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For dinner on Thursday, I made roasted bone-in chicken breasts, following the same recipe as I used recently, and again seasoning with Penzey's Justice. I do not know what size the chicken breasts in the recipe at Serious Eats are, but 35 minutes is not long enough. The smaller of the three needed about 40 minutes. The large ones took 50 minutes. I also made a stir-fry with farro and carrots, celery, yellow bell pepper, mushrooms, and kale from our garden. We also had microwaved green beans from our garden, so lots of vegetables! We will have plenty leftover, so I can focus my time in the kitchen the next few days on other projects.
I baked Big Lake Judy's Molasses Cookies on Thursday. I asked my husband what kind of cookie he wanted, and he requested these, even though I baked them just a couple of weeks ago. That recipe is definitely a winner in our house!
Len and Joan are making me hungry for pizza!
I made dough for my Whole Wheat Sourdough Cheese Crackers today. I will bake them next week.
We had leftover sloppy Josephines on Len buns and coleslaw.
I picked another 1 3/4 quarts of blackberries in our woodland's open areas on Wednesday morning. There will be another batch of jam.
Sigh. Like Navlys, I know they are not good for me (saturated fat content), but I do miss them, and would not mind just one good hot dog one of these days, although if I had to choose between a splurge on a hot dog and a splurge on a brat, the brat would win.
Dinner on Tuesday was Buttermilk Coleslaw and Crispy Oven Baked Fish and Chips with Dill Tartar Sauce.
We have the starts of at least three honey nut squashes in the garden!
I made Sloppy Josephines for dinner on Monday, which we had on some of the Len's buns I baked yesterday. I have not made this recipe in a long time. We also had microwaved frozen lima beans.
Earlier in the day, I made blackberry jam and canned three 1-cup jars and one ½ cup jar.
On Sunday, I used the leftover roasted chicken breast to make chicken salad. I used mayonnaise, a bit of Dijon mustard, chopped celery, dried chives, dried parsley, and some freshly ground pepper. We had it on the buns I baked this afternoon. We also had microwaved fresh broccoli.
This morning, I picked 1 1/2 quarts blackberries at one of our woodlands. I washed them and let them dry on paper towels. After dinner I de-seeded them and have a cant 4 cups of pulp, which I will refrigerate overnight and use to make jam tomorrow. Most of the blackberries were large and plump. There are still many red berries, but they may not get as large. A lot seems to depend on whether it rained at a critical point for the plant. We have been having enough occasional rains that we are having a berry season, but I may not have as many blackberries as last year.
I have dough for Len's buns mixing in the bread machine. Instead of using Bob's Red Mill dark rye flour, this time, I am using King Arthur's pumpernickel flour.
Update: the buns are, as always, spectacular. I did not notice a difference between the Bob's dark rye flour and the KABC pumpernickel. I made the recipe into 10 buns, which is the right size for us.
For Saturday's dinner, I made Salmon and Couscous and used dill from our garden as the seasoning. Perhaps I needed to use more, as the dill flavor was quite subdued. However, salmon and couscous still tasted great. We also had microwaved green beans--the first from our garden.
I also made yogurt today.
I needed to make room for blueberries in the freezer, so I thawed a 15 oz. container of my pumpkin puree. On Saturday, I baked five small loaves of my adaptation of the Whole Grain Pumpkin Bread recipe that Lemon Poppy posted at Nebraska Kitchen. I always think of S. Wirth when I bake it, as she recommended the recipe to me when I had to stop baking my long-time favorite one that used butter.
We had more leftover roasted chicken breast and farro stir-fry. Yesterday, my husband and I picked 20 lbs. of blueberries at our favorite local place. At $3.50 a pound, that is not exactly inexpensive, but this farm has the best blueberries I have ever tasted, and the price was the same as last year. We will probably pick more before the season ends. I washed them yesterday and spread them on paper towels on pans to dry overnight. This morning, I packed them into quart bags (4 cups per bag) and froze eleven bags for use throughout the year. I have some in the refrigerator that I have not frozen, with which I will start baking.
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