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We returned Tuesday afternoon from a two-day trip to Spring Mill State Park, undertaken so that we could be in a fireworks-free zone for July 3 and 4. The town fireworks were July 3. Our neighbors to the south do theirs on July 4. My stepson stayed here, and he said they were still setting off extremely loud ones at midnight. He was trying to sleep and not amused.
I picked up a rotisserie chicken and potato salad at the store, which we had with microwaved frozen vegetables for dinner tonight. It is very hot and humid outside, and after the long drive home, I was in no mood to cook.
When we go to Spring Mill, I usually pick up a couple of 2 lbs. packages of their stoneground cornmeal. We were disappointed to learn that the mill has been out of commission for the past year, and they have only just found someone who can make the parts they need to fix it. 1817 flour mills require special expertise. I'm glad that I still have a bag of the cornmeal in the freezer.
Our World War II dramatization began Saturday night, accompanied by a very loud party that was not even close to us, but the bass reverberated anyway. We had to turn on all the fans full blast to try to soothe the dog.
Joan--Your husband does not know what he is missing!
At least the buns freeze well.
For Saturday night dinner, we had salmon and couscous with Penzey's Greek Seasoning and microwaved fresh broccoli.
On Saturday, I baked my versions of the Soft Oatmeal Raisin Cookies No Butter (double recipe) from Jenny Can Cook and Ellen's (Moomie's) Buns as twelve rolls.
I made yogurt on Friday.
For Fridayâs lunch, I used leftover brown rice to make a combination dish. I sauteed onion and celery, mushrooms, and garlic in olive oil. I added a can of diced tomatoes with hatch chilis, along with 1/2 tsp. Penzey's Tuscan Seasoning, a few shakes of chili powder, and freshly ground pepper. I added a can of chicken and the leftover brown rice. My older stepson had the rest of it for dinner tonight, while my husband and I finished up the black-eyed peas and ham. That clears out all the leftovers.
I saw two snow peas on one of the plants tonight. It also looks like there might be a green bean or two. The tomato plant I bought at the farmers' market has grown and is flowering. The two that were stunted by the grow light--or did not get what they needed from the grow light--are now growing, but they are small. The honey-nut squash plants may be about to bloom.
We cut into the loaf of sweet potato bread that I baked yesterday. It is excellent, with a slight density, and a reminder of the sweet potato texture. I will bake Ken Haedrich's recipe again, with my changes, whenever I have leftover sweet potato to use.
Thanks for the information, Mike. It makes sense that the breed of cow and food would make a difference in calcium content.
I get discouraged trying to keep up with nutritional information, and as we have noted in other threads, it is not an exact science, or maybe there have not been enough well-grounded research. I am bemused by the articles on nutrition that suggest certain foods but do not take into consideration that some of those foods are seasonal, and that where and how they are grown may make a difference.
I live in something of a produce desert, except when the farmers market finally gets going.
Joan, your apple turnovers sound delicious. I also like your statement of a food item in the fridge that is not getting eaten that you did not want to waste. In my case, there was a small amount of cubed sweet potatoes in the refrigerator, left over from two dinners last week. I do not like food going to waste, especially more expensive organic sweet potatoes.
I did some searching for recipes that use mashed sweet potatoes and settled on the Spiced Sweet Potato and Chocolate Chip Bread from Ken Haedrich's The Harvest Baker (p.55). I halved the recipe, since I had about 3/4 cup of mashed sweet potatoes and baked it in a 3x7 pan, coated with The Grease in my countertop convection oven for about 50 minutes. I reduced the salt by half and added 2 Tbs. Bob's Red Mill milk powder. I omitted the chocolate chips but included the pecans. I slightly reduced the granulated sugar from 1/2 to 1/3 cup. The pan was perhaps slightly small, as the sides rose above the pan, but the loaf still baked nicely. When I bake the recipe again, I might look to see if I have a slightly larger pan.
I will add a note to this post once we slice and taste the bread.
While we are discussing nutrition, I will add an observation about milk. I was accustomed to 8 oz. of milk containing 300 mg calcium, even if it were low-fat or non-fat. For the last few years, the 1% milk I buy here in north central Indiana has only 250 mg. I had wondered if that were because it was being calculated differently. However, when we were in Colorado Springs for a wedding, the 1% milk i bought had 350 mg per cup.
There is a brand that has higher fortification--and is more expensive--but I would have to buy a bottle of nonfat and a bottle of 2% and mix them, as they do not carry 1%.
Interesting. I ran it as "Irish Oatmeal Bread," and the recipe came up, along with my comments on it, and some of yours from the past. Maybe the search tool does not work well with your phone? (Something else for Mike to explore--sigh.)
I always thought that the taste of the BRM oats was better than that of other oats, which is why I have been using them these past years. I only bought one box of the Aldi's oats, so I will be going back to BRM, even though the price has jumped significantly. I will need to see if Walmart has bags by the case.
I wonder what other nutrients might be missing. At one time, BRM listed everything, but now they only list what government has mandated, which is what most other brands do.
For barley flour, I bought from "Food to Love," and that company does give a complete nutritional profile.
Here is a link to the original recipe here at Nebraska Kitchen:
I baked it, then wrote in a reply what I did. I do not know if that helps, CWCdesign.
If you use the search tool here, you can also find your comments from when you baked it in the past. (That weekly baking thread comes in handy!)
For Tuesday dinner, I made my hamburger stroganoff, which we eat over brown rice. We were supposed to have a side salad, but time got away from the salad maker, so we had microwaved frozen vegetables instead.
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