[BakerAunt]

For Sunday dinner, I made Crispy Oven Fish and Chips, which we had with leftover dill tartar sauce and the rest of the coleslaw.

[BakerAunt]

At the farmers' market on Saturday morning, a favored vendor had the salad turnips that I like so much. I bought a bunch and removed the greens, which I used to make Beans and Greens for lunch today and for another two days. Cooking it also turned into clearing some items from the freezer. I found some frozen chickpeas, a bit of frozen broth from black-eyed peas, and some pork deglazing. All of that went in, along with olive oil, onion, red bell pepper, 2 Tbs. tomato paste, freshly grated pepper, and Smokey Parika. I really enjoy this simple dish.

For dinner, we had the leftover pizza and more of the coleslaw.

[BakerAunt]

I baked Apple Cinnamon Bars on Friday, using some of the apple butter that I made yesterday. It's an old recipe from King Arthur, where they acknowledge the couple who sent it to them. I tweak it by using white whole wheat flour, replacing the butter with avocado oil, and reducing the sugar by half. I also reduce the glaze by half.

My other baking project on Friday was to make dough for Cinnamon Swirl Pumpkin Sweet Rolls. It's a recipe from King Arthur that I have been playing around with for years. I think that I am getting closer to the ideal recipe. I will bake them for breakfast tomorrow after they overnight in the refrigerator.

[BakerAunt]

On Friday, I canned the apple butter that I refrigerated overnight. I warmed it on the stove and reduced it some before canning it. I canned five 8 oz. jars and one 4 oz. jar. I kept out another 4 oz. for a recipe (see baking thread), and there was a bit left to go into a dish in the refrigerator. One jar is designated for my younger bonus son and his family, and another is designated for my youngest sister and my twin nieces. I like this recipe that Mike Nolan found last year. My thrift store crockpot did an excellent job. I would trust it overnight next time. My only issue is that using my stick blender made a splattery mess. Given the depth of the crockpot, I expect it will always be a problem.

We had leftover black-eyed peas with rice and ham and leftover coleslaw. I also re-heated three leftover potato wedges. Leftovers let me concentrate on other projects.

[BakerAunt]

We are having sourdough pan pizza (details in the baking thread) tonight, with coleslaw on the side.

It began snowing Wednesday evening, which is the first snow of the season for us. It continued into Thursday, so it was an excellent day for making apple butter using the crockpot that I bought at the thrift store a couple of months ago. I got it started late, around 1 p.m., so ten hours at low will be 11 p.m. I may refrigerate it at that point, then cook it on the stove tomorrow until it is the proper consistency. I want to can most of it.

[BakerAunt]

I baked sourdough pan pizza for dinner. For the sauce, I used green tomatoes that we ripened on our enclosed porch. I cooked them with garlic in a bit of olive oil, added a pinch of sugar, and also about a Tbs. of tomato paste from a tube. One of the toppings was a red bell pepper from those my husband grew in a pot and has brought inside to winter over. There is one more bell pepper on it in the process of turning red. After that, the plant will do nothing until it goes outside in the spring when the frost danger is past.

[BakerAunt]

We re-ran last night's dinner of black-eyed peas with rice and ham and coleslaw. We went hiking in one of the state parks today, so it was great to have a dinner that just needed to be warmed.

[BakerAunt]

It's nice to have an appreciative audience for baking, Aaron.

I made dough for another batch of Whole Wheat Sourdough Cheese Crackers. I will bake them next week.

[BakerAunt]

I baked Rye Barley Crispbread on Tuesday. With those grains, and a topping of sunflower seeds, sesame seeds, and pumpkin seeds, it is great for healthy snacks.

[BakerAunt]

I had a frozen meaty ham bone, so on Tuesday, I made black-eyed peas with it. I also added sautéed yellow bell pepper, celery, and kale, and cooked some brown rice separately to add at the end. I seasoned with some thyme and freshly ground black pepper.

We had some for dinner, along with coleslaw.

[BakerAunt]

On Monday, I baked three loaves of my Whole Wheat Oat Bran Bread.

[BakerAunt]

As always, great plating, Len!

The Washington Post food section had an article on Watergate Salad earlier this year.

I made coleslaw on Monday and used a lovely cabbage that I bought at the farmers' market a couple of weeks ago. The flavor is spectacular. We had some with Crispy Oven Fish and Chips with Dill Tartar Sauce.

[BakerAunt]

When non-bakers watch The Great British Bake Off:

https://www.msn.com/en-us/entertainment/comics/moderately-confused-by-jeff-stahler/ss-AA1ui1E2?ocid=msedgdhp&pc=U531&cvid=034453d278994f01b57bfe87aada60f6&ei=80

[BakerAunt]

That meal sounds so good, Chocomouse.

We had leftover stir-fry from 3 nights ago.

[BakerAunt]

Before lunch on Sunday, I baked my adaptation of Soft Barley Cookies from the dough I made last night. My version replaces butter with avocado oil and the sour cream with nonfat Greek yogurt. The first tray needed to bake for about 30 seconds longer. The second tray needed to bake for about a minute less. I will get it right next time.

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