Forum Replies Created
-
AuthorPosts
-
Thank you, CWCdesign and Joan for the good wishes.
We re-ran last night's dinner on Tuesday and will re-run it again tomorrow.
Joan--Has it cooled down where you are? That heat index is horrible.
Sorry for the misinformation, Chocomouse. Maybe someone else has an answer for Skeptic.
I have found that my used Zo bread machine can also handle almost 6 cups of flour, although I only have used it for single loaves, since most of my 2-loaves recipes take more grains than that.
On Monday, I made Maple Glazed Pork Tenderloin, muddled mashed potatoes and microwaved green beans from our garden. We had cantaloupe for dessert. It was a great celebration for our anniversary.
Hi, Skeptic--I recall in another thread that you were asking how people cope with recipes that have a large amount of dough that might be too much for a smaller mixer. I have no direct experience, as mine can handle large loads. However, I recall that Chocomouse uses a bread machine, not a mixer for her breads, and I think that she said that she does half at a time. Perhaps she can weigh in with advice on the matter.
We were almost out of bread, so on Monday I baked Pumpkin=Rye-Whole Wheat Bread, a recipe that I adapted from Jane Brody's Good Food Gourmet (pp. 416-417). I use buttermilk rather than regular milk, reduce the molasses from ½ to 1/3 cup, reduce the salt from 1 Tbs. to 2 ¼ tsp., used a combination of BRM dark rye and King Arthur Pumpernickel, added special dry milk, replaced 4 Tbs. butter with olive oil, and replaced half of the AP flour with whole wheat and the other half with BRM artisan bread flour. I also add ½ cup of mixed grains--in this case barley, rye, and oats. I found that the dough was a bit too much for two 8x4 pans, so I bake it as two 9x5 loaves. That makes them not as high but wider. Essentially, it is now my recipe. One reason I chose this recipe is that I need to make freezer space for green beans, so that means I need to use some of my supply of frozen pumpkin.
I made a pasta salad for lunch, using tricolor pasta and an English cucumber and green onion from the farmers' market and cherry tomatoes from our garden. I made a dressing of red wine vinegar and olive oil combined with Penzey's Sandwich Sprinkle. I added a bit of garlic powder to liven it up. I also added sliced black olives and goat cheese. I will eat it for lunches this week, as my husband is not fond of such salads.
For dinner, we had the last of the turkey-zucchini loaf, sweet corn, and microwaved fresh broccoli. For dessert, we each had a slice of cantaloupe, which we had bought from the stand at the edge of town. It is sweet and delicious!
We had leftover turkey-zucchini meat loaf, sweet corn, and microwaved fresh green beans from our garden.
Our tomatoes are on the verge of being ready. I agree with Joan, Mike, that casserole looks good.
I made Turkey-Zucchini Loaf with Peach-Dijon Glaze for dinner on Friday. We had it with an ear each of sweet corn and microwaved fresh green beans from the garden.
I have a lot of almond flour, so that cake will go onto my "to bake" list.
On this Friday afternoon, I have a blueberry pie in the oven. It used the last of the fresh blueberries we picked. My husband is looking forward to the pie, as blueberry is his favorite pie.
Update: the pie is cooling on the rack. We will wait until tomorrow to slice it.
Ah, yes, Navlys. I found it online. To get access to the recipe, you have to give your email address and agree to receive all their emails, although you could then unsubscribe. To access all the recipes, you have to subscribe.
However, there are a lot of knock-off recipes that can be accessed. This version looks promising. It does call for 5 eggs, separated:
Actually, Chocomouse posted the recipe here at Nebraska Kitchen:
Sigh. I would love to bake it, but I would need a lot of people to help eat it. So, I will enjoy it vicariously.
We finished the leftover roasted chicken for dinner on Thursday. We had it with microwaved fresh broccoli and an ear each of the first sweet corn of the season.
This afternoon, I canned three more 8 oz.-jars of blackberry jam.
We had left over roast chicken, leftover farro stir-fry, and microwaved fresh green beans from the garden for Wednesday's dinner.
Today, I made yogurt. I de-seeded 2 quarts of blackberries, from which I froze 12 oz. for that brownie recipe and set aside the rest to make jam tomorrow. I also made chicken broth from the bones of the current chicken, combined with the bones from the chicken breasts that I had in the freezer.
CWCdesign--I adjusted the time, since the original recipe was for two 8x4 loaves. I also adjusted the time because I was baking in the heavy Nordic Ware Pan, which meant that I reduced the baking temperature from 350F to 325F. I baked for 43 minutes.
Thanks for the suggestion about heavier clothing, Chocomouse.
Yes, with ticks, we have to be proactive. My husband checks himself and showers every time he comes home from working in his woodlands. I have adopted that practice as well. My husband was, apparently, bitten by a tick a couple of years ago. I say apparently, because the test is expensive and takes so long to get results that the practice is to put the person on antibiotics immediately.
Our dog, who we got at 14 months from Michigan ten years ago, came to us with undiagnosed Lyme disease, which we only learned about after a year at her first check-up. We now get her vaccinated for Lyme disease every year.
I know that they are working on a Lyme disease vaccine for humans, but it is not ready yet.
When younger bonus son and his wife visited last Thanksgiving, they went to one of the woodlands with my husband. After getting back, she checked for ticks because, as she says, she is a "tick magnet." She had picked up TWO, and that was after we had had freezing weather and snow the previous week! Fortunately, she was not bitten.
-
AuthorPosts
