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I find it imperative that my husband and I each have a separate spot for getting out breakfast in the morning. He is at the microwave making his oatmeal, and I am at the stove making my coffee, or sometimes making oatmeal.
One thing that bugs me about our kitchen is that because it is a galley shape in an open concept "shotgun" style home, people have to walk through it. The food storage, flour, etc. is at the back, and my workspace is at the front, so I get my steps in going back and forth, although I have the spices near the front, along with baking powder and baking soda.
What I really, really wanted was a walk-in pantry.
I just saw Aaron's post about using apples. I have made a King Arthur bread that used either diced or grated apple. I also made their apple scones. With the scones, I recall that they were great out of the oven, but that the apples tend to get a little mushy after a day or so.
We returned today from my husband's cousins' reunion. I pulled out frozen salmon patties and buns from the freezer, which we had this evening with some carrots and some of the sourdough cheese crackers, as well as pumpkin bread from the freezer.
I don't have instant coffee in the house, as I am a French Press gal. However, I do have espresso powder, so I would substitute some of it. I would also need to substitute Greek yogurt for sour cream, which we do not use.
That's a great muffin cookbook, Len. I am pretty sure that I have it on my shelf.
Aaron--I seem to recall that Len did a pumpkin shaped loaf. I know King Arthur had a recipe for it that called for using strings to get the shape. I think that a separate piece of dough was saved to make the stem. I'm not sure if KABC still has the recipe up or not.
I made cinnamon roll dough and shaped the rolls on Tuesday evening, then baked them on Wednesday morning for the cousins' reunion.
I wonder if we are perhaps being a little too organized with the challenge. Could we leave the category open? Could we just have whoever wants to do that challenge that month rather than a designated person each month?
I hope that you feel better soon, Joan.
On Monday morning, I made broccoli salad. I also made a triple recipe of Sloppy Joes. I am in charge of the first night's dinner at my husband's cousins' reunion, so I worked ahead. Usually, I use ground turkey and make Sloppy Josephines, but we will be having turkey the next night, so I wanted to introduce some variety. I realized, after tasting it, that my usual spices did not have enough umph for ground beef, although I increased the Adobo seasoning. I ended up adding Paprika and some of Penzey's Tsardust seasoning blend. That gave it the taste it needed. I have to avoid intense hot spices for my husband, but need to consider the group at large, so this blend should work.
We are getting ready for my husband's cousins' reunion this week. On Sunday, I baked a double batch of my adaptation of Ellen's Buns. I made ten from each recipe. In the evening, I baked a pumpkin pie. My blind baked crust stuck to the parchment I used to line it, so I had to do some repair work with a wet spoon and fingers. The pie looks great, but it has that one spot where it breaks through, like a very small circle. It seems to be a feature that happens with this oven, as it was not an issue with any other oven.
For dinner, I made salmon patties, which we had open-faced on one of the buns I baked today. I will freeze four of the patties for a future meal.
I did not realize that my husband had been nibbling on the flatbread I baked last week, until I noticed that I only had one left for tonight. As I still have hummus to eat, I baked another recipe of flatbread, this time substituting in 18 g of dark rye for that much of the Italian Style Flour. I left the amounts of whole wheat and barley alone.
A vendor at the local farmers market had pickling cucumbers available on Saturday, probably for the last time this season, so I bought some and came home and made another batch of refrigerator dill spears. He also gave me some fresh dill to use, which should create flavor faster than the dill seed, although I still used some dill seed.
I also made pasta salad on Saturday afternoon because I realized the cucumbers I had in the refrigerator would not last much longer. I used my last jar of zucchini relish from last year and added olive oil, Dijon mustard, a bit of maple syrup, and a tsp. of Penzey's Sandwich Sprinkle. I used the rest of the cherry tomatoes, half a can of black olives that were still in the refrigerator, the cucumbers, and some green onion. I will have it for dinner tonight, along with some hummus and flatbread, while my husband eats the leftover stir-fry and some of the pasta salad if he wishes.
We had leftover stir-fry tonight.
That sounds so good, Navlys!
For dinner on Thursday, I made a soba noodle stir-fry using leftover pork, the deglazing, green onion, celery, red bell pepper, carrots, mushrooms, broccoli, and a few snow peas from our garden.
Here's a link to a video from Glen and Friends, which Len told us about:
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