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.
I made another batch of yogurt on Thursday.
Dinner tonight will be leftover pizza.
I missed it, as I did not realize that is what the chaff is.
Pizza
I made sourdough pan pizza for Wednesday dinner with homemade sauce from the freezer, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion, grated Parmesan, and black olives on my half. We have enough for dinner tomorrow as well.
My husband was able to pick a few snow peas from our garden yesterday. Perhaps there will be a stir-fry in our future next week.
I guessed, I missed.
It's a lovely loaf, Len. Enjoy!
Congratulations on the new "home" for your flour and baking supplies, Len. Your persistence with the freezer paid off. The semolina should be fine, unless it smells "off." Either refrigerate or freeze it. You should be able to use it with no problem in your signature bread.
In the winter, we leave our apt. over the garage at a low temperature, so I can have bags of flour there on the nice chrome shelving I bought. However, once it begins to warm up, I move it all to the second refrigerator/freezer we have in its kitchen. Now, if I could just talk my husband into a small additional freezer....
I do not see the pandemic ending anytime soon, and I expect it will be worse by late summer and fall. My husband and his cousins have canceled the family reunion that was to occur in Michigan in October, and we lost our deposit because the owner did not want to work with us or perhaps to apply it to renting the same place in 2021.
I am in the process of stocking up where I can, and trying to think six months to a year in advance. I have made yet another order to Bob's Red Mill because they had a couple of items on which I was low, or in the case of the beloved barley flour, might run low in the future.
