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That is a great idea, Len, to use the parchment initially with the "crisper" pan. I've greased them in the past, but the grease tends to drip down into the oven and make a mess. Countertop ovens are great for hot weather.
Our dinner tonight was the rest of the stir-fry.
While appearances are a plus, Mike, I'm an advocate of at least it tastes good, so you achieved the most important objective.
On Sunday, I baked Oatmeal Jam Bars using the last jar of 2022 Blackberry jam. Hey, I'm catching up!
I also baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.
When I had my early afternoon tea on Saturday, I realized that there were only two cookies remaining from those I baked on Monday. Clearly, my husband has been hitting them rather hard. I decided to bake a full recipe of my healthier take on Oatmeal Scotchies, using Nestle butterscotch chips. I could not find the Nestles chips at Walmart or my local store, but Kroger had bags of the Nestle butterscotch chips a few months ago, so I bought two. While the chips are little saturated fat bombs, sometimes it is nice to indulge. I do make the cookies with white whole wheat flour (what King Arthur now styles as golden wheat), substitute ½ cup of avocado oil for the butter, add 2 Tbs. each of milk powder and flax meal, and add a half cup of sunflower kernels. Of course, they use oats. The secret ingredient is the ½ tsp. of orange extract. I used a #30 scoop and got 44 cookies. I told Scott that this batch needs to last for at least a week.
On Saturday, I made egg salad to have for lunch on open-faced sandwiches using a Deli Rye Roll. My egg salad is very simple, just hard- boiled eggs, some mayonnaise, some salt, and chopped onion. For today, I put some slices of pimento-stuffed green olives on top. I made enough for several lunches for me, as Scott is not a fan of egg salad.
For dinner, we had salmon patties on deli rye rolls and more coleslaw.
I've noted higher prices for chicken as well.
Quick report on the deli rye rolls: we really like them! I had two with Land o' Lakes butter-canola spread at lunch today, along with some cheese.
We had leftover stir-fry for dinner tonight.
I'm slowly accumulating blueberries from our two little bushes. One had only a few, while the other has a reasonable amount. I might get enough for six blueberry muffins from it.
I picked the first two cherry tomatoes yesterday from the red plant. The yellow and purple plants have green ones. Out in the main garden (cherry tomato plants are in grow bags), the regular tomato plants have some green ones. My husband picked a few beans two days ago, but so far, it is not looking as if we will have the plenteous harvest of past years. One of the pickling cucumber plants is finally developing fruit. The bell peppers are so far disappointing. The potato plants have great tops, so we hope for a good harvest there.
The blackberries on the terrace are showing the lack of rain. We did have a good storm a couple of days ago, so I hope the ones on the woodland property are doing well. I have bought the bug repellent, Picaridin, that Wire Cutter recommended in the article that CWCdesign gifted from NYT. Apparently, it is not just ticks and mosquitoes that attack; there is, according to Scott's cousin's wife, a blackberry mite, which is the early stage of chiggers, and the mites are what bite us. Supposedly, this spray will repel them as well. I've also ordered a pair of used Patagonia workwear pants to help deal with the brambles. Once I start picking, I will report back on the success of my proactive defenses.
Ah, Joan is going all in at tonight's poker game! 🙂
Last night's thunderstorm helped cool us down a bit, so on Thursday morning, I baked a new recipe, "Deli Rye Rolls," from the King Arthur site. I used measuring cups for the flour and wrote down my own weights. My AP flour, at 302 g was close to their measurement of 300 g, but my pumpernickel weight was 174 g, compared to their weight of 135 g, a significant difference. I replaced the tablespoon of vital wheat gluten with 1 Tbs. first clear flour. I replaced 1 cup of the water with a cup of buttermilk. I deleted the 3 Tbs. of dried onions but included ¼ tsp. of Penzey's toasted dried onion powder. I reduced the salt by a third. In place of their Deli Rye flavoring, I used 2 tsp. caraway, 1 ¼ tsp. mustard seed and 1 1/4 tsp. dill seed. The first and second rises were just 45 minutes each, but the temperature in the house was 79 F. I made twelve buns, but they are a little small, so next time I will make just ten. I did not do the egg white, water, and molasses topping or sprinkle them with Everything Bagel or poppy seeds out of deference to my husband. I'll have to wait until tomorrow to report on the taste of the rolls, because I had one with a salmon patty with a slice of onion, which covered up most of the roll's flavor. Worth it.
That is a lovely cold plate dinner, Joan! I like those meals that are a little of this and a little of that.
Good move, CWCdesign to pick up the rotisserie chicken. We often do that when ending a trip.
I made salmon patties for dinner on Thursday. We had them on some of the Deli Rye Rolls I baked this morning, along with more coleslaw.
I made stir-fry for dinner on Wednesday using soba noodles and last night's leftover pork and deglazing from the pan. I used a mix of vegetables: carrots, celery, green onion, red and yellow bell pepper, mushrooms, a small zucchini, broccoli, and some bok choy. We had some rain in the early evening, which we very much needed, so it has cooled off a bit. We might be able to open windows tonight.
It was hot and muggy on Tuesday, so much so that we are leaving the air conditioner on tonight and the windows closed. For dinner, we had leftover coleslaw and warmed up the remaining roasted purple potatoes. Scott pan-cooked pork for dinner. Dessert was a small loaf of pumpkin bread from the freezer. We have not had such a long period of summer heat with no rain that I can recall since we lived here.
On Monday, I baked Big Lake Judy's Best Ever Molasses Cookies. I also made dough for Whole Wheat Sourdough Cheese Crackers.
That is really hot, Joan.
I found some purple potatoes at the farmers market last Saturday and roasted them as chunks tossed in olive oil for dinner tonight. We also had the last two roasted chicken thighs, more of the coleslaw, and some applesauce. The purple potatoes have a slightly sweet taste.
For a late Sunday breakfast, I made Cornmeal Pumpernickel Waffles, much to Annie's delight, as well as our own. I froze eight Belgium waffle squares for some quick future breakfasts.
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