BakerAunt

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Viewing 15 posts - 2,491 through 2,505 (of 8,267 total)
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  • in reply to: What are you Cooking the Week of September 18, 2022? #36498
    BakerAunt
    Participant

      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.

      in reply to: What are you Cooking the Week of September 11, 2022? #36497
      BakerAunt
      Participant

        Happy Anniversary to Joan and husband!

        Happy Anniversary to Mike and wife!

        For dinner on Thursday, I roasted chicken thighs. I had some turkey gravy frozen in the refrigerator, and I made a side-dish with it, noodles, and sauteed mushrooms.

        On Saturday, I made a pasta-vegetable salad for me using cherry tomatoes from our cherry tomato plant, which has begun to provide abundantly. I also used cucumber and green onion from the farmers market, feta cheese, black olives, and Penzey’s Country French Vinaigrette blend with olive oil and red wine vinegar. As my husband cannot eat several of the ingredients, I made him a bulgur stir-fry with carrots, celery, mushrooms, and zucchini.

        in reply to: What are you Baking the Week of September 11, 2022? #36496
        BakerAunt
        Participant

          Those turnovers look great, Mike, and I bet they tasted wonderful.

          On Saturday, I baked Wholegrain Pumpkin Snacking Cake, because we need desserts to see us through until the pump is installed on the new well next Friday.

          in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36439
          BakerAunt
          Participant

            Exciting! Looking forward to more details as you use it!

            in reply to: What are you Baking the Week of September 11, 2022? #36438
            BakerAunt
            Participant

              I am about to bake three loaves of my Whole Wheat Oat Bran Bread. We are out of bread, so it's a necessity.

              The drilling company is here for the well. We are waiting for the cable company to remove the internet cable so that the drill can get into position. After being told by the drilling company to have it done by 8 a.m., the cable company then said 1 p.m. The trouble is that they are on CST (we and the drilling company are on eastern time), and although they were told EST 1 p.m., the message did not get conveyed. I'm posting before I bake because we will likely have no internet for a few days, depending on when they get the cable back.

              After the drilling, it will be a WEEK before the work can be done to get things going, so we have another week of being careful with water.

              in reply to: What are you Baking the Week of September 11, 2022? #36433
              BakerAunt
              Participant

                Chocomouse--I had some "emergency desserts" in the freezer. We finished off a Chocolate Zucchini mini-Bundt cake tonight, and I have one more mini-loaf of zucchini bread. But I so much want to be baking!

                That is good to know that subbing Greek yogurt for cream cheese can work in a frosting.

                in reply to: What are you Baking the Week of September 11, 2022? #36431
                BakerAunt
                Participant

                  The cookies and that raspberry chocolate cheesecake look so delicious.

                  Maryjane--Your Hawaiian sweet bread sounds yummy.

                  in reply to: What are you Cooking the Week of September 11, 2022? #36430
                  BakerAunt
                  Participant

                    That sounds so good, Joan!

                    Our Wednesday night dinner was the rest of the turkey-zucchini meatloaf. I cooked some bulgur with Penzey's chicken base to go with it, and we also had microwaved frozen peas and carrots.

                    The company comes to drill our new well tomorrow afternoon. The hooking up will take place on Friday.

                    in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36415
                    BakerAunt
                    Participant

                      How exciting! When it arrives, and you start using it, Mike, we want to see pictures!

                      The reviews were all about laminated dough, but I am really curious about how well it would work for cracker dough and pasta dough.

                      in reply to: What are you Cooking the Week of September 11, 2022? #36409
                      BakerAunt
                      Participant

                        I made turkey-zucchini meatloaf with peach-Dijon glaze for dinner on Monday. I also roasted some potato chunks tossed in olive oil and Penzeys Sunny Paris. We microwaved fresh broccoli (from the farmers market).

                        in reply to: What are you Cooking the Week of September 11, 2022? #36403
                        BakerAunt
                        Participant

                          We finished off the last of the black-eyed peas with brown rice and ham.

                          in reply to: What are you Baking the Week of September 11, 2022? #36398
                          BakerAunt
                          Participant

                            We are having a lovely, cool, rainy day. It would be ideal for baking, but we are still conserving water, so I need to keep the dishes at a minimum. The well company is coming Thursday afternoon to drill the new well. As soon as we are set, a LOT of baking is going to happen.

                            in reply to: What are you Cooking the Week of September 4, 2022? #36375
                            BakerAunt
                            Participant

                              I made stir-fry on Wednesday night using the leftover pork, the drippings, green onion, carrots, celery, red bell pepper (from garden), mushrooms, broccoli (farmers' market). I used some soba noodles that I bought when we went to Colorado Springs last April. (When I'm in another town, I like to check out what their supermarket carries.) These soba noodles are Hakubaku, organic, and made in Australia. They are the best I have found in taste in not clumping. I have enough for another two times of making stir-fry. I will have to see if they are available online or at any other grocery we might visit on trips

                              in reply to: Piperade as a pizza sauce? #36359
                              BakerAunt
                              Participant

                                Our enclosed porch does not allow in the correct light frequency for plants, nor does it allow in heat--a bitter disappointment to my husband. (We do have a heating vent out there.) The first time we overwintered a bell pepper plant, I was sure it was dead, with its over wintered 2 small green peppers. It was amazing when my husband planted it in the garden again, and the little peppers grew and turned red, and it produced lots of red bell peppers.

                                in reply to: Piperade as a pizza sauce? #36349
                                BakerAunt
                                Participant

                                  My husband has only had success with red bell peppers if he starts plants in pots the previous spring, overwinters them on the enclosed porch, which is cool. They look like they have died back, but he keeps them watered, then when it is warm enough the NEXT spring, he plants them out. We like our bell peppers red, so we start getting some about mid-summer.

                                Viewing 15 posts - 2,491 through 2,505 (of 8,267 total)