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I made the Crispy Oven Fish and Chips with Dill Tartar Sauce again on Wednesday, and once again, we had microwaved broccoli on the side.
I am glad that you have some help and support, Joan, and that family are coming in to see Sonny. I keep both of you in my prayers.
Chocomouse, I am wondering about using the dough that I use for my cinnamon rolls, which I adapted from the "Snails" recipe that my husband's aunt got from a lady she knew, who I think must have been Scandinavian. I have successfully replaced butter in that recipe with avocado oil.
We are picking black raspberries also. With the hot weather back, I do not know if we will get the 3 1/2-4 cups that I need for jam. Picking twice a day, once they begin ripening, is a good tactic for us, as the bushes are on the terraces that lead down to the lake. Reddish berries often deepen in color by the evening.
As for the service berries, the birds started picking them off. My husband went ahead and picked some, since they came off so easily. They are in a dish on the counter. They are still red, not purple.
I made yogurt on Monday.
We had found ham at a good price at the grocery last week, so I cut it up this evening and froze some of it, along with the hambone. We had ham sandwiches for dinner with salad, including two cherry tomatoes from the garden.
Thank you, Chocomouse. I looked at the recipe. The 8 Tbs. of butter are an issue for me, since my husband and I would be the only ones eating it. I need to think about whether I can substitute about 1/3 cup avocado oil. The cream cheese is also an issue. I have plenty of blackberry jam and could pick up a lime at the grocery.
I also own the "cheat" mat from King Arthur that has the instructions for both challah and this other kind of braid,
CWCdesign: here is a link to the recipe. It does require pumpernickel flour.
https://www.kingarthurbaking.com/recipes/chewy-semolina-rye-bread-recipe
Chocomouse: What recipe did you follow for the braid?
I'm glad you are back in your kitchen, CWCdesign. What a nice selection of produce you got from the farmers' market. Offerings at our local one are meager right now., and my favorite vendor, who had the greatest variety, will not be coming this summer because in addition to her farm, she is now working at the family dairy, and it is too many hours.
I also wish all fathers a great Father's Day.
To make up for the not-so-great Father's Day breakfast this morning, I made the Crispy Oven Fish and Chips with Dill Tartar Sauce, with microwaved broccoli on the side for dinner.
I made the mistake of making an oatmeal pancake recipe that had arrived a few weeks ago from Bob's Red Mill. It used 3-cups of oats, two cups of which were ground into oat flour, and no regular flour was used. The recipe called for using a blender. What I should have known is that I would end up with a batter (?) that was of a thick, pasty consistency. Not even maple syrup could rescue them, although we gamely ate some. Never again! I should have realized that they were focused on gluten-free, and that rarely ends well.
I spent Friday morning canning the gallon of maple syrup (large plastic jug) that I bought from a local producer at the farmers' market in March.
I spent the afternoon re-organizing my pots and pans cabinet, which I have been meaning to do for a while. It should be easier for me now to grab the pans I use most.
For dinner, we had the last of the black-eyed peas with ham and rice.
I just had a phone call from Cass. He asked me to thank Mike, Len, Rottiedogs, Chocomouse, CWCdesign, and Joan for remembering him on his birthday and for the special birthday wishes.
Our black raspberries have started to turn red, so they are on their way. The rain we had helped them. Our service berry plant has some nice berries, which are still red. According to the source I checked, they are ripe when they turn dark purple. If we can keep the birds away from them, I might be able to make muffins or scones. One of our small blueberry bushes has 1 berry on it. The other one has a respectable handful. We will need to protect it from the birds.
The cherry tomato plant that overwintered in the house has some blossoms and is now looking respectable. No flowers have appeared yet on the other tomato plants or pepper plants. The spinach my husband planted resulted in just a single plant, but there is a nice little patch of kale and some dill.
Wow, Len! I would definitely dine at this restaurant!
We had leftover roasted chicken thighs with leftover vegetable-farro stir-fry.
The Malted Wheat Sourdough Boule tastes wonderful. I will bake it again with mychanges in ingredients and technique.
Thanks, Mike and Chocomouse for your suggestion about adding lime to blackberries. I have seen lime suggested also for blueberries when canned. I do not usually have limes around, unless my lime tree's crop is ready. However, since I usually use allspice with blueberry pie, I think that I will add a little to the muffins next time.
I baked Black Raspberry Jam Oatmeal Bars on Thursday, using some jam that I canned two years ago. I am hoping the good rain we got yesterday will help the black raspberry crop this year. We are hoping for rain late this evening.
Our weather is still cool, so Wednesday was another baking day. I started the morning by adapting a recipe, "Cherry Almond Muffins," from The Baking Sheet 20.4 (Summer 2009), p. 13. [Remember how fun it used to be when issues arrived in our mailboxes?] I wanted to try using a jar of my blackberry jam, since I make a lot of jam, but the reality is that we are not big jam eaters, so I need to find other ways of using it. I substituted in 1 ½ cups whole wheat flour and reduced the sugar from ½ to 1/3 cup and halved the salt. As always, I added 2 Tbs. milk powder and 1 Tbs. flax meal. I replaced the milk with buttermilk and so reduced the baking powder from 1 Tbs. to 2 tsp. and added ¼ tsp. baking soda. (Cass taught me that!) I deleted the nuts and the almond extract. I baked the muffins as six large ones for 20 minutes. The texture and shape are great. The taste is fine, but I think that they need perhaps a bit of some kind of spice. I might also use white whole wheat flour next time.
My second bake on Wednesday was a Sourdough Boule recipe from King Arthur that I tore out of one of their more recent catalogs, where it is included in an add for their bread baking bowl:
https://www.kingarthurbaking.com/recipes/sourdough-boule-recipe
I adapted the recipe to bake in my Romertopf bread bowl with the cloche lid from the set I bought from Skeptic. That means using a cold oven start. I also changed the recipe by replacing 2 cups of the Artisan bread flour with that much whole wheat flour and using the Bob's Red Mill bread flour for the rest I added 2 Tbs. special dry milk, and reduced the salt from 2 tsp. to 1 ¼ tsp. I baked it for 50 minutes in the cloche, then baked it without the lid for another 3 minutes because I wanted it to reach 200F. It smells great and is cooling on a rack. I look forward to slicing it at lunch tomorrow.
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