[BakerAunt]

We had leftover pizza.

[BakerAunt]

I made my half-sheet sourdough pan pizza for dinner on Saturday. Instead of cooking up canned tomatoes, or fresh ones, for sauce, I used the rest of a tube of tomato paste, which I mixed with water and 1/4 tsp. garlic powder. I added the usual toppings of Canadian bacon, mozzarella, mushrooms, red bell pepper (from our garden), and green onions, but I also halved cherry tomatoes from our garden and put those on as well. I added black olives to my half, then grated Parmesan over it and baked. The nice thing about the sourdough crust (regular flour, semolina, durum and rye) is that it holds up to lots of topping.

[BakerAunt]

Mike--We do need to have the Health Department test it, so we limit what we are using it for right now.

[BakerAunt]

We had the rest of the beef stew.

The pump for the new well was installed today, and we are now connected to the well. We had to run the water for a while before it was clear. It has been a LONG month.

[BakerAunt]

To go with beef stew for dinner, I made the Scottish Scones with half whole wheat pastry flour and half regular pastry flour. I like this recipe, as it makes eight, which are very much like biscuits and uses just 1 Tbs. sugar and 1 Tbs. oil. I baked it in the countertop convection oven, dropping the temperature to 400F and situating the pan on the upper rack I usually use for re-heating, and that worked very well. The little oven also does not heat up the house.

[BakerAunt]

I made beef stew on Wednesday, not because it was cold, as the weather was muggy with temperatures in the upper 80s, but because we got a good deal on lean stew meat at the local grocery yesterday.

[BakerAunt]

Re: Contractors. This one is for you CWCdesign:

https://www.msn.com/en-us/entertainment/comics/rhymes-with-orange-by-hilary-price/ss-AA124sMY?ocid=msedgdhp&pc=U531&cvid=6bac907df4df4037a8362fd3ac861b39#image=1

We are STILL trying to get the renovations finished on our garage apartment/Annex that started over a year ago. While the interior just has a few minor jobs, the exterior is dragging, as we only get the contractors a couple of times per month.

[BakerAunt]

I had just perfected galettes four years ago when my doctor presented me with my cholesterol numbers. Sigh. I had a great, part buckwheat crust that was so good with peach filling and ice cream. These days, I make my buttermilk oil (half olive, half canola) pastry crust (part pastry flour and part whole wheat pastry flour), and since that crust has to be partly baked before the filling is added, I fit it into a ceramic tart/quiche dish. While it is not exactly a galette, it lets me have the experience. I'm planning to bake a tomato/zucchini one today or tomorrow.

Aaron--maybe start a thread under discussions about cookware that works on induction? That would make the information easier to find again.

[BakerAunt]

The tomato plant we got from the farmers market has finished producing. Those tomatoes would not necessarily win beauty contests, but the flavor was so sweet and so excellent. I had my last turkey bacon tomato sandwich today. The Gurney tomatoes are starting to ripen, and I hope to use them in some cooking. I doubt that there will be enough to freeze for sauce.

Our cherry tomato plant has started producing lots of cherry tomatoes.

My husband picked the first two little honey-nut squashes. We have another six on their way to ripening, and two that if the weather holds might eventually ripen. One of the Gurney seeds produced large squashes that resemble butternuts but have somewhat longer curved necks. Two of those are well on their way to being ripe. Whether the other three will ripe in time remains to be seen.

[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.

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