BakerAunt
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I baked Rustic Wholegrain Sourdough Bread in a baking bowl with a cloche cover on Sunday.
I am on their email list, so I saw it, but it is more complicated than what I need.
For Sunday dinner, I roasted four chicken thighs. I rubbed them with olive oil. I sprinkled two with Justice Seasoning and the other two with Tavuk Harci, a seasoning/coating mix that a neighbor who traveled to Turkey gave us. It is slightly spicy, so I did the ones that I will eat with it and did Scott's with the Justice blend. We had more potato salad with the chicken, as well as microwaved fresh broccoli. Our dessert was slices of the chocolate olive oil cake that I baked yesterday with blood orange glaze
Mike--that pizza picture and your description is almost enough to make me buy the King Arthur Pizza book.
Your cupcakes are lovely, Kimbob.
I used the rest of my supply of blood oranges on Saturday to bake Chocolate Olive Oil Cake. I baked it in 6-cup and a 5-cup Bundt pans. I will freeze the smaller one. Tomorrow, I will glaze the larger one, and we will begin having it for dessert.
In the evening, I mixed up the levain for the Rustic Wholegrain Sourdough Bread that I plan to bake tomorrow.
I made yogurt on Saturday. For dinner, we had salmon patties, more of the potato salad, and microwaved frozen peas.
Friday was a day for cooking. For lunch, I made beans and greens, using the tops from radishes that I bought last week at the farmers market. I had a can of kidney beans, so I used them, but I would have preferred chickpeas. I also cooked 1/3 cup dry whole wheat elbow macaroni and mixed it in. I seasoned with ¼ tsp. of Penzey's Resist, some chili powder, some paprika and pepper. I used sauteed onion, then added some dried Penzey's garlic after belatedly deciding it was needed, along with some tomato paste and a bit of brown sugar. It was ok, and I will finish it tomorrow.
For dinner, I made potato salad. I now steam the cut potatoes instead of boiling them, and it produces a superior flavor. I made salmon patties to go with it, and we also had microwaved fresh broccoli, which we almost forgot to eat, as we were so enchanted with the potato salad.
Oh, Joan, I am so sorry for your loss. Hugs.
Thursday is our dog Annie's "Gotcha Day." Twelve years ago, we drove to a place outside Detroit to meet this fourteen-month-old Australian Cattle Dog in need of a home and bring her back with us. We celebrated this morning with her favorite breakfast of waffles, in this case, the Cornmeal-Pumpernickel recipe, although she likes all waffles.
We had an easy dinner on Thursday of shaved ham sandwiches, using the last of the buns that I baked earlier in the week.
We spent the afternoon preparing for and awaiting the delivery of a new washing machine, as the Maytag Epic that I bought twenty years ago, and which we moved from Texas to Indiana, finally began malfunctioning in a major way. It is impossible to get a repair person where we now live, and given the machine's age, I doubt it was repairable, so we bought a new one. Washing machines are getting to be as complicated as cars, with a lot of bells and whistles no one really needs. We settled on a Samsung that seems straightforward (we do not plan to use the Aps for it on our phones), and at 5-cubic feet will wash the comforter easily.
CWCdesign--You didn't say how much of the Harvest Grains you wanted to use. Since the recipe is 3 cups of flour, you might start with 1/4 to 1/3 cup. If you use the 1/4 cup, I suggest just adding them in. You might need a little more liquid due to half whole wheat and the Harvest Grains. If you plan to use more than 1/4 cup, you might reduce the flour a bit or use more liquid.
Let us know how your experiment goes.
I made dough for Whole Wheat Sourdough Cheese Crackers on Wednesday. After it rests in the refrigerator, I will bake them early next week.
Our dinner on Wednesday was the rest of the pea soup and shaved ham sandwiches on the Whole Wheat/Rye/Semolina buns.
Tuesday night dinner was chicken salad sandwiches on buns, and Scott also made us salads.
For too long, I have been ignoring a partial and a full bag of cranberries in the produce drawer of my refrigerator, so on Monday, I sorted through them and threw away the bad ones. I froze some and used another heaping cup to bake my oil-based Cranberry Scones. I usually mix half King Arthur AP with half of their Irish-style flour, but as I have a lot of whole wheat pastry flour, I decided to use it in a 2:1 ration to the AP flour. I also added ½ tsp. of orange extract to my usual recipe. The dough was sturdy enough that I patted it into an 8-inch circle, then cut it into triangles that I spread out on the baking sheet. I cut the baking time to 21 minutes, which was perfect.
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