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Navlys--I refuse to squish garlic. Instead, I break out the garlic powder.
We had another easy meal on Friday of ham sandwiches on buns and green bean, tomato, and feta salad.
I heard that Vermont is getting a lot of rain, so I hope Chocomouse and her husband are ok.
That is wonderful that she stopped and helped you Joan! What a blessing.
My husband used the last slice of bread at lunch on Thursday, so in the afternoon I baked three loaves of Whole Wheat Oat Bran Bread. Two loaves will go in the freezer. We are having cooler weather, so today was a good day to bake.
I made yogurt on Thursday, a day early, as I will not have time to make it tomorrow. I also made green bean, cherry tomato, and feta salad again. We had it for dinner with the rest of the chicken salad on more of the rolls.
I baked Blueberry Sweet Rolls on Wednesday. It is a cinnamon roll recipe with the interior dotted with blueberries, then rolled up and cut the roll into slices. And yes, the blueberries like to roll out, but I just stuff them back. The recipe makes 20, with 12 in one pan and 8 in another, but I got distracted and realized I'd stuffed 15 into the first pan, so I cut the last quarter into six pieces instead of five and found a smaller dish for it. I decided to try lining the glass baking dishes with parchment to make for an easier clean-up, which Len mentioned a while back. I am now sold on using parchment for future batches of sweet rolls--no more scraping the spilled filling off the pan!
Joan--My mother was a big fan of cold pizza for breakfast! Your pizza looks wonderful, and I approve of ALL the toppings!
I made minestrone on Wednesday for lunch for today and into the week. I have not made it in ages and had forgotten how good it is, especially with fresh green beans from our garden.
For dinner, I made chicken salad from the rest of the roasted chicken breast meat. We had it on the buns I baked yesterday, along with more of the green bean, cherry tomato, and feta salad.
We had used up all the sandwich buns in the freezer, so on Tuesday, I baked another batch of the Whole Wheat/Rye/Semolina buns.
Follow-up on the Oatmeal Scotchies: My version is very good, but I do miss that buttery taste and texture. I would still bake the revised version, as it at least gives the butterscotch taste.
You are lucky, Joan! While I have access to a small weekly farmers market, it is often hit or miss as to what I will find there.
Dinner tonight was ham sandwiches on freshly baked buns with green bean, cherry tomato, and feta salad.
Stay safe, Joan.
For dinner on Monday, I made that green bean, cherry tomato, and feta salad yet again. We had it with an ear of corn each and more leftover roasted chicken breast. I like these easy summer meals.
I hope that Joan and CWCdesign are doing ok with the storms moving into Georgia.
Ever since Joan baked the Oatmeal Scotchies cookies, I have been wondering if I could develop a healthier version that I could eat occasionally. I needed a distraction on Monday, and we were going to be out of cookies after today, so I checked and found a half bag of Nestles butterscotch chips in the second refrigerator that have been there since before I gave up saturated fat in butter and chips, which I think was four years ago. I tasted one, and it was fine. (I suspect they will never go bad.) I worked out a recipe, with avocado oil and water replacing the butter and baked a half recipe this afternoon. I will allow them to rest overnight, with the idea that, as with cakes, the flavor will develop during the rest. If we like them, I will post the re-worked recipe.
The chips give them about 1.45 g saturated fat per cookie. There is a bit of additional saturated fat from the egg, avocado oil, and sunflower kernels, but as these ingredients also contain healthy fats and nutrients, I did not include them in the overall tally.
Joan--I hope you get a chance to try it!
Dinner on Sunday was ham sandwiches on WW/Rye/Semolina buns (the last from the freezer), an ear of sweet corn each, and the rest of the green bean salad.
Saturday night's dinner was easy: leftover roasted chicken breast, leftover green bean salad, and an ear of sweet corn each--the first for us this season--which we bought at this morning's farmers market.
I made green beans, cherry tomato, and feta salad again on Friday. We also had ham sandwiches. I forgot to thaw the black-eyed peas for the salad, but my oven was warm from baking, so I moved them to a dish and let them thaw that way. I also forgot to thaw the buns for the sandwiches, but I set them on the counter, then moved them to the still warm oven to finish thawing.
Your coffee cake is beautiful, Joan, and I'm sure it is delicious!
I used my adaptation of the King Arthur recipe for Rye Blueberry Bars to make Rye Blackberry Chia Jam bars. They came out very well.
Sometimes, it depends on if a freeze hits at the wrong time, or if it is a very hard freeze. About five years ago, orchards in Michigan lost peach trees to the polar vortex. In my area, there were some years that a honey vendor's trees had peaches, and I was always a willing customer for her organic "ugly" peaches, but she did not have the fruit every year. She has not been to the market since the summer of 2019.
I miss making peach jam.
That's a neat story about how you got your peach tree, Len. My grandmother's house had a pear tree, and I vaguely recall my grandmother saying that my grandfather had planted it. When researching family at newspapers.com, I found a story about his bringing back cuttings from Arkansas. That story pointed to the tree's origins. It was struck by lightning and died around the time my grandmother passed away.
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