BakerAunt
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On Sunday morning, I made “Dilly Beans,” from Jane Brody’s Good Food Gourmet (p. 347), a recipe that I have not made in years. However, we had a pound of green beans from the garden ready, so I pulled out the recipe. I have been searching for dill weed, both in the grocery and the farmers market, without success. I substituted 2 tsp. Penzey’s dried dill and hope that will be sufficient. I also discovered that I have no dill seed in the spice cabinet. I put it on the list for my next Penzey’s order and googled substitutes. I read that caraway or celery seed were acceptable, so I chose the celery seed. I had to delete the tsp. of red pepper flakes in deference to my husband. It is supposed to refrigerate for at least 10 hours before serving.
I also made a 2/3 recipe of the Cook’s Country “All American Potato Salad,” using new red potatoes from the farmers market yesterday. These are organically grown, so expensive, but worth it. However, when I went to get the pickles, I discovered that only one remained, when I knew that I had had enough left for another potato salad. It turns out that my husband, who can NEVER find anything in the refrigerator proper without help, and for whom I had left a clearly visible jar of dills he could eat in the door, had rooted through the refrigerator, found them, and had been eating them. I can only get these at Big Lots or Tuesday Morning—and the prospects of a trip into either county, whose Covid-19 numbers are far higher than ours, are nil. Big Lots will not ship them. So, I had to use another kind of German dill that we bought at Aldi’s, and which do not have the distinctive taste we like in this potato salad. Next time, I put the jar in the apt. refrigerator, even though it is a hassle to go out and get it. I also had to substitute for sour cream as I had none, and no Greek yogurt either. I used just a bit of regular full-fat yogurt.
These two salads—taking a page out of Chocomouse’s posts—are intended to accompany Turkey Zucchini meat loaf, but I have had an extended day in the kitchen (more on the baking thread), so we will have the minestrone again tonight, and I will do the loaf tomorrow and serve it with the salads.
I also made another batch of yogurt.
The governor of Indiana is making masks mandatory as of Monday. It's late, given the spiking numbers, but we take what we can get.
Apparently the pandemic has also affected needlework shops. As a lot of threads come from Europe, and some of the dyes and material as well, the needlework shops are in the position of being able to sell new charts but not the materials for completing them. I still ordered a chart for a design celebrating the 100th Anniversary of women voting for the first time, and another that commemorates the arrival of the Pilgrims 400 years ago this autumn. I am hoping that I have materials and threads in my stash that will work.
I was thinking about using a 10% coupon at Bakers Authority, but I forgot and the coupon expired. I'm not sure how much the shipping would have cost, but I was looking at the 50 pound bag of Sir Galahad. I suppose that I would have had to put it in the cart in order to get a shipping calculation. Once the weather cools down, I do not have an issue with storing it in the two 25 lb. containers that I bough back when KAF was willing to ship 25 lb. bags of flour. We keep the apt. cool in the winter, so the flour would be fine, and I could re-fill the 10 lb. container that I keep in the house from it.
Your bread looks scrumptious, Chocomouse.
In my quest to find a healthier blueberry cobbler than my late mother-in-law’s recipe, I went back to The King Arthur Flour Baker’s Companion and the “Basic Fruit Cobbler” (p. 137). I did tinker a bit, as I used half whole wheat pastry flour and halved the salt. I reduced the sugar in the cake part from 1 cup to ¾ cup, used buttermilk and added 1/8 tsp. baking soda. I replaced the 2 Tbs. butter with 1 ½ Tbs. canola oil. For the topping, I used the non-liquor substitution, but I reduced the sugar to 1/3 cup, halved the vanilla (from 1 tsp. to ½ tsp.) and omitted the almond extract. I used 3 cups of blueberries, which was plenty. I baked it on the third rack in a 9-inch square ceramic dish, as blueberries eat into USA metal pans. We had some warm with vanilla low-fat frozen yogurt. It is delicious, so I have found a good basic cobbler. My mother-in-law’s recipe used rather a lot of butter, or perhaps originally margarine, but no eggs. The recipe dates from when people had been told that eggs were not good for you, advice that has now changed.
I cut the sugar because the blueberries we pick at a local place are much sweeter than any I have had elsewhere.
I made Minestrone for Saturday night dinner—not the most obvious choice for warm weather. We had a lot of green beans, and I found some lovely yellow summer squash at the farmers market. As onion is bothering my husband, I used 2 tsp. rehydrated dried onion. I added the leftover ground turkey from when we had pizza that I had frozen. It made a nice, light supper.
I'm glad to hear that the "dinner" bread works so well, Cwcdesign. I look forward to trying it when the weather cools down.
I'm sorry to hear that you have now joined the group of people with shellfish allergies. I had heard from another person that this allergy can emerge, even though the eater has been fine with shellfish up until that time. I'm glad that it was no worse.
I noted that KAF now has a merchandise section called "Classic Logo." I don't know if that is because they still have a lot with that logo on it, or if it is yet another marketing ploy. (A couple of sale items seem to have moved there at full price.) Time will tell.
I like your idea, Chocomouse.
Waiting for kitchens to be done is equivalent to "camping out." The adventure starts to pale.
Dinner tonight is Salmon and Couscous with Penzey's Greek seasoning, along with microwaved green beans from our garden.
I doubt that it was a political correctness issue: King Arthur, legendary figure of Britain on horseback?
I suspect that King Arthur wanted a logo that due to its simplicity would show up in email and on Instagram and be easily recognizable. As the picture is usually quite small, a simpler logo would be clearer. While I understand that need, I do not understand the need to throw out the logo on product labeling.
I was surprised that they expected we would all want to rush out and buy merchandise with the new logo.
Yes, I also received it. Several people had responded on the comment section about how great the new logo is. Of course, none of them said WHY they thought it was so great.
My takeaway from the letter is that the employee-owners selected the new logo. The email, and the discussion in the link, never said why they wanted a new logo.
We sliced into the pie at lunch. My husband says it's the best ever, and I agree that it is delicious. Letting it sit was the right call, as that let the filling hold together when sliced. I feel confident now that I can type up this recipe and have a hard copy and an electronic copy.
Cwcdesign--Were these fresh vegetables that you had frozen or did you buy a bag of frozen vegetables? I'm wondering if it would work with any green beans that I freeze.
It has been unseasonably warm in north central Indiana, Chocomouse, and our area is also having all the good rain go around it.
Sorry about the technology issues, Mike. I hope that you are able to work them out without too much hassle.
In the meantime, we can study! I always feel, when there is a question that I have no idea what the answer is that somehow I should have studied more, although that is not possible when it isn't clear what the quiz will cover.
It's blueberry season. We picked blueberries last week. Blueberry pie is my husband's favorite.
On Wednesday, I baked Blueberry Crumb Pie, using my oil crust and the recipe from Carole Walter’s Great Pies and Tarts. As usual, I reduced the sugar slightly in the filling (from ¾ to 2/3 cup) as the blueberries we pick are sweet. I also only use half the streusel, and I cut the butter down to 2 Tbs. I got a late start on the pie, so it did not come out of the oven until 5:30 p.m., too late to have for dessert tonight. I look forward to having some with lunch tomorrow.
I have about 1/2 cup of cooking liquid left from the gentle pre-cooking of the blueberries, so there will be cornmeal pancakes this weekend.
I do enjoy Ranch dressing, Joan, both as a dressing and using the dry Ranch as seasoning. (I buy Penzey's.)
For Wednesday (and Thursday) dinner, I made stir-fry with the leftover pork and some soba noodles. Sadly, I did not have any mushrooms or red bell pepper, but I used cut-up baby carrots, celery, broccoli, snow peas from our garden, some kale, and the liquid from deglazing the pork cooking pan yesterday. I also did not have any green onion, which meant that I found it bland, while. my husband found it fine. I put a bit of low-sodium soy sauce on my serving, which gave it more flavor.
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