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We are familiar with mud puppies and occasionally see them in the lake.
We spent a little less than two and a half hours at the woodlands early on Wednesday morning, where I picked over 2 quarts of black raspberries, which then came to 3 quarts with my husband helping out at the end after he finished his other tasks. We were fortunate that the clouds kept the heat down a bit. However, the clouds dissipated as we returned home, so it is in the low 90s.
I decided to make an easy dinner that would not require the oven, so I made quinoa salad (Penzey's recipe) with lima beans, corn, lime juice from our limes that I froze last year, and faux feta, so called because it clearly uses cow's milk not goat's milk. However, it is what the store had available. I picked up a rotisserie chicken to go with the salad. The rotisserie chickens now sell at the local store for $8.99; when we moved here seven years ago, they were $5.99, and occasionally there would be leftover ones marked down the next day. That no longer occurs.
Great stories, Joan!
On Tuesday, we had a break from the heat with morning rain that gave us 1/10th of an inch. I took advantage of the slight break to make and can four (8 oz.) and one (4 oz.) jars of Black Raspberry Jan, which is our absolute favorite. I used the black raspberries from our terrace (about 3 pints), along with the nearly 2-quarts that I picked at one of our woodlands on Sunday. I had hoped to have enough to make a second batch, but I only had 3 cups of mashed fruit, even after scavenging the bushes on the terrace for today's ripe ones, and I needed another cup. I will go back to the woodlands in the early morning tomorrow and pick more so that I can finish the second batch. I will pick as many additional ones as I can. We have not had a good black raspberry season for several years.
I made a farro stir-fry for Tuesday's dinner by sauteing chopped celery, sliced mushrooms, and grated carrot, then adding the diced leftover maple glazed pork tenderloin, and using half a cup of boiling water to clean out the storage dish in order to incorporate the rest of the glaze. I added just a bit more maple syrup. I would have added red bell pepper if I had had it.
As we still have a lot of frozen blueberries from last year's picking, I made blueberry cobbler on Monday for dessert. I baked it in the countertop oven so as not to heat up the house. I have now cut the sugar from 1 ½ to 1 cup in this King Arthur recipe. Perhaps the developer did not have as sweet blueberries as we are able to pick locally. The topping was a bit runny this time. Next time I will cut back the water a bit, especially when using frozen blueberries.
posted in wrong section so moved to correct one
I made a pasta salad on Monday for lunch, using one of the jars of relish that I canned last autumn. I added green onion, chopped carrot, and cherry tomatoes. I had it over a mixture of lettuce and spinach from the farmers market. I'll repeat this lunch for the next several days.
I also made yogurt.
Dinner was more of the maple glazed pork tenderloin and the rest of the mashed potatoes. We also had microwaved fresh broccoli.
We had to turn on the air conditioner today for the first time this year.
Jack reminds me of the greenhouse cat that my husband's department had. He was brought in to handle the mouse problem, which he did admirably, but what's a conquering hero to do when there are no mice left to catch? The answer was to try to escape at every opportunity, and to attack professors and greenhouse workers. Then he went for a student, so he needed to be relocated. As he is a registered official animal with the university, he was moved to an outdoor university facility, which suited him very well. He just preferred the great outdoors.
He may return if he gets hungry.
Sorry that you do not have black raspberries this year, Mike.
Today, I went to one of our woodland properties with my husband and picked a scant 2-quarts of black raspberries. More will be ripening in the coming days, so I will be going back for more. I have picked not quite three pints from our terrace, and there will be more there as well. It would help to get a bit of rain, especially with temperatures predicted in the 90s all week. Otherwise, the bushes will begin to dry up.
I plan to make at least two batches of jam this week, in spite of the weather. It helps that I am able to make the jam and do the canning in the Annex kitchen, thus keeping the house cool.
I saw this recipe for zucchini mini-pizzas (low carb), Mike, and thought that I would pass it on to you and Diane.
I made an early Father's Day dinner for my husband on Saturday. We had maple glazed pork tenderloin, muddled mashed potatoes, and microwaved fresh broccoli. We will be having a Zoom call tomorrow with all three of the children, and when setting up a time with people on Pacific and Mountain time, 6 p.m. was the time that worked, so we will zoom tomorrow, then warm up leftovers.
We finished most of the pasta with turkey and sauce tonight, although there is a bit left for me to have for lunch tomorrow. That will clear all planned overs, so I will need to cook again tomorrow.
We were out of cookies and granola, so on Friday morning, I baked my adaptation of Peanut Butter Honeys, a recipe that Mumpy posted on the Baking Circle. I use white whole wheat, peanut butter without additives, and add 2 Tbs. powdered milk and 2 tsp. flax meal. I replace 4 Tbs. of butter with 3 Tbs. avocado oil. The recipe makes 23, and I can bake all of them on my large sheet pan. I find that 9 minutes is sufficient baking time (turning halfway). These are a cookie that you do not want to overbake, as the honey will have an off taste. I used honey from a favorite farmers market vendor.
While the cookies were baking, and the oven temperature cooling afterwards, I mixed up the granola, which bakes for two hours. Predictions are for very hot weather next week, so I am trying to plan ahead on my baking.
I hadn't noticed that the recipe did not include the yield.
I do not have, or want to have, "biscuit mix," and I only use the peanut butter that requires the oil to be stirred back into it when the jar is opened. (I got a great knife for doing that from Lehman's.)
If I ever try the recipe, it will be with homemade biscuit mix and that kind of peanut butter. Of course, if one of the bonus kids who likes Jiff comes to visit, there might be leftover peanut butter to use up.
I have made the same mistake, Joan, by starting out with a bowl that is too small. I now write on the recipe which bowl I use so that I do not forget.
Your cake looks good, and no one will know there was a problem. Like Chocomouse, I also had that same Tupperware cake taker, but, alas, the top of mine cracked, probably because it had two years of storage in a box in the shed when we first moved here. I kept the base, as I figure that I will find a way to use it.
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