[BakerAunt]

I made dough for Whole Wheat Sourdough Cheese Crackers on Saturday. I will bake them sometime next week, after our latest predicted span of days with high in the 80s. It feels like August not the end of September.

[BakerAunt]

We finished the minestrone and cornbread tonight.

I made yogurt on Saturday. I also made yet another jar of refrigerator dill pickles, using the little pickle cucumbers from our garden.

[BakerAunt]

Cvcdesign--Sorry to hear about the stress fracture. I'm glad you had it checked out instead of trying to tough it out. Re: the lovely boot and shoes in general. One thing about growing older is that "cute" shoes are no longer an option; sturdiness and support are needed. A company that can make such shoes and make them cute would make a fortune.

[BakerAunt]

We had soup and cornbread again. That was fine with me, as I tackled two major baking projects.

[BakerAunt]

I look forward to seeing what Joan bakes for the poker nights! The cinnamon rolls look yummy.

For lunch on Friday, I decided to bake my flatbread recipe with a topping of sauteed onion, sliced mushrooms, and spinach, topped with sliced yellow tomatoes, and goat cheese. After baking it, I put fresh basil on top. Excellent!

I also baked three loaves of my Whole Wheat Oat Bran Bread, as we ran out of bread at lunch, which is part of the reason that I made the flatbread for me--that and a need to use the yellow tomatoes, spinach, and basil from the farmers market! I have been happily eating turkey bacon and Dester Indiana tomato sandwiches, and I will get back to doing so, as the Desters have been so wonderful this year.

[BakerAunt]

We had leftover soup with freshly baked cornbread.

Navlys--I agree with you about frozen green beans. Even though I have tried freezing some of ours, the freezing process changes them too much. I tolerate them in mixed vegetables or pot pie, but that is it.

[BakerAunt]

I am surprised that it has taken until Thursday for me to bake. Today I baked Lemon Oatmeal Cookies. I also baked cornbread to go with soup tonight.

Italian Cook--I have used the melted chocolate chip technique on thin bar cookies in the past. It is indeed a quick way to add a little pizzaz.

[BakerAunt]

I made chicken broth on Wednesday from four bags of chicken bones that I had in the freezer. I then used some of it to make a kind of minestrone. Scott wants some meat in soup, so I added some cooked ground turkey. He also does not like basil, so I put some fresh basil on my serving. I used some autumn-themed pasta which had leaves and pumpkins. The soup made good use of some green beans that got too fat on the vine. I also used two of our large tomatoes. The other vegetables were carrots, celery, red bell pepper, sliced mushrooms, garlic, and green and gold zucchini.

I will add a picture later.

[BakerAunt]

Well, I looked at the package under ingredients, and all it says is "malted wheat." Part of the issue with looking online is that breakfast cereals keep popping up in the search.

[BakerAunt]

For dinner on Tuesday, I made salmon with pecan maple coating. I also made our favorite Green Beans, Cherry Tomato, and Feta salad. Our weather was muggy earlier in the day, with temperatures in the low 80s, but rain came in the afternoon. It is cooling down, and I am contemplating making soup for dinner tomorrow.

[BakerAunt]

We had chicken salad sandwiches and quinoa salad again, but now the chicken salad is gone, so I will be cooking again tomorrow. I used the break to finish my current cross stitch project.

[BakerAunt]

I'm not sure, Mike. I know that King Arthur imported them from the United Kingdom. In researching on Google, I'm wondering if they are also toasted. I will look carefully at the bag that I have tomorrow and see what it says. I did find one place, but a 50 lb. bag is a bit much for my needs.

[BakerAunt]

We will be having chicken salad sandwiches and quinoa salad again.

I made yogurt today.

[BakerAunt]

Len, I agree about the mushrooms. They are also a good way to amp up flavor in a recipe with less meat.

[BakerAunt]

A vendor at the local farmers market from whom I buy pears gave me some additional ones that were on the edge today for free. I decided to make pear jam, which is a new recipe for me. I have wanted to try it, but Scott is very fond of pears, so getting borderline ones was perfect. I made three half-pint jars and one 4 oz. jar. I will give the vendor the 4 oz. jar to thank her.

The usual pumpkin vendors did not grow pumpkins this year. Although some pumpkins have been brought in from another grower, the emphasis is on décor rather than pumpkins as food. I am not sure where to look for my pie pumpkins, not to mention the peanut pumpkins and fairy tale pumpkins. We do have a single fairy tale pumpkin that is growing. The smaller one rotted on the vine. I just hope that our pumpkin can mature before there is a freeze.

Our Saturday night dinner was another round of chicken salad sandwiches on the buns I baked yesterday and quinoa salad.

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