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Your muffins look delicious, Chocomouse.
I had a busy baking Saturday. I baked Pumpkin Snacking Cake for dessert for the next few nights. I also baked two loaves of Whole Wheat Buttermilk Grape Nuts bread.
We had yet another cool day. That is three nights with a fire in the woodstove for a while to warm the house enough for overnight. We had some of the soup I made earlier in the week for dinner.
We had leftover sourdough pan pizza for dinner tonight.
Your refrigerator pickles look great, Joan!
We had leftover pasta and cheese, mine with asparagus, and my husband's plain. He had some microwaved fresh broccoli. We split the last pecan-crusted boneless pork chop.
Joan, I think that I have had Driscoll blackberries. One of their great advantages is that they are not as seedy as our wild blackberries.
We had sourdough pan pizza for dinner.
That is great that you have peaches developing on your tree, Len. When I was in high school my family had a wonderful peach tree that produced lots of peaches each season. We froze a lot to use for cobblers and pies throughout the year.
Nice tomatoes, Mike! I am so looking forward to tomato season.
I agree with Joan, Skeptic. Those pancakes sound delicious, and I am making a note of your excellent idea to get around turning on the oven when it is hot. I like blueberries with maple syrup on oatmeal, so I am sure strawberries would work for that too.
It was a rainy, cool Tuesday with temperatures only reaching the mid-50s, so Scott started a fire in the woodstove this evening. We are glad to see the rain. It has been too dry this month. I did three major baking projects. My first was the Everything Bagel Pumpernickel Bread (King Arthur recipe) that I first baked some weeks ago. I do not top it with seeds. I want to try slices with a light cream cheese and also with egg salad. My second project was Sourdough Pan pizza for dinner, with all of the usual toppings. My final project was a streusel-topped cherry pie, using three jars of Morello cherries. Aldi's has these once a year, so I look for them in the later winter and early spring. (When I lived near a Trader Joe's, they often had them for much of the year.) The recipe comes from Baking Illustrated. I used my oil, parbaked crust and substitute a streusel rather than a lattice top. I use the same technique for baking as with my blueberry pie, in that I initially bake the pie with a foil cap, then take it off the last ten minutes. My husband is especially looking forward to the cherry pie.
Have a wonderful visit with your friends and family, Joan!
My husband has planted four bell pepper plants. He planted two different clusters of cucumbers, that we hope will become pickles. I was able to buy a dill plant and a cherry tomato plant at the farmers' market from the same vendor I used last year. I have an order in with him for more plants next week. He had a lower stock this past Saturday because one of his tunnels was damaged by last Friday's windstorm AND he had a tree fall on his house. My husband has a couple of other tomato plants he started, but he is not sure how well they are doing. We will probably do potatoes again this year. He is not planting any squash, since the honey nut ones were so disappointing last year. He is doing Fairy Tale Pumpkins in a grow bag again this year. He started them earlier, so perhaps we will get larger ones than last year. At some point, he will start green beans.
For dinner on Monday, I made soup using 1 ¾ cups of Bob's Red Mill mixture of green and red lentils and split green and yellow peas and barley. I add sauteed ground turkey, carrots, celery, yellow bell pepper, mushrooms, a tablespoon of dried onion that I rehydrate, and about 7 cups of turkey broth from the freezer. I use a tablespoon of Penzey's Ozark blend. At the end, I sauté kale in olive oil and then stir it into the soup along with freshly ground black pepper. We have leftovers for later in the week.
I'm sad for you, Mike, that the asparagus grew when you weren't looking.
Joan--are those blackberries from nearby bushes? Our wild blackberries are blooming in the woods. The black raspberries are about finished with their blooms. Now we need the right kind of rain, so that the fruit can develop.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday from dough I made last week.
For Sunday dinner, we warmed up two of the pecan-crusted boneless pork chops from yesterday. I cooked about 8 oz. of cavatappi pasta, then mixed it with olive oil and a crumbled 4 oz. log of goat cheese. I divided it in half, so that Scott could have his with no addition. I added 3 ½ oz. of cut asparagus that I had sauteed in olive oil to my half, along with some reconstituted dried shallots and a bit of dried tarragon (both from Penzey's) and some freshly grated black pepper. Scott microwaved some fresh broccoli for his vegetable.
I do not know if we are at the end of asparagus season or not. It has been challenging for the farmers market vendors with the rapid shifts in the weather, not to mention the high winds and dust storm we had on Friday.
I'm sure everyone enjoyed the pie, Joan!
I baked Big Lake Judy's Best Ever Molasses Cookies on Saturday. Scott and I like this recipe a lot, so it is in frequent rotation in our house.
Our weather has cooled down again, so on Saturday I made roasted pecan-crusted pork chops and roasted sweet potato chunks for dinner. We had fresh microwaved broccoli as well. I also made yogurt today.
We had the rest of the vegetable, chicken, and farro stir-fry.
Thursday's dinner was salmon and couscous with Penzey's Greek seasoning and microwaved frozen peas. I cooked it in my countertop oven and reduced the temperature from 425 F to 400 F. Temperatures soared to around 86 F today, with more heat predicted for tomorrow. It is also windy, and we may get rain this evening.
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