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posted in wrong section so moved to correct one
I made a pasta salad on Monday for lunch, using one of the jars of relish that I canned last autumn. I added green onion, chopped carrot, and cherry tomatoes. I had it over a mixture of lettuce and spinach from the farmers market. I'll repeat this lunch for the next several days.
I also made yogurt.
Dinner was more of the maple glazed pork tenderloin and the rest of the mashed potatoes. We also had microwaved fresh broccoli.
We had to turn on the air conditioner today for the first time this year.
Jack reminds me of the greenhouse cat that my husband's department had. He was brought in to handle the mouse problem, which he did admirably, but what's a conquering hero to do when there are no mice left to catch? The answer was to try to escape at every opportunity, and to attack professors and greenhouse workers. Then he went for a student, so he needed to be relocated. As he is a registered official animal with the university, he was moved to an outdoor university facility, which suited him very well. He just preferred the great outdoors.
He may return if he gets hungry.
Sorry that you do not have black raspberries this year, Mike.
Today, I went to one of our woodland properties with my husband and picked a scant 2-quarts of black raspberries. More will be ripening in the coming days, so I will be going back for more. I have picked not quite three pints from our terrace, and there will be more there as well. It would help to get a bit of rain, especially with temperatures predicted in the 90s all week. Otherwise, the bushes will begin to dry up.
I plan to make at least two batches of jam this week, in spite of the weather. It helps that I am able to make the jam and do the canning in the Annex kitchen, thus keeping the house cool.
I saw this recipe for zucchini mini-pizzas (low carb), Mike, and thought that I would pass it on to you and Diane.
I made an early Father's Day dinner for my husband on Saturday. We had maple glazed pork tenderloin, muddled mashed potatoes, and microwaved fresh broccoli. We will be having a Zoom call tomorrow with all three of the children, and when setting up a time with people on Pacific and Mountain time, 6 p.m. was the time that worked, so we will zoom tomorrow, then warm up leftovers.
We finished most of the pasta with turkey and sauce tonight, although there is a bit left for me to have for lunch tomorrow. That will clear all planned overs, so I will need to cook again tomorrow.
We were out of cookies and granola, so on Friday morning, I baked my adaptation of Peanut Butter Honeys, a recipe that Mumpy posted on the Baking Circle. I use white whole wheat, peanut butter without additives, and add 2 Tbs. powdered milk and 2 tsp. flax meal. I replace 4 Tbs. of butter with 3 Tbs. avocado oil. The recipe makes 23, and I can bake all of them on my large sheet pan. I find that 9 minutes is sufficient baking time (turning halfway). These are a cookie that you do not want to overbake, as the honey will have an off taste. I used honey from a favorite farmers market vendor.
While the cookies were baking, and the oven temperature cooling afterwards, I mixed up the granola, which bakes for two hours. Predictions are for very hot weather next week, so I am trying to plan ahead on my baking.
I hadn't noticed that the recipe did not include the yield.
I do not have, or want to have, "biscuit mix," and I only use the peanut butter that requires the oil to be stirred back into it when the jar is opened. (I got a great knife for doing that from Lehman's.)
If I ever try the recipe, it will be with homemade biscuit mix and that kind of peanut butter. Of course, if one of the bonus kids who likes Jiff comes to visit, there might be leftover peanut butter to use up.
I have made the same mistake, Joan, by starting out with a bowl that is too small. I now write on the recipe which bowl I use so that I do not forget.
Your cake looks good, and no one will know there was a problem. Like Chocomouse, I also had that same Tupperware cake taker, but, alas, the top of mine cracked, probably because it had two years of storage in a box in the shed when we first moved here. I kept the base, as I figure that I will find a way to use it.
We finished the black-eyed peas with ham and rice and had some microwaved fresh broccoli from last week's farmers market as well.
I started picking black raspberries from our terrace. I wish that we would get a little more rain, although up to now, it has been pretty good for the developing berries. My husband thought that the berries on one of the woodland properties were looking good, so I will go over with him one day and see what there is to pick. Several years ago, we had a bumper crop, but since then, it has been a struggle to get enough for even one batch.
Our Wednesday night dinner was a repeat of Monday's Rigatoni with sauce.
Joan--I've now posted the applesauce doughnut recipe. If you do not have the boiled cider, it's ok to omit it as long as you have tasty applesauce.
Also, check the King Arthur site, as I have a Maple Doughnut recipe printed from there which makes 6 doughnuts. It has been a while since I baked them, but I have a note that they are very good. My only change was to replace the AP with white whole wheat flour, halve the salt, replace the milk with buttermilk and adjust the baking powder to 1/2 tsp plus 1/8th tsp. baking soda.
One of these days, I will try a recipe for baked doughnuts here at Nebraska Kitchen, submitted by Reagan on the baking circle, titled Vermont Apple Cider Donuts with Maple Glaze. I just have to remember to make it in the fall when apple cider is available. Her recipe used mini-Bundt pans, but it should work for two 6-well doughnut pans.
More black-eyed peas with ham and brown rice.
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