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I had leftover soup for dinner on Tuesday, and Scott finished the barbecued pork with rice, to which he added some microwaved frozen vegetables.

[BakerAunt]

On Tuesday, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.

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I made another jar of refrigerator dill pickles on Monday. They should be ready in a few days when the current jar is gone. We have more in the garden.

Dinner was more of the crock pot barbecued pork and rice. along with the rest of the yellow zucchini that I cooked last week and some microwaved frozen mixed vegetables.

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We had more of the chicken vegetable soup for dinner on Sunday.

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I made Cornmeal Pumpernickel Waffles for Sunday morning breakfast. Annie was thrilled. I am happy to have six left over for the freezer. I like to toast them and spread them with maple cream, which works better on the toasted waffles than the fresh ones on which I use maple syrup.

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We had some of the crock pot barbecued pork, cut up and mixed with brown and wild rice for dinner on Saturday, along with side salads using lettuce and cherry tomatoes from the farmers market.

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I was pleased with the crust on the pecan pie bars. I used white whole wheat pastry flour in the crust, and it is firm but tender.

On Friday, I baked my version of Ron's Irish Porridge Bread, which I adapted from a recipe that King Arthur published from a customer. I use steel-cut oats, substitute in whole wheat flour and use bread flour for the rest. I used honey this time instead of maple syrup because I wanted to clean out a honey jar. I also cut the salt. Instead of 1 cup of water, I use a cup of buttermilk plus ¼ cup of water, but I needed to add an additional 3 Tbs. of water. It is hard to judge with cooked oatmeal and the whole wheat requires more water. Additional water also works better with my mixer. One loaf is for the freezer, and we will start slicing the other one for lunch tomorrow.

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I made another batch of yogurt on Friday.

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We had a muggy Thursday morning, but I still baked Pecan Pumpkin bars, because I have been craving them, and because I need to make some room in the freezer. That will take care of dessert for five nights. The afternoon cooled down after we had some intermittent rain. Tomorrow should be a good baking day.

[BakerAunt]

Your avocado shrimp salad looks so good, Joan!

For dinner on Thursday, I made Crock Pot Barbecue Country Ribs, a recipe that I tried earlier this summer and re-named since I altered the one I found online. I played around with the spices a bit, and we liked the flavor better. I let it go for 8 hours on low instead of six, and that was maybe a bit too long as much of the sauce evaporated, and the meat was a bit dry. However, the taste was excellent, so next time, I will cut the time to 7 hours and add ¼ cup of water with the ketchup. We had it with a mixture of brown and wild rice, and I chopped up the leftover meat and added it with ½ cup of water to the rest of the rice, so that we can warm it up for another dinner. I made caramelized yellow zucchini to go with it.

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Your green beans are looking good Len. Our green beans got some kind of bug infestation, perhaps because we had all that rain and humidity. The bugs destroyed the leaves, so this year there really are no more green beans.

Our pumpkin plant has produced a long vine with male flowers. When a female flower showed up, there were no male flowers to pollinate it. If any were to form now, it would be too late for them to develop. My dental hygienist had the same issue with their pumpkin plants.

As of today, I have another Dester Indiana tomato, and another two developing, but I am out of turkey bacon, which I cannot get locally. I will probably break down and buy regular bacon. I have Canadian bacon in the freezer, but that is not going to give me the taste I crave.

[BakerAunt]

I made dough for Whole Wheat Sourdough Cheese Crackers on Wednesday. I will probably bake them early next week.

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I made chicken vegetable soup on Wednesday using chicken broth, carrots, celery, purple and orange bell peppers, zucchini, and the last of the green beans from our garden. I added a can of dark kidney beans and a can of chopped tomatoes. I added some dried onion and parsley and some freshly ground black pepper. I added some pasta in the shape of pumpkins and leaves. It is somewhat bland, but by leaving out the regular onion and basil, my husband will be able to eat it. I had it for dinner while Scott finished the turkey and noodles.

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We had more turkey and noodles.

For some reason, I'm craving pizza. I can't imagine why. 🙂

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Great pizza, Mike!

We had leftover turkey, vegetables, and pasta for dinner on Monday.

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