[BakerAunt]

I missed it, but I'm glad that I now know the correct answer.

[BakerAunt]

I understand the need to recall mislabeled food, and I hope they figure out WHY it was mislabeled. However, food waste is a major problem, and it's too bad that the recalled food--with proper notification about the eggs--couldn't be diverted to where people might need it.

[BakerAunt]

On Tuesday afternoon, I baked a half recipe of “Toffee-Pumpkin Snack Cake,” from Better Homes & Gardens “Fall Baking” (p.28), a special issue magazine that I bought a couple of years ago. It’s a nice whole grain recipe, with buckwheat, spelt, and chia seed, and I used pumpkin frozen from last year. I reduced the toffee pieces, so that I only sprinkled 2 Tbs. on top (and that is 5g saturated fat!), then I put on some Halloween sprinkles from my stash. I also substituted buttermilk for half the oil, and I added 1 Tbs. Bob’s Red Mill milk powder. The cake needed to bake 35 minutes for the center to be done. It’s delicious.

I also baked my buttermilk version of Len’s Rye/Semolina/Whole Wheat Buns as ten buns. We plan to go apple picking tomorrow, then have a picnic lunch in a nearby park before hiking and enjoying the fall colors.

[BakerAunt]

For Tuesday night dinner, I roasted two little butternut squashes—a new variety that produces small, sweet ones—after tossing them in a bit of olive oil and maple syrup. While the squash roasted in my countertop oven, I cooked one cup of farro in two cups chicken/turkey broth. I sautéed some finely chopped onion in a bit of olive oil, then added the cooked farro, leftover browned ground turkey (from last week’s pizza), then stirred in the roasted squash. This combination is very tasty. We had microwaved broccoli as a side dish.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

I got it.

[BakerAunt]

I also answered correctly.

[BakerAunt]

For Sunday dinner, I made salmon and couscous with Penzey’s Greek seasoning. I also cut up a zucchini, sautéed it in grapeseed oil, and sprinkled it with coarsely grated Parmesan cheese.

[BakerAunt]

On Sunday afternoon I baked Whole Wheat Sourdough Cheese Crackers using the dough I made up last week.

[BakerAunt]

I also knew this answer but did not know the proportions.

[BakerAunt]

I'm about to feed my sourdough starter, then make the dough for sourdough pan pizza, which will be our dinner tonight.

On Saturday, I fed my sourdough starter and made my sourdough pan pizza. I used the tomato sauce I made with the last of the tomatoes from our garden. In addition to cooked ground turkey and sliced mushrooms, I used red bell pepper and green onions from the farmers market. I topped it with cubed low-fat mozzarella and grated Parmesan.

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

I was able to make a correct educated guess. It is always nice to see a use for what would otherwise be food waste, but it is not something that I would drink.

[BakerAunt]

Our local grocery has a section for produce that is less than perfect. I always check and sometimes find items that I can use. We also like the marked down bananas, especially since when we buy regular (priced too high, IMHO), we have to wait a day or two for them to ripen more.

I use grated orange zest in some of my specialty breads.

[BakerAunt]

I knew the correct answer.

[BakerAunt]

For some reason, my intro in the first post did not come out correctly, so I have fixed it.

I noted some food marketed for backpackers came up--probably freeze dried, as Mike noted.

Like S. Wirth, I was concerned about canned chicken, as I keep it on hand for when we travel or if I need a quick meal. However, as Mike notes, so far, it is not showing up. There is another kind of chicken base, other than the Penzey's, Essenhaus,, that was on the list.

• This reply was modified 6 years, 7 months ago by BakerAunt.
• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

Thursday dinner was chicken thighs roasted on a rack, cut-up potatoes drizzled with olive oil and roasted in a separate pan next to it, a small butternut squash (a new, small variety), cut up, tossed with olive oil and a little maple syrup and roasted in my small countertop oven. We also had microwaved green beans, the last from our garden.

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