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On Thursday, I baked two loaves of my Whole Wheat Buttermilk Grape Nuts Bread, which is my husband's favorite. I have been working to make the recipe more wholegrain, but last time, I felt the whole wheat flour overwhelmed the malt taste, so this time I used mostly white whole wheat and just a cup of the whole wheat, along with bread flour. I will find out tomorrow, when we slice it at lunch, if I have fine turned the recipe.
I also baked my Oatcake recipe, so that we will have them for afternoon tea.
I made Salmon and Couscous with Greek Seasoning for dinner on Thursday, which we had with microwaved broccoli. I wanted an easy dinner, since I am going to weekly, short-term physical therapy sessions to deal with some muscle and sciatic nerve issues on my left side. The exercises help, but I am sore in the evenings, especially when I sit down.
I used my last butternut squash from the fall to make my Butternut Squash, Spinach, and Cheese tart on Wednesday for a late lunch and for lunches the rest of the week. I replaced the 2 Tbs. of sherry (original recipe used sherry vinegar) with a generous tablespoon of red wine vinegar. I normally use kale in the recipe, but I do not have any, and I found lovely spinach at the farmers' market.
Joan, your husband and you continue to be in my prayers.
I was able to read the article because my weekly email from Smitten Kitchen had the article unlocked. I was startled by the prices. I am not sure that I would pay $20 for a basket of bread. I would be thinking, "I can bake great bread for less!" I also noted that many of the breads trended to be enriched, so the butter content is likely higher than my current way of eating allows.
I would be more likely to splurge on a special dessert that I would not be making at home.
I baked cornbread on Tuesday to go with beef stew for dinner.
We have had a cold start to May in north central Indiana. We even had wet snow flurries yesterday. Tuesday was a perfect day for me to make my beef stew.
The link did not work for me.
Often the breadbasket was put out to keep diners occupied while food is prepared. That results in some underwhelming contents. Some diners would ignore the baskets because they were told that weight loss meant giving up all bread, so the bread would be wasted. At the very least, servers should ask if diners actually want bread with their meal.
One restaurant I recall from when we lived in Lubbock had a marvelous selection of three different kinds of bread in their basket, and I would certainly have paid for it.
Whole Wheat Sourdough Cheese Crackers, from the dough I made last week, is on my baking agenda for Sunday.
We will have leftover Vegetable, Turkey, Farro stir-fry tonight, which will give me time for baking this afternoon.
On Sunday, I made another batch of yogurt.
Dinner on Saturday was stir-fry made from farro cooked in turkey broth and combined with browned ground turkey, carrots, celery, yellow bell pepper, mushrooms, and napa cabbage. I used too much broth when cooking the farro, so the stir-fry was too wet. I knew that I had about a half cup too much broth, but I did not want it getting forgotten in the refrigerator. If my mind had not been on other serious matters, I would have increased the dry farro by ¼ cup.
I baked Blackberry-Strawberry Jam Oatmeal Bars on Friday, using my homemade jam. The recipe is an adaptation of Apricot Oatmeal Bars, posted at Nebraska Kitchen. I cut the brown sugar in the crust to 1/2 cup and the salt to 1/8 tsp. I also replace the AP flour with white whole wheat flour.
I roasted potato chunks tossed in olive oil to have with the remaining chicken thighs for Friday dinner. I sprinkled some Chicago Steak Seasoning on my warm chunks since I could not roast them with spices in deference to my husband. We also had microwaved frozen lima beans.
Enjoy your trip with your brothers, Aaron!
Last summer, I baked "Vegan Peanut Butter Cookies," from the blog, The Simple Veganista. I, however, did not make them vegan, as I used regular milk instead of almond milk, as no vegans would be eating them. On Thursday, I baked the recipe again, this time using almond butter that I got on sale and needed to use up. I again used milk. I cut the sugar (used regular not "cane") to 2/3 cup; the recipe called for 1 cup but said it could be cut to ¾, which is what I did last time. I used spelt flour, which was the first on her list. I used 1/8 tsp. salt as my nut butter was unsalted. I did the traditional crisscross pattern with a fork dipped in sugar. I suspect that my husband will sample one at tea tie, but I will wait for dessert tonight.
Update: The cookies have a milder flavor than when I used peanut butter, but sometimes it is good not to have the assertiveness of peanut butter. My husband and I both like them, so I will be typing up my version of the recipe for myself for future use.
I cooked one of our regular dinners on Tuesday: roasted chicken thighs, roasted sweet potato chunks, and microwaved fresh broccoli. I made enough chicken for two more meals.
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