BakerAunt
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Rotiedogs--that email does not work. There should be a second one on the list that ends with edu.
I think that I can find my list. If so, I will email you.
For dinner on Thursday, I roasted sweet potatoes, cut into large chunks, and toasted in olive oil, to go with the rest of the turkey loaf. We also had a salad. For dessert, we had strawberries.
Thanks for the insights about our grow lights. It is good to know that we are not the only ones who have had issues. When we bought them, my husband was uncertain because there was no specific information on the light they put out. I may write to Gardener's Supply and see what they say.
Chocomouse--once my husband moved the planter of lettuce outside, after the weather warmed up, the lettuce began to flourish, so soil is not the issue.
I have been harvesting black raspberries from the terrace. The hot spells we have had will likely reduce how much fruit we get. We may need to go check out one of our woodlands to see if the berries there are ripening.
Our green beans are beginning to flower!
Although the house was still warm from yesterday's high 90s temperatures, on Wednesday morning, I baked a new recipe, "Strawberry Oatmeal Breakfast Muffins," from a healthy cooking and baking site by Marisa Moore, RND. I used white whole wheat flour in place of the optional half whole wheat, since whole what can overwhelm oatmeal flavor. I added a tablespoon of milk powder to increase the calcium. My neutral oil was canola. I reduced the salt by half to 1/4 tsp, and the brown sugar from 1/2 to 1/3 cup (my usual sugar amount for muffins). I also cut the vanilla by half to 1/2 tsp. to conserve it. I baked them as six large muffins, since I would eat two small ones (fewer muffin tin wells to grease). These are delicious and a good use for fresh strawberries from the local farmers' market. I will freeze three of the muffins for quick breakfasts.
Here's the recipe link:
I baked blueberry cobbler, using frozen berries from the freezer, today, using my adaptation of a King Arthur cookbook recipe. Soon, it will be time to pick more blueberries.
Sounds like a great grilling season is ahead, Mike!
For dinner on Tuesday, I made the turkey, spinach loaf, using two pounds of ground turkey. (I usually use a 20 oz. package, but I had two one-pound packages. I doubled the egg to two but reduced the doubled milk to ½ cup. We will get either one or two more meals out of it. To go with the meatloaf, I sauteed a pound of sliced mushrooms in a bit of avocado oil, then added the defatted drippings from the chicken I roasted last week, and the broth I made from the giblets, along with sliced carrots, and the rest of the fresh broccoli. I tossed it with linguini.
Most desserts are better with a little cinnamon and/or chocolate! 🙂
I made Cornmeal-Pumpernickel Waffles for a special Father's Day breakfast this morning.
On Saturday, I made dough for my Whole Wheat Sourdough Cheese Crackers.
I also baked a cherry pie, using three jars of Morello cherries. The filling recipe is in Cookâs Baking Illustrated. I use my oil crust, and I make a crumb topping, as I do for my blueberry pie. I forgot to use the convection setting, so it took longer for the pie to bake. The pie is a fathers' day gift for my husband.
Saturday night's dinner was Salmon and Couscous with Penzey's Greek seasoning. We also had microwaved frozen peas and carrots.
I also made yogurt today. I am trying it with one of my previous jars of yogurt as the starter, as I will not be able to get Stonyfield yogurt until we make our big shopping run this next week.
Cass called today and asked me to thank Aaron, Joan, Mike, Chocomouse, Riverside Len, and CWCdesign for the birthday wishes.
Rottiedogs--he says that he will call you soon to thank you and to hear your beautiful voice.
Cass has moved again, so Rottiedogs, email me if you need his new address. He also does not have the old email, and I can give you that as well.
Joan--When Cass called me today, he had read here that your sister passed away, and he asked me to extend his sympathy. He knows you miss her a lot.
Kimbob--Cass just called me about the failed recipe that you posted above. He agrees that it is a poor recipe that you may just want to throw away. However, he also gave me the following information to pass on to you and the others at Nebraska Kitchen as to why it failed.
1. It is a high ratio recipe. The weight of the sugar and honey exceed the weight of the flour. Reducing the sugar and the honey to below the weight of the flour would help.
2. The recipe needs an emulsifier. Cass says is short one egg. and adding it will help with the gumminess. He says that professional kitchens buy giant pails of emulsifier. We home cooks do not do that.
3. It needs 1/2 tsp. baking soda. (That is baking soda, not baking powder, because of the acidity from the tea.)
All that being said, Cass considers it a terrible recipe and would not blame you for just throwing it away.
Chocomouse: Congratulations to your granddaughter and her husband on their wedding today!
I baked Olive Oil Greek Yogurt brownies on Thursday, using my countertop oven.
On Thursday, I made the Ensalada de Quinoa recipe from Penzeys, with my changes. I did not have a lime, so I substituted lemon juice.
To go with the salad, I roasted a chicken. Given the heat, I would not have chosen to have the big oven on this afternoon, but the chicken was now thawed and needed to be done.
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