[BakerAunt]

On Monday night, I made a stir-fry using the remaining turkey breast. We actually look forward to meat leftovers that can be turned into stir-fry. For vegetables, I used green onion (from farmers market), red bell pepper, carrots, celery, broccoli, snow peas (the last from our garden), the turkey, a bit of the drippings from when the turkey breast was roasted, and soba noodles. There is enough that we can have leftovers tomorrow.

[BakerAunt]

I'm beginning to think he breads work better with a cover. I searched the KAF website, but did not find any recipes, probably because they only sold it for a short period. I do have a binder with recipes that I cut out of KAF catalogues over the years, so I may browse it and see what I can find. I think that I would need to do some steam to compensate for there being no lid.

[BakerAunt]

Mike--I found a vinegar one in the Frugal Gourmet Whole Family Cookbook. However, my husband and I think of cole slaw as using mayonnaise. (BTW, Jeff Smith hates mayonnaise based cole slaw, it turns out, and thus there are no recipes for it in his cookbooks!) I'd be interested in seeing your mother's recipe.

Chocomouse--ah, I suspected that your cole slaw might not be written down. The ingredients you list, however, strike me as what I am seeking.

[BakerAunt]

I narrowed it to two choices, then picked the wrong one. It's good information to have.

With some cheeses, you are more likely to eat more at one time than others. Parmesan, for example, has a lot of salt, but most of us do not chomp off a bite of Parmesan but grate a bit over food.

[BakerAunt]

We have been eating leftover turkey breast the last few days, and re-running cooking fresh green beans in the microwave, and having an ear each of sweet corn. My husband thinks that we have now eaten all the beans from this crop.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

I didn't get as much rise out of this bread as I recall in the past. Possibly it was my alteration, but I also noticed less of a rise with the Grape Nuts Bread I baked two weeks ago. I'm wondering if I need to lower the oven rack, which seems to be above the middle, when I bake bread. I don't seem to be getting that final oven spring. The loaves seem the same size when they come out as when they went in, but I don't think that I've let them rise too long.

The bread tastes good. The crumb is good, but it is not as light as in the past.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

Darn! Missed it.

[BakerAunt]

This Saturday evening, I'm baking Bernard Clayton's Dark Grains Bread, from his New Complete Book of Breads, a recipe that I've been tweaking but have not baked since last September. I read over my notes and made a couple more changes. I'll add a note tomorrow, after we slice into a loaf for lunch, about taste and texture--and also about whether I'm ready to post my revision of the recipe.

[BakerAunt]

Today I froze three small packets (189g each) of cut green beans. That's the amount that I estimate the two of us would eat with a meal. I blanched each group in boiling water for 3 minutes, then put into ice water for three minutes. I put them in a salad spinner to dry, then wrapped them in a dish towel. There was still moisture. I spread each third on its own quarter-sheet pan lined with parchment and put the pans into the freezer for an hour. I don't know that the parchment was necessary, but I had visions of their sticking to the pans. After an hour, I put each third into a pint Ziploc freezer bag, squeezed out as much air as possible, then put them in the freezer.

When we get around to cooking them, probably in the fall, I'll add another post about how they turn out.

Thanks to all who contributed their suggestions and ideas. It's wonderful to have a community to whom I can turn with cooking and baking and preserving issues. You are the best!

[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.

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