[BakerAunt]

I got it. Years of listening to Garrison Keillor meant I would not miss it.

[BakerAunt]

Dinner tonight was sliced turkey breast, microwaved green beans from our garden, and sweet corn (the season is here!).

[BakerAunt]

I baked my Lower Saturated Fat, Whole Wheat, Sourdough Cheese Crackers on Friday morning, from the dough I mixed up last week. The extra flax meal doesn’t appear to have affected texture or taste.

[BakerAunt]

Ah, I knew this one. A new streak begins!

[BakerAunt]

On Thursday, my husband roasted a turkey breast, and we had it with leftover macaroni and cheese and microwaved fresh green beans from our garden.

[BakerAunt]

On Wednesday evening, I baked the KAF recipe for whole wheat blueberry muffins. I made the following changes: added 2 Tbs. flax meal; added 1/3 cup powdered milk (the granular stuff I’m trying to use up); reduced the sugar to 1/3 cup; reduced the oil to ¼ cup; reduced the salt to 3/4 tsp. I had some leftover streusel in the refrigerator (not sure how old it was) that I sprinkled on top. The muffins are ok, but I will use a different streusel recipe next time. These made for a quick breakfast before we went blueberry picking again. These are the late blueberries, so they are not as full of water as the ones we picked in July. I will freeze most of these.

[BakerAunt]

Clearly the information a friend gave me years ago is WRONG, so my losing streak continues, but I am now correctly informed.

[BakerAunt]

Wednesday night’s dinner was stir-fry, using a leftover pork chop from Tuesday’s dinner. The vegetables I used are: green onion, celery, carrots, red bell pepper, three mushrooms (all I had), broccoli, and snow peas from our garden. I used I roll of soba noodles.

[BakerAunt]

Thanks for the responses. My husband thinks that I should blanch them to kill any bacteria.

Most sites say to blanch for 3 minutes, then 3 minutes in ice water. One site said 2 minutes.

All sites agree that beans should be dry before freezing. Some people put them directly into the bags; others freeze them separately on trays for an hour or two, then freeze them.

[BakerAunt]

My husband cooked most of Tuesday's dinner: pan-cooked thin pork chops, macaroni and cheese (I've shown him how to make it with Vermont Cheese powder), and microwaved broccoli.

[BakerAunt]

I was able to work it out, although I have not had to focus on carb content in food. Am I correct that sweetness plays a role in whether a food is high in carbs?

[BakerAunt]

I missed it. I had narrowed it down to two and chose the wrong one. There goes my streak....

[BakerAunt]

For dinner on Monday, I made salmon and couscous. This time I used 1 tsp. Penzey’s Ozark seasoning. It was a bit strong, so next time, I’ll use ½ tsp. We also had microwaved green beans from our garden.

[BakerAunt]

Another thought, Italian Cook, would be not to let the dough rise as long before dimpling it. That would give the dough a bit of time to recover from the dimpling.

When I make it, I use the optional Vermont cheese powder. I also sub in 1 1/2 cup whole wheat or white whole wheat flour and add 2 Tbs. flax meal. I cut the salt to 1 tsp., which will also give the yeast more freedom and allow for a quicker rise.

I've not used the optional pizza dough flavor (don't have and don't want it), nor have I tried adding meat or cheese. I'll be following your experiments with interest!

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

[BakerAunt]

King Arthur has a blog link to the right of the recipe on their site. It also shows a thicker bread. P.J. says to "dimple" the bread, and what is shown seems to be the light indentation.

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