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Chocolate was on my mind, so on Sunday, I baked my adaptation of Olive Oil Greek Yogurt Brownies from The Mediterranean Diet Cookbook for Beginners. My adaptations consist of substituting white whole wheat flour for AP, using dutched cocoa powder (this time a combination of regular and double dutch), 1 tsp. BRM milk powder, and 1 tsp. KABC espresso powder. I also put chocolate sprinkles on top before baking.
I have not lived near a Marshall's, so I cannot comment on their selection. Ross also has some foodstuffs, but not anywhere as extensive as T.J. Maxx or Tuesday Morning. I mostly bought German honey, cookie and cake decor toppings, and sometimes tea at Ross. That's good to know about Home Goods, CWCdesign. There is one in South Bend, so I will have my husband make a stop there when we drive up to collect that futon.
Italian Cook: T.J. Maxx has specialty food over near the cooking and baking items. I am a fan of their 4 oz. Nieman-Massey vanilla for about $11.95. It's also a good place to pick up maple syrup (if not ordering from Scruggs) and other specialty ingredients. Of course, the selection always varries.
I got my flu shot on September 28, in preparation for my husband's cousins' reunion. My husband got his at the same time. I hope to be able to schedule my Pfizer Covid-19 booster next week. My husband got Moderna, so he has to wait for its booster to be approved. Even after I get it, I will continue to mask, given the dismal rates in Indiana, and especially in our county.
I'm going to have to try that roasted chicken in a Dutch oven, Len.
For dinner on Saturday night, I thawed 4 cups of black-eyed peas that I had cooked a while back. I added them to celery and chopped ham that I first sauteed in avocado oil, along with 1 ½ tsp. rehydrated Penzey’s dried onions and a tsp. of dried parsley. I mixed in brown rice that I made in the rice cooker. It was an easy, planned ahead, dinner.
October 9, 2021 at 8:11 am in reply to: New Jersey changes cottage industry baking limitations #31687In Indiana, cottage industry foods can only be sold at farm stands or at the farmer's market. There are also some limitations: no canned low acid foods and for baking, no dairy that might spoil.
Chocomouse--it was Italian Cook who commented on a pasta shortage. I do not buy pasta at our town supermarket because it is not quality pasta. I was happy to find a single bag of spinach pasta (wide noodles) at T.J. Maxx today and snapped it up. I have bought a good quality of orzo at Kroger this summer, and looking at my stash, found some casarecce and rignatoni that I bought from Aldi's, possibly this summer. All of these are made in Italy.
If you have an Aldi's or a T.J. Maxx, give them a try, Italian Cook. I sometimes have had good luck with pasta at Tuesday Morning as well.
A four month delay for windows is the norm for now. We ordered the windows for the renovation of our apartment over the garage at the end of June and were told to expect them the end of October. I hope they are on schedule. We still do not know when the siding might become available.
On our way back from my husband's annual cousins' reunion in Michigan, we stopped in South Bend. The second store was a furniture store that also sells futons. We have decided that the "bedroom" in the apartment should not have a dedicated guest bedroom, as we already have one in the house. So, we are getting rid of the two twin beds and putting in a futon that opens to a double bed. We were impressed with the evolution of futons! The one that we liked was in stock. The manager told us that the other one we were considering (a little less expensive but not as nice), was on order, and she has been told at least ninety days if not longer for more to come in. They definitely have supply issues, and not just because they are near a lot of students at Notre Dame who like futons.
So far, I'm not noticing any shortages. I placed a regular stock-up order to Bob's Red Mill, and it arrived within a week--more like five days. Orders over $59 ship for free by UPS, which is a great deal for me. I buy cases (usually 4 bags to a case), which brings down the price below the grocery store price, even though BRM prices, like all grocery products, have increased.
Skeptic sent me the bread cloche, which arrived on Saturday. She did an excellent job of wrapping a fragile and odd shaped object. I am looking forward to baking experiments with it, but this week is already booked. Perhaps by the end of the month?
That would be a great experiment, Mike!
I remember buying the Bordeaux cookies as an occasional treat when I was in graduate school, needed a treat, but had no time to bake it. I agree that they are not spicy.
On Sunday, I baked my Rye-Barley Crispbread. This time I added 2 Tbs. special dried milk to increase the nutritional value.
I also baked a double recipe of soft oatmeal raisin cookies, from Jenny Can Cook, with my usual changes.
I made a lentil soup for Sunday dinner in one of my large Dutch ovens with carrots, celery, two yellow peppers from our garden (never turned red), ground turkey, mushrooms, frozen broth, 1 ¼ cups brown lentils, ¼ cup red lentils, 2 tsp. dehydrated onion, two small green zucchini, one large yellow squash, 1 tsp. thyme, 1 tsp. sage, ½ tsp. rosemary, and ¼ tsp. Penzey’s sweet curry. We have leftovers for at least two more meals.
I also made tomato sauce from some of our garden tomatoes.
Italian Cook--Have you tried frozen corn? I have a quinoa salad that I make. I microwave the frozen corn, then let it cool before adding to the salad. If you could keep a package in your freezer, then you would have some flexibility and could save that last can of corn for when you need it.
I have not noticed a canned corn shortage, but I have not bought canned corn in years.
On Saturday, I baked three loaves of my version of Grandma A’s Ranch Hand Bread. One will stay out to be sliced into tomorrow, and two will go into the freezer for later.
I baked my version of that wholegrain pumpkin snacking cake for dessert on Friday and into the weekend.
For dinner, I baked my sourdough half-sheet pan pizza. The crust came out particularly light, maybe because I gave both rises two hours. I topped it with homemade pizza sauce from our garden, Canadian bacon, mozzarella, mushrooms, red bell pepper and green onion tops from our garden, and Parmesan. Yum.
September 30, 2021 at 11:26 am in reply to: What are you Cooking the Week of September 26, 2021? #31604CWCdesign--I've now posted that Fish and Chips recipe here at Nebraska Kitchen. I'm sorry that it took so long.
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