BakerAunt
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Lovely dinner, Joan!
I made yogurt on Wednesday. For dinner, we repeated last night's meal and finished the peach cobbler. I appreciated the easy meal, as Scott finished working on the right pantry cabinet shelves today. These are the shelves that collapsed on New Year's Day. Scott had his fall on the ice on January 2 and has been rehabilitating his shoulder, which is still not perfect. He put in metal holders for the shelves, which is much better than the plastic stuff that came with our middle of the line cabinets. I also asked him to make a half shelf for me to put in one of the cabinets, as one of the problems is that they are deep and high. He was able to make it out of some of his lumber from the woods, so that was good practical use for his portable sawmill and planer. The shelf came out very well. I spent the afternoon organizing that part of the pantry, and I should now be able to see what I have and find it quickly.
On Tuesday evening, I made dough for Butterscotch Apple Sweet Rolls, shaped them, and refrigerated the dish to rest overnight and be baked tomorrow morning.
Hi, Aaron I realized that I had not answered your question. It's not that I'm opposed to Insta Pots but that I have no need for one. If I were not retired, it might be a different story, but I have time for leisurely cooking on the stove.
What I want for when we travel is s pot that heats quickly. We usually get into motels about 7 and like to eat as soon as we are settled. Once we get to a place where we will be for a while, there is usually a kitchen, but I like being able to make rice to go with what I'm cooking, hence the need for it to be a rice cooker as well. I wish that the deep electric skillet that Green Pan had on closeout had not been so large or so expensive, as it would have worked for those two features, and maybe allowed me to expand out a bit for the motel nights.
Ah, peach muffins, Kimbob. Now I'm debating whether to buy a few more peaches this weekend at the farmers market so that I can bake peach muffins.
That is a nasty cut, Navlys. I'm sending healing wishes your way.
I roasted four large bone-in chicken breasts on Tuesday after we found a marked down package at our weekly shopping trip to the local grocery store. To go with some of the chicken for dinner, I made a stir-fry of caramelized zucchini, carrots, celery, purple bell pepper, green onion, mushrooms, and kale, to which I added farro cooked in some chicken/turkey broth from the freezer. We should have enough leftovers for the rest of the week.
We finished the turkey zucchini loaf for dinner on Monday, along with some microwaved frozen mixed vegetables and more peach cobbler for dessert.
An easy dinner was welcomed, as we both had messy mornings. Scott went to the woods to do some work, the truck got stuck, and he had to text someone to pull him out. At home, I decided to tackle a shelf in the utility cabinet where I knew one of the plastic shelf holders (three on each side) had gotten knocked out. It turned out a second one was also loose, and as I was moving items, I knocked over a glass jar of whole allspice, then spent time cleaning up the glass and the little allspice balls that went everywhere. I think there is a bigger problem with the utility cabinets, so I have everything stacked on the table and counter. Scott has promised to tackle this job tomorrow., starting with the other side that has been messed up since New Year's. (He got a long pass while he was rehabilitating his shoulder.)
It was a day for cookies, Mike. I baked Soft Ginger and Molasses Cookies on Sunday, so that we would have them for teatime this week. I adapted the recipe from King Arthur to use avocado oil rather than butter, and I also use white whole wheat flour. I remembered upon eating two that they are a little too sweet. Next time, I will cut back the sugar by 2 Tbs. I made 35 cookies, which I hope will last for longer than the last batch of 15 oatmeal cookies did.
For dessert at dinner, I made Marianne and Marliss' Peach Crisp, a recipe that my college roommate and I freely adapted from a King Arthur recipe when we visited her and her husband at the end of April. I had about 9 large peaches, which I think was about 3 lbs. that I bought yesterday at the farmers market. I had intended to use half, but I realized they needed to be used quickly. I had about 8 cups of peaches cut into pieces. I doubled the other filling ingredients, except that I used 1/3 cup of sugar rather than half a cup. I made the full amount of crisp topping and used whole wheat pastry flour in it. We had some warm with low-fat frozen vanilla yogurt, and we will be eating it for dessert the next few nights, as it filled a 9 x 13 Emile Henry baking dish.
These peaches came from Michigan. No local peach trees produced this year because unseasonably warm weather in the later spring, then a freeze, affected the trees. (These events are among those becoming more common with climate change.) The vendor told me that in Michigan, some peach trees, including the variety she favors, were affected by the late freeze and so did not produce fruit. These peaches were a little odd in that the stone in the center of most of them had started to rot. I had to cut the pit out of all but two. I would grade these peaches a "B" in terms of taste, but they worked fine in the crisp.
We had more of the Turkey-Zucchini Loaf for dinner on Sunday, along with microwaved fresh broccoli.
In the afternoon, I made three jars of refrigerator dill pickles. I had only intended to make two, but Scott brought in some more cucumbers from the garden, and I still had a few in the refrigerator, so three jars it was. I hope that we can eat them fast enough.
Stay cool, Joan. We have been having very high humidity for the past week and a half, but at least the temperatures are not as high as yours.
I receive the King Arthur emails and also did the free subscribing to their Substack. However, I usually just skim both of them because the target audience does not appear to be practical bakers. While a baking challenge can be great, that is all they seem to offer these days. The Substack appears to be more of a 'because marketing told me that I have to do this" rather than an effort to engage with people. I've commented a few times, but it does not seem like a place where a community would form.
King Arthur still has some items that I buy, such as the golden wheat flour, and they are my source for pumpernickel flour since Bob's Red Mill stopped carrying it. The non-melting sugar and the sparkling white sugar are important ingredients for me. I also get my dutch processed cocoa and cheese powder from them. I don't like what King Arthur has done with shipping prices. I'm always calculating whether a percentage off a certain amount offsets the high shipping cost when they run a special.
I buy the Bob's Red Mill bread flour and whole wheat flour, and some of their other flours, through Vitacost/I-Herb. I'm not sure if the I-Herb merger is increasing the cost of the flours, or if the cost is just going up like other costs.
On Saturday, I baked Whole Wheat Sourdough Cheese crackers from the dough I made last week. Surprisingly, Scott still has some of the previous batch of crackers left, so I am ahead.
For dinner on Friday, I made Turkey-Zucchini Loaf with Peach Dijon Glaze. I grated a large zucchini from today's farmers market for it and have some left for baking next week. I had the rest of my sliced salad with it, while Scott had microwaved frozen peas. The original plan was to have sweet corn, but due to rain today, some vendors did not come to the farmers market today, so no corn was available, nor cherry tomatoes or green onion for the bean salad I hope to make later in the week.
On Friday, it was cooler (upper 70s), so I baked a loaf of my Rustic Sourdough Whole Grain Bread in a Cloche.
I agree with Joan, Mike. That sounds so good.
Our dinner on Thursday and again on Friday were the coated pork chops, which we had as sandwiches on the rolls I baked earlier in the week. I had my sliced tomato, onion, and cucumber salad both nights as well. Scott had microwaved frozen peas on Thursday and microwaved fresh broccoli on Friday.
Italian Cook--I hope you find some interesting items while thrifting. (That's a good "ing" word!)
On Wednesday morning, I baked six Blueberry Oat Muffins using the rest of the blueberries from our two bushes. These are small berries, and I probably had about ¼ cup, so I made a half recipe and made sure that berries were in each muffin.
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