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Beautiful pumpkin pie, Joan! I'm hoping to bake one soon.
Thursday's dinner was more pea soup and mini cornbread muffins.
Because we need another Girl Scout Cookie Joke:
I had to chuckle that Violet forgot that the cake would not assemble and frost itself, but good for her going into the kitchen and baking the cake for her brother. I got my start in baking when I realized that if I wanted cookies available, I would need to be the person in the family who baked them.
King Arthur recently had a 20% off sale on baking pans. I decided to buy a mini-muffin pan, since baking the mini-banana mini-chip muffins ten days ago has opened my eyes to possibilities. If I make the banana muffins again, I want the correct size for the extra batter. I'm not positive that the King Arthur deal was all that great with shipping and taxes, but I knew it would be a good heavy pan. It arrived today on Wednesday, so I washed it, then baked mini-cornbread muffins to go with the soup I made for dinner. The small size works well for my husband as he continues to recover from the oral surgery. I can also see the mini muffins being good for the grandson when he visits. Indeed, mini muffins probably would travel well for adults who need snacks on the plane or on the drive home. I had three with my soup, which is less than if I had eaten two regular muffins.
My mini-cornbread muffins baked in 13 minutes. A Zeroll #40 scoop was perfect for filling the muffin cups.
Thanks, Len and Joan. There is nothing like an omelet with lots of sauteed vegetables.
Although it is not pea soup weather, my husband felt that he could manage eating pea soup for dinner on Wednesday, even without my pureeing the carrots and celery. I made sure to cut the vegetables small and to sauté them for ten minutes before adding the peas and water. I also cut the ham pieces, which I thawed from the freezer, into small chunks. He was able to eat it without problems, so that is a good sign. I also made mini-cornmeal muffins to accompany the soup.
My local grocery had eggs for $1.99. I bought a carton last week because I ran out of the farm eggs.
I agree that farm eggs vary more in size. This vendor sells small ones for $3 per dozen, but one or two in the large are also smaller.
I love the variety of colors--brown, light tan, tinge of green. My husband, whose grandparents had a chicken farm in Illinois, said, "I'd like to see the girls that laid these!"
In researching my family tree, I learned that one of my great-grandfathers raised award-winning chickens and sold eggs in a small town in Minnesota. However, I am content to leave the chicken keeping to others and appreciate the eggs.
My husband had the rest of the turkey loaf, mashed potatoes, and some applesauce. (I found another container of the latter in the freezer.) I made a two-egg omelet for myself with onion, red bell pepper, mushrooms, and a bit of kale from the pot my husband is still growing, then completed it with mozzarella.
I think that I went to a Red Lobster once because someone had given my husband and me a gift card as part of a wedding gift. All I can remember is a dark setting and their being out of what I wanted to order. I do not recall the food.
No cooking for dinner here on Monday, just warming up of leftovers. My husband had more turkey loaf and muddled mashed potatoes. I had another piece of my Roasted Beet, Spinach, and Greek Cheese flatbread.
I did make yogurt today.
Hi, Skeptic--I have posted my version of the Orange Cinnamon Swirl Bread in the recipe section.
On Sunday, I made more muddled mashed potatoes for my husband to eat with more of the leftover turkey loaf.
I made Roasted Beet, Spinach, and Goat Cheese flatbread for myself, with leftovers to have for dinners or lunches.
I am glad that this cat found a home. I do not understand why people move away and leave a pet behind, even though it happens frequently. Georgia Dunn, who writes the comic, Breaking Cat News, did an arc about an abandoned cat, based on one left behind by a neighboring family that moved. She added that cat to her cohort.
Tuna water can be very convincing. 🙂
I have a bag of Cara Cara oranges that I have been wanting to use for baking, and on Sunday, I pulled out Bernard Clayton's recipe, "Orange Cinnamon Swirl Bread," which appeared only in the first edition of The Complete Book of Breads (pp. 422-24). I baked a whole wheat adaptation of it last year but felt that the whole wheat flavor overwhelmed the orange, so this time, I used 4 ½ cups white whole wheat and 2 ¼ cups bread flour. I used the gold yeast (high sugar) rather than the regular yeast. I increased the water from ¼ to 1/3 cup to allow for the whole wheat flour. I zested and juiced three of the oranges, which gave me just a bit less than ¾ cup juice, so I increased the buttermilk (replaced regular milk) slightly. Before I added the sugar, I used a fork to mix it with the grated zest. I've been applying this technique when I add zest to a recipe, and I find that it helps incorporate the zest more evenly and is more flavorful. My other changes were to add 4 Tbs. special dry milk and 3 Tbs. flax meal. I replaced the ¼ cup shortening with 4 Tbs. avocado oil.
When I baked the recipe last year, I had a lot of filling leak out. To try to prevent that happening again, I left a 1-inch margin without the cinnamon sugar the far end when I rolled up the dough., as well as a smaller margin on the two sides that would make the end of a loaf. I still had some leaking on the ends when I baked the loaves. The recipe calls for starting at 375 F for ten minutes, then dropping the temperature to 325 F for 30. I dropped it to 350 F, then 12 minutes later, when I noted some leaking of filling at the end, I dropped it to 325 F. I baked the loaves to an internal temperature of 190 F., so they needed an additional 5 minutes. I was pleased that only one loaf leaked at just one of its ends. I look forward to slicing it for breakfast tomorrow. The other one will go into the freezer.
For my dinner on Sunday, I am baking a Beet, Spinach, and Goat Cheese Flatbread, a recipe that I adapted from Ken Haedrich's The Harvest Baker. I make it as one large flatbread on a 1 2/3 sheet pan. I had 2 oz. of goat cheese leftover from the frittata I made last week, so I used it with another 4 oz. log. I used golden beets, which I found in the organic section of Kroger a couple of months ago, and which have been waiting in the refrigerator for me to have time to make this entrée. Due to my other baking project, it will not be ready until close to 8:30 p.m.., but at least now I have it to warm up for meals this week.
Hah! Maple Syrup is ALWAYS necessary! 🙂
I agree, Chocomouse. Nothing bakes properly on 2 levels, even if the pans are switched around.
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