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Lovely pie, Joan! You have a lucky yard man.
I baked a double recipe of soft oatmeal cookies one Saturday, so that we will have them to eat with tea in the afternoon.
On Saturday, I cooked Black-Eyed Peas, using a meaty ham bone from the freezer, and sauteed yellow bell pepper and kale from our garden pot, dried onion, thyme, and cooked brown rice. We should get another three meals out of it.
My husband had his four week-check-up on Thursday, and the oral surgeon says all looks great! He is having to work to regain range of motion in his mouth and how wide he can open it. He uses a Thera-bite five times a day for a certain number of repetitions. He will likely be doing it for at least several months. It is amazing how we take simple matters like chewing for granted, then find out just how many muscles, etc. are involved in such a simple task.
Thanks, Navlys! I'll put an update on the original thread later.
Note: We like the new brownie recipe. As I used double dark chocolate and omitted the milk chocolate chips, it has a deep dark chocolate flavor. I think it was the right move to reduce the sugar by ¼ cup in the recipe.
Friday night dinner was Oven Crisp Fish and Chips with the Dill Tartar Sauce left over from last week. We also had microwaved fresh broccoli.
If I lived near Joan, I would need to learn how to play poker so that I could have a slice of her wonderful desserts!
We the pasta and chicken again. Last night, we ate it cold and enjoyed it, so we did the same tonight but added cherry tomatoes.
I also adapted a recipe for "Ooey Gooey Blackberry Brownies," which came from the website "Six Sisters Stuff." It used Smucker's Natural Blackberry Spread, but I used some Blackberry, Black Raspberry, and Raspberry Jam that I made and canned two years ago. I replaced the AP flour with white whole wheat and reduced the sugar from 1 cup to ¾ cup. I omitted the milk chocolate chips. I added 1 tsp. flax meal and 1 Tbs. milk powder. I cut the salt from ¾ to ½ tsp. The recipe called for one egg and one egg white. I used just one egg and increased the water from 1/3 cup to 6 oz. I replaced 5 Tbs. butter with 4 Tbs. avocado oil. I used a 7 ½ inch by 1l inch glass baking dish, because fruits mess up my metal pans. The recipe called for a 9 x 9" pan, but I do not have that size in glass, hence the substitution. I baked at the same temperature, but checked after 25 minutes, and it was done. I'll post a review after we taste them.
Thank you, Joan. He is having to work to increase how wide he can open his mouth on the side where they operated.
On Wednesday, I tried a recipe for Rieska (Finnish Flat Barley Bread) from the 2nd edition of Bernard Clayton, Jr.'s New Complete Book of Breads (pp. 176-177). I had happened to see the recipe when I was baking the Barley Orange Bread a week or two ago and glanced at the page next to it. It calls for a cup of evaporated milk (or half and half), and I had 2/3 cup to use up, so I added 1% milk to make up the difference. It's a very soft dough, indeed, more like a thick batter. I used a spatula to make it into two 8-inch circles on parchment and baked 13 minutes, turning halfway. I baked it to go with my lunch of Beans and Greens, but I ended up having one with lunch and the other, with strawberry jam, with my tea. My husband and I both like the taste of barley. I order it in 8 lb. bags from Jacob's Grainery in Washington state, as Bob's Red Mill ceased carrying barley flour three or four years ago. I'm always looking for ways to use more barley flour.
For lunch on Wednesday, I made Beans and Greens, using baby lima beans and turnip greens. I am excited that my farmers market vendor finally has turnips again. The winter crop was lost to voracious groundhogs. I had a bit of deglazing from pork that was in the freezer, so I added it. I will have lunch for the rest of the week.
Dinner tonight will be a re-run of last night's dinner.
When I tried a leash with the Siamese cat that I had years ago, her response was to sit down and not move.
I was hoping that we would get to taste the serviceberries this year. There were lovely red ones. They ripen when they turn purple. Yesterday and today, there were chipmunks climbing up the trunk and onto the branches. They cleaned out the red berries. Apparently, they do not mind if the berries are not completely ripe. The same thing happened last year with the cranberries my husband has in a pot.
For dinner on Tuesday, I used as a base a recipe for Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen. Instead of asparagus (not a favorite of my husband), I used red bell pepper, mushrooms, and spinach, to which I added the leftover chicken breast meat from Sunday's dinner. I kept the same seasoning of tarragon but omitted the lemon in deference to my husband. I also added dried shallots, which was recommended by a commentator on the original recipe. I used cavatappi pasta. The recipe called for 5 oz. of goat cheese, but it is sold in 4 oz. logs, so I used 4 oz. When I make it again, I might cut the pasta back from a pound to ¾ of a pound and increase the spinach from 4 oz. to 6 oz.
Earlier today, I cooked some baby lima beans. I froze half and will use the other half to make a dish to have for lunches the rest of the week.
On Monday, I baked five mini-loaves of wholegrain pumpkin bread. I will freeze three loaves for fast desserts. We started having slices from one of the other two for dessert tonight.
I also made dough for my Whole Wheat Sourdough Cheese Crackers. It has been over seven weeks since my starter was last fed and about six weeks since I baked the crackers. My husband thinks that he can manage their edges now, as long as he eats them slowly, so I will bake this batch later in the week.
We finished the turkey, spinach, and mushroom lasagna for dinner.
The strawberries from the Amish vendor at the farmers market are particularly good this year, so on Monday, I made a batch of strawberry jam. I ended up with four 8 oz. jars and one 4 oz. jar.
Joan--I just posted the pumpkin one and will get the applesauce one posted later. While I've tried King Artur's pumpkin doughnut recipe, it cannot hold a candle to this one.
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