[BakerAunt]

I guessed correctly. I also learned important information.

[BakerAunt]

We had no peaches last year, Italian Cook, due to that "polar vortex" that destoyed the crop in Michigan as well as Indiana. I was able, two years ago, to get some "ugly" peaches from a local honey producer who does not spray her peaches. They made fantastic jam. However, the lovely ones from Michigan two years ago I ate in all their untouched splendor.

[BakerAunt]

We had leftover pork for Tuesday night dinner, with some millet I cooked in turkey/chicken broth from the freezer. We also had very nice microwaved frozen mixed vegetables. These are Gordon Food Services, so it was a 2.5 lb. bag that we found at our local grocery for $3.99. Not only was the price great, but the mix was carrots, peas, corn, green beans, and baby lima beans—much better than what we usually get in smaller bags. We were low on frozen vegetables, and this variety is welcomed.

[BakerAunt]

On Tuesday, I used the “Apricot Oatmeal Bars” recipe from Nebraska Kitchen to make Black Raspberry Oatmeal Bars for desserts for the next four dinners. The recipe reminds me of early summer when the fruit appears, and I am grateful to S. Wirth for bringing it to my attention, the original poster, and the person who added it to the treasure trove of recipes here. I replace the flour with white whole wheat and reduce the sugar to 1/2 cup. I use whatever homemade jam that I have on hand.

The black raspberry jam is from a batch I canned nearly two years ago. I didn’t get to can much last year due to the lengthy home renovation, but so far this year the weather is promising for a good crop on our terrace and in our woodlands—as long as we don’t get late freezes.

• This reply was modified 6 years, 5 months ago by BakerAunt.

[BakerAunt]

I chose the right answer based on my limited knowledge of wine. In other words, somewhere in my mind was info that let me figure out the correct answer--maybe from pictures of vineyards?

[BakerAunt]

Everyone needs some of those "I'm not going to cook" days, Italian Cook. 🙂

My husband cooked boneless pork ribs on the stove tonight, and I roasted some cut-op red potatoes tossed in olive oil and sprinkled with Penzey’s Bavarian Seasoning and a bit of salt. I like using the small countertop convection oven for that purpose. We microwaved frozen peas to complete the meal.

[BakerAunt]

Len--It's the garlic in the topping that burns. It can even be an issue on the buns. You could probably put together your own seed topping without the garlic.

[BakerAunt]

Because of the time in which we live, I know the answer.

[BakerAunt]

I have fond memories of these "brown and serve" rolls. These were the ones we begged my Mom to get for special occasions (birthdays, holidays). We put the butter on afterwards--and there was an excuse to use more butter, since each pulled apart piece needed butter....

[BakerAunt]

I went to the Bob's Red Mill site. Lots of products are out of stock, still. However, if you click on some of the flours, there is a message that they should be back in stock April 26.

[BakerAunt]

I mixed leftover cooked ground turkey that I'd frozen after we had pizza a couple weeks ago and combined it with the leftover spinach noodles, broccoli, and mushroom mixture I made two nights ago. All dinner leftovers are gone, and we begin anew tomorrow.

[BakerAunt]

I falsed when I should have trued.

[BakerAunt]

I made another batch of yogurt.

[BakerAunt]

I worked out the correct answer, perhaps because my younger stepson spent six weeks there (back before the pandemic).

[BakerAunt]

Good point about the amount of cheese, Italian Cook. When I cut back for dietary reasons, I was surprised that I still enjoyed the recipes. I think that cheese is to cooking as vanilla is to baking: people tend to overdo it.

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