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Mike--I asked my husband, and he said that the plants did flower, but for some reason those on the south side of the terrace did not get fertilized. It's odd because a stairway about 2 feet wide is all that divides the north and south.
Today I was able to make and can four jars of Black Raspberry Jam. The raspberries came from our terrace and from my husband's larger woodlands. He picked a quart basket of them today, and those along with the ones from the terrace were enough for jam. He tells me that there are a lot more out there, so I may make a second batch.
I spent the latter part of Monday afternoon making four jars of Black Raspberry jam.
On Monday morning, I baked a pumpkin pie.
Navlys, If you really want to try this recipe, and you live in a cold winter climate, I'd vote for waiting until it was freezing outside!
Last week, I promised my husband a pumpkin pie, so on Sunday, I made the buttermilk crust dough (with some added sugar). The pie will have to wait until tomorrow, as we ended up taking the dog for a frisbee session this evening.
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This reply was modified 7 years ago by
BakerAunt.
Prices on pork tenderloin have been excellent, so I am again making Maple-Glazed Pork Roast (Cooks Illustrated) with mashed potatoes, along with steamed green beans from the farmers’ market, for Sunday dinner--and dinner for the next several days.
Joan--What do you put in your lima bean soup? Ham? I have a vague recipe of my mother making such a soup. She adored lima beans.
Thanks, Joan. I rarely follow a recipe anymore for soup. It comes down to the question: What do I have in the house? I did, however, buy the zucchini with soup in mind.
On Saturday, I made chicken stock using the bones from the rotisserie chicken we had this week, and the bones from another that were in the freezer.
Our black raspberries on the terrace are ripening, but not enough at one time to have enough for jam, unless my husband can locate some in his woodlands. Maybe I should combine them with any more strawberries I can find at the farmers market.
Our Blue Lake Bush Beans are looking suspiciously like Pole beans. As our garden area is very small, that is not so great for the row planted next to them. The bean plants are flowering.
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This reply was modified 7 years ago by
BakerAunt.
Friday dinner was a stir fry using yellow bell pepper, small florets of broccoli and snow peas (both from the farmers’ market), the leftover rotisserie chicken, some frozen drippings (leftover from a time when I made the Maple Glazed Chicken and Sweet Potatoes recipe), sliced green onion (also from the farmers market), and soba noodles. I found these soba noodles, made in Japan, at Kroger in the larger town where we do our major shopping runs, and I like them better than the made-in-China ones the Walmart carries.
While the rest of you are eating cold salads in sweltering weather, it is our second day of rainy, cool weather in northern Indiana. I made soup for lunch, using some of my frozen turkey/chicken stock. I started by sautéing the onions and a bit of garlic in olive oil. I added the broth and a cup of Bob’s Red Mill Hull-less barley and let it cook for 40 minutes. Then I added a small can of no-salt added, chopped tomatoes with its liquid, 1 ½ cups brown lentils, sliced carrots and ½ tsp. thyme. After letting it cook 30 minutes longer, I added two small chopped zucchinis from the farmers market last Saturday and cooked for about 10 minutes longer before adding a splash of red wine vinegar and some freshly ground black pepper. We had the soup with the seed crackers I baked yesterday, along with some thinly sliced gouda cheese.
On Thursday afternoon, as it continued to rain and I contemplated the lack of desserts in the house, I pulled out the KAF recipe for Crazy Blonde Brownies, which is on their site, reprinted from The Baker’s Catalogue (Spring through Summer 2001). I’ve previously baked this recipe, using the included lower sugar, and all white whole wheat variation. I was not completely satisfied, so I set out to re-work the recipe.
This time, I again used the lower amount of brown sugar. I used white whole wheat flour, but I substituted in ½ Cup quick oats for ½ cup of that flour. I reduced the vanilla from 2 tsp. to 1 ½ tsp. Instead of the optional butterscotch or vanilla-butternut flavor, I used the same amount of butter rum flavor (as I did last time I made the recipe). I also added 2 Tbs. flax meal. Instead of pecans, I used 1/3 cup pecan meal. I used 5.5 oz. each of butterscotch and semi-sweet chocolate chips. I baked in a 13x9-inch pan, lined with parchment for 28 minutes.
I'll add a note to this post, after we have them for dessert this evening, about taste and texture.
Promised Note: Next time, I'll cut the butter rum flavoring to 1/4 or even 1/8 tsp. It's strong. I'm hoping it will "fade" a bit by tomorrow, as it overwhelms the other ingredients. Otherwise, these bars came out well.-
This reply was modified 7 years ago by
BakerAunt.
Darn! My last post disappeared when the site had a glitch. This time, I re-wrote it in my Baking and Cooking Log and will cut and paste it in.
On Thursday, I was back in the kitchen baking. In the morning, I baked Knackebrod med Fron (imagine umlauts over the “a” and the “o” in the first word and over the “o” in the second word). Today is June 21, the longest day of the year, or Midsommar, a national holiday in Sweden. In tribute to the Swedish grandmother I never knew, I tried this recipe from Saveur (May 2014), which I found through a Google search on the internet.
https://www.saveur.com/article/recipes/knackebrod-med-fron-seeded-crispbread
I did make two changes. As humans cannot break down flax seeds to access their nutritional value, I replaced ¼ Cup of flax seed with 2 Tbs. of flax meal. I also reduced the Kosher salt in the cracker dough to 1 tsp. and sprinkled only about ½ tsp. on top. Instead of measuring the oil in a cup measure, I used 4 Tbs. I’m aware that there could be a rounding error difference, but the recipe turned out fine. I mixed in the oil with a pastry fork (any regular serving fork with four or so prongs would do), and I used it to mix in the boiling water as well.
I used a heavy 14x18-inch baking sheet covered and a piece of parchment that covered the whole sheet. I used a silicone spatula (no need to grease) to spread it over most of the pan, leaving just a bit of space on all four sides. I was careful to press it into a rectangular shape. Before sprinkling with the ½ tsp. kosher salt, I used a pizza cutter to cut it into rectangles 8x4 cm., which made 48 crackers. (I use metric because it is so much easier, when trying to cut even sections.)
Baking was 40 minutes at 350F, switching the pan around halfway through the time, but I did not think that they had crisped enough, so I baked an additional 10 minutes. [Note: I have a heavy metal baking sheet. It takes longer to bake most items, but it does so without overbrowning the bottoms of what I’m baking.]
My husband finds them rather plain, which is good, as that lowers the temptation to scarf them down mindlessly, an all too common problem with my Whole Wheat Sourdough Cheese Crackers. I like the taste of the roasted sesame seed. These would be great with thinly sliced cheese or with cream cheese. Although I did not search for a vegan or gluten-free cracker, these crackers fit both categories. These are faster and easier than the three rolled crackers that I make, so it is good to have an additional recipe that widens my repertoire.
Chocomouse--I've been trying to do some additional internet research on the topic. It's hard because terpenes seem to have a role in marijuana, or at least in its commercial use--and I have to wade through those results to get to the ones on blueberries and cooking.
The New York Times published a similar recipe for Blueberry-Lime jam to what is in West's book, but that recipe uses cinnamon not coriander. I also found this ice cream recipe at Serious Eats:
https://sweets.seriouseats.com/2013/08/scooped-blueberry-lime-ice-cream.html
The American Chemical Society has gotten into the act as well, although I don't have access to read the article. And then I found this article, which is more about breeding a blueberry that does not lose its flavor. I cannot follow the science, but I thought that the last part of the second paragraph of the discussion section--with its comment about the loss of flavor in strawberries, apples, and tomatoes with the creation of new varieties--connects to the difference I'm tasting in local strawberries and the big commercial ones. Here's a link to the article:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5405137/
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This reply was modified 7 years ago by
BakerAunt.
Because the weather was cooler today (something we could not be sure of until this morning), my husband, dog, and I went hiking in the Indiana Dunes State Park today--a three hour hike, after a picnic lunch, that included sand trails. Hiking in sand is twice the work. (It is called the Dunes.) When we returned to the car, I suggested that we needed to pick up something for dinner because neither of us was going to feel like cooking after an hour-plus drive home. As we would be going by Michigan City, we stopped and picked up a rotisserie chicken and container of potato salad. (We had our trusty picnic cooler with us.) I steamed green beans from yesterday's farmers' market in the microwave. Dessert was ice cream and more wonderful strawberries from the same farmers' market. (I shall never be satisfied again with supermarket strawberries.)
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This reply was modified 7 years ago by
BakerAunt.
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This reply was modified 7 years ago by
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