Our local chipmunks have been scampering all over the place.
I made my healthier version of my Momâs hamburger stroganoff for Saturday night dinner. We had it over a combination of brown rice and a wild rice mixture. We also had microwaved frozen peas.
We saw an oriole pair a couple of days ago at our feeder.
Ancameni--your cookies sound perfect for a tea party!
On Friday I baked the Greek Yogurt Olive Oil brownies from The Mediterranean Diet for Beginners, using my tweaks of double dutched cocoa, white whole wheat flour, and espresso powder. Temperatures still went into the upper 80s today, so I used the small convection oven to bake the brownies.
I started Friday's cooking by making the batch of yogurt I make every six days. For dinner, I made the Crispy Oven Fish and Chips with Tartar sauce, which we had with microwaved fresh broccoli. If we had known that it was going to stay this warm (got into the upper 80s), I would have chosen a different dinner for tonight. However, we ate later than usual and opened windows to let the heat out.
Thanks for posting this link, Mike. I'm not usually a trifle fan, but this trifle sounds delicious.
We had leftover pea soup with cornbread I baked. Tomorrow, I will need to cook a whole meal again.
I baked cornbread on Thursday to go with leftover pea soup. Temperatures were in the mid-80s but with a cool breeze off the lake, the house stayed relatively cool. I baked the cornbread in my countertop convection oven to avoid heating up the house.
On Wednesday evening, I used the King Arthur recipe for Cranberry Orange Rolls to make Blueberry Rolls using some pie filling I made last summer and froze for this purpose. For the recipe itself, I use half whole wheat and half AP flour, replace the 2/3 cup water with 3/4 cup buttermilk, replace the 1/4 cup orange juice with the same amount of water and increase the sugar to 1/4 cup. I do not use the Fiori di Sicilia, and I reduce the salt by a third. I add 1 Tbs. flax meal and replace the 1/4 cup butter with 2 1/2 Tbs. olive oil. I have put the rolls in the refrigerator to rise overnight so that I can bake them in the morning. I plan to make a lemon frosting.
Note on Thursday morning: Delicious! I still need to tweak the filling a bit.
Deleted and moved to correct thread.
My husband pan-cooked some pork on Wednesday that we had for dinner with leftover quinoa salad.
To go with the leftover meatloaf for Tuesday nightâs dinner, I made quinoa salad with corn and baby lima beans. Penzey's has the recipe as Ensalada de Quinoa. I like to substitute their Sandwich Sprinkle blend in the dressing. I was able to snag real goat cheese feta. With the temperatures hitting the 80s today, it is a good day not to need the oven.
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.
