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I made yogurt on Wednesday. It is a day early, but I will not have time to do it tomorrow, so I am getting ahead.
Ah, Skeptic--your farmers market is ahead of ours up here in northern Indiana where there is not a lot of produce yet.
We had a lot of rain beginning in the later afternoon, and it is still raining this Tuesday evening. The cooler weather gave me the chance to bake three loaves of my Whole Wheat Oat Bran Bread.
Your buns look lovely, Joan!
Old Milwaukee Rye appears in Bernard Clayton's New Complete Book of Breads (revised and expanded edition), on pp. 136-139. It is probably also in the first edition which was published in 1973. The second edition is 1987. He gives the option of making it as two large round loaves or three or four long slender loaves. Len's instructions for buns is a great option. A great thing about the recipe is that it does not require you to keep a rye starter in the refrigerator. I'm going to have to try it.
With that said, Len's recipe differs in that it uses honey rather than molasses. Clayton does not give weights because most home cooks had not yet begun to use scales. There are other differences as well, so the recipe that Len found and probably changed (just like we all do!) was likely inspired by Clayton's.
Ginsberg's book is much later, having been published in this century.
Bernard Clayton's bread books, the first and the second editions, helped make me a bread baker.
For dinner on Tuesday, I made black-eyed peas with mixed brown and wild rice and ham from the freezer. I added sautéed celery, orange bell pepper, and a bit of kale, as well as dried onion, thyme, and pepper. We have enough for at least two more meals.
For dinner tonight, I pulled out the last two salmon patties from the freezer and two of the sandwich buns that I had frozen. We also had some leftover Dill Tartar sauce to put on the sandwiches. I made a small salad with the rest of the lettuce, a bit of spinach, and some sliced carrots. I'm not usually this low on vegetables, but since we were gone for four days, I did not stock up last time we shopped. Tomorrow, I will.
We had some rain in the early evening that cooled down the heat, so I seized the opportunity to use the rest of the black raspberries in a white whole wheat oatmeal muffin. The basic recipe comes from one for strawberry oatmeal muffins that I found online at a website by Melissa Moore, a RND. I substitute the white whole wheat flour and add a tablespoon of milk powder. I cut the vanilla to ½ tsp. and the salt to ¼ tsp. I did not add any spice, as I want the black raspberries to star.
I noticed an increase in Aldi's eggs when we shopped early last week. However, the price was lower at our local grocery store by about 10 cents, so go figure.
We had a not very good Progresso beef and vegetable soup from my canned soup stock that I wanted to use up. Progresso soups are our go-to meal when traveling, but we have not done that many overnight trips for a while.
The soup was a good choice because we just returned from three nights at the Canyon Inn at McCormick's Creek State Park here in Indiana. We ended up taking salmon patties to have for dinner last Thursday and Friday, then we spent the day with my husband's cousin and his wife, and they fed us dinner on Saturday. So, we had the soup tonight that we would have had last night.
We went out of town to get the dog away from the fireworks. The official ones where we live were on July 4 and 6, and the adult sons of the couple next door usually do very loud ones on the 4th. And then there is everyone else around here. So, we leave.
I baked my version of Len's recipe for buns on Wednesday. I also baked another batch of my version of Ellen's buns but as twelve rolls.
Best wishes to Diane for a speedy recovery.
I made salmon patties for dinner on Wednesday. We had them on the whole wheat/rye/semolina buns I baked this morning. We had leftover dill tartar sauce which goes very well with salmon patties.
I also made yogurt today.
On Tuesday afternoon, I baked a triple recipe of Soft Oatmeal Cookies, which made two dozen large cookies. This evening, I'm baking the Whole Wheat Sourdough Cheese Crackers.
We ate the rest of the sourdough pan pizza.
Darn it, Joan, now I want cinnamon rolls. 🙂 Mine will have to wait until after the holiday.
I baked Scottish Oatcakes on Monday afternoon with a yield of 17 and one small one that I will taste test. I plan to mail the oatcakes, along with jars of strawberry, black raspberry, last year's blackberry jam, and a small container of apple butter from last winter to one of my sisters who will be having surgery.
We had the tuna-zucchini pasta again, but we added a side of microwaved fresh broccoli.
For lunch on Sunday, I made a frittata, in part to use up some asparagus that I had not gotten to as early as I would have liked. It was a remarkably cool day, with a high of 69 F, so I tossed the asparagus with olive oil and a couple of mushrooms, sprinkled the mixture with garlic powder, and roasted it, adding Penzey's Sunny Paris at the end. That went into the frittata, along with two small potatoes, some green onion, an orange bell pepper, and goat cheese. I used my farmers market eggs. I have leftovers for lunch for the next three days. I really like the Staub 8 ½-inch skillet that I bought, in part, for making frittatas. I am also envisioning using it for small pizzas.
I made my fifth and last batch of Black Raspberry Jam. It was a wonderful season this year. Some lucky friends and family will receive a jar each, and we will still have plenty for ourselves.
For Sunday dinner, I made Sourdough Pan pizza with the usual fixings of sauce made from a can of fire-roasted tomatoes and garlic, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion, and Greek olives on mine. I grated Parmesan over it when it came out of the oven.
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