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After enjoying two nights of ham sandwiches and carrots for dinner, I cooked on Friday night. I roasted two chicken thighs and made a stir-fry with farro cooked in turkey broth from the freezer, sauteed carrots, celery, mushrooms, and fresh kale (from our garden!), some dried sage, and some frozen peas. These are not the greatest frozen peas: they are tough and not particularly tasty. We think that they must have been old when they were picked and frozen. They are the Walmart brand, which was never a problem, but the peas in this bag are not great for eating on their own. However, if I hide them in a stir-fry, they become tolerable. We bought two bags that day, so we are hoping the second bag is not like this one.
Thanks, Mike and Chocomouse. I am going to try that dough and see how it works. I'm not sure when I will have a chance to bake it, but I will report back when I do.
I baked a Greek Yogurt Lemon Barley Cake on Thursday to use up some Greek yogurt. I baked it in the Nordic Ware Lemon Slice loaf pan, and the design came out very well. It will now rest overnight before we start slicing it tomorrow. I may sprinkle a little powdered sugar over the top.
The Kroger in the next town where we shop is remodeling, and that also seems to mean putting items in new and exciting (??) locations.
I will hold onto hope that the two sides can settle it. On a practical level, I will be planning ahead on orders.
Joan, I will keep you and the family in my prayers. Hugs.
Navlys--Your salad sounds delicious.
We had ham sandwiches for dinner on Wednesday, using the Mostly Whole Wheat Maple Buttermilk Bread that I baked yesterday evening. That combination is heavenly. We also had some raw carrots.
On Wednesday, I baked two small loaves of Mostly Whole Wheat Maple Buttermilk Bread, which I am looking forward to having for ham sandwiches for dinner tomorrow. I say small loaves, because the recipe works for two 7x4-inch pans or a single 10x5-inch pan. This way, I can freeze a loaf and not worry about a large loaf getting moldy in the upper 80F weather we are getting.
I made the Crispy Oven Fish and Chips with Dill Tartar Sauce again on Wednesday, and once again, we had microwaved broccoli on the side.
I am glad that you have some help and support, Joan, and that family are coming in to see Sonny. I keep both of you in my prayers.
Chocomouse, I am wondering about using the dough that I use for my cinnamon rolls, which I adapted from the "Snails" recipe that my husband's aunt got from a lady she knew, who I think must have been Scandinavian. I have successfully replaced butter in that recipe with avocado oil.
We are picking black raspberries also. With the hot weather back, I do not know if we will get the 3 1/2-4 cups that I need for jam. Picking twice a day, once they begin ripening, is a good tactic for us, as the bushes are on the terraces that lead down to the lake. Reddish berries often deepen in color by the evening.
As for the service berries, the birds started picking them off. My husband went ahead and picked some, since they came off so easily. They are in a dish on the counter. They are still red, not purple.
I made yogurt on Monday.
We had found ham at a good price at the grocery last week, so I cut it up this evening and froze some of it, along with the hambone. We had ham sandwiches for dinner with salad, including two cherry tomatoes from the garden.
Thank you, Chocomouse. I looked at the recipe. The 8 Tbs. of butter are an issue for me, since my husband and I would be the only ones eating it. I need to think about whether I can substitute about 1/3 cup avocado oil. The cream cheese is also an issue. I have plenty of blackberry jam and could pick up a lime at the grocery.
I also own the "cheat" mat from King Arthur that has the instructions for both challah and this other kind of braid,
CWCdesign: here is a link to the recipe. It does require pumpernickel flour.
https://www.kingarthurbaking.com/recipes/chewy-semolina-rye-bread-recipe
Chocomouse: What recipe did you follow for the braid?
I'm glad you are back in your kitchen, CWCdesign. What a nice selection of produce you got from the farmers' market. Offerings at our local one are meager right now., and my favorite vendor, who had the greatest variety, will not be coming this summer because in addition to her farm, she is now working at the family dairy, and it is too many hours.
I also wish all fathers a great Father's Day.
To make up for the not-so-great Father's Day breakfast this morning, I made the Crispy Oven Fish and Chips with Dill Tartar Sauce, with microwaved broccoli on the side for dinner.
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