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I definitely feel better today. For some reason, even with the flu shot, I have a somewhat stronger reaction than my husband or others I know. However, it beats the alternative, and I would do it again.
I had a strong response to yesterday's Covid vaccination. It was not as strong as the second one in March 2020, but it sent me to bed early, and I felt terrible when I awoke on Friday morning, mostly from a stuffy head. I felt well enough near lunchtime to make one of my throw-together soups. I sauteed onion, carrots, celery, and garlic in olive oil, before adding a can of diced tomatoes with Hatch chilies, 3 ½ cups turkey broth and 15 oz. black beans (last two from the freezer). I added some chili powder, a dash of cumin, and ½ tsp. Penzey's Salsa & Pico. After it had cooked briefly, I added cut-up turnip greens that I needed to use. The spices, relatively mild for most people, help clear out my head.
Dinner on Friday was the Crispy Oven Baked Fish and Chips with Dill Tartar sauce again, along with more of the coleslaw. That is an easy dinner, especially since the Tartar sauce and coleslaw are already made.
I agree with Mike. How the flour is ground is important. I think that is why I prefer the BRM whole wheat flour to the KABC whole wheat flour.
I may write to the Jospeh's Grainery people and find out how their barley flour is processed.
They are quick on orders: mine shipped yesterday, the same day I place it.
I am also trying Vitacost, where I ordered yesterday. (Free shipping over $49, and 20% first time coupon discount.) Their BRM items were close to the price that BRM was charging before they got out of the shipping business. I'll report here on my experience with that company as well.
I know the points do expire. I had a message to that effect and put in an order to use 200 of them.
I had a message about renewing the KABC membership, which is usually automatic, and another that says members will receive double points if they place two $60 orders within a certain time frame, which I think is a month. The problem is that KABC carries less and less of what I need at reasonable prices. I can get better deals on BRM whole wheat flour and artisan bread flour, which I prefer. The only flours I buy from KABC are white whole wheat, pumpernickel, and medium rye. I pay less for King Arthur AP in the store than online.
I still need their special dry milk and cheese powder. Occasionally, I need the espresso powder.
I wish that they would offer some additional baking pans and tools, such as 10x10 USA pans or 11x11 ones.
I will go back and see what the emails I received from KABC say.
We had the short freeze on overnight Wednesday. My husband had brought in all the squash, even though there is still a lot of green in one of the big ones. I do not know if it will ripen on the enclosed porch. He missed one of the green tomatoes, and it froze. He covered the bell peppers to protect them. Our temperatures are supposed to soar into the 70s this weekend, so maybe they will get some sun and turn red.
The cherry tomato plant in its pot has been brough in and still has some tomatoes. The green onion pot is also on the enclosed porch.
My husband is trying to start some spinach on the porch. We will see if it germinates and thrives.
I am making a note about using a fan with rosemary, Mike. I have never been able to keep a plant going for very long in the house.
I made pizza sauce from the three ripe tomatoes we had from our garden, which have been on the counter. I froze the sauce until our next pizza night. Now I wait for the green tomatoes we brought inside to ripen, so I can make them into sauce. It is a disappointing tomato sauce season--and I had thought last year was bad.
We had a freeze last night. My husband protected the bell pepper plants, which is all we have left now in the garden.
Dinner was leftover stew, whole wheat oatmeal rolls, and whole wheat applesauce baked doughnuts for dessert.
On Wednesday, I adapted the King Arthur recipe for Honey Oatmeal Rolls to bake a pan of sixteen dinner rolls to go with stew. I replaced a cup of water with buttermilk and increased the water from 1/3 to ½ cup. I replaced 4 Tbs. butter with 3 Tbs. avocado oil. I reduced the yeast from 2 ½ to 2 tsp. and the salt from 1 ½ to 1 tsp. Instead of using all bread flour, I substituted 2 cups whole wheat for the same amount of bread flour and added 2 Tbs. special dried milk. I did not bother with glazing and topping. We really like the flavor, and the oats do not get lost behind the whole wheat.
On Wednesday, I also baked an adaptation of King Arthur's Whole Wheat Apple Cider Baked Doughnuts. I used white whole wheat and cut the salt to ½ tsp. I also cut the sugar by ¼ cup and added 1 Tbs. milk powder. I used unsweetened applesauce that I made and froze last year. I usually reduce the amount of boiled cider and vanilla, but I forgot to put those ingredients in, as I had three recipes going at once in the kitchen. However, the doughnuts are still delicious. When they were hot from the oven, I sprinkled them with Penzey's Cinnamon Sugar (blend includes vanilla), and it adhered nicely to the warm doughnuts.
I had to get my baking in today because tomorrow I go for the latest Covid-19 vaccine.
I made beef stew for Wednesday's dinner. I usually thicken it with Clearjel, but this time, I tried 2/3 cup quick oats ground to flour. I should probably have used just ½ cup, but it works well, and I will do it again.
No killing frost has hit our garden yet, but one of the local farmers market vendors, who is about 10 miles away had a freeze that destroyed a lot of their crops. Our weather has fluctuated rather than gradually cooled, so that was hard on the plants.
My husband brought in the rest of the green tomatoes. We will see if they ripen in the area where we have the woodstove. They certainly were not ripening on the vines! He picked all but two of the squashes, leaving one honey nut and one from the aberrant honey nut seed that produced the large, more butternut variety. We are hoping they will get closer to ripening before they must be picked.
I roasted some of our honey nut squash to go with leftover turkey-zucchini loaf and coleslaw for Tuesday night's dinner.
If I made the cookies smaller, I would eat more each time. 🙂
I made yogurt on Tuesday. As I am out of the Stonyfield full-fat yogurt that I use as the starter and cannot get more until we do our big grocery run out of town, probably next week, I used the last jar from my previous batch as the starter this time.
I'll add delicata to my list, Navlys! Thanks!
On Tuesday, I baked Big Lake Judy's Best Ever Molasses Cookies. I have been craving them since last week, when Aaron posted about baking his mother's molasses cookies with Violet for his son's track meet, and then Mike mentioned BLJ's recipe. These are perfect for autumn afternoons, especially the rainy, with occasional snow, northwest Indiana is experiencing today.
I made one change by adding 2 Tbs. Bob's Red Mill milk powder. I used a #40 scoop and ended up with 28 cookies, which I baked for 14 minutes, switching halfway through the time.
It was heartwarming to read about, and see pictures of, Violet helping to bake her grandmother's ginger or molasses cookies for her big brother's track meet. I was eyeing the cookies, and then Mike mentioned Big Judy's Molasses cookies, which I baked for the first time this summer, and I thought, these would be great for the fall weather....
Now you can read about it in my post for next week's baking!
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