BakerAunt
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A couple of other thoughts, Aaron. When I take the crackers out, I make sure that they are all disconnected from each other (cut apart with knife if necessary). I then slide them off the parchment and leave them on the hot baking sheet to cool down. Again, they should not be touching each other, as KABC says that will cause sogginess. Taking them off the parchment has the added benefit of letting me re-use it to roll out the dough for the next sheet.
My husband pan-cooked pork for dinner. I roasted two halves of a table queen squash for 40 minutes, then stuffed it with a mixture of bulgur, sautéed celery a bit of sage and parsley and onion powder, then topped with a bit of grated 2% cheese.
Joan--I can get my husband to try new recipes as long as I ease him into it, leave out the fresh onion, and avoid certain spices. He has been surprised that he enjoys most of the different kinds of squash that I've cooked over the past three years.
Your husband is a lot more adventurous than mine, Navlys. 🙂
I shelled a lot of pecans on Monday afternoon. A cup of them went into another batch of Maple Granola that I made this afternoon.
Aaron--If you have a convection setting on your oven, you might try that. I now use the convection setting, and I cut the time. I also turn the tray around halfway through.
On Sunday, I made dough for my Whole Wheat Sourdough Cheese Crackers. The dough is divided into four sections, which each section wrapped in saran in the refrigerator. I will roll out and bake later this week, after they have time to develop deeper flavor.
On Sunday afternoon, I made another 3 1/2 cups of tomato sauce from our garden tomatoes. I will freeze it.
Dinner tonight was leftover sourdough pan pizza.
The bread looks good, Mike.
I baked my sourdough pan pizza for Saturday dinner. I topped it with homemade sauce from the freezer, Canadian bacon, mozzarella cheese, mushrooms, red bell pepper from our garden, green onion, black olives on my half, and freshly grated Parmesan on top.
I made tomato sauce on Friday, using our bounty of tomatoes. I froze about 3 ½ cups. I have another ¾ cup that I have set aside to use in the next few days. For dinner, I made Salmon and Couscous with Penzey’s Greek seasoning. We had it with microwaved frozen mixed vegetables.
On Thursday evening, I baked our favorite blueberry pie, using the Carole Walter recipe in Great Pies & Tarts. I use my oil crust, and I cut the streusel in half. We are looking forward to cutting into it tomorrow.
Chocomouse--I've been having Bacon and Tomato (I never include lettuce) sandwiches for lunch since last week. I've decided that a single slice of turkey bacon, cut in half and lightly fried, comes close enough to the fatty bacon that I have to forgo. With 0.5g saturated fat and 200 mg. sodium per single slice, it works for me in setting off the excellent tomatoes we are growing.
On Thursday, I made another batch of yogurt.
I missed it. I'm not sure that I've ever eaten a guava.
On Wednesday afternoon, I tackled the increasing pile of tomatoes from our garden on the counter. I cut up enough to overfill a 2-liter measuring cup/bowl. I cooked them down, after initially sautéing minced garlic in olive oil in a 4-quart sauté pan. I added 1 tsp. sugar. I let them cook down to make 2 cups tomato puree, which will be used on two future sourdough pan pizzas. I will freeze on and use the other near the end of the week, since it is supposed to cool down enough for baking pizza.
I have a vague memory that KAF did a recipe version of Oreos.
While I liked Oreos as a kid--and I ate the cookie as assembled, no taking apart and licking out the frosting--it is a memory that I prefer to leave in the past. I'm sure that the modern one will not taste as I remember it.
Welcome back, Aaron. I hope that you got at least a little "vacation" during your time in Maine.
We now have someone at our Farmers Market who does some artisan breads--mostly small loaves, buns, and bagels. I've not tried any of it, as I bake my own and was not tempted. He started selling it last year at the winter market, and people must like it, as he is still selling it. He and his wife also sell organic vegetables and he makes and sells artisan chocolates.
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