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Oh, that looks yummy, Joan.
Our weather has been reminiscent of September or October. Wednesday had a high of 60 F, after an overnight low in the 30s. While that is not exactly beef stew weather, that is what we both wanted for dinner, so I made beef stew. I used stew meat and red potatoes from one of my favored vendors at the farmers market, as well as some of the rosemary from a plant I bought from that booth. A yellow bell pepper came from another vendor. Carrots and mushrooms were from the local grocery store. I thicken it with ground oats. We had it with dinner rolls I baked.
I also made yogurt today.
We had leftover pizza, which was an easy meal, since we drove for an hour to our favorite orchard for apples. We came home with a half bushel of Evercrisp, which is an excellent eating apple, and a favorite of Scott's, a half bushel of original Winesap (the small ones), which is my favorite for baking. We also bought three half bushels of seconds that are for applesauce or apple butter. One is mostly Ida Reds, while the others are a mix. At $10 per bag, they were an excellent bargain. I will start working on them later this week.
I baked my Half Whole Grain Flatbread on Monday and flavored it with two generous tablespoons of Everything Bagel topping. They are tasty!
I made sourdough pan pizza for dinner, but for some reason, the dough stuck to the pan, and I had to pry off the pizza. That has never happened before. I recall that the dough, when I put it into the pan for the second rise seemed denser than usual, and the baked crust is drier. I speculate that I got distracted and added one of the wholegrain flours twice, which would explain the lower hydration. The pizza was still tasty, but the pan is soaking.
Navlys, sometimes, as with your banana bread and my pizza crust, things go wrong.
posted in wrong topic
On Monday, I used the tomatoes that ripened in the house (we still have some green ones) to make pizza sauce. I froze half of it and used the other half for our dinner pizza. Tomatoes removed from the plants to ripen inside are never as good as the ones that ripen in the height of summer, so sauce is a good use for them.
On Sunday, I baked "Cinnamon Swirl Brad," from the King Arthur whole grain cookbook, a recipe that I have been wanting to try for a while. My changes to the recipe were to replace 4 Tbs. of butter with 3 Tbs. avocado oil, replace the orange juice with water, replace the milk with buttermilk, and to add 1 Tbs. flax meal and 2 Tbs. special dry milk. It was a heavy dough, and I add a teaspoon of water. Next time, I will add an additional tablespoon. It was a fun bread to make, although it takes some doing to roll out a 40-inch rope of dough, which is then coiled into a pan. I used a round Emile Henry baking dish (yes, the one King Arthur is currently selling). I baked it for 33 minutes, but I would probably cut that to 30 minutes, as the bottom was slightly overdone. We enjoyed having slices for dessert tonight. The bread is a bit heavy, so the additional tablespoon of water is needed. I cut the powdered sugar in the glaze from 1 cup to 3/4 cup and used just 1/4 tsp. vanilla, but next time, I would use 1/2 tsp. I did not add the drop of almond extract.
Great looking turkey, Len!
For dinner on Saturday, I made Cider Braised Chicken with Mushrooms, which is my take on an "Eat Voraciously" recipe for "White Wine-Braised Chicken and Artichokes." My experiment adds apple cider and chicken broth, and deletes the artichokes and olives, both of which my husband does not like. It came out very well. We had it with a mixture of brown and wild rice, accompanied by microwaved frozen peas. We have enough for tomorrow's dinner.
We had the rest of the Shrimp and Vegetable Fettuccini for dinner. That gave me time to finish a second sewing project.
There will be no trick or treaters in our neighborhood tonight. All the action is in town, where they are doing Trunk or Treat.
Your granddaughter is certainly making the most of her college studies.
I do have to wonder, however, about why a third of the class did so poorly. Perhaps, they didn't have a good high school foundation?
We had the rest of the spaghetti squash lasagna for dinner tonight.
What a wonderful trip, Joan! That's a lovely picture of everyone.
We still have some cherry tomatoes from our plants, and as Scott was able to protect them from the cold, we are likely to have some more. For dinner on Wednesday, I made shrimp in a sauce of red bell pepper, green onion, yellow and green zucchini, minced garlic, halved cherry tomatoes, and some freshly ground bell pepper, then tossed it with fettuccini. We have enough for an additional meal.
I also made yogurt on Wednesday.
I had a slice of the quiche, warmed up, for lunch today. It is excellent. I will be making this recipe again when zucchinis are in season.
We repeated Monday's dinner on Tuesday. That gave me time to work on a sewing project.
I baked the pumpkin muffins again, with my changes. This time, I used 3/4 tsp. cinnamon, 1/4 tsp. allspice, and 1/8 tsp. cloves, as these are the spices I use when I make spiced hot cider. We definitely prefer the recipe with these spices in these amounts.
I'm not that impressed with the cookbooks so far, although I plan to try another recipe with cranberry and dried fig muffins. Most of the recipes call for a lot of butter, which is not in my diet these days, as well as a lot of ingredients that I do not have in my kitchen, and I tend to think my kitchen is reasonably well stocked.
I also baked a zucchini quiche this evening from a Williams-Sonoma recipe that I have been meaning to try for years.
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