BakerAunt
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The gasket is fine, but I will make a note to check the temperature with my infrared thermometer.
When Scott got up this morning, he realized that his stashing of rags in crevices did not help. However, he was able to move the drawer, so at the moment it is back in alignment, but I am afraid to pull it out.
We went blueberry picking again on Wednesday morning, as it was a lovely cooler day. We were particularly careful with the berries we picked because there were a lot of overripe ones. I think it is partly the weather. We only got six pounds, and that was with three hours of picking. I am washing them this evening and will dry them on paper towels before freezing them tomorrow.
I made and canned four half-pint jars of blackberry jam this afternoon. I have enough berries to do another batch tomorrow.
For dinner on Wednesday, I made Turkey-Zucchini Loaf with Peach Dijon Mustard Glaze. I roasted potato chunks in the countertop oven. I also made Green Bean, Cherry Tomato, and Goat Cheese Salad for the first time this season. It used our first harvest of green beans and of red and purple cherry tomatoes.
Aaron, my cookies vary in size depending on the recipe. The Peanut Butter Oatmeal are what I would call a medium cookie. Those are the ones where I eat two. I used a #30 scoop. The previous cookies were Big Lake Judy's Best Ever Molasses Cookies. I also use a #30 scoop, but these cookies are larger when baked. I limit myself to one and nibble it slowly with my tea. I also use a #30 for the Lemon Oatmeal Barley cookies, It is too easy for me to eat two of those with tea.
I have some recipes that make small cookies, such as Peanut Butter Honeys, which I think was Mumpy's recipe. I also make little oatcakes that are about 2 inches in diameter. The largest cookies I make are the Barley Cookies (adapted for oil not butter) from King Arthur. One is plenty!
On another note, the Grape Nuts Bread came out very well, and I will keep that increase to 5 Tbs. malted milk powder. As Scott was having some at lunch, he said, "I forgot just how good this bread is."
On Tuesday, I improvised a macaroni salad at lunchtime. I used whole wheat elbow pasta. I cleaned out a bottle of Newman's Honey Mustard Dressing, using a bit of water to clean it completely, then added a jar of the zucchini relish I made last autumn. I added chopped celery, sliced green onion, chopped red bell pepper, and sliced cucumber cut into quarter pieces. I let it chill slightly before having some for lunch, and it is pretty good. I will have it for lunch over the rest of the week.
In the afternoon, I made broth using bones from chicken breasts, a turkey breast, and a whole chicken that I had stashed in the freezer. I decided to try making it in the large crock pot that I found at the local thrift store and use for apple butter. I started it on low but soon discovered that it really needed to be on high if I were to get to bed at a decent hour. It worked out well.
For dinner, we finished the coleslaw and had the last of the pork as half sandwiches on the Grape Nuts bread I baked yesterday.
We repeated last night's dinner, which allowed me time for the baking I did today.
I awoke on Monday to a cooler house, so today was a baking day. For breakfast, I baked a half recipe of Rory's Irish Scones, which are more like a biscuit that uses buttermilk rather than cream, using half whole wheat pastry flour. I had two with butter and one with blackberry jam.
For my next project, I baked Oatmeal Peanut Butter Cookies. The recipe made 35, so we have enough to have at teatime for a while.
My last baking project, because we were out of bread, was two loaves of Whole Wheat Buttermilk Grape Nuts Bread. I had not tried that recipe with the Ankarsrum. I held back ¼ cup of the bread flour, and that was perfect. I added an additional tablespoon of malted milk powder, since I use half white whole wheat, and sometimes the malt is not as strong as I would like. I look forward to slicing a loaf tomorrow. The other one goes into the freezer.
We had much cooler weather on Sunday, so I picked three quarts of blackberries in our woodlands this morning. Scott was doing some work, but he then picked another half quart, as well as cutting some pathways through dead canes. I will be making jam this week.
For Sunday dinner, I coated some thin slices of boneless pork with egg, pecan meal, paprika, and Dijon mustard and roasted at 350 for 15 minutes, which was plenty of time and could even have been a bit less, but with this recipe, the pork does not dry out. We each had a slice on flax buns that I defrosted earlier, along with an ear of sweet corn from the farmers market and more coleslaw.
That sounds really good, Kimbob.
We had more coleslaw, along with the rest of the stovetop barbecued chicken and brown/wild rice. we had thunderstorms in the afternoon, and it is cooling down to more normal temperatures.
I made coleslaw on Friday, using a cabbage that I bought a couple of weeks ago at the farmers market. I accidentally added too much cider vinegar, so I had to balance it out with the sugar, so the coleslaw is a bit sweeter than it would be. We had it with the rest of the salmon patties on buns tonight.
The smoky air finally dissipated in the afternoon, but it will likely return. We did get rain this afternoon, so that should help the blackberries.
I made yogurt on Thursday.
For dinner, we had leftover stove top barbecued chicken and brown rice, and I sauteed more zucchini chunks. I'm delighted to have found a way to get my husband to eat more zucchini, other than in baked items or mixed into soups or stir-fries.
We had a very hot day in the mid-90s, and we also have heavy haze from the wildfires in Canada and Minnesota.
I made and canned four 8-oz jars of de-seeded blackberry jam on Wednesday. It may not be an abundant blackberry season unless we get rain soon. I am hoping for the predicted storms on Friday afternoon. The berries are smaller this year, and I needed nearly two quarts to get that batch, but the flavor is exceptionally good.
For dinner, we had salmon patties with mixed salad greens on top in Oat Wheat Sandwich Buns. We were too lazy to do more of a vegetable than that, and there was not enough lettuce for a salad. We had a high of 93 today.
Glad you are back from "vacation" Chocomouse.
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.
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