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Thank you all for your kind words. My husband is recovering, but as the nurse warned him, he is having more pain than he did initially, since inflammation comes into play after surgery. I was only able to pick up his pain medication today because due to an error somewhere, the prescription was sent to a city two hours away from us, and the pharmacy chain could not transfer it without the practitioner re-submitting it. Of course, it was a Saturday, so it has taken until today for me to be able to pick it up for him.
I think he may need to stick with softer foods and not push it. I am trying to find special foods I can make for him that also are high in protein, which was one reason I made the Banana Chia Seed Pudding, which he did like, but it would have worked better at pudding consistency. He is not as cooperative in my efforts, probably because the recovery process is hard. I also need to make it foods for him that can be served at room temperature, neither hot nor cold. I'm thinking of trying a carrot soup that uses chicken broth for the base and some Greek yogurt. I usually season it with sweet curry, but he is not a curry fan. I might try a bit of dill.
Sorry you missed the asparagus in your yard, Mike.
For dinner on Monday, I made a vegetable frittata, using my new, deep Staub 8 ½ -inch diameter skillet. I checked Kenji Alt-Lopez's The Food Lab, but he does not have a frittata recipe. I looked online and used, as my base recipe, "Garden Frittata with Goat Cheese and Potatoes," by Kayla Howey. I used organic yellow potatoes rather than fingerlings, as that is what I have. I replaced the peas and fennel bulb with my leftover roasted asparagus, cherry, tomatoes, and mushrooms from last night. I used 1% rather than whole milk, which I do not have. I had to cook it about seven minutes longer, perhaps due to the extra vegetables that I added. It made a tasty meal, and I have enough left over for three lunches. My husband had another crumbled-up salmon patty, a thin piece of bread, and more applesauce.
The frittata stuck around the edges and sides of pan, which required a soak, then a scrub. Next time, I will rub the sides with olive oil as well.
I made Salmon Patties again, as Scott does ok eating those after his oral surgery, as long as he crumbles it up. He had more of the applesauce I thawed, and he managed a piece of bread. To go with my salmon patty, I had roasted asparagus, mushrooms, and cherry tomatoes. Scott does not care for asparagus, so he does not mind my relishing the first asparagus of the season.
That is a nice selection of birds, Mike. We have a crow that is hanging around that we keep scaring away. A rabbit made a nest and had at least three babies. We are not sure if the crow went after the next, or if our dog was curious and started digging. My husband noticed the fur that the momma had used in the next spread around and found it. The crow got one that seemed already to have died we saw two tiny ones in the nest. While I stood guard, my husband used an old Styrofoam cooler, in which he cut an entrance hole to cover it. Meanwhile, Momma was watching but ran off when she saw us. He weighted it down with a piece of wood. The crow came back and was pecking around the edges, so he put bricks there. A second baby rabbit died last week. My husband saw it outside the little hut, but it was gone when he returned, and the crow was poking around. We angled a screen across the front, and the crow seems not to want to go into there, although we still scare it away. It should keep the crow from being able to swoop down. It is week three now, and there is one little bunny in the nest. We hope it survives.
I baked Oatmeal Date Muffins for breakfast on Wednesday that will see me through the week.
On Tuesday, I baked a batch of 10 buns using Len's signature bread recipe. I also made a single batch of Soft Oatmeal Cookies, but this time I used dried cherries instead of raisins.
That was great, Skeptic, that you and Chocomouse were able to sample each other's baking. I've often wished for a bite of some of the great baking and cooking that people on this site do.
For dinner on Tuesday, I made salmon patties, which we had sandwich buns I baked earlier in the day. We used leftover tartar sauce as the condiment, and the results are yummy. We also had leftover coleslaw.
That's a great idea for stiff cookie doughs, Len. I'm making a note of it.
After lunch on Monday, we were out of Bread, so I baked two smaller loaves (7 ½ x 4) of Mostly Whole Wheat Buttermilk Maple Bread. My only issue with this bread is that it seems to dry out faster than it should, and that may be because I replaced 2 Tbs. butter with 2 Tbs. avocado oil. I had the same issue with my Whole Wheat Oat Bran Bread until I added oil to that recipe. I got the idea from Len's signature bread recipe that uses oil. The buns stay soft longer.
Ah, Joan, enjoy your granddaughter's wedding! How lovely!
I made clam chowder for lunch on Monday. I have enough for two more lunches.
For dinner, we had the leftover Chicken Thighs with Broccoli and Orzo. I think it was better today, which surprised me, since broccoli does not usually re-heat well. After thinking about the recipe, I have decided that next time I will mix some spice blend into the Panko that I use to coat the chicken, maybe Penzey's Justice or the Mural of Flavor blends.
Navlys--Giggle, Giggle!
I made yogurt on Sunday.
For dinner, I made Chicken Thighs with Broccoli and Orzo, which is my adaptation of an Aaron Hutchinson recipe from The New York Times. The past couple of times that I have made it, I followed posters suggestions and finished it in the oven. This time, I wanted to skin the chicken and give it a panko coating. I did not want to brown the chicken first. So, I put together the broccoli and orzo base, then put the chicken thighs atop it and baked for 45 minutes at 400 F (original recipe 425 F). I added a bit of water, but it did not dry out. I miss the flavor from the fat in the skin, but I know that my digestive system would have reacted poorly to it. I may increase the thyme when I make it again or perhaps mix some spices in with the panko.
Navlys--many recipes measure the sugar and then sift, so I'm surprised this one made you do the opposite. To sift powdered sugar, I use a large round screen--about 9-inches in diameter that I bought from King Arthur a while back. It has a scraper that is stored attached to the side, that is detached and used to scrape the powdered sugar into the bowl beneath the strainer. It has made my sifting life much nicer, not just for powdered sugar but for cocoa.
For forming the cookies into balls, consider one of the Zeroll scoops that King Arthur and others sell. Often the "ball" formed is good enough without hand shaping. With recipes that call for rolling in sugar before baking, I just drop the scooped dough into a bowl with the sugar, roll it around to coat it, then move to baking sheet.
If I make a recipe regularly, I have started working out the weight in grams when I make it and noting it, so that next time I do not have to measure.
I'm glad that your cookies were well received!
The soft oatmeal cookie recipe I use is from Jenny Can Cook--I think that is the name of the website that Len discovered and shared. It calls for oil, and I use canola. My only changes are to add a Tbs. each of milk powder and flax meal per recipe and to use white whole wheat flour. I do not recall if her recipe uses walnuts, but I add 1/2 cup. For soft cookies, I use quick oats. For chewier ones, I would use old fashioned, but we like them soft. I often make these cookies to take on trips, but sometimes we just like having them at home with tea.
I made chicken broth on Saturday, using the bones from chicken breasts that have accumulated in the freezer. I froze it for future cooking.
For dinner, I made coleslaw and Crispy Fish and Chips with Dill Tartar Sauce. I have been able to buy wonderful organic cabbage when we are in a town with a Kroger. I do not know the variety, but its layers are tight, and it has a tinge of sweetness. It shreds beautifully in the food processor.
Oops. Posted in wrong section. I moved it to the correct one.
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