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We decided to leave town with our very sensitive dog to avoid the fireworks. Although our neighbors started with fireworks in the back on July 1, they stopped when requested and agreed to hold off until July 3 and 4 when we would be gone. Originally, we planned to leave early on the 4th, but then the chamber of commerce announced that 3 July would be the show, so we needed to leave early. We spent the evening of July 3 with one of my husband's cousins and his wife. This would be the year that Bloomington had more fireworks than they have ever heard before. (So much for the reported fireworks shortage muttered my husband.) We ended up turning a large fan on high and pointing it at the poor dog. (If a dog could be catatonic, she was.) Things went better on 4 July. My husband had made reservations back in the spring for us to stay at the inn at Spring Mill State Park, which was further away from towns and had a dog room available. We tried to walk her that evening, but somewhere, someone was shooting off something at 9 p.m., before it was even dark, so we got her back into the room, which is nicely insulated from noise, and she passed a peaceful night.
The good parts of the trip were that we were able to protect our dog, we had a great time with the cousins, and I was able to purchase another four pounds of the stoneground cornmeal produced on the Spring Mill working grist mill. These are now safely tucked in the freezer.
The bad part of the trip is the hot and humid weather made it not great for hiking, and we only got in a 30 minute hike this morning, which we had to end because the dog was getting badly overheated. We cooled her down in the inn hotel room before checking out and beginning the drive home. There is a reason we prefer fall and winter in the parks.
I miss being able to enjoy the 4th of July. The fireworks sound like a battle zone, and they go off all over the place. I can't enjoy the town parade anymore either because they are too fond of using all the sirens on every fire engine. I made the mistake of taking our dog once, and she and I both found the sirens painful to our ears. I have not gone to a parade here since that time.
Wow! Great garden, Len!
Our tomato plants started blooming this week, and we have some teeny tomatoes starting. The pepper plants are blooming as well, and the two kinds of squash are getting ready to bud. My husband thinks we may have beans by next week. For some reason, the snow peas are not producing as rapidly this year. The black raspberries on the front terrace continue to produce, so I should have enough for a second batch of jam next week. Some of the blueberries have ripened--we have snagged three but critters (probably birds) have grabbed the others before we can pick them. I am buying bird netting for next year.
Friday was a busy baking day. I baked my adaptation of Ellen’s Buns as 12 rolls. I baked my adaptation of the Soft Oatmeal Cookies from the Jennie Can Cook website. I also baked another batch of the oil-based koulourakia cinnamon cookies.
I made yogurt on Friday.
Hmm--I thought that I had posted the Oil-Buttermilk-part whole wheat pastry flour crust that I have developed over the past three years, but I cannot locate it. Would you like for me to post it Skeptic? I've not tried it with a top crust; for the pies I bake these days, I use a single crust and sometimes a streusel topping (a bit of butter in the streusel and avocado oil for the rest of the fat).
This is what I have, Chocomouse:
I bought mine at a sale from Chef's Catalog (I miss that company). Not having to stand over a hot stove stirring makes it worth my while. I still need to put the jam into jars and process it with a large Ball electric kettle (the one that just heats water, not the fancy electronic canner they also make which has too many bells and whistles).
Dinner on Thursday was stir-fry, using the leftover pork, soba noodles, carrots, celery, green onion, red bell pepper, a small yellow bell pepper (from our garden!), mushrooms, broccoli, and snow peas (also from our garden).
I made four 8 oz. jars of black raspberry jam on Thursday, using the berries from our terrace. My husband has brought me a few from one of the woodlands, and there are still berries ripening, so I hope to be able to make at least one more batch. I told him that if he would get on board with picking in the woodlands, I would can some black raspberry pie filling…. Unlike last year, the weather has been ideal for berries. Our area had five inches of rain at the end of June with enough sunshine as well. I love my Ball jam maker, which does all the stirring for me. It is perfect for small batches.
On Wednesday, I baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.
People who were on the King Arthur Baking Circle may recall my quest for a koulourakia recipe (aided and abetted by Robin Woban--I miss her). My husband remembered eating them from a Greek bakery in Florida. I did eventually find one that he liked and that was also a hit with his cousins, who recalled them as well, when I took the cookies to a family reunion.
However, those cookies were butter based, and butter has become a very teeny part of our diets. I was pleased that Elena Paravantes included an oil-based koulourakia in The Mediterranean Diet for Beginners (p. 178-179).
On Wednesday, I baked these cookies, which are made small and include cinnamon and a cinnamon sugar coating. I made one change in that the recipe calls for 1 ¼ cups AP flour and I used ¾ King Arthur AP and ½ cup white whole wheat. To measure out the dough, I used a Zeroll 100 scoop (she said a teaspoon of dough) and that worked well. I ended up with 28 as opposed to the 30 stated, so that is fine with me. I baked them the full 15 minutes using my heavy baking sheets and baked on the third rack up. We each had three of the little cookies for dessert tonight. They are crunchy and sharp with cinnamon flavor. They will not be mistaken for the traditional Greek cookies, but these would be a pretty cookie on a cookie tray—something hard to achieve when not using butter. I will bake them again. I might try all white whole wheat flour next time, as I have had success with it in other cookies.
My husband pan-cooked pork for Tuesday dinner. I roasted cut-up red potatoes tossed in olive oil and Penzey’s Mural Seasoning. For the vegetable, I had bought a cauliflower at the Farmer’s market, so I made “Sheet Pan Cauliflower with Parmesan and Garlic,” from The Mediterranean Diet Cookbook for Beginners. It was my first time roasting cauliflower tossed in olive oil. I replaced the minced garlic with garlic powder, since the fresh garlic would burn at high temperature. The Parmesan I sprinkled on it after it came out of the oven did not melt. Next time, I would put the pan back in the oven with the Parmesan for a few minutes after adding it. I did not get the caramelization because I used parchment paper. (I am not willing to clean up a sheet pan. My husband had seconds, so I would make it again if I get another good cauliflower at the farmer’s market.
The weather is dreadful for baking—hot and humid—but we were also out of bread. Although I rarely bake the same bread twice in a row, I baked three loaves of my adaptation of Grandma A’s Ranch Hand Bread, because that way I can freeze two loaves. I am not sure if I have any other recipes scaled for more than two loaves.
Dinner on Monday was Salmon and Couscous with Greek Seasoning. It is so hot and muggy that I tried cooking it in the countertop convection oven at the same temperature for the same time. It came out so well, that I will use the small oven whenever it is just the two of us eating the salmon.
I think there is some confusion among the group. CWCdesign's husband passed away nine years ago. I am glad that she celebrates their special day and the years they had together.
CWCdesign--it is always important to remember and celebrate.
I made Cornmeal-Pumpernickel Rye Waffles for breakfast on Sunday morning, as I had promised my husband, since we did not have the chance to have them on Father’s Day. I adapt the recipe from King Arthur’s Whole Grain Baking Book by substituting 1/3 cup canola oil for the butter. We used up yet another container of maple syrup. I may have to order from Scruggs again soon.
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