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Glad that all is well, Mike.
Yesterday my husband received his first Moderna Covid-19 vaccine shot. Other than some soreness in his arm, he is doing fine. He reports that using the arm makes it less sore.
I'm still too young for this round in Indiana, but there is talk that it will start opening up in the next couple of weeks for my age group.
Last night we repeated Thursday's dinner but with microwaved broccoli. Tonight we finished the turkey loaf, but I made bulgur cooked in broth to go with it, and we had mixed vegetables.
Chocomouse--I just emailed your husband and son about buying 3 quarts of your maple syrup.
My supply is getting low, what with my loving maple syrup on waffles and my husband gobbling down the maple granola I make.
Italian Cook--depending on the amount of rye, some rye breads should be allowed to rest 18-24 hours before being sliced. I'm not recalling the exact reason. Perhaps someone else remembers?
I baked Bishofsbrot (Bishop’s Bread) on Wednesday evening. It is a kind of fruit cake with golden and regular raisins, walnuts, dark chocolate chips, and maraschino cherries. (The recipe is here at Nebraska Kitchen.) I always substitute in some barley flour, and I now use oil and buttermilk in place of the melted butter. I added 2 Tbs. Bob’s Red Mill milk powder this time. I used up some bittersweet chocolate chips and added enough Ghirardelli dark chocolate ones to make one cup.
For dinner on Wednesday, I made my Turkey-Zucchini Loaf with Peach Dijon Mustard Glaze. I also roasted potato wedges, drizzled in olive oil and sprinkled with Penzey’s Mural of Flavor. My husband has had problems with other blends that I have used on the potatoes in the past, so I’m hoping this mild one will agree with him. We had microwaved frozen peas and carrots as well.
On Tuesday, I made another batch of yogurt.
For Tuesday’s dinner, I made Salmon with Dill and Couscous, which we had with microwaved fresh broccoli.
Enjoy, Aaron (and family)!
With snow and sleet outside on Tuesday morning, I decided to bake my Trail Cookies recipe. I reduced the brown sugar from ¾ to 2/3 cup. I kept my molasses and ginger substitution. One reason that I chose this recipe to bake today is because it uses regular whole wheat flour. I am out of the white whole wheat I use for my other cookies, but I have ordered more from King Arthur, and applying a $10 coupon helped lower the price. I adapted this recipe from the Bob's Red Mill Oregon Trail Cookies. I replaced the flax seeds with a tablespoon of flax meal and added 2 Tbs. sunflower seeds. These are hearty cookies, and my husband does not scarf them as fast as some of the others I bake, and the recipe produced 27.
The afternoon schedule includes baking my Whole Wheat Sourdough Cheese Crackers (aka Bakeraunt's Crackers) from dough I made up last week.
Your bread sounds so good, Joan.
Aaron--in case you want the homemade fig newton recipe as well, here is Deb Perelman's adaptation of Stella Parks' recipe:
For me, the butter in the recipe is prohibitive, but I am tempted to make the filling and to try it on the oat bar recipe.
Here you go Arron:
Usually, with my jam, the bar cookies are too soft to be picked up by hand, but this time, we could do it, maybe due to the thickness of the preserves.
I bake it in a glass baking dish, just below the oven center for 30 minutes or so. Be sure to spray the pan. It is best to use the quick oats rather than the old fashioned for this recipe.
We had more of the leftover beef stew and rye rolls. No complaints!
Most of the lake has frozen, as it finally got cold enough, and it was calm enough, but it is not thick enough for any winter activities. We are supposed to get snow tonight and into tomorrow and Tuesday, but the weather people have had a difficult time forecasting the weather this year, so I'll wait to see what it looks like tomorrow. We did do some local grocery shopping today, just in case.
On Sunday, I baked the Apricot Oatmeal Bars recipe found at Nebraska Kitchen, but I used fig preserves, as the fruit spread. The jar held about 12 oz., and it was thick, so I used it all. It is from Italy, and I had bought it at T. J. Maxx a long time ago, intending to use it as a spread for a walnut scone recipe I planned to try, back before I had to give up most butter. As usual, I cut the brown sugar in the oat-flour recipe to ½ cup and halved the salt. I used up the rest of my white whole wheat flour in place of most of the AP flour. I used some of the cherry fruit juice my husband drinks instead of cranberry juice in the oat-flour mixture. These are delicious, rather like an upscale fig newton but without as much sugar and with better crust.
I am forever grateful to S. Wirth for calling our attention to that recipe for Apricot Oatmeal Bars. I have baked it so many times with various kinds of jams, and it always hits the spot.
On Saturday, I made another batch of Maple Granola, adapted slightly from King Arthur’s Whole Grain Baking.
I also baked two loaves of Dark Grains Bread, adapted from the second edition of Bernard Clayton’s New Complete Book of Breads. I have been working with this recipe for a couple of years.
I also think that grocery prices have been climbing over the past few years. Of course, I'm also living in a more rural area where the shopping choices are limited.
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