[BakerAunt]

We had soup and cornbread again. That was fine with me, as I tackled two major baking projects.

[BakerAunt]

I look forward to seeing what Joan bakes for the poker nights! The cinnamon rolls look yummy.

For lunch on Friday, I decided to bake my flatbread recipe with a topping of sauteed onion, sliced mushrooms, and spinach, topped with sliced yellow tomatoes, and goat cheese. After baking it, I put fresh basil on top. Excellent!

I also baked three loaves of my Whole Wheat Oat Bran Bread, as we ran out of bread at lunch, which is part of the reason that I made the flatbread for me--that and a need to use the yellow tomatoes, spinach, and basil from the farmers market! I have been happily eating turkey bacon and Dester Indiana tomato sandwiches, and I will get back to doing so, as the Desters have been so wonderful this year.

[BakerAunt]

We had leftover soup with freshly baked cornbread.

Navlys--I agree with you about frozen green beans. Even though I have tried freezing some of ours, the freezing process changes them too much. I tolerate them in mixed vegetables or pot pie, but that is it.

[BakerAunt]

I am surprised that it has taken until Thursday for me to bake. Today I baked Lemon Oatmeal Cookies. I also baked cornbread to go with soup tonight.

Italian Cook--I have used the melted chocolate chip technique on thin bar cookies in the past. It is indeed a quick way to add a little pizzaz.

[BakerAunt]

I made chicken broth on Wednesday from four bags of chicken bones that I had in the freezer. I then used some of it to make a kind of minestrone. Scott wants some meat in soup, so I added some cooked ground turkey. He also does not like basil, so I put some fresh basil on my serving. I used some autumn-themed pasta which had leaves and pumpkins. The soup made good use of some green beans that got too fat on the vine. I also used two of our large tomatoes. The other vegetables were carrots, celery, red bell pepper, sliced mushrooms, garlic, and green and gold zucchini.

I will add a picture later.

[BakerAunt]

Well, I looked at the package under ingredients, and all it says is "malted wheat." Part of the issue with looking online is that breakfast cereals keep popping up in the search.

[BakerAunt]

For dinner on Tuesday, I made salmon with pecan maple coating. I also made our favorite Green Beans, Cherry Tomato, and Feta salad. Our weather was muggy earlier in the day, with temperatures in the low 80s, but rain came in the afternoon. It is cooling down, and I am contemplating making soup for dinner tomorrow.

[BakerAunt]

We had chicken salad sandwiches and quinoa salad again, but now the chicken salad is gone, so I will be cooking again tomorrow. I used the break to finish my current cross stitch project.

[BakerAunt]

I'm not sure, Mike. I know that King Arthur imported them from the United Kingdom. In researching on Google, I'm wondering if they are also toasted. I will look carefully at the bag that I have tomorrow and see what it says. I did find one place, but a 50 lb. bag is a bit much for my needs.

[BakerAunt]

We will be having chicken salad sandwiches and quinoa salad again.

I made yogurt today.

[BakerAunt]

Len, I agree about the mushrooms. They are also a good way to amp up flavor in a recipe with less meat.

[BakerAunt]

A vendor at the local farmers market from whom I buy pears gave me some additional ones that were on the edge today for free. I decided to make pear jam, which is a new recipe for me. I have wanted to try it, but Scott is very fond of pears, so getting borderline ones was perfect. I made three half-pint jars and one 4 oz. jar. I will give the vendor the 4 oz. jar to thank her.

The usual pumpkin vendors did not grow pumpkins this year. Although some pumpkins have been brought in from another grower, the emphasis is on décor rather than pumpkins as food. I am not sure where to look for my pie pumpkins, not to mention the peanut pumpkins and fairy tale pumpkins. We do have a single fairy tale pumpkin that is growing. The smaller one rotted on the vine. I just hope that our pumpkin can mature before there is a freeze.

Our Saturday night dinner was another round of chicken salad sandwiches on the buns I baked yesterday and quinoa salad.

[BakerAunt]

Beautiful cake, Joan!

I baked Whole Wheat/Rye/Semolina Buns (Len's recipe) on Friday to use for chicken salad sandwiches.

[BakerAunt]

That recipe sounds great, CWCdesign.

I made chicken salad to have for sandwiches for Friday dinner. Scott particularly seems to like having the leftover roasted chicken breast this way. I have been using a mixture of low-fat mayonnaise and nonfat Greek yogurt, along with Dijon mustard and dill in the dressing and added chopped celery, sliced green onion, and chopped red bell pepper and some freshly ground black pepper. We had it on the buns I baked alongside a salad. We have enough for a couple more meals.

After dinner, I made another try at the Zucchini Relish in the Ball Canning Book that did not come out so well for me two years ago. This time, I was able to get some small zucchini and used two green and one yellow one, a cup of red bell pepper, and a cup of red and white chopped onion. It had less soupiness than two years ago, which I attribute in part to the smaller zucchini. I was careful to use ice water for the two-hour vegetables salt bath. However, I also think that the burner, on the stove in the Annex where I do my canning, was not working that well two years ago. I replaced it this spring. I heard the four half-pints and one 4 oz. jar seal but will of course check tomorrow. They still may have a bit too much liquid. I think it might be helpful to fill all four jars at once with the vegetables, then pour the remaining liquid over them, but canning directions always say to fill one jar at a time, so I follow directions.

[BakerAunt]

Happy Anniversary to Mike and Diane!

I made Quinoa Salad on Thursday to go with the rest of the pecan crusted pork. I like this recipe, which I got from Bob's Red Mill. I delete the cilantro, which can overpower the corn and lima beans that go with the quinoa and the lime dressing. I use Penzey's Country French Vinaigrette seasoning instead.

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