[BakerAunt]

I roasted potato chunks on Monday to go with leftover pork and the rest of the green bean salad. I used some of the potatoes that my husband grew.

I ate a pickle spear for lunch today. While it is nice and crunchy, it does not have much dill flavor. Perhaps I should have used more dill seed. I will still enjoy them, but I will think about how to adjust the spices.

[BakerAunt]

For Sunday dinner, my husband pan cooked some boneless pork, which we had with leftover potato wedges from yesterday and more of the green bean salad.

Hugs, Joan! I know that you have lovely memories to sustain you.

[BakerAunt]

Well, heat is not involved, but the cooking thread seems the best place to put today's effort:

At the farmers market yesterday, I talked with one of the vendors who had small cucumbers for pickling. He offered to send me a link to the recipe he uses for refrigerator pickles, so I bought six. On Sunday, I printed the recipe from the blog Well Plated. I followed it except for deleting the garlic at my husband's request, and I replaced the fresh dill with 1 Tbs. dill seed, after consulting internet sources for amount. As I have pickling salt, I used that instead of kosher salt. The recipe stated that it was fine to quarter the cucumbers for spears, so I did that instead of making coins. I have a Ball wide-mouthed quart canning jar that I picked up at the local thrift store a while back, so I used it, along with a screw lid from the packet I bought to fit it and the large jars of honey we buy. We will start sampling them tomorrow at dinner time.

Here's a link to the recipe:

https://www.wellplated.com/refrigerator-pickles/

[BakerAunt]

This evening, I am baking Whole Wheat Sourdough Cheese Crackers from dough I made last week.

[BakerAunt]

For dinner on Saturday, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. I also made what will probably be the last green bean, cherry tomato, and Greek cheese salad of the year, as the green beans are slowing down. I think that I have made the salad seven times this summer, and we are fine with that!

[BakerAunt]

I made yogurt on Friday. I could not make it earlier in the week, as I had no more Stonyfield yogurt to use as starter until we did our big grocery run yesterday.

[BakerAunt]

I baked the full recipe for my adaptation of The Shipyard Galley's Zucchini Muffins on Friday morning, as I had 2 cups of grated zucchini from last week that I needed to use. I made twelve regular muffins and six large muffins. I froze the large ones for quick breakfasts, as I was out of muffins in the freezer. Future me will thank Past me for doing that.

[BakerAunt]

Yes, Len, I recall reading a blurb from King Arthur that they were changing the name because too many people thought that white whole wheat flour meant white flour. While it is true that the nutritional value is a bit lower for white whole wheat flour, it is still a wholegrain flour. Unfortunately, baking literacy is not strong amongst King Arthur's clientele. Bob's Red Mill used to carry a white whole wheat flour, which they called "ivory" flour, but they stopped offering it six or seven years ago. I suspect that BRM stopped carrying it--along with barley flour and a number of other products--because they wanted to cut the variety of products they carry.

BTW, your oatmeal cookie substitutions sound great! And I agree, Martha has probably never eaten one.

[BakerAunt]

That's a great pizza, Joan!

[BakerAunt]

I made a "soupy" farro stir-fry on Wednesday for dinner using the leftover roasted chicken and broth that I had in the freezer. For vegetables, I used green onion, red bell pepper, celery, carrots, an arrowhead (yellow) zucchini, a zucchini-like squash that has a curvy long neck and a bulb at the end which holds the seeds (scraped out and discarded), and ¼ each dried thyme and sage, and freshly grated black pepper. I used more squash than I would have, but the two needed to be used quickly. We have leftovers for another night.

[BakerAunt]

Moving the latest baking thread to the top!

[BakerAunt]

Thanks for posting the link to a fascinating article, Skeptic.

I've been tempted to try King Arthur's Regenerative Flour, but it is pricy.

[BakerAunt]

We are re-running last night's dinner, which is doubly a good thing. First, I did not need to cook today. Second, we spent 6:10-6:45 dealing with a gas leak at our neighbor's house. It turned out to be propane. The grill had not been turned off after it was used yesterday. The neighbors were not at home at the time, so we called the gas company's emergency line. The worker who showed up identified it quickly as propane, which explains why the odor was not exactly what we associate with gas. The worker also checked the grill at the next door over, and it was leaking propane as well, as the valve had not been shut all the way. My husband apologized for the call, but the gas employee responder said that they get a lot of these calls. Given that propane is even more inflammable than regular heating/cooking gas, calling them was the right thing to do.

So, we are about to eat a late dinner, but except for cooking the rest of the corn, the salad is already made, and we will have the chicken cold.

[BakerAunt]

Smoked pork chops and apple butter sound like a winning combination, Mike.

[BakerAunt]

Thank you, Skeptic. I had decided that I might divide the dough in half next time, then quarter it. And I agree: I should have left the quarters together for baking.

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