Forum Replies Created
-
AuthorPosts
-
Thank you for the kind wishes, Joan and CWCdesign!
I de-seeded the rest of the blackberries today. I made a batch of four half-pint jars of jam. I also froze two containers of 12 oz. of puree to use in future brownies. I had a cup of puree left. I froze it for now and will figure out how to use it later. We had a good berry season.
For dinner on Friday, I made a farro stir-fry with ground turkey, zucchini, red bell pepper, some celery, green onion, some yellow bell pepper, and mushrooms. I cooked the farro in some turkey broth from the freezer before combining it with the browned meat and the sauteed vegetables.
Hmm. Now we need pictures of hot dogs using King Arthur's New England hot dog pan.
Then we need pictures of Chicago hot dogs vs. New York hot dogs--
Today, Thursday, is our 15th wedding anniversary. For dinner, I made the Green Bean, Cherry Tomato, and Feta Salad, using our green beans and a few of our cherry tomatoes joining the basket I bought at last week's farmers market. For the entrée, I made salmon with a maple, Dijon mustard, and pecan meal coating. For dessert, we had the last of the Bittersweet Blackberry Brownies.
Wednesday night dinner was the rest of the chicken thighs, more sweet corn, and microwaved frozen peas.
I baked Blueberry Oat Muffins on Wednesday morning to use up the rest of the blueberries we picked two weeks ago.
Note on Wednesday: the peach jam is a bit runny. Next time, I will increase the cooking time on the jam maker by 2 minutes if I have particularly juicy peaches. The only drawback to the Ball jam maker is that increasing the default cooking time must be done in advance; it is not possible to add time at the end.
What a beautiful loaf, Mike!
We did our big shopping run to a nearby small city on Tuesday, where we also had other errands to run. After lunch, we did our usual local shopping trip. In the afternoon, I made peach jam, using Michigan peaches that I bought at the farmers market last Saturday. I ended up with four half-pints and one 4 oz. jar, as well as some in a jar in the refrigerator. I am not certain how well it set, as the jam in the refrigerated jar is runny. I will see what the canned jars look like tomorrow. I was glad that we had leftover chicken for dinner tonight along with microwaved broccoli and more sweet corn, the latter a gift from our neighbors to the north who have a farm. They said that raccoons got their first planting, but this second one escaped the marauders.
I noticed at breakfast on Monday that we were almost out of granola, so I baked a batch later in the morning.
For dinner on Monday, I roasted six chicken thighs. Scott skinned them for me, then I rubbed the tops with a bit of low-fat mayonnaise, then dipped them in ¾ cup of toasted panko mixed with 1 tsp. Smokey Paprika and ½ tsp. onion powder. We had the roasted chicken with the last two ears of sweet corn and some microwaved frozen peas.
On Saturday, I baked Banana Oat Muffins for breakfast to use up four small overripe bananas. I baked them as six large muffins and froze two. In the afternoon, I made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week. I did not realize until this morning that Scott was going to run out of crackers after today, or I would have made the dough earlier in the week.
I had good intentions, but I decided to take the day off on Saturday from jam making. For dinner we had more of the Turkey-Zucchini Loaf with our first sweet corn of the season from the farmers market. It was wonderful.
Hi, Navlys--Yes, I do a water bath for the jam. That is ten minutes at boiling, then turn off the heat, remove the lid and allow to rest for 5 minutes before removing from the water bath onto a towel on the counter to rest. I check the seals the next day.
Joan--I am beginning to think that poker is secondary to food at your poker games, which suggests that you all have your priorities straight!
Replacing butter with oil is tricky, Joan. In cakes or breads, I use 1/3 cup oil per 1/3 cup butter, but that does not work as well in cookies. For the Soft Ginger and Molasses Cookies I just baked, I used 1/2 cup avocado oil plus 2 Tbs. water in place of the 1 cup of butter. That would probably be my starting point.
Your coconut pie and cornmeal cake look delicious!
I always look forward to seeing what you bake for the poker game, Joan. Those cookies look so good. I followed your recipe link, and now I am wondering if I can engineer an oil-based version. I will put it on my list of future experiments.
-
AuthorPosts
