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I baked Whole Wheat Sourdough Cheese Crackers on Friday from dough I made last week. I'm glad it survived our two power outages.
Wednesday night's dinner was salmon patties and roasted potato chunks with microwaved frozen peas. I wanted something quick, as there was talk of severe weather, which turned out to be the case. Fortunately, I had the food stowed away when we lost the electricity again at 7:45 p.m. See Member News, Part II for details.
Thursday night's dinner was cold salmon patties and potatoes for my husband and a cold salmon patty and the last slice of cold spaghetti quiche for me.
Congratulations to your granddaughter, Mike! I'm sure all grandparents and parents are very proud of her accomplishment.
Sunday dinner was Progresso canned chicken and rice soup. I keep it around for when we travel, but it is also good when the electricity goes out. I heated it in a pan on the wood stove.
Monday night dinner was leftover stir-fry.
Tuesday night dinner was the rest of the stir-fry for my husband and a slice of my spaghetti squash quiche, which I also had for lunch, for me.
On Wednesday, I baked Soft Oatmeal Raisin Walnut Cookies. These are comfort food cookies, which we needed after the previous two days (see member news for details).
I'm happy to hear you have had an excellent tomato harvest, Mike! How wonderful. I'm dreaming of Turkey Bacon and Tomato sandwiches now. Also, still dreaming of pizza, but perhaps that will happen next week when we have another cold spell.
For dinner on Friday, I made stir-fry, using the leftover pork, the deglazing, soba noodles, carrots, celery, red bell pepper (including a tiny one on the plant that has overwintered inside), mushrooms, and broccoli.
On Saturday, I made yogurt. For dinner, my husband had leftover soup. I made a Spaghetti Squash Quiche using my last spaghetti squash from last autumn. I was amazed that it kept so well. I also used three of my farmers market eggs in it. My husband is not big on quiche or on onions, so I had a piece for dinner and will eat the rest for lunches for the next five days.
Thanks, Len and Joan. I'm happily recovered.
I made the dough for Whole Wheat Sourdough Cheese Crackers on Friday. We are going through this last batch quickly, so I want to be ready to bake more next week.
Your Hot Cross Buns have made me start to think about baking some soon, Skeptic!
Ah, yes, Joan. I think that I printed off the recipe from a link you posted for the Georgia Cornbread, although I have not baked it.
Great--with three people having pizza, now I want pizza!
We had more of the soup tonight, which let me focus on a day of baking.
I am feeling better after my brush with whatever the heck I had Monday night into Wednesday. Thankfully, it was more annoying than debilitating. Other than major chills on Monday night and runny nose, itchy eyes, and general tiredness, I was mostly focused on not infecting my husband.
I was able to bake today, and I made the most of it. I baked Whole Wheat Apple Muffins with Penzey's Cinnamon Sugar sprinkled on top. I had one for lunch with a single-egg omelet.
I also tried the King Arthur Lemon Crinkle Cookies again with my substitution of white whole wheat flour, an increase of avocado oil from 4 to 5 Tbs. and an increase of Lemon juice from 3 to 4 Tbs. and addition of 2 Tbs. Bob's Red Mill milk powder. I got 16 rather than 22 cookies. I plan to let them rest until tomorrow so that the flavor can infuse.
Two loaves of Whole Wheat Buttermilk Grape Nuts Bread is my final bake on Monday. It is one of Scott's favorite breads. I have been working on making it more whole grain and now use white whole wheat flour so that the malt flavor does not get eclipsed. It was chilly in the house, so the rising times were longer than usual.
I'll bet that pizza tasted as wonderful as it looks, CWCdesign!
On Wednesday, my husband pan-cooked some boneless pork ribs and I roasted sweet potato chunks tossed in olive oil. We had microwaved frozen mixed vegetables as well.
That's a lovely stir-fry, Len.
Glad you are on the mend, Joan.
We had more of the soup for dinner, I started feeling under the weather last night, so I took it easy today.
We had more of the soup for dinner tonight.
I made yogurt on Sunday
I also made turkey broth, using the bones from our Thanksgiving turkey, which have been taking up freezer space. I used a large oval Staub pot, which nicely holds the turkey bones to make the broth, which I strained into a bowl.
I used the same Staub pan, with about 75% of that broth, to make soup, thus making my husband happy that there was not an extra pot to wash. The soup's additional ingredients were browned ground turkey, 2 cups of Bob's Red Mill Vegi-Mix (split green and yellow peas, red and brown lentils, and barley), sauteed chopped carrots, celery, and yellow bell pepper, sliced mushrooms, rehydrated dried onion, a tablespoon of Penzey's Ozark seasoning, and then, at the end of cooking, I add kale sauteed in olive oil. It began raining in the late afternoon on a chilly day, so soup is perfect for tonight, with enough left for at least four more meals. I froze the remaining turkey broth.
We are finishing the hamburger stroganoff tonight with microwaved broccoli as the vegetable.
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