BakerAunt
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Fortunately, I have a non-fussy sourdough, and "discard" is never a problem, as I have to keep my husband in cheese crackers.
Before we left for San Diego in April, I cut up the rest of my apples and made a small batch of apple pie filling by par cooking the apples and filling ingredients as I always do. However, I froze the four cups or so of filling, which was not enough for a pie. On Wednesday, I pulled it out of the freezer and spread it in a ceramic dish (sprayed with nonstick), then covered it with the crisp topping that my friend in California and I concocted for a peach crisp when we visited there. I used whole wheat pastry flour instead of regular flour and replaced the almonds with pecans. I baked it at 350 F in the countertop convection oven for 35 minutes, using the so-called "re-heating position," which I think works better. The apple crisp is delicious. We each had some for dessert, with a dollop of frozen yogurt.
I love the way the community here at Nebraska Kitchen encourages each other to try new recipes and reports results of experiments.
Wednesday night dinner was the rest of the stovetop barbecued chicken with brown rice. We had microwaved frozen mixed vegetables on the side.
I agree with you about tomatoes, Mike, but sadly, we do not have enough garden space that gets sun to allow us to plant as many as I would like.
The heat and humidity of the past few days continue, but we had good rain overnight, which slightly cooled us down, although not much because the air is so warm. I took the opportunity on Wednesday morning to bake a dozen Lemon Ricotta Blueberry muffins, using another one of the lemons that my sister gave me when we were in California. I replaced 2 Tbs. of the milk with 2 Tbs. of lemon juice and used 3 Tbs. of kefir for the remaining milk. Scott and I each had one for teatime.
We were almost out of bread, so with the temperatures still in the lower eighties, I baked Ellen's Bun (yes, that is my adaptation of "Moonie's recipe) as twelve rolls in a 10 x 10-inch square pan. (If USA pans ever makes this size again, I would buy another one.) Rolls do not need as long to bake as loaves of bread, so the oven was not on for too long. I ran the hood fan both times after using the oven, and it helped move out the heat not contained in the oven.
Congratulation on your first sausage making, Joan. I've never tried it. Yours looks good.
For dinner on Wednesday, we had the last of the pork tenderloin sandwiched on rolls I baked earlier today, accompanied by large salads.
I'm a firm believer that one can never have too many squash!
Our weather doldrums continue, although we did get some good rain late Monday afternoon. For dinner, I made "Stove-Top Barbecued Chicken," a recipe from Jane Brody's Good Food Book, so that I did not need to turn on the oven. I follow her recipe, except that I use dried onion and delete ½ tsp. chili powder in deference to my husband. We had it with a mixture of brown and wild rice and microwaved fresh broccoli.
I made muddled mashed potatoes on Sunday to go with leftover pork tenderloin. We also had microwaved frozen peas. I pulled out my last little apple barley Bundt cake from the freezer for us to have for dessert. It has been in the low eighties here the past few days, but the humidity is high. I am thankful for leftovers and a stash of frozen baked goods.
That sounds very good, Kimbob.
We had the last of the pizza and a nice salad. So far, we can get good greens at the farmers market.
I also made yogurt today.
Your garden is looking great, Len! Ours went in late. A deer ate the top off of the plant I bought at last week's farmers market that my husband had planted in a grow bag. It's on the side of the house, so outside of the fence. He plans to put some Deer Out on it, which is what he uses for his trees.
I was also underwhelmed by this list of kitchen gadgets. I think it was compiled by an influencer who gets financial rewards. That is one reason I unsubscribed from the Serious Eats newsletter: too much selling of gadgets. I do like having a kitchen scale, but so far, the one I bought at Ross nearly 20 years ago is doing well. I tried a scale with a larger weighing area from King Arthur over ten years ago and hated it, as it had no toggle on top for going from grams to English weights (it was on the underside of the scale!), then the batteries leaked, and it was gone. I've stuck with the small scale ever since, although as Mike has mentioned, sometimes I have to put the bowl on something on the platform in order to be able to read it.
I do have some silicone lids, but those are for temporary covering or microwaving. They do not seal well enough to keep smells out of the refrigerator.
Thursday's dinner was leftover roasted potato chunks, more of the pork tenderloin, microwaved fresh broccoli, and applesauce from the freezer.
When you mention your tomato sandwiches Joan, I find myself eagerly anticipating tomato season here, which given the weather we have had, and also getting our own tomatoes in late, is not going to happen for a while.
Skeptic--I made my quiche in a 9-inch, deep dish, Emile Henry pie dish. I cut it into six slices and have a slice of toast with it. I used five eggs rather than four, because I had some smaller ones from the farmers market. I think it is the best quiche I've made using this recipe, which I try to bake once a year when asparagus is in season. I seem to be more of a "bit of sweet" person at breakfast, so usually I prefer eggs at lunch.
I had the first slice of my Asparagus Goat Cheese Quiche for lunch today. It is the best I have made.
For dinner, we each had a slice of leftover sourdough pan pizza and a nice salad featuring cherry tomatoes from the farmers market.
When we were at the local grocery store yesterday for our weekly shopping trip, I found pork tenderloin at a good price, so on Wednesday, I made Maple-Glazed Pork Tenderloin for dinner, and halved roasted baby potatoes. We were going to have a salad, but we had a family phone call, so we had microwaved frozen peas instead.
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