Thursday's dinner was leftover roasted potato chunks, more of the pork tenderloin, microwaved fresh broccoli, and applesauce from the freezer.
When you mention your tomato sandwiches Joan, I find myself eagerly anticipating tomato season here, which given the weather we have had, and also getting our own tomatoes in late, is not going to happen for a while.
Skeptic--I made my quiche in a 9-inch, deep dish, Emile Henry pie dish. I cut it into six slices and have a slice of toast with it. I used five eggs rather than four, because I had some smaller ones from the farmers market. I think it is the best quiche I've made using this recipe, which I try to bake once a year when asparagus is in season. I seem to be more of a "bit of sweet" person at breakfast, so usually I prefer eggs at lunch.
I had the first slice of my Asparagus Goat Cheese Quiche for lunch today. It is the best I have made.
For dinner, we each had a slice of leftover sourdough pan pizza and a nice salad featuring cherry tomatoes from the farmers market.
When we were at the local grocery store yesterday for our weekly shopping trip, I found pork tenderloin at a good price, so on Wednesday, I made Maple-Glazed Pork Tenderloin for dinner, and halved roasted baby potatoes. We were going to have a salad, but we had a family phone call, so we had microwaved frozen peas instead.
I baked an Asparagus Goat Cheese Quiche on Wednesday. It was going to be done too late for lunch, as it needed to rest for an hour or two after coming out of the oven. My husband is not fond of quiche, nor does he care for asparagus, so it is now refrigerated, and I will begin eating it for lunch tomorrow, although I have not ruled it out as breakfast food.
Sourdough pan pizza!
I baked a doubled recipe of my Scottish Oatcakes recipe on Tuesday. Doubling it did not cause any baking issues. I cut these with a 2-inch biscuit cutter, with a yield of 31. We like having these at teatime with a bit of my homemade jam spread on them.
For Tuesday night's dinner, I made Sourdough Pan Pizza. The crust came out very well, in part because the starter has been fed twice in less than a week. I am also getting better at adjusting the recipe to the Ankarsrum.
On Monday, I baked Whole Wheat Sourdough Crackers from dough that I made last week.
Monday night's dinner was the rest of the potato salad and chicken thighs, along with microwaved frozen peas.
I baked Rustic Wholegrain Sourdough Bread in a baking bowl with a cloche cover on Sunday.
I am on their email list, so I saw it, but it is more complicated than what I need.
For Sunday dinner, I roasted four chicken thighs. I rubbed them with olive oil. I sprinkled two with Justice Seasoning and the other two with Tavuk Harci, a seasoning/coating mix that a neighbor who traveled to Turkey gave us. It is slightly spicy, so I did the ones that I will eat with it and did Scott's with the Justice blend. We had more potato salad with the chicken, as well as microwaved fresh broccoli. Our dessert was slices of the chocolate olive oil cake that I baked yesterday with blood orange glaze
Mike--that pizza picture and your description is almost enough to make me buy the King Arthur Pizza book.
Your cupcakes are lovely, Kimbob.
I used the rest of my supply of blood oranges on Saturday to bake Chocolate Olive Oil Cake. I baked it in 6-cup and a 5-cup Bundt pans. I will freeze the smaller one. Tomorrow, I will glaze the larger one, and we will begin having it for dessert.
In the evening, I mixed up the levain for the Rustic Wholegrain Sourdough Bread that I plan to bake tomorrow.
I made yogurt on Saturday. For dinner, we had salmon patties, more of the potato salad, and microwaved frozen peas.
