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What a wonderful week you had, Joan! Having family visit is so wonderful.
We finished up the pork loin and most of the barley, butternut squash, and spinach. There is a little left over that I will eat for lunch tomorrow.
CWCdesign--I hate anticipating a special meal, then having to eat the disappointment.
We had most of the leftover soup for dinner tonight. There is enough for me to have for lunch tomorrow.
That loaf is beautiful, Len!
Nice looking stir-fry, Len!
We had some of the leftover pork loin with butternut squash, barley, and spinach for dinner tonight. It was great on Tuesday, but it seems to be even better this time.
I made yogurt again today.
We had more soup on Wednesday, along with the rest of the cornbread muffins.
Your sub buns look great to me, Patty!
I made Maple Granola on Wednesday. It's a staple in our house, so I usually make a batch once a month.
I've been sticking to Vitacost for flour. I wait until they have a 20% off sale, then order enough items for the free shipping. My sources of vanilla are Ross, Marshall's, as well as TJ Max and the Home Store (when I can get to the two latter, which does not happen often). I like the Nieman-Massey vanilla.
Our local grocery store had a dozen eggs for $4.99. I try to catch the specials. With the spread of bird flu, I do not expect the price of eggs to go down any time soon. Indeed, the price will likely increase.
Thanks to you all for the birthday wishes!
For my birthday dinner on Tuesday, I made Pork Loin Roast with Barley, Butternut Squash, and Spinach. Normally, I use fresh organic kale, but it is only available at the Kroger in the larger town where we do the big grocery run every three weeks ago. There was a vendor at the farmers market who had a greenhouse, and she was a great source in the winter, but she stopped coming. I used frozen spinach, and it worked okay, but both Scott and I prefer it with kale. The pork loin roast came from a local vendor at our farmers market.
Thank you, Joan! Yes, I enjoyed my cake!
My birthday is tomorrow, so on Monday I baked Bischofsbrot, which is a long loaf cake full of dark chocolate chips, maraschino cherries, walnuts, golden raisins, and regular raisins. I make it with half barley flour and replaced 4 Tbs. melted butter with 4 Tbs. avocado oil plus 2 Tbs. buttermilk. I put in extra cherries and chocolate chips.
I also made dough on Monday for Whole Wheat Sourdough Cheese Crackers.
Best wishes to your son, CWCdesign, and to you as well, as I know you will miss him.
Joan--You raised your son right, as he is an excellent cook!
Our dinner tonight was more of last night's soup and cornbread.
Joan--I'm sure that your son found that chili extra good because his Mom made it!
I baked cornbread muffins to go with soup for Sunday dinner. I used two round Nordic Ware muffin pans, each with 6-heart shaped wells. The muffins were done in 16 minutes.
I made a big pot of soup for Sunday dinner using most of the turkey broth that I made late last week. I used 12 cups of broth, two cups of Bob's Red Mill Vegi-Soup mix of lentils, split peas and barley, chopped carrots, chopped celery, chopped yellow bell pepper, 8 oz. sliced mushrooms, 1 heaping tablespoon dehydrated onion, and an heaping tablespoon of Penzey' Bouquet Garni seasoning. I plan to freeze some of the soup. We had it with cornbread muffins.
When I live in apartments in Spokane and Lubbock and had no garage, clearing snow off the car was quite a chore. I made a vow that when I bought a house it would have a garage.
Our dinner tonight was the rest of the turkey pot pie.
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