BakerAunt
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I baked a batch of my oil-based scones in the late afternoon on Thursday. In honor of the upcoming 250th anniversary of the signing of the Declaration of Independence, and of 4th of July, I made the scones with dried cherries and dried blueberries, with some of the King Arthur sparkling sugar sprinkled on top. I made them with two-thirds whole wheat pastry flour, using up the last of the Bob's Red Mill (they no longer sell it), and mostly using white whole wheat pastry flour that I bought from the same place as I buy my barley flour. After the dough came together, I cut it into eight pieces, and it was easy to shape them into balls by hand. I baked them for just 20 minutes, which works well for oil-based scones. It was very hot again today, but I need the scones for our annual escape the fireworks by going to a state park holiday.
On Thursday, I made yogurt. In the afternoon, I made another batch of Black Raspberry Jam, with a yield of four 8-oz. jars and one 4 oz. That will be the last black raspberry jam of the season. I was hoping for three batches, but the woodland that has a good patch suffered some clearing from a road crew over the spring. The bushes will be back, just not this year. The majority of the berries came from our front north terrace, but we found some in the smaller woodlands as well. Today, I picked three blackberries, the first of the season, so by next week, I will be into blackberry season.
For dinner, we had chicken salad sandwiches again, and I had some raw carrots as well.
The temperature reached 93 F today, again with humidity, but we were out of bread, so I baked three loaves of Whole Wheat Oat Bran Bread. I timed it so that the solar panels would be at peak time. I will freeze two, and I hope that will see us through the current heat spell which is supposed to last until the middle of the month.
I used the rest of the roasted chicken breast to make chicken salad on Wednesday for sandwiches for dinner on the bread I baked earlier. It was a late dinner. I had to replace my outdated (no longer supported) phone, and the set-up took a frustratingly longer time than anticipated
On Tuesday, we had large salads with some of the leftover roast chicken on top. Heat and humidity continue, with more forecast for the next few days.
That orange cauliflower is lovely, Len. I also like the idea of cooking the macaroni in milk for macaroni and cheese. It reminds me of some recipes I've seen where the pasta is either cooked in the sauce, or finishes cooking in the sauce.
We had temperatures of 90 F Monday, with humidity, so I am glad that we had leftover turkey loaf. to warm up in the microwave. I roasted sweet potato chunks in the countertop oven, and we completed the meal with microwaved frozen peas.
We have the start today of hot, muggy weather working its way into our area. I took advantage of what will likely be one of the coolest days this week to roast three large chicken breasts, which will give us Sunday dinner and dinner into the coming week. We had it with large salads, as we went to an open house this afternoon for friends celebrating their 70th wedding anniversary.
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.
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