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Your cinnamon buns, ready to bake, look great, Joan. I agree that dental floss to cut them is the way to go.
Our Friday night dinner was leftover black-eyed peas with rice and ham.
I was sorting through our washed berries and was disappointed that we appear to have gotten a lot of over ripe ones, although we picked in the area to which we were directed. I froze eight 4-cup bags today and will sort the rest tomorrow. I will need to figure out what recipe might work for the marginal ones.
I never got past the single knitting stitch, so my efforts are cross stitch and needlework. However, when I read your post, I thought of Senator Bernie Sanders at the presidential inauguration wearing that great pair of mittens. I'll bet they were lined like the ones you mention. The mittens were later auctioned off for charity after becoming a meme.
My husband and I picked 16 pounds of blueberries on Thursday morning at our favorite blueberry farm. I am in the process of washing them and leaving them to dry on paper towel-lined sheet pans. I will freeze many of them in quart bags tomorrow after they dry. For dinner, as we still have cooler weather, I roasted two bone-in chicken breasts, which we had with roasted potato chunks and small carrots tossed in olive oil.
Joan--a lot of rye breads are better the day after they bake.
We had a repeat dinner also, only ours was the black-eyed peas with rice and ham. It might not have been a repeat if I had remembered to thaw something....
Italian Cook--I have four 1/8th sheet pans. Mine are USA, and I bought them from King Arthur some time back. I could envision doing mini pan pizzas with different toppings in them, and perhaps bar cookies with different ingredients. I sometimes use them to group ingredients. And they fit in the countertop oven.
Oh, and they are cute. You just want to scratch them under their little rolled rim. 🙂
We had 5.25 inches of rain from late Tuesday afternoon into this morning. With the house cooled down considerably, I baked Scottish oatcakes on Wednesday morning, followed by Bittersweet Blackberry Brownies, using the last of the frozen blackberry puree from last year. It looks like we will have another bumper blackberry crop, so I anticipate freezing more for use throughout the coming year.
I made yogurt on Wednesday. It is a day early, but I will not have time to do it tomorrow, so I am getting ahead.
Ah, Skeptic--your farmers market is ahead of ours up here in northern Indiana where there is not a lot of produce yet.
We had a lot of rain beginning in the later afternoon, and it is still raining this Tuesday evening. The cooler weather gave me the chance to bake three loaves of my Whole Wheat Oat Bran Bread.
Your buns look lovely, Joan!
Old Milwaukee Rye appears in Bernard Clayton's New Complete Book of Breads (revised and expanded edition), on pp. 136-139. It is probably also in the first edition which was published in 1973. The second edition is 1987. He gives the option of making it as two large round loaves or three or four long slender loaves. Len's instructions for buns is a great option. A great thing about the recipe is that it does not require you to keep a rye starter in the refrigerator. I'm going to have to try it.
With that said, Len's recipe differs in that it uses honey rather than molasses. Clayton does not give weights because most home cooks had not yet begun to use scales. There are other differences as well, so the recipe that Len found and probably changed (just like we all do!) was likely inspired by Clayton's.
Ginsberg's book is much later, having been published in this century.
Bernard Clayton's bread books, the first and the second editions, helped make me a bread baker.
For dinner on Tuesday, I made black-eyed peas with mixed brown and wild rice and ham from the freezer. I added sautéed celery, orange bell pepper, and a bit of kale, as well as dried onion, thyme, and pepper. We have enough for at least two more meals.
For dinner tonight, I pulled out the last two salmon patties from the freezer and two of the sandwich buns that I had frozen. We also had some leftover Dill Tartar sauce to put on the sandwiches. I made a small salad with the rest of the lettuce, a bit of spinach, and some sliced carrots. I'm not usually this low on vegetables, but since we were gone for four days, I did not stock up last time we shopped. Tomorrow, I will.
We had some rain in the early evening that cooled down the heat, so I seized the opportunity to use the rest of the black raspberries in a white whole wheat oatmeal muffin. The basic recipe comes from one for strawberry oatmeal muffins that I found online at a website by Melissa Moore, a RND. I substitute the white whole wheat flour and add a tablespoon of milk powder. I cut the vanilla to ½ tsp. and the salt to ¼ tsp. I did not add any spice, as I want the black raspberries to star.
I noticed an increase in Aldi's eggs when we shopped early last week. However, the price was lower at our local grocery store by about 10 cents, so go figure.
We had a not very good Progresso beef and vegetable soup from my canned soup stock that I wanted to use up. Progresso soups are our go-to meal when traveling, but we have not done that many overnight trips for a while.
The soup was a good choice because we just returned from three nights at the Canyon Inn at McCormick's Creek State Park here in Indiana. We ended up taking salmon patties to have for dinner last Thursday and Friday, then we spent the day with my husband's cousin and his wife, and they fed us dinner on Saturday. So, we had the soup tonight that we would have had last night.
We went out of town to get the dog away from the fireworks. The official ones where we live were on July 4 and 6, and the adult sons of the couple next door usually do very loud ones on the 4th. And then there is everyone else around here. So, we leave.
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