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We will have leftover pizza for dinner tonight.
We have very light drizzle here--not enough for my husband to have anything to measure in the ran gauge. At least the air is moist, so that may help the black raspberries on the terrace and in the woods.
Update: We got 4/100ths of an inch of rain.
I am about to make the Greek Yogurt Olive Oil Brownies. While they bake, I will roll out the dough for the Whole Wheat Sourdough crackers. It is a drizzly, cooler day, so it is a good day to bake, and we have leftover pizza for dinner tonight.
No strawberries have shown up yet at our farmers' market.
After two days of teatime with no cookies (the horror!), on Saturday, I baked Lemon Pecan Biscotti. It is my Lime Pecan Biscotti recipe with lemon zest and juice instead of lime.
On Saturday, I made my black-eyed peas with a combination of brown and red rice, ham from the freezer, yellow bell pepper, celery, kale, thyme and some fresh black pepper. We ate the rest of the leftover potato salad on the side.
I made our monthly sourdough pan pizza with the usual toppings for dinner on Friday.
In north-central Indiana, we are having some haze from the fires.
I made a batch of Maple Granola, a staple in our house, on Wednesday.
I made yogurt on Wednesday.
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
I made potato salad and roasted chicken thighs for Tuesday's dinner, with microwaved frozen peas on the side. We have enough for another two meals. Like Chocomouse, I rejoice in leftovers!
My husband thinks that at least one farmer in our area has planted wheat rather than the usual corn or soybeans.
I made Salmon and Couscous with Greek Seasoning for Monday's dinner. My husband had microwaved fresh broccoli with his, and I had some of my leftover roasted asparagus, mushrooms, and cherry tomatoes, which I mixed with slice green onions and sprinkled with some red wine vinegar. It actually makes a great cold salad.
Our Sunday night dinner was leftover stir-fry.
Note: The blueberry scones are excellent. I will be baking that adaptation of my oil-based scones again.
On Saturday, I baked my Blood Orange Yogurt Cake recipe. Although the recipe calls for a loaf pan, which is what I have always used, this time I put the batter into a 6-cup Bundt pan and baked for 40 minutes.
These are the last of the blood oranges, which were not as flavorful this year. I am wondering if it is a new variety, since the citrus crop faces grave challenges in Florida. After baking the cake, I have one blood orange left, which I will grate and juice tomorrow. I will use some of the juice for the glaze and freeze the rest to use on the cake I froze earlier this week.
I made Beans and Greens for lunch on Saturday, using turnip tops from the great salad turnips I buy at our local farmers' market. I cooked 1 ½ cup of dry white beans yesterday, so lunch came together quickly. I sent a picture to the vendor who sold me the turnips, and he plans to use it and the recipe in his e-newsletter. I have enough for about three more lunches.
We had the rest of the turkey-spinach loaf for dinner on Saturday. My husband finished the quinoa salad, while I made roasted asparagus, mushrooms, and cherry tomatoes for myself. I will probably use the leftover roasted vegetables in a pasta salad, although they might also be a great pizza topping.
Although we have had some thunder in our area, the rain appears to have missed us. Drat.
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