My thought is that each flavor is so wonderful, I would not want them in competition.
Aaron--Did you forget the link?
Joan--my mother once bought some other brand of stuffing than our beloved blue bag Pepperidge Farm. She and the rest of us agreed: never again.
Cookies are one of the great delights of life, Ancameni.
I baked my Whole Wheat Sourdough Cheese Crackers on Monday.
For dinner on Monday, I made the turkey-spinach loaf and roasted cut up yellow potatoes tossed in olive oil and Penzey's Sunny Paris seasoning to go with it. We also had microwaved fresh broccoli.
I received flowers from my older stepson, who is here for an extended stay, in honor of Mother's Day.
We look forward to hearing about baking adventures with those ingredients, Navlys!
I baked cornbread on Saturday to go with soup. I used some of the cornmeal I had in the freezer from Spring Mill State Park here in Indiana. It has the sweetest taste and is ground in their mill on the river.
I made pea soup for dinner on Saturday, with enough left to continue eating it into next week.
For dinner on Friday, my husband pan-cooked pork and I roasted sweet potatoes. This time, I cut the sweet potatoes larger and roasted at 375F for 40 minutes and turned the pieces over halfway through. These were much tastier than when I cut them smaller. We also had microwaved mix of frozen broccoli, cauliflower, and carrots.
Dinner on Thursday was shredded chicken thigh meat mixed with the farro stir-fry from yesterday. We also had microwaved fresh broccoli, and my husband and stepson had the remaining potato wedges from Monday.
Len--I am still waiting for our local farm to have asparagus ready for the farmers' market. It will not be this weekend, but I hope it will be next weekend.
We went hiking in one of the state parks this morning and got home just as the rain was starting. I decided that it was a good afternoon for two baking projects.
I was able to order a case of Bob's Red Mill Scottish Oatmeal through Walmart.com, and it arrived on Thursday. I promptly put it to use and made my recipe for Scottish Oatcakes.
I also used two of my Cara Cara oranges to bake Triple-Orange Pecan Biscotti, a recipe by Susan Betz, from Fine Cooking (Issue 21) that I found on the internet a year or two ago. I made two changes to the recipe: I used white whole wheat flour and I used an additional tablespoon of orange juice in place of a tablespoon of orange liqueur, such as Grand Marnier. I also made it as two logs rather than dividing it into six. These are cooling, but I ate an end piece, and they are excellent.
For dinner on Wednesday night, I roasted chicken thighs. I also made a stir-fry of carrots, celery, red bell pepper, and mushrooms, which I mixed with farro cooked in turkey broth from the freezer. I added in some kale at the end and let it wilt slightly.
I baked Lemon Ricotta Cookies on Wednesday. These are my adaptation of the recipe at the Olive Tomato site.
Looks Yummy!
