BakerAunt
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J. Kenji Lopez-Alt has now revised Lahey's no-knead bread recipe, although I have not looked to see what the differences are.
We had leftover pork tenderloin on the buns I baked this afternoon, along with a salad.
Great looking bread, Mike!
Later on Sunday, I made my adaptation of Ellen’s Famous Burger Buns to use for dinner sandwiches. I also made dough for Whole Wheat Sourdough Cheese Crackers (aka Baker Aunt’s Famous Crackers). I will bake them late in the week.
Today my husband presented me with three snow peas from the garden!
I forgot to make yogurt yesterday, so I made it on Sunday.
I doubt that "birthing person" is going to catch on. Some of us end up in the mother role without ever giving birth.
My husband drove the elder son to Midway this morning, leaving shortly before 4 a.m. (Public transportation to the airport has not recovered yet from the Pandemic.) That meant no Father’s Day breakfast. When I got up, I made breakfast just for me, a half recipe of Cornmeal Pancakes, using Bob’s Red Mill coarse grind cornmeal and white whole wheat flour. I had two leftover pancakes, which my husband had with honey after he got back around 9 a.m. (Apparently, even on a Sunday morning, Chicago traffic is bad.) Next Sunday, I will make him his delayed Father’s Day breakfast of Cornmeal-Pumpernickel Waffles.
Happy Anniversary, Janiebakes and husband!
It is wonderful to see the families able to gather again.
I began picking black raspberries on our terrace this week. I have almost a pint. I will need at least double that to make my first batch of jam. There are still plenty of red ones, but if we could get some rain, that would keep the rest from drying out. My husband tells me that the ones by the road on the larger woodland property are not ripe yet.
Our tomato plants are growing, but no flowering yet. That is also true of the pepper plant that was started last year in a pot and produced a single golden pepper, which we have harvested in order to encourage the rest. No flowering yet from the beans or snow peas. The squash are coming up.
Dinner on Saturday was roasted sweet potato chunks that were tossed in olive oil, microwaved fresh broccoli, and roasted breaded chicken breasts (using panko, garlic and onion powder, a bit of pepper, and Parmesan).
Friday night’s dinner was maple-glazed pork tenderloin, roughly mashed red potatoes with skins, and microwaved frozen peas.
To go with leftover salmon patties, buns, and potato salad, I roasted asparagus, mushrooms, and cherry tomatoes tossed in olive oil and some garlic powder.
On Thursday, I baked an adaptation of Little Vanilla Cakelets, a recipe that came with a Nordic Ware six-well basket pan (makes little basket sides so center can be filled with fruit and/or ice cream). I use a third barley flour in place of AP and buttermilk in place of regular milk. We will have these with strawberries and maybe a bit of frozen vanilla yogurt for dessert tonight.
I also baked oatmeal-raisin muffins for the next couple of days for breakfast.
Dinner on Wednesday was salmon patties on Wheat-Oat Flax Buns with leftover potato salad and microwaved frozen mixed vegetables.
On Wednesday, I baked Wheat-Oat Flax Buns (recipe adapted from King Arthur) to go with salmon patties for dinner.
On Tuesday, I made the All-American Potato Salad from Cook’s Country (June 2006, but I found it online). I have not made this potato salad in a long time because we lacked the brand of German pickles (Hengstenberg) that we both agree are the only ones that work for us in this potato salad, which in addition to the pickles also uses pickle juice. That juice, unlike that with every other dill pickle we have tried, is slightly sweet, which for us makes the perfect flavor profile. I buy them at Tuesday Morning or Big Lots, usually around October when there is an Oktoberfest promotion. However, with the pandemic last year, we ran out of pickles. We were in South Bend last Friday, and I made sure we stopped at Big Lots where I bought three large jars of the pickles. We had it with leftover turkey and microwaved fresh broccoli.
Note: I replaced the 1/cup of sour cream with nonfat Greek yogurt.
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