BakerAunt
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Usually, I have bread in the freezer when we have gone on a trip, but this time, I did not, so on Friday afternoon, once we had lunch, I baked my version of "Ron's Irish Porridge Bread, a recipe that King Arthur attributes to Ronald W. Swan of Scituate, Massachusetts. I use steel cut oats, substitute in 3 ½ cups of whole wheat flour and use bread flour for the rest. I also add 14 cup flax meal, use the maple syrup option and replace ¼ cup buttermilk with 4 Tbs. avocado oil. I also replace the water with buttermilk. With the Ankarsrum mixer, I need to add ¼ cup of water. I look forward to slicing one loaf, and to having the other tucked away in the freezer for future use.
Mike--I'm going to have to try making marbled rye bread, as we went back to a rest in New Buffalo at the cousins' reunion, and I again had the Rueben on marbled rye bread. The entire sandwich was wonderful, as were the onion rings I had with it. If any of you are ever in that Michigan town, I recommend a visit to The Stray Dog. It's a great restaurant, even if it does not serve desserts!
We got back home Friday morning after spending Monday afternoon until today at Scott's cousins' reunion in Cassopolis, Michigan in a house on Stone Lake. Before we left, on Monday, I made Sloppy Joe filling and Sloppy Joe Vegan filling for Scott's brother. I was almost done with the beef one, when the electricity went out. I went outside to find NIPSCO had cut the power in order to replace a transformer, and we were not told. I made clear my displeasure to one of the workers who claimed they knocked on doors. Well, no one knocked on ours. We later found out that Scott had an email, 30 minutes before the electricity was turned off, but he was off at physical therapy for the shoulder he hurt when he fell on the ice last January. As we have a gas cooktop, I was able to keep cooking, although I did have to open the refrigerator once. I trusted the heavy pots to keep the contents warm and to cool them gradually until the power was turned on again after about two hours. Had I known about the planned outage, I would have made the two kinds of sloppy joe the night before.
Scott's cousins sent us home with some leftover asparagus--about 1.6 lbs., so we made a stop at the grocery once we got to our town, and I bought mushrooms and cherry tomatoes. I roasted them with the asparagus for dinner tonight and will use the leftover for a frittata tomorrow. I also found a pack of four reduced price chicken thighs, and I braised them in some apple juice from the freezer (left over from applesauce making in the fall) and cooked a mixture of brown and wild rice. Scott microwaved some fresh broccoli for himself, as he is not an asparagus fan. It was a very nice dinner after our time away.
On Sunday, I baked two recipes of Whole Wheat Potato Buns (vegan) for Scott's cousins' reunion in Michigan. I made nine buns from each recipe rather than eight, as people seem to prefer smaller buns, and that will give me a total of 18 rather than 16.
My other baking project was to make Pecan Pumpkin Squares. We always do a "Thanksgiving" meal at the reunion, although in the past we have had the reunion in October. It got moved because twice now the Florida cousins were glued to their phones in October wondering if the hurricane was going to hit their neighborhood. Hurricane season now lasts into November and begins earlier as well.
What a lovely dinner you made for Diane, Mike!
On Sunday, I made yogurt. For dinner, I roasted sweet potato chunks, which we had with salmon coated with a glaze of Dijon mustard, maple syrup, and olive oil, then sprinkled with a mixture of pecan meal, Panko, and olive oil. Scott also made nice large salads for us. Later that evening, I mixed up a Four-Bean Salad to take to Scott's cousins' reunion this week.
That leek parmesan cheese tart looks delicious, Kimbob!
I was unable to score any asparagus at the farmers market this morning. The vendor had only a small amount because the freeze earlier this week got most of it. I was able to buy a nice salad mix and a container of spinach, so we had salad for dinner, along with ham sandwiches on the vegan potato buns that I baked on Thursday.
When we were visiting southern California two weeks ago, one of my sisters, who lives there, gave me ten lovely lemons from the tree in her yard. On Saturday, I used the zest and juice from two of them to bake my Lemon Barley Oatmeal Cookies. Just smelling the lemon reminded me that there is no comparison between lemons from a tree in the yard and lemons from the grocery store.
I also made dough for Whole Wheat Sourdough Cheese Crackers which I will bake next week.
Dinner on Friday was easy: ham slices from the freezer, warmed up pasta and goat cheese, and microwaved mixed vegetables, with more of the chocolate cake for dessert.
I'm glad that you were able to find a way to redeem the chicken pot pie, Skeptic. Sometimes, we just have to start over.
Speaking of starting over, I tried a variation on another vegan bun recipe, and the results are much better in that these have the height that I like in a "hamburger" bun. I will check taste and texture tomorrow. It's the recipe that I mentioned in the Vegan Sandwich Bun thread. I used half whole wheat flour and reduced the salt to 3/4 tsp. I added 2 Tbs. of flax meal and increased the olive oil to 3 Tbs., which is what I use when I bake Len's bun recipe. I had to increase the water by 3 Tbs., probably because of the whole wheat flour and flax meal. I deleted the herbs and onions and the topping, I preheated the oven to 370, then dropped the temperature to 350 and baked 20 minutes, which was perfect, rather than the 25 minutes in the recipe. I also made eight buns instead of six.
Skeptic--You are right that we have not heard from her for a while. I hope all is ok with her and her family.
We had chicken salad sandwiches again. I also glazed the chocolate cake I made yesterday, and we had some for dessert.
I baked two Chocolate Olive Oil Blood Orange Cakes on Wednesday. I made them with half barley flour. I used a 6 cup Nordic Ware swirl pan and a 5-cup Nordic Are pan, as I did not have a 4-cup one, so that cake is smaller. I will freeze the small one for dessert emergencies. Tomorrow I will make a Blood Orange glaze for the swirl one, and we will start eating it for dessert.
At Scott's request, I made chicken salad for dinner on Wednesday from the rest of the chicken I roasted earlier this week. He really likes this chicken salad. We had it on the sandwich buns I baked earlier this week.
I baked Black Raspberry Oatmeal Bars on Tuesday. I always think of S. Wirth when I bake them, as she called the recipe to my attention.
For dinner on Tuesday, Scott pan-cooked some pork cuts, and I made pasta with goat cheese, which we had with microwaved fresh broccoli.
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