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I have decided that the Doxycycline I'm taking for ten days is, for me, best taken with some kind snack. However, I have engineered my baking to boost calcium to prevent bone loss. I went back through my baking notebooks to find recipes where I can leave out the milk or powdered milk, so that I can have a snack to go with the medication. That gave me two baking projects for Wednesday.
The first one was a rye raisin bread. I had a recipe from Food & Wine that I made once before by baking it in the bread bowl I bought from King Arthur. However, I thought about the KABC recipe for "Everything Bagel Pumpernickel Bread," which is really easy and comes together fast, with almost no kneading. The ingredients are almost the same, except that the F&W recipe uses more whole rye flour, a bit more water, and more salt, and does not use any oil. So, I decided to use the technique of the "Everything Bagel Pumpernickel Bread," with the ingredients for the F&W bread, although I did add a tablespoon of avocado oil. I also adopted the shaping and the baking time from the KABC recipe. The loaf came out very well, and I am looking forward to slicing and sampling it tomorrow.
The other recipe I selected was "Baked Pumpkin Spice Doughnuts with Maple Glaze," which is my favorite baked pumpkin doughnut. While I sometimes just sprinkle them with Penzey's Cinnamon Sugar, I decided the weather is cool enough to do the glaze. As Scott and son also like them, the dozen doughnuts will not last long.
I made a pork stir-fry with soba noodles for dinner on Wednesday, using the leftover pork from earlier this week and the deglazing from it, along with carrots, celery, three colors of mini-bell peppers, green onion, and the rest of the Bok Choy that I bought at the farmers market. Other than the cutting and slicing, the meal comes together quickly.
We had leftover soup for dinner tonight. It was good not to have to cook because I had an "emergency" doctor's appointment this afternoon. See details under member news.
Wow! A lot of baking is going on. On Tuesday, I baked blueberry cobbler, a favorite of my elder bonus son. I also made dough for more Whole Wheat Sourdough Cheese Crackers.
We do not usually do anything special for Memorial Day, but I made our favorite potato salad today. I made a change in that instead of boiling the potatoes, I steamed them. I think that it improved taste and texture, and I will make that change permanent.
I bought a pound of hamburger at the farmers market on Saturday, and my elder bonus son grilled hamburgers for us. (My husband has many skills, but grilling is not one of them.) I had four buns in the freezer (Len's recipe), so I pulled them out. Our charcoal "grill" is a very old, low to the ground one that belonged to Scott's parents. I think that we last used it two years ago.
I baked Spiced Rye Ginger Cookies (a KABC recipe) on Sunday. My only two changes are to halve the salt and add a tablespoon of milk powder. I rolled them in a combination of white, red, and blue coarse sugar from King Arthur, which does not sell the colored coarse, sparkling sugars anymore, just the white.
For dinner on Sunday, I roasted two bone-in chicken breasts and made a farro-vegetable stir-fry with carrots, celery, green onion, yellow bell pepper, mushrooms, and spinach. I had meant to grab the kale and did not realize until I had washed it that I had the bag of spinach from the farmers market instead. Any green works in stir-fry, and we are enjoying the ones coming to the market.
Well, a 50 lb. bag would be a LOT of pies. Thanks for trying to find a solution for me, Mike. I have now located a white whole wheat pastry flour vendor but not a white pastry flour one. Perhaps I can do without the latter.
I checked at Joseph's Grainery, where I buy my barley flour, and they carry whole wheat pastry flour. It comes in either 8 lb. or 16 lb. bags. I find that an 8 lb. bag of barley flour lasts me about a year. That is likely the case for whole wheat pastry flour, which I also use in quick bread and cracker recipes.
https://josephs-grainery.square.site/
The price for an 8 lb. bag of white whole wheat pastry flour is $28.60, which at $3.57 per pound is less expensive than King Arthur's 4 lb. bag at $16.95, which is $4.237 per pound.
Joseph's Grainery has FREE priority mail shipping! That lowers the price more.
I have ordered a bag of each, as I am also running low on barley flour.
I may experiment to see if I can make my buttermilk-oil pie crust with all white whole wheat pastry flour. If not, I will continue seeking another source for white pastry flour or grudgingly buy it from KABC when they have a purported special offer.
I remembered today that BRM also discontinued their ivory wheat flour, which is white whole wheat flour, which is why I have to buy it from King Arthur. With KABC, what bugs me is not so much the price but the expensive shipping costs. I will continue looking for another source. I actually liked the BRM ivory better than King Arthur's Golden Wheat, which is what they now call their white whole wheat flour.
I made yogurt on Saturday. My husband cooked pan-cooked some pork, and I roasted sweet potato chunks and microwaved fresh broccoli to go with it. My older bonus son arrived last night and will be visiting for about two weeks, so I expect to be cooking and baking more than usual.
We are still having cold nights. It was in the 40s last night and will be again overnight. We are probably having our last fire in the wood stove until next fall.
oops. posted in wrong thread
Your muffins look delicious, Chocomouse.
I had a busy baking Saturday. I baked Pumpkin Snacking Cake for dessert for the next few nights. I also baked two loaves of Whole Wheat Buttermilk Grape Nuts bread.
We had yet another cool day. That is three nights with a fire in the woodstove for a while to warm the house enough for overnight. We had some of the soup I made earlier in the week for dinner.
We had leftover sourdough pan pizza for dinner tonight.
Your refrigerator pickles look great, Joan!
We had leftover pasta and cheese, mine with asparagus, and my husband's plain. He had some microwaved fresh broccoli. We split the last pecan-crusted boneless pork chop.
Joan, I think that I have had Driscoll blackberries. One of their great advantages is that they are not as seedy as our wild blackberries.
We had sourdough pan pizza for dinner.
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