[BakerAunt]

Dinner on Thursday was easy. I roasted two chicken thighs to go with leftover stir-fry from last night.

[BakerAunt]

Joan--I am thinking of you and Sonny, since he has a biopsy scheduled tomorrow. I will pray that all goes smoothly.

[BakerAunt]

Tuesday's dinner was roasted sweet potato chunks with leftover roast chicken and a salad made with spinach and mixed greens from the farmers' market and cherry tomatoes and mushrooms from the grocery. I made the Penzey's French Vinaigrette for the dressing.

I made a stir-fry on Wednesday with leftover chicken, some farro cooked in broth from the freezer, and sauteed red bell pepper, celery, carrots, mushrooms, and kale. There is enough stir-fry for a side dish with tomorrow's dinner.

[BakerAunt]

Italian Cook: Yes, I was sad to hear that Tuesday Morning is closing, even though for the past seven years I have lived too far away to shop there except for when we were near one on our travels. I found many kitchen treasures there over the years and explored some food products that I might not have otherwise tried. I agree with you about their lovely napkins, some of which came from Germany and featured lovely botanicals. I bought matching napkins and dessert plates from Tuesday Morning for our wedding reception, with a friend scoring some for me from the TM in her area. I bought my countertop oven there as well as my yogurt maker.

I had thought, beginning about seven years ago that TM was selling a lot less high-end items and more of the kind of home items that Hobby Lobby carries, but it was still possible to find some great deals, such as the Kitchen Aid rimmed baking sheet that I found when we were on vacation in Florida that I needed for cooking in the rental place where we stayed. It is the small rimmed baking sheet that I reach for the most.

[BakerAunt]

For Tuesday's dinner, I roasted sweet potato chunks to go with leftover roast chicken. We also had a salad featuring mixed greens from the farmers' market, along with store mushrooms and cherry tomatoes.

[BakerAunt]

For those of us wondering about the Maryland Sheep and Wool, here's an NPR story, complete with video:

https://www.npr.org/2023/05/15/1176174760/sheep-shawl-fiber-art?utm_source=npr_newsletter&utm_medium=email&utm_content=20230516&utm_term=8431167&utm_campaign=news&utm_id=65169537&orgid=680&utm_att1=

[BakerAunt]

Note: The vegan cinnamon rolls turned out well. The homemade hazelnut milk was important, as was using avocado oil rather than canola in place of the coconut oil. I also used slightly more than half white whole wheat flour and added 2 Tbs. flax meal. The correct size of baking dish (8x10) helps as well. I used Penzey's China Cinnamon in the filling. I made a half recipe of the glaze, and that is sufficient.

My friend gave me her recipe for making the nut milk, so I will give that a try at some point. I have until October when my husband's next family reunion will occur, but I will only bake the recipe if my vegan brother-in-law is coming.

[BakerAunt]

My visiting friend brought some of her homemade hazelnut milk with her, so I decided that I would give that Vegan Cinnamon Roll recipe that I tried a couple of months ago another attempt with a quality nut milk. I made the dough and shaped the rolls on Monday evening and refrigerated them overnight to bake tomorrow morning. I will report tomorrow whether this second effort produces an improvement over my first.

[BakerAunt]

For dinner on Monday, I made Salmon and Couscous with Penzey's Greek Seasoning. As a side dish, I combined asparagus from the farmers' market, chunky mushroom slices, and cherry tomatoes and tossed them in olive oil with garlic powder before roasting at 450F for 9 minutes, stirring, roasting another 6 minutes, sprinkling with Penzey's Sunny Paris, and roasting 3 more minutes. My friend, who is staying with us overnight, had it with our salmon. My husband, who is not keen on asparagus, had microwaved fresh broccoli,

[BakerAunt]

Thanks for posting about the mini-funnels, Italian Cook. I buy my Penzey's spices by the bag, and getting them into the jars is not always easy. I think that these funnels would solve that problem. I just wish that Vermont Country Store did not have such a high minimum for free shipping.

[BakerAunt]

I had one of my Italian Breakfast Cookies with my tea the next day (Sunday), and I liked them a lot more than my husband seems to have, although he did insist on eating one on the day that I baked them instead of waiting overnight. I think that I have worked out the perfect recipe for me.

[BakerAunt]

I'm glad you were able to bake your cookies, Italian Cook.

I tried, yet again, on Thursday, to tweak that recipe for Italian Breakfast Cookies that I found several years ago when I had to give up butter due to high cholesterol numbers. This time I used a combination of white whole wheat flour and whole wheat pastry flour and used avocado oil. I also used the rind of my last Cara Cara orange. I have not eaten one yet, as I want to let the flavors meld overnight, but my husband told me that they are still a take it or leave it cookie. I think part of the issue is that I just am not crazy about honey in cookies. I have made a note that when I have oranges again next year, I will replace the 4 Tbs. of honey with 5 Tbs. of sugar and a tablespoon of orange juice.

All the talk of peanut butter reminds me that there is an excellent peanut butter cookie that uses honey posted here at Nebraska Kitchen. It might have been from Mumphy? I baked it shortly after I posted it here from the Baking Circle when Nebraska Kitchen first opened and baked it shortly thereafter.

[BakerAunt]

I'm glad your stove is back in action, Joan.

I made stir-fry for dinner on Friday using the leftover pork and pan deglazing from last night's meal. The vegetables were green onion, carrots, celery, red bell pepper, mushrooms, and some kale. I added 2 tsp. cider vinegar at the end to offset the kale, then mixed in cooked soba noodles.

I also made my usual batch of yogurt.

[BakerAunt]

Italian Cook: I saw your question and searched "peanut butter cookies" here at Nebraska Kitchen and found the link that Joan posted to the recipe:

The Best Chewy Peanut Butter Cookies

If it were not for the butter, I would try this recipe, but at least I have one that does not require butter.

[BakerAunt]

Thursday night's dinner is sweet potatoes, which I roasted in the countertop oven, boneless pork chops that my husband cooked on the stove top, and microwaved frozen lima beans.

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