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December 16, 2024 at 2:30 pm in reply to: What are you Cooking the Week of December 15, 2024? #44984
Sunday's dinner was noodles cooked in turkey broth from the freezer, which I mixed with some of the turkey that we had frozen before we left, sauteed mushrooms, and frozen peas. I seasoned it with dried sage, thyme, and some freshly ground black pepper. We grated Parmesan over it. There is enough for Monday's dinner as well.
When we arrived home on Wednesday, I pulled out from the freezer the soup I had made before we left. We ate it on Thursday as well, along with the last of the rolls.
On Friday, my husband pan-cooked some boneless pork, and I roasted sweet potato chunks. We had them with frozen peas.
For Saturday's dinner, I pulled out two frozen buns from the freezer and we had pork sandwiches.
I'm chiming in a little late. We arrived home to freezing temperatures on Wednesday. I was going to post on Friday, and the internet company took down our internet to work on it. We were without it until about 15 minutes ago when it was finally fixed.
Scott and I enjoyed our time with Joan! She sent us home with two loaves of banana bread and half a pound cake. We will finish the banana bread tonight. We each had a slice of the pound cake the next day at a rest area. (We needed it, because the traffic was surprisingly heavy all day.) After we arrived home, I sliced the rest into six pieces, wrapped each well and popped them into the freezer for emergency desserts!
Joan also sent a bag of treats for Annie May, who is appreciative!
Joan is the second member of the group that I have met in person. Joan and I calculated that we have been talking online for about ten years, first in the Baking Circle and now at Nebraska Kitchen. When Scott and I were still in Lubbock, we were able to meet Mrs. Cindy and her husband, The Saint (her name for him) when they came through on a trip to New Mexico. It is always special to meet another member!
On Sunday, I baked my adaptation of Ellen's bus as 15 rolls for our trip home. I baked them on the small, heavy sheet pan that I brought as part of my cooking/baking gear.
Sunday is our last night here. I made chicken salad with the remaining chicken from the bone-in breasts I roasted last week. I used chopped celery, mayonnaise, and some of Penzey's Justice blend seasoning, as we like it on the roasted chicken. We ate the chicken salad as open-faced sandwiches with cherry tomatoes on the side.
We plan to visit a special person on the way home. More on that later.
Refrigerators have a knack of knowing when it is a weekend AND the holiday season. Sigh.
Good luck with the repairs, Mike.
Somehow, we ended up back on the November 24 thread rather than the December 1 thread. 🙂
We had dinner salads on Saturday of mixed greens, carrots, celery, cherry tomatoes, and chicken on top, I bought a small bottle of Primal Kitchen Greek dressing made with avocado oil and oregano. We both thought it was overly oily. I would not buy it again. My husband had cornmeal muffins with his salad, while I had some Rye Barley Crispbread with mine.
December 7, 2024 at 12:15 pm in reply to: Doc Ford’s Rum Bar and Grill at the St. Pete’s Pier #44903Navlys--Most of the state parks are closed but being worked on. We usually meet the cousins at Fort DeSoto for a picnic lunch and hike, but only the boat ramp is open. The Florida Botanical Gardens here are open and decorated for Christmas, but they continue to clean up damage. Damage depends on where you are. The small place we are staying in Indian Rocks did not get any damage, but walking north, we saw plenty of it. Some places in the town were hit harder than others. We see lots of Florida license plates but not as many out of state ones as I recall from past visits. In this area, they are starting dune reconstruction, as the hurricane took them out.
We only drove in the very crowded downtown area of St. Petersburg to get to the restaurant and back, so I can't say how the beach is there. On our way back to here, we missed our exit due to a missing sign probably taken out by the hurricane and so did the "scenic" route home.
I baked 12 cornbread muffins from a Kreusetz mix on Friday to go with soup for dinner. I replaced the melted butter with canola oil and the milk with a cup of kiefer. They came out great. I was glad that there were muffin pans in this kitchen. I bought muffin liners for an easy clean-up, The mix said southern style, but this cornbread is much sweeter than most southern cornbread. It is certainly sweeter than my recipe that calls for just 1 Tbs. However, the muffins hit the spot with the soup, and the leftovers will be nice for breakfast.
On Friday, we went out for lunch at Doc Ford's Rum Bar and Grill at the St. Petersburg pier with one of my husband's cousins and her husband. (See review in the Review section.)
We were still feeling full this evening, so I used the broth I made yesterday to make a simple, thick soup with carrots, celery, thyme, a bit of dried onion, and some farro. We put a bit of the chicken I cooked last night on top and had it with cornbread muffins from a mix.
Joan--these cookies are not dipped in honey. I also don't taste any honey. If you click on the link, you will see a picture of them. They have some sesame seed sprinkled on them, and they are like doughnuts with the ends joined to form the doughnut shape,
I suspect that Mike is correct: there are no doubt many versions of these cookies.
I'll be interested in how that regenerative flour works in baking, Chocomouse. Let us know when you try it,
The KAF (I also do not find it easy to say KABC, which sounds to me like a TV channel) store and cafe in Vermont sound great. I hope to get there some day.
On Thursday, I made another loaf of bread using Len's Semolina Rye Buns recipe.
I roasted two bone-in chicken breasts for dinner on Thursday and the next couple of days. We had them with the rest of the rice stir-fry which I augmented with the rest of the frozen peas. I then used the bones to make a small pot of chicken broth.
Last night, I made broth from the remains of the rotisserie chicken. On Tuesday, I used that broth when I cooked brown rice in my rice cooker. (I take the rice cooker when we travel, as it quickly warms up soup in motel rooms, and I find rice a versatile ingredient when I cook on vacation. While the rice was cooking, I sauteed chopped celery, carrots, red bell pepper, and sliced mushrooms in olive oil, then added the leftover chicken and some thyme. The skillet at the place we are renting is only a medium size, but I found a large casserole dish in which I could layer the rice and the chicken-vegetable mixture. Leftovers for tomorrow give us more time for adventure.
I used a brown rice from Castor River Habitat and Farm in Missouri that I bought at Fresh Thyme Market when we were in South Bend in October. It was on sale, so I grabbed several bags and brought one with us because it was a small bag. We really liked the texture, and it was not as starchy as most rice. It's nice to be able to support a small agricultural business.
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