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It is good to hear from you after the hurricane, Joan. Being able to cook dinner after that storm must have made it taste extra good.
I made broccoli salad on Friday night. My bonus daughter and her boyfriend are arriving tomorrow, and I am planning an easy dinner, since we need to pick them up at an airport that is a much longer drive from here than the airport we drove to earlier in the week.
I made sourdough pan pizza for dinner on Thursday. I tried a new combination for the topping. I made the sauce out of cherry tomatoes with a dash of balsamic vinegar. I topped with Canadian bacon, mushrooms, a few black olives on my side, and 4 oz. of goat cheese. The goat cheese goes well with the cherry tomatoes but does not work exactly with the Canadian bacon. I think goat cheese would be better in a vegetarian pizza.
After dinner, I baked Whole Wheat Sourdough Cheese Crackers from dough I had in the refrigerator.
Our Big Boy tomatoes finally started ripening. We are agreed that of the varieties we planted, these are the best--nicely sweet and excellent in sandwiches.
Thanks for letting us know that you are ok, CWCdesign.
Given the winds, Joan may be without power for the next couple of days.
Mike--When word gets out what kind of meals are served at your house on "Work from Home" days, the entire department is likely to start showing up!
I'm still mulling over trying the Ball recipe for zucchini relish, but with company leaving yesterday and more company coming in Friday, I am short on time. I loved the Holiday Inn reference. It's one of our favorite films, and we often quote lines from it.
Wednesday's dinner was simple: turkey bacon and tomato on the Len's buns that I baked this morning, along with microwaved green beans from our garden, and slices of cantaloupe from an excellent melon that I got at the farmers' market last Saturday.
I made another batch of zucchini muffins, since I already had zucchini shredded. I made these as six large muffins. I also baked ten Whole Wheat/Rye/ Semolina buns.
Joan and CWCdesign--I am thinking of both of you and keeping you in my prayers.
Monday was also our final dinner with my younger bonus son and his family. I made the Oven Crispy Fish and Chips with Dill Tartar Sauce, which we had with microwaved fresh broccoli on the side. They fly home tomorrow. It has been wonderful spending time with them and the new grandson.
I also made tomato sauce today, since our garden is now producing well. I hope it will be the first of many batches.
Mike--I'm tempted to try the Ball zucchini relish recipe, even though we do not usually eat foods that call for relish. Perhaps it is the challenge.
On Monday, I baked a half recipe of my adaptation of The Shipyard's Zucchini Muffins. Given how rapidly they are disappearing, I should have baked the double recipe!
I ran out of steam last night after making the crust for the blueberry pie, so I baked it Sunday morning and served it for dessert tonight. These blueberries are from last year's freezer batch.
I also noted that we were running out of cookies, so I baked the King Arthur recipe for Spiced Rye Cookies.
I made yogurt on Sunday. For dinner, I made Cherry Tomato Sauce with vegetables (green and yellow squash, yellow and purple bell pepper, and mushrooms) and mixed in the leftover roasted chicken from last night.
Mike--Are you going to use the Ball canning book recipe?
After Saturday's dinner, I will be baking a blueberry streusel pie--a special request from my younger bonus son, who takes after his dad in the pie area, so there will be two happy guys tomorrow.
For Saturday dinner, I roasted a small chicken, which we had with the rest of the sweet corn and leftover cherry tomato, green beans, and goat cheese salad. Our grocery sometimes has leftover uncooked chickens that were not needed for rotisserie chicken and sells them at a discounted price (99 cents per pound). I have found that these chickens are particularly delicious.
On Friday evening, I made the dough for cinnamon rolls. After shaping, I parked the dish in the refrigerator to be baked for breakfast on Saturday morning. I made these half whole wheat, and I used buttermilk, with avocado oil replacing the butter.
I am sorry that you have to wait for the oven, Skeptic. I bought my little countertop convection oven about 8 years ago when my oven was out of commission. As it turns out, the countertop oven comes in handy for overflow, and also for not heating up the kitchen.
To go with leftover roasted chicken thighs, and with sweet corn on Friday, I made my cherry tomato, green beans, and goat cheese salad. I have learned that steaming the green beans rather than cooking them in boiling water produces a superior result.
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