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.
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
