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Like Joan, we went for leftovers: the rest of the salmon patties on a bun, red coleslaw, and microwaved fresh broccoli.
We re-ran the salmon patties on buns with the red coleslaw for dinner on Saturday. We also microwaved some broccoli.
I made yogurt today.
We have some of the purple cherry tomatoes also. The red ones are doing the best, followed by the purple, with the yellow a distant third. Among the regular tomatoes, some of the Early Girls are starting to redden; we've had just one so far. Maybe I'll have my turkey bacon and tomato sandwiches again by the end of the week?
I believe that I have the same pan, Navlys, although I haven't used it for a while.
On Friday, I baked Whole Wheat/Rye/Semolina Buns from Len's recipe. We particularly like these with salmon patties.
Thanks, Len!
For dinner on Friday, I made coleslaw with red cabbage that I bought several weeks ago at the farmers market. It kept well, wrapped tightly in saran, in the refrigerator. I also made Salmon Patties, which was Scott's choice for entrée. We had them on the Whole Wheat/Rye/Semolina buns that I baked today, which go especially well with salmon patties. I added a thin slice of onion to my sandwich and put a bit of the coleslaw on top, which was yummy.
Gardening Abundance?
https://www.thenew60comic.com/thecomics/2025/8/13/basil-basil-basil
Hi, Skeptic. Glad that you are getting to cook in your own kitchen for a change. I have two thoughts about the whole wheat flour. You might need to add more water to dough, since it will soak up more moisture. As for eating it, any sudden change from low fiber to high fiber can be a shock to the system, so it might have caused some digestive discomfort. Drinking plenty of fluids can help.
Yep, unless the lid pops and pings, use the canned goods and ignore the expiration date.
We finished up the pasta salad and the pecan coated pork chops tonight.
We had leftover vegetable pasta salad and pecan coated pork chops for dinner tonight. We were both eating rather slowly because we had our dental appointments with the hygienists today. We have our appointments at the same time with our usual hygienists, but we both thought that the cleaning was vigorous today, which resulted in some irritation that made it hard to chew.
I'm glad you enjoyed the muffins, Chocomouse!
Thanks to some intense periods of rain yesterday evening, we had cooler weather on Wednesday. We finished the rest of the rolls at lunch, so I needed to bake bread. I decided to continue my experiments with the wholegrain bread recipe I baked the week of July 20 by baking two loaves of it on Wednesday. Previously, I had used 61 g of a leftover mixture of white whole wheat flour and barley, so this time, I replaced it by doubling the malted wheat flakes. It needed about 1/3 cup more whole wheat flour than what I had written down. The two large (9 x 5) loaves are lovely. One will go into the freezer. We will slice the other tomorrow at lunch.
Thanks, Joan!
On Tuesday, I made another jar of refrigerator dill pickles using the neat little cucumbers and the dill my husband is growing in the garden. He is very fond of these pickles, as am I.
For dinner, I made pecan-crusted boneless pork chops again. I have been using a mixture of an egg and ½ Tbs. of Dijon mustard in the coating, but I ventured to add 1 tsp. of smokey paprika, as Scott likes it in coating for chicken, and it does not upset his digestive system. We had it with more of the pasta vegetable salad I made yesterday.
I've decided their best use will be to dump them behind the shed for the animals to eat. Sigh.
Attachments:
You must be logged in to view attached files.I made a pasta salad on Monday to go with the little bit of leftover farro stir-fry tonight. I used colorful pasta with two cucumbers, green onion, a red bell pepper (wish I had had more to add), carrots (which I do not usually add, but I wanted more vegetables), cherry tomatoes, and Greek olives. We sprinkled some feta over our individual servings. For the dressing, I used ½ cup olive oil, ¼ cup red wine vinegar, 1 tbs. maple syrup, and 2 tsp. of Penzey's Sandwich Seasoning. It is a large salad, so we will have leftovers well into the week.
Oh, and I made yogurt on Sunday.
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You must be logged in to view attached files.Those fajitas look so good, Joan!
We had more of the farro stir-fry and the rest of the green bean salad.
I had two peaches left from my jam making, so on Saturday morning, I baked Peachy Keen Muffins, a recipe that I adapted from one on the King Arthur site. I made them as six large muffins, and I froze two for future breakfasts. I had time for a leisurely breakfast because the town hosted the annual triathlon today, and I had no desire to try driving to the farmers market at 9 a.m. with legions of people doing the bicycling leg racing in the other direction. By 10 a.m., the road was clear.
In the afternoon, I baked Whole Wheat Sourdough Cheese Crackers from dough I made a week ago. I cut the baking time on all trays at the end, as they sometimes can brown too quickly. I think that is due to the current state of the sourdough I use for them. It is hot for baking, but we turned on the air conditioner because crackers are important!
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