[BakerAunt]

Hurrah!

[BakerAunt]

Aaron--I agree with your point that it is better to have someone who knows about food when discussing the science. It is an issue that bugs me with some nutritionists who focus on the food values but not on how it all comes together in a recipe.

[BakerAunt]

What luscious looking turnovers, Mike!

Thanks also for the detailed report on the sheeter.

[BakerAunt]

Aaron--I do indeed re-use bread bags. I like to let them air dry after use. I have three different sizes that I bought some years ago from King Arthur. I was not in need of more bread bags, but my friend clearly wanted them out of her house and into mine.

I double wrap bread in saran, then pop them into a bag, before freezing. I re-use the bags--and the saran (from sandwich breads, not muffins), which I will wrap around an empty saran roll.

I usually store bread in a large Tupperware container. The bread keeps well for about five days, and we go through loaves, when we are both having sandwiches about every 4-5 days. Some larger loaves go into other plastic containers, but sometimes a bag is the best storage, and when I give bread away, I bag it. At one time, I thought that I might sell it at the farmers market, but there is now a bread baker there, and I'm not sure that I could do it cost effectively, since I am so far from good prices on flour.

[BakerAunt]

Ah, yes, I also would like a slice of the apple galette but with frozen vanilla yogurt from our freezer, so I can claim it as health food!

I made dough for my Whole Wheat Sourdough Cheese Crackers on Monday. The dough will rest in the refrigerator until Saturday.

The drilling of the well went great, and we may have better water than from the old well. However, we are not using the new well yet because the pump installation cannot be done until Friday. I am hoping there are no problems. So, we are still being cautious with water use.

We were without internet until this afternoon, when the cable company strung a new cable to replace the one that had to be cut to allow the drilling rig access.

[BakerAunt]

I made Salmon Patties for Sunday dinner to go with our two leftover side dishes of pasta salad for me and bulgur stir-fry for my husband.

[BakerAunt]

Happy Anniversary to Joan and husband!

Happy Anniversary to Mike and wife!

For dinner on Thursday, I roasted chicken thighs. I had some turkey gravy frozen in the refrigerator, and I made a side-dish with it, noodles, and sauteed mushrooms.

On Saturday, I made a pasta-vegetable salad for me using cherry tomatoes from our cherry tomato plant, which has begun to provide abundantly. I also used cucumber and green onion from the farmers market, feta cheese, black olives, and Penzey’s Country French Vinaigrette blend with olive oil and red wine vinegar. As my husband cannot eat several of the ingredients, I made him a bulgur stir-fry with carrots, celery, mushrooms, and zucchini.

[BakerAunt]

Those turnovers look great, Mike, and I bet they tasted wonderful.

On Saturday, I baked Wholegrain Pumpkin Snacking Cake, because we need desserts to see us through until the pump is installed on the new well next Friday.

[BakerAunt]

Exciting! Looking forward to more details as you use it!

[BakerAunt]

I am about to bake three loaves of my Whole Wheat Oat Bran Bread. We are out of bread, so it's a necessity.

The drilling company is here for the well. We are waiting for the cable company to remove the internet cable so that the drill can get into position. After being told by the drilling company to have it done by 8 a.m., the cable company then said 1 p.m. The trouble is that they are on CST (we and the drilling company are on eastern time), and although they were told EST 1 p.m., the message did not get conveyed. I'm posting before I bake because we will likely have no internet for a few days, depending on when they get the cable back.

After the drilling, it will be a WEEK before the work can be done to get things going, so we have another week of being careful with water.

[BakerAunt]

Chocomouse--I had some "emergency desserts" in the freezer. We finished off a Chocolate Zucchini mini-Bundt cake tonight, and I have one more mini-loaf of zucchini bread. But I so much want to be baking!

That is good to know that subbing Greek yogurt for cream cheese can work in a frosting.

[BakerAunt]

The cookies and that raspberry chocolate cheesecake look so delicious.

Maryjane--Your Hawaiian sweet bread sounds yummy.

[BakerAunt]

That sounds so good, Joan!

Our Wednesday night dinner was the rest of the turkey-zucchini meatloaf. I cooked some bulgur with Penzey's chicken base to go with it, and we also had microwaved frozen peas and carrots.

The company comes to drill our new well tomorrow afternoon. The hooking up will take place on Friday.

[BakerAunt]

How exciting! When it arrives, and you start using it, Mike, we want to see pictures!

The reviews were all about laminated dough, but I am really curious about how well it would work for cracker dough and pasta dough.

[BakerAunt]

I made turkey-zucchini meatloaf with peach-Dijon glaze for dinner on Monday. I also roasted some potato chunks tossed in olive oil and Penzeys Sunny Paris. We microwaved fresh broccoli (from the farmers market).

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