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Bev--Now that you mention it, my grandmother may have just used cider vinegar and salt. Salt certainly brings out the sweetness of tomatoes. I'll mull this over. I picked up a lovely large heirloom tomato, a long thin cucumber, and a white onion at the farmers' market today, so I'm on the verge of experiment!
Len--I ran the Microsoft Defender scan, which said no problem, even as the problem persisted! MS was no help, and I stumbled upon the task bar fix on my own. (I was able to use Chrome with no problem.) Maybe I need to go back to Norton Anti-Virus, but it does not seem compatible with the Edge Defender--based on the computer mess I had back in February, in which I had to allow MS to strip off all my programs in order to get the computer out of a continuously spinning loop after MS downloaded some updates. In fact, that happened twice. (It's very irritating to have to put the sound driver back on the computer, among other things.) Supposedly the update assistant I added after the second time will cause that not to happen again, but I get nervous now every time MS puts on updates.
It hasn't always happened at Genius Kitchen, but it has happened there twice.
Thursday evening, I baked Double Ginger Biscotti with Pistachios. It’s my adaptation of a recipe from the June 1997 Bon Appetit. The second time I baked it (see April 8, 2017), I added 1/3 cup crystalized ginger (hence the “double” in my title). This time, I added ½ cup of crystalized ginger, as I wanted more ginger taste.
On Thursday morning, I baked Wheat Germ Corn Muffins, a recipe from the back of a package of Bob’s Red Mill wheat germ. I also found it on their site:
It is like most cornbread recipes, but it uses just half a cup of cornmeal and adds ½ Cup wheat germ. I substituted buttermilk for regular milk, so I added ¼ tsp. baking soda (did not reduce the 1 tsp. baking powder), reduced the salt from ½ to ¼ tsp.. Instead of melted butter, I used 3 Tbs. canola oil. I made them as 6 large muffins rather than 12 standard. I had a warm one with butter—delicious!
My husband thinks that our non-fruiting black raspberries show a genetic issue because they are a clone of the ones that grow behind our shed. Those also flowered but did not set fruit. We've noticed as well that, for some reason, there do not seem to be that many bees around.
For breakfast on Tuesday, I baked a new recipe, "Cream Scones," from Beatrice Ojakangas' Breakfast with Beatrice (p. 200), which is a collection of her breakfast recipes from her various cookbooks. The recipe makes four small scones, and my only change was to substitute in 1/4 cup of cake flour for part of the 1 cup flour. These have a light texture and are slightly sweet.
We tried a bit of the jam--the little bit that did not fit into the canning jars. Black raspberries have wonderful flavor.
