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Scott thanks you for the birthday wishes, Joan.
I sympathize about the pollen. I never had allergies until about two years ago. They go away with the first good freeze, then pop up again in the spring. I'm hoping the cold weather will linger a little longer.
The egg prices were up at Aldi's last week, but I bought a dozen brown eggs at the farmers market a week ago for $4, which was the price I was paying for them last year.
I read a story that the customs authority has been intercepting a lot more eggs than fentanyl at the Mexican border because eggs cost much less there.
We had leftover maple-glazed pork tenderloin and mashed potatoes, as well as coleslaw, for Scott's birthday dinner on Monday. Here is a picture of the pork tenderloin from last night. I serve it on a Fire King platter that fits into a wire cradle over two votive candles. It keeps the roast warm during its sitting time before slicing and keeps it warm at the table, with foil over it. I'm a devotee of older serving dishes.
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You must be logged in to view attached files.Here is a picture of the birthday cake I baked for Scott. Instead of the ganache, I used a chocolate glaze of powdered sugar, evaporated milk, and vanilla. I think that evaporated milk is key to getting the best result. The glass cake stand belonged to Scott's mother, and he told me that she always put their birthday cakes on it. We used the matching glass plates as well.
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You must be logged in to view attached files.Isn't it amazing the kind of appliances that are out there?
I did try a Dash mini-waffle maker one some years ago. I thought it was defective, but I later learned, after I took it back for a refund, that one of the plugs in the kitchen (before we remodeled) wasn't working correctly, so it might not have been the Dash appliance.
Of course, I like making a batch of waffles and stashing the extras in the freezer for quick breakfasts.
I have been looking at the Greenpan ceramic waffle makers, but they are not Belgium waffles, which I prefer. My old waffle maker, going on 35 years still works well as long as I oil the plates.I made Pumpkin Wholegrain Waffles for breakfast this morning as a pre-birthday treat for my husband. Our dog, Annie, is also a major fan of waffles of any kind, as am I. We had rain most of yesterday evening, which was a relief, as we had dust storms--probably bringing dust from Texas, Oklahoma, and the Midwest into our area most of yesterday afternoon. Today is cold, and the high of 36 F happened early this morning.
I baked Maple Cookies (no butter), a recipe that I developed today. I used a ceramic cookie stamp with shamrocks on it in honor of St. Patrick's Day tomorrow.
Now that we are done with dinner, I will be baking my husband's favorite chocolate cake for tomorrow.
Glad to hear that this storm did not cause major problems for you, Joan.
Sunday dinner was Maple Glazed Pork Tenderloin with muddled mashed potatoes and coleslaw. It's an early birthday dinner for my husband, whose birthday is tomorrow. We plan to go hiking in one of the state parks in the afternoon, so this way, we can take our time and just warm up today's leftovers tomorrow. However, he does have to wait for his cake.
I also made yogurt today.
We had more of the split pea soup for dinner tonight. That let me spend the afternoon reading while it was raining outside.
I made split pea soup on Friday, using a meaty hambone from the freezer. Of course, today's high temperature was in the mid-70 Fs, which is not exactly pea soup weather, but at least it was cooler in the house. Scott will not make a fire in the woodstove tonight. I am hoping for cooler spring weather, which is better for the plants.
I made coleslaw on Thursday, using an organic cabbage that I found at Kroger on Monday. We had it with the remaining pecan coated pork chops and roasted sweet potato chunks.
I made dough for Cinnamon Swirl Pumpkin Rolls on Tuesday evening, shaped the sweet rolls, and parked them in the refrigerator overnight. I adapted this recipe from one on the King Arthur site, but I am still working out my changes. I needed to add about 3 Tbs. more of water. The water varies depending on the pumpkin puree. I baked them on Wednesday morning, and they were so good with coffee.
On Wednesday, I made dough for Whole Wheat Sourdough Cheese Crackers that I will bake next week.
Wednesday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce. We also had microwaved fresh broccoli. I had planned to make coleslaw, but I got caught up in other activities and forgot to do it.
Aldi's has good prices on packages of frozen salmon and cod. I buy my olive, avocado, and canola oils there. My husband likes their oats. They are also a good place to buy logs of goat cheese. I had to train my husband to let me have time to look, since they have various specialty items, which is how I found that pasta.
Thanks for the compliments, Len and Joan.
On Tuesday, I roasted two of the three remaining pie pumpkins from last fall. I think that they are drier with the longer resting period, but that makes for great pumpkin puree. Now I need to find space in the freezer for the pumpkin and bake with some of it.
We had more of the pecan crusted pork chops and finished the pasta and goat cheese. Tonight, we put it with a mixed greens, tomato, and mushroom salad.
I'm glad that I was able to post. We had another internet outage for a couple of hours this afternoon. This one was area wide. I am grateful that it did not last long.
Scott and I always suffer most from Daylight Savings Time. We make the change to Standard Time quite easily. Until about 18 years ago, our county stayed on Standard time year around, and it was glorious. Then, we got a governor determined to "fix it," and now we are forced into DST. We are right at the edge of the time zone. The county seat west of us is on Central time.
Lovely dinner, Joan!
We got our internet back today, after four days, so I will post both Sunday and Monday's cooking here.
For dinner on Sunday, I used the leftover roast chicken to make chicken pot pies in 2-cup Corning Ware square casserole dishes. I used 1 ¼ cup chicken broth from the freezer, which I combined with ¼ cup whole wheat flour, the rest of some evaporated milk, and some 1% milk to make a thick sauce, which I seasoned with ¼ tsp. poultry seasoning, sweet curry powder, and freshly ground black pepper. I sprayed the casserole dishes, then put 1 cup cooked frozen vegetables in each dish, along with a heaping half cup of chicken. I divided the sauce over the top. An hour earlier, I made a half recipe of my oil-buttermilk crust, divided it in half, then rolled each half into a square that would fit atop the mixture in the casserole dishes. Oil crusts need refrigeration for about an hour, so that gave me time to assemble the filling. I pre-heated the oven to 425 F. I used a tiny heart cookie cutter to cut a hole in the middle of each crust. I inverted the crust onto the filling and peeled off the parchment. I tucked down the corners, then positioned the cut-out heart on the side. I baked at 425 F for 12 minutes, then reduced the heat to 375 F for another 15 minutes. It was an experiment that worked out very well. I will make these chicken pot pies again.
I also made yogurt on Suday.
For dinner on Monday, I made pecan-coated boneless pork chops in the oven, using the same recipe as several weeks ago. To go with it, I used half a bag of Priano radiator pasta, which I found at Aldi's today on our big shopping trip to the larger town northeast of us. After it cooked, I mixed it with a 4 oz. log of goat cheese. I put freshly ground pepper on my serving. We also had microwaved frozen peas.
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