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I took advantage of the cooler weather this morning to do some concentrated baking. I baked Jam Oatmeal Bars (recipe at Nebraska Kitchen) using a jar of black raspberry jam from three years ago that I found in the cupboard, along with a bit of the last batch of jam that did not fit into the canning jars. I also baked Jammy Muffins, using a jar (also from three years ago) of Strawberry-Black Raspberry Jam. While I was working on those two projects, I also had a longer project, which was baking Ellen's buns as twelve rolls in a 10 x 10-inch pan. I will take the rest of the afternoon off.
Our temperatures finally cooled down on Thursday, so I took advantage of the change and made and canned another four 8 oz. and one 4 oz. jars of black raspberry jam. I picked over two quarts of them yesterday. There are still plenty to pick.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with microwaved broccoli.
I made another farro stir-fry for dinner on Wednesday, using the leftover pork from last night, celery, green onion, mushrooms, kale, frozen peas, and pork deglazing..
Joan--I was also admiring your dishes. I think that I have seen them on some of the sites that I visit when looking for certain patterns.
For dinner on Tuesday, my husband pan cooked some pork. I roasted sweet potato chunks tossed in olive oil. We also had microwaved frozen peas.
Len's grilling looks great, as does Joan's chicken and rice.
CWCdesign--an oil crust is faster than a butter crust. It does need an hour in the refrigerator in the pie dish, then par-baking. I started making them when I had to give up high amounts of butter in my baking and was amazed at how fast they come together, and with a few changes, taste great. I am able to roll the dough out, but it can just be patted into the pan.
Of course, puff pastry would be even faster.
I know that the Europeans are big on fresh yeast, which is why I avoid most of those bread books.
I did not realize that ADY has additives.
On Sunday, I made yogurt. I also made another batch of Black Raspberry Jam. Dinner was an easy re-run of last night's Turkey and Sweet Potato Meat Loaf and the rest of the broccoli.
That's the way to cook/bake, CWCdesign! I'm a big proponent of using what I have on hand in recipes. One thing that I like about the Washington Post Eat Voraciously column is that the author will often give possible substitutions for what might be in the pantry or for special diets.
Thanks for posting the article link, Mike.
A friend who grew up in Minnesota, who is about ten years older than I, told me that her job in her large family was to bake the bread using a huge pan divided into sections for each loaf.
I have told my husband that on our next extended trip, we are taking the bread machine. Finding a bakery that makes good bread has been impossible in the places we visit, and I hate having to resort to store-bought bread with its lack of taste and texture, even when we buy a wholegrain one.
I wish that more people knew how easy it is to bake your own bread. I think that the emphasis on "artisan" loaves has obscured the simplicity. I noted that the article does not discuss breads that do not stale in two days, in part because they use oil (olive, avocado, canola), dairy, and/or eggs.
Thanks, Chocomouse.
Fred seems to want to make the point that even though you and Diane brought him to the house, he will be the one who decides if he will grace you with his presence. In other words, he wants it to be his idea.
Saturday night's dinner was determined by 1) what I have in the house and 2) what can I make without turning on my big oven. I realized that I could try a new recipe, "Turkey and Sweet Potato Meatloaf," by Julia Turshen, who is covering for the writer of the Washington Post "Eat Voraciously" recipe newsletter while she is on maternity leave. I altered the recipe in that I used the regular 19.2 oz. of 93% fat-free ground turkey rather than the preferred pound of dark. The smallest sweet potato that I had was around 15. 7 oz. I used about 11.2 oz., leaving it unpeeled as specified. (I boiled up peeled chunks of the rest for the dog to have as her "topping," when we eat.) Due to my husband's issues with onion, I replaced the small onion with 2 tsp. dehydrated onion, which I rehydrated and the two cloves of garlic with ¼ tsp. garlic powder. Doing so also saved me the step of sautéing them in olive oil first. Instead of the six large leaves of fresh sage minced, I used a generous ½ tsp. of dried sage. I replaced 1/3 cup of finely chopped fresh parsley with 1 tsp. dried. I replaced 1/3 cup of plain breadcrumbs with ½ cup of quick oats. I added 2 Tbs. flax meal, and then, because the mixture seemed slightly dry, ¼ cup of milk. I baked it in a 7 x 8-inch Emile Henry flat casserole rather than a loaf pan. I learned that trick from my mother who favored flat loaves that filled the dish. I left the temperature at 375 F, even though I used the small convection oven, but I checked it at 50 minutes, and it was done.
My husband and I both like this turkey loaf, so I will put it alongside my other two turkey loaf recipes. We had it with microwaved fresh broccoli as the side.
We see lots of blackberries developing in our woodlands and on our terrace. If we keep getting periodic rain, that will make for a wonderful crop, which means more jam and more of that great blackberry brownie recipe I found last year.
No blooms yet for the Early Girl Bush, one or two of the Better Boy, and the volunteer cherry tomatoes. One Better Boy and the cherry tomato plant my husband started has bloomed, as has the Goliath Bush and the Dester. The last two I bought already started at the farmers market.
The beans are starting to bloom, and my husband has replanted what the chipmunk got. The honey nut squash plants have emerged
The fairy tale pumpkin plants have emerged. My husband was worried when the three were taking a while, so he planted two more. Now there are five plants.
We have grown snow peas in the past, then they stopped doing well. Maybe we should try the hanging pot idea.
I got up early on Friday morning and made another batch of black raspberry jam. Once again, the yield was four 8 oz. and one 4 oz. jars. The lid of one of the 8 oz. jars from the previous batch did not seal, so I put it in the refrigerator for us to enjoy now. When I made that first batch, I forgot to wipe the rim of the first jar before putting the lid in place, so that is probably the jar that did not seal. We are in for another hot day today and tomorrow. We were fortunate to have a slight front come in last night to cool us down a bit. I still have plenty of black raspberries, but I need to buy another package of canning jars.
I also made chicken broth using the bones from the rotisserie chicken and bones in the freezer from when I roasted bone-in chicken breasts.
I needed to bake bread on Wednesday, as we used up the rest of it. My husband was trying to be conservative with it, but I pointed out that with the heat and humidity, it was starting to mold. As it is still very hot, I decided to make a 9 x 9-inch pan of rolls in the convection oven. I baked the Honey Oatmeal Rolls, a King Arthur recipe, but with changes. I replaced 2 cups of the AP flour with white whole wheat and the AP flour with bread flour. I replaced the milk with buttermilk and increased it from 1/3 to ½ cup. I added 2 Tbs. each of flax meal and special dry milk. I reduced the salt by a third and reduced the yeast from 2 ¼ to 2 tsp. The rolls were done in 28 minutes.
Hugs, Joan.
We re-ran the rotisserie chicken and quinoa salad. We will do the same tomorrow. It's not clear when the heat will break.
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