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On Monday, I baked another batch of Big Lake Judy's Best Ever Molasses Cookies so that we will have them for teatime and for snacks.
Thanks, CWCdesign. The article is very helpful. It's good to know that there is an alternative to Deet. I will check it out.
The rash is clearing up, but the main bite area is still swollen. I've had some off and on fatigue, but I am definitely better today.
We did another walk in the woods today, but I stayed out of any brush.
Looks great, Joan!
Mike--Quality Control is Very Important when it comes to cookies! You can't be too careful.
I also see that CWC design had her priorities straight in saving room for tiramisu!
Our Monday night dinner was leftover black-eyed peas with brown rice and ham.
Sadly, that is true, Len, but I'm not sure that there was ever anything that you could have done to stop it, from what my husband told me. I hope you will at least get this crop of peaches from it this year.
I've wondered about the tortilla press, Skeptic. I have read that you do need to use waxed paper or parchment when flattening the tortilla dough or it will stick to the press.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday from dough I made last week. My husband finished the last batch of crackers at lunch, so my timing is perfect.
Our Sunday dinner was Turkey Zucchini Meat Loaf with Peach-Dijon Glaze and a Penzey's quinoa salad recipe that calls for corn and lima beans. I'm actually posting this note while the turkey loaf is in the oven, but it will be true in another half hour!
Len, I showed the pictures to my husband. His first degree was in forestry, and he still works with lots of trees in our woods, planting, protecting from deer, sometimes taking them down. He said that the area looks dead, which is why the bark would be peeling. It may be some kind of disease that peach trees get, caused by a fungus.
My husband just moved his two citrus trees, one grown from a tangerine seed and the other from a blood orange seed, outside for the summer. We doubt they will ever have fruit, but they are getting rather large.
I baked Bittersweet Blackberry Brownies on Saturday night using more of the frozen blackberry puree I made last summer.
For dinner on Saturday, I made black-eyed peas with brown rice, ham from the freezer, yellow bell pepper, chopped celery, kale, dried onion, and thyme. The weather is still cool, with a high in the upper 60s today, but that will change by Monday.
What a beautiful pie, Joan!
I baked Blackberry Jam Oatmeal bars on Friday. With a bonus son here, we are going through desserts fast!
I roasted six chicken thighs for dinner on Friday. We had the chicken with leftover potato salad from Monday and a green salad with spinach, cherry tomatoes, and carrots.
We finished last night's pork stir-fry and had some of the chicken and farro stir-fry from earlier.
Thanks for the tick removal tip, Joan. These are really small ticks. My doctor said that they are particularly adept at getting into hair and moving out onto the body from there. Scott and I are now nervous about any itch at all.
I have decided that the Doxycycline I'm taking for ten days is, for me, best taken with some kind snack. However, I have engineered my baking to boost calcium to prevent bone loss. I went back through my baking notebooks to find recipes where I can leave out the milk or powdered milk, so that I can have a snack to go with the medication. That gave me two baking projects for Wednesday.
The first one was a rye raisin bread. I had a recipe from Food & Wine that I made once before by baking it in the bread bowl I bought from King Arthur. However, I thought about the KABC recipe for "Everything Bagel Pumpernickel Bread," which is really easy and comes together fast, with almost no kneading. The ingredients are almost the same, except that the F&W recipe uses more whole rye flour, a bit more water, and more salt, and does not use any oil. So, I decided to use the technique of the "Everything Bagel Pumpernickel Bread," with the ingredients for the F&W bread, although I did add a tablespoon of avocado oil. I also adopted the shaping and the baking time from the KABC recipe. The loaf came out very well, and I am looking forward to slicing and sampling it tomorrow.
The other recipe I selected was "Baked Pumpkin Spice Doughnuts with Maple Glaze," which is my favorite baked pumpkin doughnut. While I sometimes just sprinkle them with Penzey's Cinnamon Sugar, I decided the weather is cool enough to do the glaze. As Scott and son also like them, the dozen doughnuts will not last long.
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