[BakerAunt]

Like Joan, we're about to have company, and like Joan, I've baked a pie. My younger stepson arrives for a week’s visit tomorrow. When I asked if he is on a particular eating plan, he replied that he is on a “strict blueberry pie diet.” So, on Saturday evening, I baked Carole Walter’s Blueberry Crumb pie that I first baked on July 27, again using the oil pie crust variation that I worked out from the King Arthur 200th Anniversary Cookbook. I had one glitch. After gently cooking what I thought were 7 cups of blueberries and removing them from the juices to rest for 15 minutes, I realized that I still had 1 cup frozen berries in a cup on the counter. I had returned the bag with the rest to the freezer, but then the dog requested she be taken out, and when I came back, I forgot to add that last cup. I took a chance and mixed in the cup of frozen ones. The pie may be a tad juicier than it should be, but at least it will have enough blueberries. I used frozen berries that we picked in July. As for the juice, I made it into the warm blueberry sauce that can either be served with the pie or used otherwise—I’m thinking over cornmeal pancakes.

[BakerAunt]

I also made broth on Saturday afternoon from the remains of a rotisserie chicken.

[BakerAunt]

I made salmon and couscous for dinner, using 1 tsp. of Penzey’s Mural Seasoning. We microwaved frozen peas to go with it—the first time we’ve eaten frozen peas in probably two months. (The beans are slowing down.)

So far, it seems to be a bad year for baking pumpkins in my area of Indiana. I only got one slightly anemic "peanut" pumpkin last week, which I was assured will ripen up in the next few weeks. I have it on the sun porch to help it along. This week the vendors were all about the decorative pumpkins. I'm bemused by the people who were spending time trying to find three to stack for their doorsteps. Sigh. Can you say food waste--and probably not composted?

[BakerAunt]

I had no knowledge on this topic, and my wild guess was incorrect.

[BakerAunt]

For dinner on Friday night, I made grain bowls with the leftover bulgur and farro, which I combined with sautéed carrots, red bell pepper, carrots, and kale. We had it with the last leftover Panko chicken breast.

[BakerAunt]

I did not know and guessed. I got it wrong. However, I will spend the day dazzling people with my knowledge of eggshell pores. 🙂

[BakerAunt]

Joan--When I was making butter or butter-Crisco crusts, I never greased the pan. I also don't grease it for the oil-based crusts that I now make.

I fed my sourdough starter on Thursday and used what I took out to mix up a double batch of my lower saturated fat, whole wheat crackers. I tried them this time with 1/3 cup flax meal, as I think the ½ cup I used the past two times is a bit much. I’ll bake these in a few days.

On Thursday, I also made Len’s recipe for Rye/Semolina/Whole Wheat buns, but I made a double recipe and baked two 8x4 loaves. I’m still experimenting a bit. I decided to use two eggs this time and 3 ¼ tsp. yeast. I also kept a close eye on the rise and put the loaves in after 30 minutes. I’ve had a bit of an issue with some sagging in previous attempts because I let them rise too long, but these look good.

[BakerAunt]

To go with leftover Panko Chicken for Thursday night’s dinner, I cooked BRM farro in 3 cups broth. (Next time, I will use just 2 ½ cups.) Microwaved broccoli completed the meal.

[BakerAunt]

Aaron--I'm glad that you are your family are helping to subsidize the dairy and cheese industry! I'm sure that there was a notable drop when I gave up most butter and much of the cheese I enjoyed. While I really miss cookies (shortbread, drop, rolled cookies)--sometimes I want to cry when I look at my extensive cookie cutter collection--I miss the variety of cheeses more.

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

[BakerAunt]

Thanks for the suggestions, Mike. My turkey/chicken broth has rosemary, sage, thyme, parsley, and some sweet curry, but it is only a hint. I like the idea of thyme and chives.

[BakerAunt]

Raccoons love the trash barrels in our neighborhood. Once, before we moved here, we arrived and my husband, upon opening the trash can found a juvenile raccoon who was stuck. He tipped the can over so that the little guy could escape. The key, as we've explained to our neighbors, is to line up the trash and recycling bins so that the raccoons don't have a way to flip them open. Even without the trash cans, the raccoons are around. On one occasion, one got into our boat; usually they confine themselves to the pier. So, if we were to compost, it would have to be a closed bin, especially as there are foxes, mice, even coyotes around.

[BakerAunt]

I bought a small cauliflower on sale because I have a desire for cauliflower soup, even though the weather has turned hot again. Today is supposed to be in the low 80s, so I’m revisiting a recipe for cauliflower soup from the No Salt, No Fat Cookbook, a recipe that I’ve been making for over thirty years. I decided, however, that with new health information, a little fat—of the right kind—is a good thing, so I started by sauteeing some onion and garlic in olive oil, as that gives those ingredients a mellower flavor. It was a small cauliflower, so although I used 2 cups chicken/turkey broth, I cut the wheat flour to 2 Tbs. and the milk to 1 ½ cups. I used my stick blender to blend it in the pan. The soup is good, but a bit bland. It might be good with a bit of spice. What spice goes well with cauliflower?

[BakerAunt]

Ah, I got this one right! Someone else must be eating my share since I had to cut back on most cheese due to the saturated fat.

[BakerAunt]

After dinner tonight, I made tomato sauce from the 4 pounds of tomatoes that we’ve accumulated from our garden. We only had two plants this year, so we have not had the flood of tomatoes that we did last year. Four pounds makes about 2 ½ cups.

[BakerAunt]

Wednesday night’s dinner was Panko coated chicken breasts (first lightly rubbed with light mayonnaise, then dredged in ½ cup Panko, ½ tsp. Penzey’s roasted onion powder, a bit of garlic, celery salt, and pepper). We had it with bulgur, cooked in some of the chicken/turkey broth I made last week and with more fresh green beans from our garden that seem to appear every time my husband turns around.

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