BakerAunt
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I made yogurt on Thursday.
For dinner, I cooked some mushroom noodles that I got at T, J. Maxx (from Germany) and tossed them with mushrooms sauteed in avocado oil, the bit of gravy I made from the chicken I roasted last week, the rest of the chicken, and steamed broccoli. It was a good dinner for a cool, rainy day, and we have leftovers for tomorrow.
Thanks for your comments on tomatoes, Mike.
As we look forward to next gardening season:
Our garden did ok with the cold weather this weekend. The frost was on the roofs not the ground.
The tomato plant from the farmers market produced delicious and sweet tomatoes once it got going. the two tomato plants from Gurney's that got stunted under the grow lights have been slow to produce. The fruit do not get that deep red. I was unimpressed with the first one I used a while back. I sliced a second and third tonight to use in a tart, and the flavor reminds me of a store-bought tomato. I think that they will be ok in sauce, but they are certainly not very good uncooked. I told my husband that we need to try another variety next year. It still remains to be seen how many of the green ones on those two plants will actually ripen before a freeze.
I'm still holding out hope for the remaining honey nuts to ripen, as well as the large ones that came from one of the seeds.
Spaghetti squash do not last as long as butternut squash, but it helps to have them in a cooler location. I have two from the farmers market, and one is slated for a spaghetti squash mushroom quiche, based on a Ken Haedrich recipe in The Harvest Baker.
My husband had leftover stir-fry for dinner on Tuesday. I baked a yellow squash and tomato tart, based on a Ken Haedrich recipe in The Harvest Baker for a free-form tomato and zucchini tart. I had that for my dinner, with leftovers for future lunches.
On Tuesday, I baked Whole Grain Pumpkin bread, using as the base recipe one that Lemon Poppy posted on the Baking Circle, and which is now here at Nebraska Kitchen. I bake it as five small loaves. This time, I made it with half whole wheat pastry flour. As usual, I reduce the sugar to 1 ¾ cups and halve the salt. I will freeze three of the loaves.
The "gourmet" buttermilk, which is all the local grocery now sells, is 5% saturated fat.
Our dinner was leftover roast chicken, roasted chunks of honey-nut squash from our garden, and the last green beans from our garden. The beans were tender and delicious.
CWCdesign--yes, with the bread flour, you will not need the whole grain bread improver.
Dinner on Sunday was a stir-fry using brown and wild rice that I had frozen last week, the leftover pork and the deglazing liquid, carrots, celery, red bell pepper from our garden, green onions, and a yellow squash. I added a ¼ tsp. dried sage and some freshly ground black pepper.
One review mentioned that there are no bread recipes, although there is a cinnamon roll recipe. It would not belong in the James Beard Bread category.
I went to the Hayden Mills site and browsed the recipes there. If they reflect what is in the cookbook, I am not sure that I would use it that much.
I also noted the price of Hayden Mills flours. They make Bob's Red Mill look inexpensive.
I'm thinking about Emma Zimmerman's The Miller's Daughter. I do not live close enough to any bookstore to check it out. I rejected buying Mother Grains because of the author's insistence on butter. My cookbooks are in two locations--a large bookcase in the kitchen (and yes, that limited cabinet space and storage), and two bookcases in our Annex.
I roasted a chicken for Saturday's dinner. I also roasted potato chunks tossed in olive oil and sprinkled with Penzey's Sunny Paris. Microwaved fresh broccoli from the farmers market completed the main meal. Dessert was the last chocolate zucchini cake from the freezer.
We will be waiting for the final pictures of the rainbow blondies, Aaron. That's great that you and Violet are able to use your recovery time to bake.
Skeptic--That is exactly what our contractor did on the first set of cabinets that he repaired for us last year. I am thinking it needs to be done for every cabinet. The contractor also screwed in that first set of cabinets to the ceiling as well.
We thought we were getting good solid cabinets. Sigh. I have always lived in houses with older, good solid cabinets. I did not understand that in modern cabinets corners are cut.
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