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It's an appliance apocalypse!
We finally got our upstairs toilet issue resolved. The third time the plumber was here, he determined that the leak came from a cracked tank. (It was two years old!) Today he installed a new one, so that problem is resolved.
Now, if we can just get the contractor crew back to work on the garage apt. renovation....
September 7, 2021 at 5:59 pm in reply to: What are you Cooking the Week of September 5, 2021? #31292I made mashed potatoes on Tuesday—a special request from Sarah—which we had with gravy I made from last week’s chicken, leftover salmon patties, microwaved fresh broccoli, and homemade applesauce from the freezer.
September 6, 2021 at 6:21 pm in reply to: What are you Cooking the Week of September 5, 2021? #31287I made salmon patties for dinner on Monday to go with sweet corn and a salad of mixed greens with the leftover Michiana Bean Salad on top of it.
September 5, 2021 at 4:38 pm in reply to: What are you Cooking the Week of September 5, 2021? #31282After yesterday's kitchen fest, it is definitely leftovers on Sunday!
Here's a cartoon about too many tomatoes and canning:
https://www.gocomics.com/breaking-cat-news/2021/09/05
The readers' comments show that a lot of people have canned or are canning these days.
Like Mike, I do not trust off-brand canning lids. So far, I have only used Ball, and I have rarely had any failures to seal.
Saturday was a day for multiple cooking projects. I realized that the bones from the chicken were still in the refrigerator, so I made broth. I was out of yogurt, so I made yogurt. My husband asked me not to use Great Northern Beans in the Michiana Bean Salad again; he says they affect his digestive system negatively, and he asked for black-eyed peas. However, I had no canned ones, and the local store does not carry them, so I soaked them overnight, and cooked a pound of them in the early afternoon. I am freezing some for future need. Then I made the Michiana Green Bean Salad.
Dinner was sweet corn, Michiana Green Bean Salad, rolls, some leftover roast chicken, and Sarah’s special cake.
Happy Birthday, Mike! Today is also my stepdaughter's birthday, and she flew into Chicago and was picked up by her dad at the airport, so she is here. I am about to start the White Chocolate Cream Cheese frosting for her cake.
Saturday morning, I baked my variation on Ellen's Buns recipe as sixteen rolls (10x10-inch pan).
On Friday, I baked the Lemon Ricotta Cookies again, but I messed up the amount of flour. They are flatter than usual. I need to re-type the recipe so that it is clear. Fortunately, they still taste great and the texture is fine.
I made dough for WWSD Cheese Crackers. I am trying to get ahead on crackers, as we will be having visitors over the next two weeks.
Friday’s final baking project was the KABC Favorite Fudge Birthday Cake, which I baked this evening. I will not be using the chocolate ganache, as my stepdaughter arrives for a weeklong visit tomorrow, and for her it is the white chocolate cream cheese frosting that makes the cake her favorite. I once used a recipe for a chocolate butter cake but moved to this one to cut at least some saturated fat (plenty in the frosting!). I bake it whenever she visits, just as I would do for her birthday. This time, her birthday actually is tomorrow, so that makes it doubly special.
Friday's dinner will be leftover roast chicken, sweet corn, and microwaved fresh green beans from our garden.
How wonderful to have such a nice visit with your sister, Joan!
For Thursday's dinner, I roasted a chicken, which we had with the rest of the freekeh stir-fry and microwaved fresh broccoli.
Great picture of the hummingbird sentry, Mike. We had a hummingbird the other day picking the bugs out of a spider web! Take-Out Food!
On Thursday, I finally baked my Rye and Barley Crispbread, using the two new Vollrath baking sheets (see Extra Large Sheet Pan thread at Nebraska Kitchen) that I bought earlier this summer. I was able to roll the dough to 30x50 cm (a bit tight on the 50cm), and the brown baking parchment I bought from Rye Bakers was almost a perfect fit for the pan. (Of course, now that company no longer sells to individual bakers.) I discovered that my Knackebrod rolling pin docked the dough perfectly. With the new pans, I had to decrease baking time from 30 to 25 minutes, as these pans are not as thick as my regular baking sheets.
I finally got around to baking with my two new Vollrath pans for the first time. They worked very well for my Rye and Barley Crispbread. I did have to reduce baking time by 5 minutes, as they are not as heavy as my flat baking sheets. It was nice not to have the crackers hanging off the side of the pan. I hope to try the pans out soon with the Rosetta rolls and some other bread recipes.
I baked my Whole Wheat Sourdough Cheese Crackers on Wednesday. I am trying to use a lighter hand with sprinkling salt on them.
Laura also posted as Bettina. Some of her recipes are posted here under that name.
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