[BakerAunt]

I worked out the correct answer.

[BakerAunt]

I, too, had a busy day in the kitchen. On Monday afternoon I baked the Healthier Whole Wheat Sourdough Cheese Crackers from dough I made last week.

I also made up dough for the Springerle Shortbread recipe that Frank Tegethoff developed for King Arthur Flour, which is posted on their website. These are for my sister and nieces, and I plan to bake them tomorrow.

My last project on Monday was to bake my adaptation of Wholegrain Pumpkin Bread, a recipe posted on Nebraska Kitchen. Four of the six mini loaves are destined for the freezer.

• This reply was modified 6 years, 2 months ago by BakerAunt.

[BakerAunt]

My husband does not care for cauliflower. I like it raw, particularly with a dip. I also like it cooked and pureed into a soup. Otherwise, I don't work with it in the kitchen. I've seen recipes for roasted cauliflower but have not tried it.

For lunch on Monday, I made a “leftovers” vegetarian chili, with a few non-leftovers. I started by sautéing chopped onion, celery, and carrots in olive oil, then adding two cloves garlic. I added 1 cup of turkey broth leftover from last night, about 1 ½ cups liquid leftover from cooking the lima beans last week, and 1 cup crushed tomatoes leftover from that pizza bean casserole. I added 15 oz. of black beans from the freezer, 1 heaping Tbs. tomato paste, ½ tsp. chili powder and a dash of cayenne and a dash of adobo seasoning. After cooking it for 30 minutes, I added the rest of a bag of Christmas pasta (durum wheat and semolina), brought to a boil, simmered five minutes, then let sit covered for another five minutes. I could go “wild” on this chili, as my husband would not be eating it. (He does not care for black beans, onions are giving him issues these days, and chili powder and cayenne are absolutely forbidden,) He happily ate his canned salmon sandwich, which he eats almost every day. I enjoyed my chili, which is perfect for a cold day in which we awoke to an inch of snow and already have a fire in the wood stove.

[BakerAunt]

I figured out this morning how to find the location of the nearest drop. It's in Nappanee, which would be at least a 90 minute drive. I don't know that there are enough people in my area who would be interested in setting up a drop.

[BakerAunt]

I've never made sauerkraut, and I selected the wrong answer.

[BakerAunt]

I finally found a map that showed the truck route. There do not appear to be drops close to me, but the truck route is through the town where we do our major shopping (no drop listed), and that highway is the one we pick up from here when we go through Indianapolis. It's an intriguing possibility. If you decide to try it, I'll be interested in what you report.

• This reply was modified 6 years, 3 months ago by BakerAunt.

[BakerAunt]

Mike--I bought it from Bob's Red Mill last year, and we liked it so much that when I shopped their sale this year, I bought a case of four. It is added to boiling liquid, then simmers for 20 minutes, is removed from the heat and sits covered for 5 minutes. I did notice that the 16 oz. bag is now a 14 oz. bag. Sigh.

Yes, BRM has dropped some products. I miss their Ivory Wheat (white whole wheat flour), and I liked their unbleached cake flour, which was more reasonably priced than King Arthur's. They no longer carry wonderful dried cherries or dates. They had a greater variety of rye flours at one time, but now it is just the dark rye and no pumpernickel. I was sorry when I placed this order not to find the split yellow peas, which I use for my Swedish pea soup, which I'll have to make with green ones. They also no longer carry long grain brown rice, only medium. They had a blend of three rice varieties that we very much liked as well that is no longer available.

[BakerAunt]

For Sunday dinner, I roasted two chicken thighs (set on a rack so that the fat drips away). I also cooked some cracked freekeh in some turkey broth from the freezer, then mixed in roasted delicata squash cubes and sautéed mushrooms, with a bit of dried sage. We also had microwaved peas.

[BakerAunt]

My husband is studying by watching and reading German news online. We occasionally use some of the words so that the dog does not know what we are talking about. However, she now knows that Kase is cheese, so we've had to switch to Fromage.

• This reply was modified 6 years, 3 months ago by BakerAunt.

[BakerAunt]

I missed it, in spite of studying that language for five years. Why did my teachers not cover liquor?

[BakerAunt]

The first post vanished after I edited a grammar error. When I clicked on submit, the message said that I was not allowed to comment on this post, and it was gone, so I re-posted.

[BakerAunt]

I had no idea and guessed incorrectly.

[BakerAunt]

Ideally, I would have baked Lucia Buns for breakfast on Friday morning, but it was late afternoon before I could start them. I adapted my recipe to use less butter and some whole grains. I put the details in a separate thread titled "Baking a Healthier Swedish Lucia Bun."

[BakerAunt]

I missed it.

[BakerAunt]

Aaron--I tried to schedule a pick-up from UPS last year when I had to return a duplicate book to Barnes & Noble (free shipping label for return). I was told that pick-up was not available. Living in a more rural area is not always convenient.

I have seen the Bob's Red Mill Dark Rye in grocery stores in this area. For medium rye, I've ordered it from King Arthur, although it is pricy. They have pumpernickel (also pricy) as well. I try to take advantage of specials. I bought the white rye from them for a scone recipe that I will now never bake, and I didn't realize that it is not considered wholegrain. I was wondering how to use it up, so dusting the Silpat mat works.

I'll take a look at those rye recipes, Mike. The Asheville Bread Festival sounds like fun.

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