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Stay safe, Joan.
For dinner on Monday, I made that green bean, cherry tomato, and feta salad yet again. We had it with an ear of corn each and more leftover roasted chicken breast. I like these easy summer meals.
I hope that Joan and CWCdesign are doing ok with the storms moving into Georgia.
Ever since Joan baked the Oatmeal Scotchies cookies, I have been wondering if I could develop a healthier version that I could eat occasionally. I needed a distraction on Monday, and we were going to be out of cookies after today, so I checked and found a half bag of Nestles butterscotch chips in the second refrigerator that have been there since before I gave up saturated fat in butter and chips, which I think was four years ago. I tasted one, and it was fine. (I suspect they will never go bad.) I worked out a recipe, with avocado oil and water replacing the butter and baked a half recipe this afternoon. I will allow them to rest overnight, with the idea that, as with cakes, the flavor will develop during the rest. If we like them, I will post the re-worked recipe.
The chips give them about 1.45 g saturated fat per cookie. There is a bit of additional saturated fat from the egg, avocado oil, and sunflower kernels, but as these ingredients also contain healthy fats and nutrients, I did not include them in the overall tally.
Joan--I hope you get a chance to try it!
Dinner on Sunday was ham sandwiches on WW/Rye/Semolina buns (the last from the freezer), an ear of sweet corn each, and the rest of the green bean salad.
Saturday night's dinner was easy: leftover roasted chicken breast, leftover green bean salad, and an ear of sweet corn each--the first for us this season--which we bought at this morning's farmers market.
I made green beans, cherry tomato, and feta salad again on Friday. We also had ham sandwiches. I forgot to thaw the black-eyed peas for the salad, but my oven was warm from baking, so I moved them to a dish and let them thaw that way. I also forgot to thaw the buns for the sandwiches, but I set them on the counter, then moved them to the still warm oven to finish thawing.
Your coffee cake is beautiful, Joan, and I'm sure it is delicious!
I used my adaptation of the King Arthur recipe for Rye Blueberry Bars to make Rye Blackberry Chia Jam bars. They came out very well.
Sometimes, it depends on if a freeze hits at the wrong time, or if it is a very hard freeze. About five years ago, orchards in Michigan lost peach trees to the polar vortex. In my area, there were some years that a honey vendor's trees had peaches, and I was always a willing customer for her organic "ugly" peaches, but she did not have the fruit every year. She has not been to the market since the summer of 2019.
I miss making peach jam.
That's a neat story about how you got your peach tree, Len. My grandmother's house had a pear tree, and I vaguely recall my grandmother saying that my grandfather had planted it. When researching family at newspapers.com, I found a story about his bringing back cuttings from Arkansas. That story pointed to the tree's origins. It was struck by lightning and died around the time my grandmother passed away.
I'm glad you and Diane are safe, Mike. My husband reports that in the week since he was at his larger woodlands, a cottonwood tree across the road came down. It was already cleared away, with a new utility pole replacing the one it took out. It also broke some of our fence. I am happy that it did not hit the black raspberry patch, as I want more berries next year!
Thursday was a busy cooking day. I made yogurt. I made another frittata for lunch. I made and canned the final batch of blackberry jam. For dinner, I roasted bone-in chicken breasts, which we had with the rest of the green bean, tomato, and feta salad I made yesterday.
Thanks to Mike for suggesting checking the canning lids. I found three defective ones--the inner sealing part. These came with the jars. I threw two away. One had slight damage around the edge, but not enough to prevent sealing, so I tried it on a small jar and it sealed. Ball needs to do better quality control.
I envy your 3 freezers, Chocomouse. I'm trying to figure out how to add a small chest freezer to complement our two refrigerators with freezers. That said, your priorities are straight: a fourth freezer for berries!
I made and canned another batch of blackberry jam on Wednesday afternoon. I had intended to do it in the morning, but a rainstorm caused a delay.
For dinner, I used a pound of green beans from our garden to make our favorite summer salad with cherry tomatoes (from the farmers market, as ours are not yet ready), black-eyed peas, green onion, halved black olives, a wonderful dressing, and sprinkled over individual servings, crumbled feta and toasted almonds. This salad will be on our menu for as long as we have green beans. We had it with ham sandwiches.
My husband harvested our first cherry tomatoes today--or rather, they came off in his hand. They are not yet ripe but will finish ripening on the porch. We have a lot of green tomatoes, so at some point we should have a good amount for cooking and making sauce for the freezer.
So far, we only have one honey nut squash. The plants are much slower than last year,
I baked an 8 x 8-inch blueberry streusel coffee cake on Tuesday. I used the countertop oven, and since I was using glass and convection, lowered the temperature from 375 to 350 F. Although it baked through, I could see on the bottom that it was browner where the dish was over the elements. I may not do a cake in a glass dish in that oven again.
I de-seeded the blackberries we picked last week on Tuesday. I have enough for two more batches of jam, and I froze two cups to use for blackberry chia seed jam in the future.
In the evening, I cooked a pot of black-eyed peas. I set some aside for a salad that I plan to make tomorrow and froze containers of the rest for future salads.
We found a good price on a ham at the grocery today, so we had ham sandwiches for dinner, using two buns from the freezer. We also had microwaved broccoli. We had planned to have sweet corn, but there was none at tonight's farmers market. The corn is slow this year.
I baked Whole Wheat Sourdough Cheese Crackers on Monday from dough I made last week. My husband is happy to have his crackers again.
I tried a recipe for overnight oats that can be eaten either cold or hot. On Sunday evening, I mixed together ¼ cup Greek yogurt, ¼ cup milk, ½ tsp. honey (reduced from ¾ in recipe). I stirred in ¼ cup old-fashioned oats, then let it rest overnight in the refrigerator. (I deleted flax seed, 1 tsp. chia seed and ¼ tsp. vanilla.) The next morning, I topped it with ¼ cup fresh blueberries and about 2 Tbs. coarsely broken walnuts. I enjoyed eating it Monday morning. I can see other fruit and nut combinations. If I used dried fruit, I would add it the night before, but I would still wait to add nuts or pumpkin seeds until right before I would eat it.
For dinner on Monday, I made Crispy Oven Fish and Chips, which we had with microwaved fresh green beans from our garden. My husband is harvesting the green beans and reports that the plants are full of mosquitoes, a new occurrence for us.
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