My supply of durum flour is beginning to run low, but I'm ok for a little while if I only use it for pizza.
For dinner on Monday, my husband cooked pork in a skillet. I made bulgur with chicken broth from the freezer, and we had fresh green beans—the first—from our garden.
I used to make some part whole wheat tortillas. I stopped because I was using Crisco as the fat, and I no longer bake with solid Crisco. I have made some of the flat breads that KAF has on its website. Homemade tortillas are delicious. It's great that Will is branching out!
I didn't want to bake today, but I needed to bake the Whole Wheat Sourdough Cheese Cracker dough in the refrigerator, so the oven is on this morning, and I will finish as quickly as I can. Our heat is supposed to extend through the end of the week.
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.
