BakerAunt
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I made another batch of yogurt on Saturday.
I knew this one.
Friday night’s dinner was roasted chicken thighs, rubbed with olive oil and sprinkled with Penzey’s Buttermilk dressing mix. I roasted them on those silicone racks I bought, so that they would be out of the grease. While the chicken roasted, in the oven, I used the countertop convection oven to roast potato wedges. I cut Russet potatoes in half, then each half into thirds. I tossed with olive oil, then Penzey’s Buttermilk dressing mix. We had the chicken and potatoes with fresh, microwaved green beans from our garden.
For dessert, I had found a small banana Bundt cake in the freezer, so I thawed it and added glaze.
We ate the last of the bread for lunch. I baked Len’s Rye/Semolina/Whole Wheat—a double recipe made as two 8x4 inch loaves. I use buttermilk and add some special dry milk to increase the calcium. The oven spring made for beautiful loaves. One is for the freezer, and the other we will slice at lunch tomorrow.
Len--Our red bell pepper plants also take a long time. The reason we have so many, so early this year, is because my husband dug up the one last year, stuck it in a pot, and it sat there, looking very sad and dormant, although my husband kept it watered. (This is when we discovered that the porch did not allow heat in through the new windows.) It had two small green peppers, which we expected to fall off, but they didn't. As soon as it was warm enough, my husband transplanted it to the garden, and it took off. Not only did the original little peppers turn red and be ready, but we have harvested five additional large peppers, and there are still more on the plant.
A second bell pepper plant, started from seed, has grown, but it is not producing. (Maybe it needs a winter on the porch.)
I also know this one.
We will mull over this information on monitoring refrigerator and freezer temperatures. It would probably need to be one sensor in each building.
We have fast tracked whatever was open in the refrigerator, and it seems to be fine.
On Thursday morning, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made up last week. I had planned to bake them on Tuesday, but we were without power until later in the day and it was hot.
I have also found that Moonie's buns need to be on a higher rack and/or a heavy baking sheet, or the bottoms will get overdone.
I knew it also.
Italian Cook. I did use the KABC lime powder in place of lemon powder in one of their recipes for cupcake-sized Bundt cakes. It did have a nice lime flavor. I still have most of the jar, however. I have a lime tree, so I use the fruit and zest of the limes from it. I'm sorry that I'm not more help.
For Wednesday dinner, I made sourdough pan pizza. I topped it with my home grown, homemade tomato sauce, Canadian bacon, diced mozzarella, sliced mushrooms, two small red bell peppers from our garden, green onion, black olives on my half, and freshly grated Parmesan. It was slightly mushy in the center, probably due to the red bell pepper, but it was delicious, and we have leftovers for tomorrow.
I made tomato sauce on Wednesday afternoon to go on the pizza we had that evening. I used a bunch of tomatoes from our garden. I start with a 10-inch sauté pan, into which I put olive oil and diced garlic. I heat it slightly, then add the cut-up tomatoes. I cook, stirring as needed until much of the liquid has evaporated and the sauce is thick.
Thank you, S. Wirth! I wish that I had known about your recipe first. I have copied it for the next time that I have leftover mashed potatoes.
I wanted to use up leftover mashed potatoes for lunch on Wednesday, so I looked for mashed potato patty recipes online and found this one:
https://www.acoalcrackerinthekitchen.com/2018/10/24/leftover-mashed-potato-patties/
I had to make some changes, as I only had 1 cup of mashed potato. I used an egg, used 1 Tbs. oat bran rather than flour, used less dried chives and onion powder (should have kept those two the same), some pre-grated mozzarella that I wanted to use up, and no bacon. I used my Zeroll #16 scoop (about ¼ cup). I flattened them into about 3-inch patties, then pressed them on both sides in Panko. That not only gave them crisp, it also kept them from burning and sticking. I used grape seed oil to cook them in a skillet. These were a little hard to keep together; I should have used additional oat bran, given that I was using half the potato and the full amount of egg. These were a little bland, so I would include more chive and onion powder next time.
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