BakerAunt
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On Monday, we had leftover pork tenderloin and muddled mashed potatoes, but I found some lovely green beans at Aldi's, so we also had microwaved green beans.
Tonight, we will have leftover Lentil, Vegetable, Barley Soup.
I made yogurt on Tuesday.
For Easter dinner, I made Maple-Glazed Pork Tenderloin, muddled mashed potatoes, and microwaved frozen peas. We had applesauce from the freezer. We also had thin slices of the Limpa Bread I baked yesterday (wonderful) and Chocolate Olive Oil Bundt Cake with Blood Orange Glaze (a lovely pink).
Great looking Hot Cross Buns, Mike.
I have been enjoying Cara Cara oranges from the supermarket, although their season is coming to an end. Their flavor is so much better than Navel oranges, and the peel is fragrant. On Saturday, I baked two loaves of my Limpa Bread, which needs good orange peel. We will slice one loaf at Easter dinner, and I will freeze the other. I am still working on this recipe. This time I used 3 1/2 cups BRM dark rye, 1 1/2 cups Clear flour, and 3 cups BRM Artisan Bread flour. I also decided to use the Special Gold yeast, since with 1/2 cup brown sugar and 3 Tbs. molasses, that is a lot of added sugar. I used 1 tsp. aniseed and 1 tsp. fennel seed, crushing it before adding. The loaves are lovely, with good shape and height.
Since the renovation of our apartment over the garage has dragged, I was not able to dig out my specialty Easter pans, which normally would be stored there. I gave my husband the choice of a vanilla or a chocolate cake, made with blood oranges, and he picked the Chocolate Olive Oil Bundt Cake with Blood Orange Glaze. I baked the cake Saturday evening and will glaze it tomorrow.
The cartoon reflects tonight's dinner. I made broth on Wednesday from the bones of the rotisserie chicken. Dinner on Saturday was stone soup, using that broth, which I added to sauteed carrots, red bell pepper, celery, green onion, mushrooms, and garlic. I added 3/4 cup lentils and 1/4 cup barley. With a high temperature in the mid-40s, soup is still a welcomed meal.
We were surprised at how large the rotisserie chicken we bought at Safeway in Colorado and the one we bought at Walmart in Rantoul, IL were. We are used to ones that barely last two days.
The local store wanted $2.99 per yellow bell pepper, and they were not even in that great of condition. The red bell pepper was on sale for $1.99, but that was because they all had soft spots.
I have paid anywhere from 79 cents to $1.29 for an avocado. I've figured out how to tell if I am getting a good one: rough skin, not blackened, and not soft. I put them in a bag to finish ripening before I eat then.
I expect the farmers' market prices will increase, although so far, I'm paying the same for kale, lettuce, and spinach. I'm hoping that our garden will have a better tomato year than it did last year. The beans usually do well. We have pepper plants in pots in the house, so that should give us a head start. My husband's attempt to grow lettuce and spinach under our grow light is producing only a miniscule amount if lettuce.
Red and yellow bell peppers and avocados soared in price at the local in-town grocery store. $1.99 per avocado is steep. I suspect that the mess the Texas governor has created at the border by bottlenecking trucks is causing these upswings.
April 15, 2022 at 7:14 am in reply to: Bird flu outbreak affecting chicken and turkey operations #33720Bird flu outbreaks have occurred at two duck farms in Elkhart County, Indiana. So far, poultry in areas around it have tested negative, as have all wild fowl tested, except for one red-head duck.
I baked my Hot Cross Buns this morning and had two for breakfast.
I made dough for my Whole Wheat Sourdough Cheese Crackers on Thursday. I will bake them next week.
I'm looking forward to our vegetable garden this summer.
On Wednesday, I baked two loaves of my Pumpkin Rye Whole Wheat Bread.
I also made dough for Hot Cross Buns and shaped them to rise overnight in the refrigerator. I will bake them tomorrow morning.
I made maple granola on Tuesday.
For lunch on Tuesday, I made soup, using the last Autumn Frost squash from the winter farmers' market. I roasted it, then pureed it in my small food processor. I cooked it with 1 cup of frozen broth from the freezer. As the squash is not as sweet as the butternut squashes I prefer, I added about 1 Tbs. maple syrup, along with 1/2 tsp. Penzey's Now Curry. Two tablespoons of half and half, and the soup was done. I ate half today and will have the other half tomorrow.
I also made yogurt on Tuesday.
On Monday, I baked a Pumpkin Snacking Cake for deserts this week.
I'm planning to make my Hot Cross Buns on Wednesday or Thursday.
I helped my husband with a deer fence around a new tree planting area on Monday morning. Afterwards, we hiked around the woods with the dog, and I noticed that the garlic scapes were all over the woods, so I pulled up some, brought them home, washed them, and put them in a glass with water until I was ready to make dinner. For dinner, I cooked black-eyed peas with a meaty ham bone from the freezer. I added them to sauteed celery, red bell pepper, and garlic scapes, along with the ham from the bone and cooked brown rice. I added 2 tsp. of Penzey's roasted onion powder and some black pepper. We will be eating it throughout the rest of the week.
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