[BakerAunt]

Early on Wednesday afternoon, I made up my usual double batch of dough for my Lower Saturated Fat, Whole Wheat, Sourdough Cheese Crackers. I accidentally doubled the amount of flax meal, so I don’t know that the result will be when I bake them in a few days. (The dough is better if it has a few days’ rest in the refrigerator.) It is a bit more dense than usual.

[BakerAunt]

I guessed correctly as a result of deduction and luck.

[BakerAunt]

On Tuesday afternoon, I baked TWO loaves of my Buttermilk Grape Nuts Bread (version with whole wheat and barley flour). It’s the first time I’ve baked two loaves of yeast bread since last year (before we had moved into the apt.). I now have room in my kitchen, so pulling the mixer forward is not a problem, and we have two refrigerator-freezers, so I can store the spare loaf.

[BakerAunt]

I guessed and got it wrong. I do not focus on carbs and usually I skip quizzes that do.

[BakerAunt]

Wednesday’s dinner featured leftover Turkey-Zucchini Loaf. I made another vegetable stir-fry, using the same vegetables as last night, but this time I used freekeh as the grain. We like that grain's flavor. Next time I order from Bob's Red Mill, I need to buy a case.

[BakerAunt]

For Tuesday’s dinner, I made my Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. We have been blest with abundant snow peas from our garden, so I used some in a stir-fry side dish of green onion, carrots, mushrooms, snow peas, and farro that was first cooked in water and a bit of chicken drippings. It was delicious.

[BakerAunt]

Well, that's embarrassing. I meant to "like" Skeptic's post (which I have now done), and I ended up hitting the like button for my own, and it won't let me "unlike" it. Sigh.

[BakerAunt]

After a major thunderstorm, with plenty of rain on Sunday evening, our weather has cooled down as well.

One of the jars of black raspberry jam I made last week did not seal, so I stuck it in the refrigerator, and on Tuesday, I used the Apricot Oatmeal Bars recipe at Nebraska Kitchen to bake Black Raspberry-Oatmeal Bars. I replace the AP flour with white whole wheat, reduce the light brown sugar to ½ cup, and add 2 Tbs. Bob’s Red Mill powdered milk. We really like this recipe.

[BakerAunt]

I guessed correctly.

[BakerAunt]

I know this one, and it is the practice I follow.

[BakerAunt]

I know which one we (well, my husband) feed our dog, so I got this one correct.

[BakerAunt]

We went to a party this afternoon and early evening, so no need to cook. Our area is under a heat advisory due to heat and humidity. We may get some relief on Monday.

[BakerAunt]

Organizing the kitchen cabinets, of which there do not appear to be enough (are there ever?), will be a work in progress. I've tried some items in some spots, then ended up moving them. I still have a lot to unpack as well.

It is nice to see all my cookbooks again. However, I'm moving most of the cake, pie, and cookie ones to a bookcase in the apt., since I am still limiting butter in my diet. For inside the house, I've prioritized the bread books and cookbooks that will help me expand my healthy entrée and side dish repertoire.

So far, I am pleased with my Wolf oven. Every item I've baked has done very well and baked evenly. It has three racks, and these are not the simple ones that just slide in and out. They have an assembly that allows the rack to be completely pulled forward from the oven without tilting or falling out. (That explains why Wolf is so insistent on installing the anti-tip mechanism.) I will probably keep the top rack out of the oven, since I usually bake on the center rack, but I'm not sure where to store it, given its bulkiness. I haven't tried the convection feature yet; if I do, I'll put that shelf back. These are not the kind of shelves you want to be moving once the oven is heated.

I like the burners on the top as well, which seem to me more easily controlled than those on my old Thermador, but that may be because burner technology has advanced from 2001.

[BakerAunt]

Italian Cook--I realized that I never answered your poking question. I did not do a lot of poking. I'd say a moderate amount is all that is needed.

[BakerAunt]

Among the cookbooks I’ve unpacked is Martha Stewart’s Healthy Quick Cook. I have green lentils, so I made the “Cold Lentil Salad” to go with my tuna fish sandwich for lunch. I had to omit the parsley, as I had none. The salad needs it, so when I’m at the grocery tomorrow, I’ll buy some and add it.

Note: I added the parsley, but now I think that it could use some vinegar.

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

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