BakerAunt
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Post edited--I put it on the incorrect thread, so I deleted this one and will post in the correct spot.
Italian Cook--I like the Penzey's Buttermilk dressing combination. I use low-fat mayonnaise and buttermilk or yogurt. I've also used the seasoning directly on chicken and on potatoes before roasting.
Great pictures and story, Len! Deer will eat tomatoes, which is why one acquaintance in the area will not even grow them. With our fencing, we did have a problem with them nipping off the blossoms last year when the plants reached the top of the garden fence. This year, with the additional yard fence for the dog, the deer are reluctant to jump in--so far--and I hope it stays that way.
Despite the sprained ankle, which is healing more slowly than I would like, I was back in the kitchen on Sunday. I needed to use up the last of our blackberries. I had seeded them a couple of days ago, and I had a scant half cup. I did a mash up of my blueberry pie recipe and a seedless blackberry pie recipe that I found on the internet. I reduced both recipes, so that I used 1 ½ cup blueberries and the blackberry puree. I made the two fillings separately, then combined them. I made a half recipe of my oil crust and used a Chicago Metallic tart pan with four wells and removeable bottoms. I put just a bit of streusel on top. We each had one for dessert tonight, and they are delicious. I will write down what I did in anticipation of leftover blackberry puree next year.
We were also out of bread, so I baked three loaves of “Grandma A’s Ranch Hand Bread,” which is posted at Nebraska Kitchen, having been moved from the Baking Circle before KAF shut it down. I make my version with buttermilk and honey and a lot of whole wheat flour, as well as some flax meal. I have three fine loaves cooling on the rack. Two will be frozen, and the other one will be sliced at lunch tomorrow.
That's the way to top a pizza, Joan!
I think it will take at least two weeks, and possibly longer, for my ankle to heal. I am starting some mild rebab exercises--following Bob and Brad on You Tube, who call themselves "the best physical therapists on the internet--in our opinion." (I got some of my osteopenia exercises from them.} The duo is humorous and informative.
For Saturday’s dinner, I used leftover pork to make stir-fry with buckwheat noodles, what are probably the last of the snow peas from our garden, as well as one of our red bell peppers, carrots, celery, green onion, mushrooms, broccoli, and the drippings I deglazed from when my husband cooked the pork. We have enough for dinner again tomorrow, which is great, as my ankle is still healing, and I will need to bake bread tomorrow.
I wonder if the shortage of canning lids and jars is due to more people canning, or if it is a production problem. I have a good supply of jars, and I bought more lids last year--anticipating a peach crop that did not happen--so I am not affected.
Placement of semolina: Kroger had the BRM flour in an "organic/health food" section when I first began shopping there three years ago, but about eighteen months ago, they moved the BRM flour to the baking aisle with the other flours, and the oats to the cereal aisle. If there are health food stores in your neighborhood, Italian Cook, you might try there. You could also email BRM and ask when they might have small packages in stock again.
On Friday, I made another batch of yogurt.
I also cooked a cup of red bulgur in 2 cups chicken broth that I pulled from the freezer. We had some of it with the leftover green beans and tomato and the leftover pork.
I've baked this recipe, but the dried, minced onion was given as optional, so I omitted it. I also used half buttermilk, and I used First Clear flour in place of the vital wheat gluten. I cut the salt to 1 tsp. My notes say that I used the bread machine to mix it. I also baked it in the "bread bowl" that KAF sells--at 400F for 25-30 minutes.
I must have liked the recipe, since I copied it into my baking recipes. I will need to bake it again.
I'm impressed, Mike, that your square Tupperware canister lid is still in good condition. I have had several of these break at the corners and may need to see if I can buy replacements on line. I don't think that I abused them, just normal usage, and it was a problem before we moved and I had some of my Tupperware in storage (subjected to heat and cold).
I checked the BRM site and was able to register for an email notification for when the milk powder is back in stock. The estimated date is Sept. 1.
I checked semolina, and right now BRM only has bulk (25 lb.) bags available. I was fortunate to find two of their small bags (older packaging) early in the pandemic and stuck them in the refrigerator and freezer. I also had bought a bag of the KAF semolina.
It is not a local shortage, but I have been waiting for Bob's Red Mill to have their milk powder in stock again. So far, it has not happened, so I am rationing my last bag and only using it for yogurt and cheese crackers.
I heard that after the "milk glut," there is now a milk shortage. I've noticed that prices in my area have increased, even at CVS, which usually has excellent prices and deals on milk.
My husband cooked pork tonight to go with the leftover roasted potatoes and the green beans and tomatoes, while I sat with my feet up.
You lasted longer than I would have, Mike. I also learned a lot.
For lunch on Thursday, I tried a Bacon and Tomato sandwich with turkey bacon. I had already tried Canadian bacon and deemed it unacceptable. The slice of turkey bacon is better than the Canadian Bacon. It will never be the same as regular bacon (and I've not ruled out a week of real bacon and tomato sandwiches), but it was a lot closer. The drawback is that while low in saturated fat (0.5 g saturated fat), it is highly processed and high in sodium at 200mg per slice, which is why I only ate one slice.
I might have gone for real bacon, but due to my ankle, my husband accompanied me into Kroger. He suggested that if I'm dissatisfied, next time I can use a (mostly) nitrate-free bacon. It is apparently too much to ask to find a low-sodium one in my part of Indiana.
To go with the rest of the Turkey Zucchini Loaf for Wednesday dinner, I roasted cut-up potatoes, tossed in olive oil and tossed in Penzey’s Bavarian Seasoning and sprinkled with a bit of salt. I also used fresh green beans and tomatoes from our garden to make “Green Beans in Tomato Sauce,” a recipe from Betty Crocker’s International Cookbook (probably from about thirty years ago). It is simple, Garlic and onion are sautéed in olive oil, then some cut-up tomatoes, seasonings, and green beans, simmered for about 18 minutes. I had to delete the onion, for my husband, but I did use 2 tsp. Penzey’s dried onion. I replaced the basil, which my husband dislikes, with an equal amount of tarragon. The changes worked well.
Supposedly, half shelves (which I did not know I was getting!) allow people to see what is in the back on the bottom. However, I was planning on putting long items on lower shelves, so it would not have been an issue for me. I may consider pull out drawers for a couple of the cabinets. They do, however, mean a loss of room on the sides.
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