in the garden other than the variety that goes yellow too fast. I may do some more salsa to use some of them.

For dinner, we had more of the apple butter chicken thighs and bulgur, along with a nice big salad.

[BakerAunt]

CWCdesign--if I had a nickel for every time I've forgotten to set the timer....

On Wednesday, I baked eight mini-loaves of Chocolate Zucchini Bread, using the King Arthur pan with wells for each loaf. I used grated yellow zucchini that I had left over from an earlier cooking project. I'll freeze four of these loaves for later. Half of one is a serving.

[BakerAunt]

For dinner on Wednesday, I made the pecan coated pork slices and roasted a honey nut squash that I had cubed and tossed in olive oil. We also had microwaved fresh broccoli. I ate the stalks and left the flower part for Scott, since I can only do limited flossing around the tooth with the temporary crown. Between last night's chicken and tonight's pork, I have the main protein for the next four night's meals.

[BakerAunt]

We bought some marked down chicken thighs on our weekly shopping trip to our local grocery store that I needed to use for Tuesday's dinner. I did some internet browsing and found this recipe for Apple Butter-Glazed Chicken Thighs:

Apple Butter Glazed Chicken Thighs: A Sweet & Savory Lancaster County Favorite

I mostly followed the recipe except for the salt and the red pepper flakes. I also used avocado oil in place of the butter and in place of olive oil for browning the chicken, which I also skinned. Once I moved it from the stove top to the oven, it cooked fast, needing only 20 minutes before I added the rest of the glaze. We thought it was pretty good, but the apple butter glaze needs something more. I might add either celery seed or celery salt when I make it again. We had it with bulgur cooked in chicken broth and microwaved frozen mixed vegetables.

[BakerAunt]

I made yogurt on Monday. For dinner, I made salmon and couscous, which we have not had for a while, along with microwaved frozen peas.

[BakerAunt]

It was a rainy day in the mid-70s here, so it was perfect for baking. I got up on Sunday morning and baked the Cinnamon Swirl Pumpkin Rolls that rose overnight in the refrigerator. I used puree that I made from a Fairy Tale pumpkin last year, which produced a deep orange puree that made a beautiful medium orange dough that tasted fantastic and baked well. I hope that I can find another Fairy Tale this year.

In the late afternoon, after getting sidetracked by Ancestry, and actually finding some information, I baked two loaves of Whole Wheat/Rye/Semolina bread.

[BakerAunt]

We finished the turkey-zucchini loaf and the leftover pasta with goat cheese for Sunday dinner.

[BakerAunt]

On Saturday night, I made dough for Cinnamon Swirl Pumpkin Rolls. I shaped them and refrigerated the covered dish overnight. I will bake them for breakfast tomorrow morning.

[BakerAunt]

We had occasional rain on Saturday, but nothing as intense as what was forecast. We will see what happens this evening. I was able to go to the farmers market and to an afternoon presentation by our local historical society. For dinner, we had more of the turkey-zucchini loaf. I made goat cheese and pasta to go with it, and we also had microwaved frozen lima beans.

[BakerAunt]

I baked the Soft Barley Cookies on Friday afternoon. The recipe made eleven large ones. We each had one for teatime. Scott had his with a bit of blackberry jam. To each his own.

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