BakerAunt
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Thanks, CWCdesign, I seem to have escaped serious injury. My hands are still a bit sore, but not like that first evening. I'm trying not to overdo it, since the last time I fell, the damage (swollen knee) did not show up for three days, right before we left for Florida in December. We are getting ready for a trip to San Diego for my bonus daughter's wedding at the end of the month, so I'm trying to balance what needs to be done with rest.
We had more of the soup and cornbread for dinner on Monday. I froze some of the soup so that it will be waiting for us when we return. I also made yogurt today.
How are you coming along with your shoulder surgery recovery?
Thanks, Mike. The knee and chin scrapes are not terrible but definitely noticeable. The nerve pain in my hands alleviated for the most part by the next day. I was careful to sleep with the left wrist propped on a pillow so that it would not move around. I'm trying to pace myself, since the last time I fell, the damage did not show up for three days.
I remember when UCLA was going to put in a handicapped walk to replace the very steep uphill Bruin Walk. They hired a company that proudly submitted a design that would have been downright dangerous for anyone in a wheelchair or using an assistive device. The professors and students at the School of Architecture stepped up and designed a wonderful counter design that gently wound up the hillside. That was the one that was constructed.
We repeated Saturday night's dinner on Sunday, except that I baked cornbread hearts to go with it.
On Sunday, I made a batch of maple granola. I also baked cornbread to have with soup for dinner. I used two pans, each with five sections in a heart shape, to bake cornbread hearts.
On Saturday. I made broth from the bones of the Easter chicken. I then used the broth to make soup with ground turkey, sliced carrots, celery, and mushrooms, chopped mini-bell peppers in red, yellow, and orange, dried onion, 1 Tbs Penzey's Ozark seasoning, and Bob's Red Mill mix of brown and red lentils, split green and yellow peas, and barley. After it simmered, I sauteed kale in olive oil, then stirred it into the pot.
Scott helped with the soup by slicing the mushrooms for me. I fell in town today, due to a new handicapped sidewalk corner that on its upper side had a sloping curb. I had stopped to tie my shoe on the regular curb, as I have often done in the past, then without realizing it, stepped on the unexpectedly slanted part and pitched forward onto the regular sidewalk. The lower parts of my hands got the major force, although I skinned the left knee and slightly abraded the other. My chin also hit the pavement, and all I could think was, "Oh, really? No one was around, so I got up and went on to the farmers market, then the thrift store, and CVS. I know from other falls I have taken in the past that eventually, but not right away, my body would inform me of what damage was done. I came home, did two loads of laundry, baked cookies, sat at the computer, and then both hands were in pain, rather like arthritis, perhaps. However, the left one, particularly the wrist is in worse shape. I cannot put any pressure on it, but it is fine when kept stationary in a certain position. I managed to cut up most of the vegetables for the soup, opting to slice the carrots and celery. However, I asked for Scott's help with the mushrooms, because pressing to hold it stable with the left hand was difficult. I have iced it and will do so again. I'm hoping it will clear up in a couple of days.
I made Peanut Butter Oatmeal Cookies after lunch and used a cup of peanut butter chips. I got three dozen, so that should hold us for a while.
I baked the Butterscotch Apple Sweet Rolls on Friday morning and had two for breakfast. They came out very well. The apple filling is still tasty, so the Winesaps are a good substitution when I cannot get the Rubenettes, although I can taste a difference. I went ahead and made another batch of the filling to freeze.
On Friday afternoon, I made another batch of the filling for Butterscotch Apple Sweet Rolls and froze it.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with fresh microwaved broccoli.
We did our big shopping trip to the county seat this morning, where we also got our Covid boosters. In the afternoon, I made dough for Whole Wheat Sourdough Cheese Crackers.
After dinner, I made dough for Butterscotch Apple Sweet Rolls. I spread the dough with the apple filling I made two days ago, then rolled up the dough, cut it, and put the slices in a greased glass dish and covered them with saran. I will let them rise overnight and bake them in the morning. I used the Ankarsrum for mixing, and I had to add an additional 2 Tbs. of buttermilk. Next time, I may hold back a quarter cup of the AP flour, or else use ½ cup of water at the start.
Len, I sometimes think that I should keep a list of what is in the freezer so that I do a better job of rotating items.
Tonight, we had chicken salad sandwiches again, with spinach on the buns I baked yesterday. I had some baby raw carrots as well.
I baked Whole Wheat/Rye/Semolina buns (adaptation of Len's great recipe) on Wednesday so that we could have chicken salad sandwiches for dinner.
On Wednesday, I made Caramelized Squash and Lentil Soup, using Daniela Galarza's recipe that I first tried about a month ago. I used a butternut squash, the last of my winter squash hoard. I had some for lunch and will have the rest at lunch during the rest of the week.
For dinner, I made Chicken salad to have on the buns I baked today.
Let us know, Kimbob. My though is that it should work like buttermilk.
Joan--Have a wonderful trip and enjoy that sweet little great-granddaughter!
I made yogurt on Tuesday. I also made apple filling for Butterscotch Apple Sweet Rolls, which I plan to bake in a few days. I used eight small Winesap apples. My apples have kept well in the garage, where we keep the temperature in the upper 30s to low 40s, but I need to use them up. I usually make the filling with Rubenette apples, but those were only available briefly in the fall, and I am not sure that vendor will continue having them, so I want to see if the Winesaps will work in their place.
Glad to hear that Will is taking such good care of you, CWCdesign.
Monday night's dinner was leftover roast chicken and dressing, more of the applesauce, and a very nice green salad.
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