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My husband has been planting irises for a couple of years, and this year, he put some along the fence and tilted an old screen across to protect them from animals and our dog. This evening, he noticed that Annie was giving the area a lot of attention, so he checked to see if an animal were inside, and there was a large map turtle, probably laying eggs! The angle is not great with the screens, or I would try to get a picture.
I'm glad you enjoyed the story, Navlys. I miss having potlucks to attend and wonder if the tradition is being lost, along with the community.
I, too, hope that NPR can continue to thrive. In our semi-rural area, it is an important source of news, especially local and state news.
We were running out of bread, since I froze four of the buns I baked the other day, so on Tuesday, I baked King Arthur's Chewy Semolina Rye Bread in my Emile Henry long baker. We will begin slicing it tomorrow.
I made chicken broth on Tuesday from chicken bones that had collected in the freezer.
For dinner, I made vegetable, chicken, and farro stir-fry. We went to a town hall meeting for our congressional district at 6 p.m., so I prepped the vegetables before we left by cutting up the carrots, celery, red bell pepper, green onion, and mushrooms. I washed the Bok Choy but did not slice it until we returned. I also cooked the farro in advance, using some of the broth that I had made, refrigerated it, then microwaved it before adding it to the dinner. Scott cut up the rest of the roasted chicken breast while I sauteed the vegetables. We had dinner on the table within 20 minutes of getting home.
The Bok Choy and green onions in the stir-fry came from our farmers market. The arrival of more vegetables is a welcome sign of spring.
My last project on Monday was Asparagus, Scallion, and Goat Cheese Quiche, since I was able to buy more nice asparagus at Saturday's farmers market. However, as I do not make quiche that often, I forgot that it needs to rest after baking for 1 ½ to 2 hours before slicing, so my plan to have a slice for dinner turned into having chicken sandwiches on some of the buns I baked yesterday with microwaved fresh broccoli, which was what my husband, who does not like asparagus was having.
I had a busy day in the kitchen on Monday. I made dough for my Whole Wheat Sourdough Cheese Crackers, which will rest in the refrigerator until the end of the week. I next baked Bittersweet Blackberry Brownies using seeded blackberry puree that I froze this past summer. Those will rest in the refrigerator overnight before we start cutting them tomorrow.
Great apron, Mike!
We had ham sandwiches on freshly baked buns, along with the rest of the coleslaw for dinner on Sunday.
I baked Whole Wheat/Rye/Semolina buns on Sunday. We use a couple for ham sandwiches for dinner.
My husband has been preparing our small garden area. He may put the peppers plants out tomorrow. He started some tomato plants as well as fairy tale pumpkins on the porch as well. I will try to buy more of the Dester Indiana tomato plants when the vendor who sells plants starts coming to the farmers market, as we liked those a lot.
Today, I bought a small rosemary plant at the farmers market. I don't know whether we will plant it out and use it until there is a freeze in the fall or if it would be best to keep it in a pot and try to keep it over the winter. Does anyone have experience with rosemary?
Interesting choice of fruits for your chicken salad, Mike. I've heard of grapes but not prunes.
I roasted two large bone-in chicken breasts for dinner on Saturday. We had some of it with the rest of the vegetable farro stir-fry, which I revitalized with some sauteed Bok Choy from today's farmers market, the first market of the outdoor season. I also came away with more asparagus, some curly kale, and mixed salad greens, as well as more eggs and a new large jar of honey.
We finished the turkey-zucchini loaf which we had with more of the Vegetable-Farro stir-fry.
That was a narrow escape, Joan!
I baked Cranberry Walnut Scones on Friday evening to use up the partial bag of cranberries in the freezer. Although I could have used my scone pan, I was feeling lazy about washing another pan, so I shaped the dough into a circle that I cut into 8 slices. I baked them for 25 minutes but should probably have taken them out after 23, as they are slightly browner than I prefer. I will eat some for breakfast over the next few days and freeze the rest.
We had our first rabbit in the yard this season, so they are around.
We did see pelicans a couple of years ago at one of the wildlife refuges, passing through on their way elsewhere. I'll let my husband know that they are showing up more around the Great Lakes.
We had ham sandwiches and coleslaw for dinner again. I am liking these sandwich and salad suppers.
Ah, such beautiful buns! I need to bake that recipe again soon.
I needed to use two of my last Cara Cara oranges, and we also were out of cookies on Wednesday. I had the inspiration to make orange pecan biscotti with mini-chocolate chips. I had adapted a recipe from Fine Cooking (Issue 61) for "Triple Orange Biscotti a year or two ago, so I looked at it and at a Bon Appetit recipe for Chocolate-Orange Biscotti that uses butter, and I looked at my Lime Pecan Biscotti recipe for ratios. I ended up using the recipe I had adapted from Fine Cooking, but I used all white whole wheat flour, which I increased from 2 2/3 to 3 cups and added 3 Tbs. Bob's Red Mill milk powder. That let me use 1/3 cup orange juice (rather than 3 Tbs) so that none would be left over. I slightly increased the olive oil from 5 Tbs. to 1/3 cup. Along with the pecans, I added ½ cup of mini-chocolate chips. I baked it as three 14-inch, long thin logs, which spread slightly, at 350 for 25 minutes, then cooled for 25 minutes before slicing and putting the standing slices back into the oven for 15 minutes at 325 F. Scott and I both sampled a tiny slice tonight, and we agreed that this version is a keeper. They will go well with either tea or coffee.
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