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A vendor at the local farmers market had pickling cucumbers available on Saturday, probably for the last time this season, so I bought some and came home and made another batch of refrigerator dill spears. He also gave me some fresh dill to use, which should create flavor faster than the dill seed, although I still used some dill seed.
I also made pasta salad on Saturday afternoon because I realized the cucumbers I had in the refrigerator would not last much longer. I used my last jar of zucchini relish from last year and added olive oil, Dijon mustard, a bit of maple syrup, and a tsp. of Penzey's Sandwich Sprinkle. I used the rest of the cherry tomatoes, half a can of black olives that were still in the refrigerator, the cucumbers, and some green onion. I will have it for dinner tonight, along with some hummus and flatbread, while my husband eats the leftover stir-fry and some of the pasta salad if he wishes.
We had leftover stir-fry tonight.
That sounds so good, Navlys!
For dinner on Thursday, I made a soba noodle stir-fry using leftover pork, the deglazing, green onion, celery, red bell pepper, carrots, mushrooms, broccoli, and a few snow peas from our garden.
Here's a link to a video from Glen and Friends, which Len told us about:
We found the best way to get our dog to take pills is cream cheese (vet's suggestion).
Oh, that is horrible!
On Wednesday, I made yogurt. For dinner, my husband pan-cooked some boneless pork, which we had with roasted potato chunks (the last from those my husband grew) and microwaved fresh broccoli.
Operations are tough on the animal--and tough on the animal's human guardians. I wish Jack, Mike, and Diane the best in this difficult time.
On this Wednesday, I'm baking Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
Skeptic--I'm glad you have power--and Internet service--again.
Whatever says comfort food to you, Joan, is the way to go.
We finished off most of the roasted chicken breast, farro stir-fry, and green bean salad. My husband will have the rest of the farro and chicken for lunch tomorrow, and I will have the green bean salad.
I made chicken broth on Tuesday, using the bones from the chicken breast I roasted on Sunday, along with another batch of bones from a previous chicken breast and a whole chicken that I had in the freezer.
I also made pizza sauce by cooking down 2 cups of tomatoes, the last major batch from our garden. I was disappointed not to have had more regular tomatoes this year, although we did well with the cherry tomatoes.
September 30, 2024 at 9:58 pm in reply to: What are you Baking the Week of September 29, 2024? #44116Joan--I just knew that you would be baking for people once you got your power back! The cookies look great.
September 30, 2024 at 6:28 pm in reply to: What are you Baking the Week of September 29, 2024? #44106I baked Pumpkin Snacking Cake on Monday and put yellow and orange sprinkles over the top in celebration of autumn.
September 30, 2024 at 6:27 pm in reply to: What are you Cooking the Week of September 29, 2024? #44105My husband managed to collect almost a pound of green beans from the garden, He keeps telling me that the plants are slowing down, but that does not appear to be the case. He asked if I would make the Green Bean, Cherry Tomato, and Feta salad again, so I did. We had it with roasted chicken breast and farro stir-fry from yesterday.
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