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My husband got his booster--Moderna--last Thursday. We had to go to the larger town where we do our grocery shopping, as the CVS in our little town had Pfizer not Moderna, and my husband wanted to get the booster that matched his original vaccine. He had a sore arm for a couple of days and was out of sorts the evening he got the shot, but he was fine the next day.
Some of the anti-vaccination people remind me of former students of mine who would do elaborate plagiarism in their papers. They would have saved so much time--not to mention avoided academic disciplinary procedures--if they had just done the assignment themselves.
Skeptic--I usually par-cook my apples before I put them into the pie. That is in part because I use an oil crust and a streusel top. That mixture could be frozen. I have also once frozen cut up raw apples with sugar and lemon and later baked them into a pie.
I seem to recall that Zen (Kitchen Barbarian) has a recipe somewhere on this site where she discussed par-cooking the apples. I'll have to look for it.
Skeptic--I'm glad that your father is recovering. It is always iffy when an elderly person breaks a bone.
Here in northern Indiana, and indeed in much of Indiana, people are also not careful. I am now two weeks out from my booster shot, and I still wear my mask in stores or any indoor location. I notice that medical and dental offices require masks, and people seem to be honoring that, perhaps because they would be removed if they do not. Stores are another matter. Most employees (with the exception of my local grocery store) are required to mask, and I do so as well. Most customers are not. For me, the Covid-19 pandemic exposed not just selfishness, but a lack of caring for others in our society.
Our farmers market, which has an indoor location in the large meeting room of the public library has limited vendors, so that social distancing can be achieved, and vendors and buyers must wear masks. That gives me confidence to return. The unfortunate part is that not every vendor who wanted to participate could do so, and the decision was made based on having a variety, so some people are not happy.
We will have leftover roast chicken, leftover roasted red potatoes, leftover roasted Honey Nut Squash, and microwaved fresh broccoli.
All of our clocks have been changed except for the one on the oven. I will change it next time I bake, as it only lights up when the oven is in use.
For Sunday breakfast, I made Cornmeal-Pumpernickel Waffles, which we had with maple syrup and the rest of the blueberry sauce.
On Saturday, I cut up four small tomatoes that have been ripening on the porch and cooked them in a little pan with some olive oil and garlic. For my trouble, I got about a ¼ cup of sauce. I will use it in some Sloppy Josephines next week.
Dinner on Saturday was leftover roast chicken, roasted cubed red potatoes tossed in olive oil and Penzey’s Mural of Flavor, and microwaved peas.
I was thinking about Mike's comments on Mason jar sizes. I have been buying some local honey when we go to Kroger, and these are 3 cup canning jars. I have in the past also bought maple syrup in 3 cup Mason jars. Indeed, I saved the syrup jars separately for canning the great maple syrup Chocomouse's family produces.
I have saved the honey jars as well. I am thinking that if I could can apple pie filling, then two of the 3-cup jars would be perfect for pies. I don't know who would sell 3 cup Mason jars; probably they are only sold to commercial entities.
I found a cup of frozen, unsweetened applesauce in the freezer, so Saturday afternoon, I baked White Whole Wheat Apple Cider Baked Doughnuts,” a recipe that originated at King Arthur, that originally used whole wheat flour, although they later used white whole wheat flour. On the KABC site it uses AP flour. I have been working with this recipe off and on since 2013, but the version I baked today is the best. I reduced the sugar from 1 ¼ cup to 1 cup and the salt from 1 ½ tsp. to ½ tsp. I reduced the 4 Tbs. boiled cider to 1 tsp., and the vanilla from 1 ½ tsp. to ½ tsp. I want the flavor of my homemade applesauce to dominate! I have some Penzey’s Chinese cinnamon that I used. I had a partial egg left over from another use, so I used that with the other two eggs (recipe calls for three). I coated the two six-well doughnut pans with The Grease. I found that the thick batter was easy to distribute using a mini-spoonula—about three glops per well. I baked for 17 minutes. I inverted them onto the rack almost immediately. I moved each doughnut to a platter and sprinkled it with Penzey’s Cinnamon Sugar (includes a bit of vanilla.) The recipe includes a maple glaze, but I decided to forgo it in favor of the light cinnamon sugar dusting.
I ate a warm one with a cup of tea--ah, autumn feels real!
I roasted a chicken for dinner on Friday. I also cut up the rest of the honey nut squash we had grown and roasted the pieces in the countertop oven at 375F for 40 minutes. We will definitely plant these again. We also had microwaved fresh broccoli.
Wednesday night’s dinner was the Crispy Oven Fish and Chips with Dill Tartar Sauce, along with microwaved fresh broccoli.
I found that I can do the fish and chips recipe in an hour. That is partly because while some items are in the oven, I can work on the other items. However, it helps to wash the potatoes in advance, so that they are dry when tossed with olive oil; that adds some time, most of it hands off.
For lunch on Tuesday, and into the rest of the week, I used the squash puree I made on Sunday to make my curried squash soup. That means I added homemade turkey/chicken broth to it, 1 ½ tsp. Penzey’s Now Curry, and at the end whisked in ¼ cup Fage nonfat Greek yogurt.
Mike--Yes, I noticed with Blueberry pie filling that a pie requires a quart and a pint, unless it is a very small pie. I've wondered why they don't make 6-cup canning jars, but maybe it is tradition and pies used to be smaller.
I agree about soups, Janiebakes! Indeed, most soups are better after the first day!
I have wanted to try the Pumpkin Soda Bread in Ken Haedrich’s The Harvest Baker, p. 52, and Sunday (Halloween) seemed a good time to bake with more pumpkin. I knew that I would have to make at least one change to the recipe, as it uses 4 Tbs. butter, which he cuts into the flour. I also thought that I could make it more whole grain. I replaced 2 ½ cups of the AP flour with the Irish whole meal flour that King Arthur sells and used 2 cups KAF for the rest. I reduced the salt from 2 tsp. to 1 tsp. I added 2 Tbs. Bob’s Red Mill milk powder to increase the calcium, and because I think the added dairy helps when replacing butter. Instead of 4 Tbs. butter, I used 3 Tbs. avocado oil, for a little more fat than canola oil would provide. I also chose golden raisins. I used 1 cup of pumpkin rather than ¾, in part because mostly I freeze pumpkin in 1 cup, 2 cups, or 1 ½ cup containers, and I did not want ¼ cup left over. I hoped that the whole meal flour would take up some of the excess liquid. Instead of an egg yolk, I used half an egg that I had left over from another use. I mixed all the liquid ingredients together, then added them to the flour, raisin, nut mixture, which is what I do for an oil-based pie crust or scones. The dough was sticky, so there was no way I would be kneading it, but it held together nicely when glopped onto two corners of a parchment-lined baking sheet, and I was able to shape it a bit around the sides. I baked for the stated 40 minutes, turning the sheet at the halfway point. I might cut two minutes off the baking time, as they seem slightly overbrowned. The flavor and texture are excellent. I will bake this recipe, with my changes, again.
I have been pleased with The Harvest Baker. While Ken Haedrich is not always as focused on heart healthy ingredients as I would wish (he recovered from a heart attack a few years ago, so he must have some awareness of the issues), I can usually find ways of adapting the recipes in his baking book, which is one of the few I have found that has great squash recipes.
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