BakerAunt
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I'm glad to hear that all went well with the baking, Aaron. You did a lot!
I made stove top barbecued chicken thighs for dinner on Tuesday, which we had with a mixture of brown and wild rice, and sauteed zucchini pieces. Scott was not excited initially when I told him I wanted to cook one of the farmers market zucchini, but he liked how I let them get brown in the olive oil, and Annie liked them too. The zucchini also went well with the ketchup barbecue sauce on the chicken and rice.
Earlier on Tuesday, I used about 2 ¼ cups marginal blueberries (too soft to freeze or bake with) to make Blueberry Chia Seed Jam, which I have frozen to use in future rye bars, perhaps in the fall or winter.
Scott and I are glad you are ok, Joan. It's amazing to me just how many tripping hazards are out there. Take care of yourself and recover quickly.
On Monday morning, I baked Blueberry Oatmeal Muffins using 1 ¼ cups of blueberries that I harvested from our two small bushes. I do not know how many more we will get because the birds have now discovered them. Later in the morning, I baked Oat Flax Buns, a recipe that I have not baked in a long time. I tweaked it a bit because the Ankarsrum requires less flour. I made twelve buns, which are smaller than usual. I will freeze some of them. We were fortunate to have a cool breeze this morning when I got up a little after six, so I could cool down the kitchen after baking the muffins. The temperature only reached 88 F today, so baking the rolls was fine. However, the rest of the week is forecast for low to mid-90s.
That is a fine looking pizza, Mike!
On Monday, I made salmon patties, which we had on buns I baked earlier in the day, along with a side salad.
Maple Granola is a staple in our house, and as we were about to run out of it, I made more on Sunday after lunch. In the later afternoon, I baked whole wheat sourdough cheese crackers from dough I made six days ago. We have some hot days ahead of us, according to the forecast, so I wanted to get most of the major baking done today.
I bought some pickling cucumbers at the farmers market yesterday, so on Sunday, I made refrigerator pickles using some of the abundant dill in our garden. (We bought a plant, then a volunteer came up.) I cut the cucumbers into spears rather than slices. This morning, we picked blackberries out in our woodlands, but I will start dealing with those tomorrow.
For dinner, we finished most of the black-eyed peas with rice and ham. There is a little left over for me to have for lunch tomorrow.
We picked 15 pounds of blueberries yesterday, which meant making freezer space for them by using some of the six frozen bags we still had for last year, so I used 3 cups of frozen berries to make Blueberry Cobbler on Saturday.
We had large salads with the rest of the roasted turkey breast for dinner on Saturday. We also each had an ear of young sweet corn. Although the kernels were small, the taste was good, especially for the first sweet corn of the season.
We had more of our black-eyed peas with rice and ham tonight, along with some microwaved fresh broccoli. This morning we went to our favorite blueberry farm and picked 15 pounds of blueberries. Tonight, I washed them and will let them dry on paper-toweled lined baking sheets. Tomorrow, I will freeze them.
I have been thinking about Big Lake Judy's Best Ever Molasses Cookies, so I baked a batch on Thursday. We will now have cookies available for teatime.
Congratulations on your first harvest of bell peppers this season, Len.
I made yogurt on Thursday. Last night we had more of the black-eyed peas with rice and ham. Tonight, we had large salads with some of the roasted turkey breast on top.
I found another container of Blueberry Chia Seed Jam in the freezer, so I baked another batch of Rye Blueberry Chia Seed Jam Bars. This time, instead of baking it in an 8 x 8 dish, I baked it in a 7 x 11-inch dish for thinner bars and cut the baking time for both the crust and the assembled bars. One reason I made them thinner was to slow down our eating of them for dessert, so that it will last four nights instead of three. The thinner ones are also easier to cut, but I do like the texture of the thick ones.
That looks very good, Joan.
I had not intended to cook on Tuesday, but when we did our weekly grocery trip to the store in our town, we found a bone-in turkey breast half, marked down as the sell-by date was yesterday. This afternoon, I googled how to roast a bone-n turkey breast half. Every single recipe called for copious amounts of butter. I ended up rubbing it well with olive oil and sprinkling it with Penzey's Northwoods Seasoning from my collection of sample packs. I roasted it on parchment on a rimmed baking sheet. It required an hour and five minutes to reach 165 F in the thickest part. After we let it rest for 15 minutes, Scott cut it up, and we had it with large salads, using spinach and lettuce that I dashed over and bought at the Tuesday night farmers market. We have leftover turkey, so we can alternate it with the black-eyed peas dish, which should last us until the end of the week, which is good because tomorrow, we head to the woods to pick blackberries.
We were worried about our plants while we were out of town this weekend, but it rained, and they did well. There are lots of green cherry tomatoes, and one actually ripened! There are now little cucumbers on those plants, and the beans are starting. The pumpkin plant really liked the rain.
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