I knew the correct answer. I read it somewhere.
Fortunately, I have more frozen zucchini bread from the freezer for tonight's dessert. Not only is it in the 90s, but my husband and I are tired due to all the fireworks last night and the stress of helping our dog. A large box fan, lights turned out, bandana treated with pheromone spray, and radio tuned loudly to jazz music. We survived the Chamber of Commerce ones, across the lake from us, and then the kids and grandkids of the next door neighbors (who are riding out the pandemic in Florida) started some big ones. Today, all the debris from the Chamber fireworks on the east shore are washing up on our west shore.
Your pizza sounds wonderful, Joan, as does Italian Cook's ham and bean soup.
It is too hot to cook, but we have enough hamburger stroganoff and rice for a third night I'll have to think about what to do for Monday's dinner, as I will need to thaw something.
It is so nice to hear from you, Cass!
I was thinking of a kind of German potato salad that is served warm with bacon in the dressing. I have a recipe for it tucked away, from a church cookbook. I've never made it, and as I'm avoiding bacon these days, probably never will, but I would not be adverse to a small taste of it.
I'm saving some wiggle room for a bit of bacon for when the tomatoes are ripe. I love bacon and tomato sandwiches with mayonnaise, hold the lettuce.
The secret to German potato salad is BACON!
I missed it.
The great-grandmother recipe in my family did include mustard, but I don't think it used vinegar. It was also mashed potatoes and had some chopped lettuce mixed in.
I missed it.
I'm making my lightened up version of my Mom's hamburger stroganoff (with Campbell's Healthy Request Cream of Chicken Soup--the only time I use it), which we will have over brown and mixed rice, which I've started in the rice cooker. We will have a salad, using lettuce from our garden. 🙂
Today my husband spied three small green tomatoes on our plants. Hurrah!
The drought is hurting the black raspberry crop--both on the terrace and in the woodlands. My husband has managed to water some of the ones on the terrace, but we very much need rain. I also need some Ball Classic Real Fruit Pectin, as mine is expired. I checked the grocery and the hardware store (canning items) but no luck. We may try a trip into the larger town north of us next week, so I will check at Kroger, which has had it in the past.
My educated guess was correct.
Dinner here is usually around 6 to 6:30 p.m.
The original story was on NPR
And the online contacts will continue to be important because Covid-19 is not going away.
Oh, the horror, Aaron! Your family will HAVE to eat cake two weeks in a row! 🙂
It is possible that the pans were too full.
When we were at the grocery store on Tuesday, there was a grocery basket full of marked down bananas (29 cents per pound). I have a feeling that locally people are over banana bread. I selected four, and on Thursday, I baked the Buckwheat Banana Cake, of which we have become so fond, in a 6 cup Bundt pan. I further reduced the salt to ¼ tsp. regular salt and the olive oil from ½ to 1/3 cup. It baked in 45 minutes. As we are still eating the banana cake that I baked earlier this week, this one is destined for the freezer.
