[BakerAunt]

We have a freeze alert in our area, so my husband has picked all the tomatoes and peppers that remain. We will put the green ones in the front area with the wood stove, as that helped ripen them two years ago.

We moved my lime tree into the apartment where it will overwinter with sun through the window and cool temperatures with the temperature set low. We've already harvested some limes, but are waiting on some of the smaller ones.

My husband has also put orange fencing around our trees in the back. Although the area is now fenced for the dog, and the deer have stayed out over the summer, it's that time of year when the male deer are crazy, so if they should come through the fence, that will protect the trees from attack.

• This reply was modified 5 years, 8 months ago by BakerAunt.

[BakerAunt]

On Thursday, I cooked a large pot of black beans that I had soaked overnight. I used Kenji Lopez-Alt’s technique of salting the soaking water and the cooking water. Some of these beans will be used in a soup I will make for lunch tomorrow, and some will be frozen so that they are on hand when needed.

[BakerAunt]

Tell her that is why it needs its own dedicated cart.

[BakerAunt]

Hey, if they want more crackers, they will need to find a way to fork over the 10-quart mixer. 🙂

[BakerAunt]

I made another batch of yogurt today.

For tonight's dinner, I've whipped up Penzey's Ensalada de Quinoa--a double recipe, except for the Feta, as I only have one container of it. I had to leave out the red onion, due to my husband's sensitivity, and alas, I'm out of green onion. I put in the remaining dried Penzey's chives (about 1 tsp.), 3/4 tsp. Penzey's dried roasted onion powder, and some of Penzey's Mural of Flavor to try to compensate. I always omit the cilantro.

I'll serve it with my Turkey and Zucchini Meatloaf with Peach-Dijon Mustard glaze that I will start in about 40 minutes so that we can eat around 6 p.m.

[BakerAunt]

Every year, my high school German club held an Apfelstrudel Social fundraiser. Frau Hodjera, who was from Germany, had us peeling and slicing apples. When the time came to make the dough, we had a sheet on a large table, and people would be distributed around the table to pull the dough out as thin as possible before the apples, sugar, and cinnamon(?) were put in and the the dough shaped as a horse shoe. We also made homemade vanilla ice cream to go with it. We sold it by the slice--with one to be auctioned off. Frau Hodjera ALWAYS bid the highest and took it home with her.

[BakerAunt]

On Tuesday, I worked with the sourdough whole wheat bread recipe that started as the Whole Wheat Sourdough Pan Bread recipe in Sunset’s Bread (1st edition). I baked my first variation on May 20, and, as those first loaves were slightly dry, I further altered when I baked it again on September 18. Those loaves were not dry and were delicious. I made one additional change this time by adding 1/3 cup flax meal. It was a bit cool in the house, but my husband warmed it up with the wood stove. When it was time to bake, I had the oven set at 400F, but I reduced it to 375F after putting in the loaves. Doing so gives my sourdough breads better oven spring, and this one is no exception. The two loaves are now cooling, and I look forward to slicing one at lunch tomorrow.

[BakerAunt]

I'm looking forward to the reports and pictures.

[BakerAunt]

Dinner on Monday was stir-fry, made with leftover pork, soba noodles, green onion, carrots, celery, red bell pepper (from our garden), mushrooms, broccoli, and the deglazing from when the pork was cooked. We have enough left over for dinner tomorrow.

[BakerAunt]

Hmm, Arron. I think that I should have named them "Disappearing Whole Wheat Sourdough Crackers." I'll probably make more dough this week, just to try to get ahead. I also think its time for some Rye -Barley Crispbread--a recipe that I've posted and highly recommend.

[BakerAunt]

We have leftover pork from last night and will have it again with Queen squash stuffed with leftover farro. I roast the squash in the countertop convection oven.

[BakerAunt]

For a special Sunday breakfast, I made Cornmeal-Rye Waffles (a half recipe) from the King Arthur Whole Grain Baking book. I highly recommend it. I do cut the salt in half and replace the melted butter with canola oil--about 2 1/2 Tbs. for a half recipe. I had to use 2 Tbs. AP flour, as I was short on cornmeal.

Our weather has been warmer as well, with one day near 80F but most days with a high in the 70s and lows in the mid to upper 50s. I'm hoping the large green peppers will start turning red, so that we can pick them before the first freeze. Our drought continues. We need the lake level to rise from a good week of rain so that we can get the boat off the lift and put away for the winter.

[BakerAunt]

My husband cooked boneless pork in a skillet on the stove. I roasted the halves of a Queen squash from our garden, then filled it with cooked farro mixed with ½ tsp. Penzey’s Bavarian seasoning.

[BakerAunt]

On Saturday, I pulled more pumpkin out of the freezer and baked a pumpkin cake in my Nordic Ware Baby Pumpkin Cake pan. My starting point was the recipe that came with the pan, but I made some changes. I replaced 2/3 of the AP flour with whole wheat pastry flour. I reduced the sugar from 1 1/3 cups to 1 cup plus 2 Tbs. I reduced the salt from ¾ to ½ tsp. I replaced 1/3 cup butter with ¼ cup canola oil plus enough buttermilk to make 1/3 cup. I added 2 Tbs. BRM milk powder and 1 Tbs. flax meal. Since I was using homemade pumpkin puree, I deleted 1/3 cup water. I also omitted the pecans. I also changed the mixing directions, since if an oil cake is beaten as much as a butter cake would be, it tends to be tougher and drier. I baked it on the third rack up (above center) in my oven.

Instead of 28 minutes, my cake took 45 minutes. That is likely due to the pumpkin puree being more watery, so leaving out the additional water was a good call. The two halves domed a bit more than I would like. I might consider reducing the baking soda from 1 tsp. to ¾ tsp. next time. I cut off the domes and we each had one for dessert tonight. There is plenty of sweetness, so I might further cut the sugar to 1 cup next time. The only spice is cinnamon, so there is just a hint of it, and the pumpkin stars. I will make a glaze and “glue” the top and bottom of the pumpkin together with it for a festive cake for tomorrow’s dessert.

[BakerAunt]

Only an advanced baker ought to try this loaf. Maybe they think it is approachable since it is broken down into steps with some long and some shorter times separating them, but that means whoever bakes it must have two or three days clearly organized in order to do what is needed at the required times.

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