Forum Replies Created
-
AuthorPosts
-
Thanks, Navlys. I try to be sensitive to my guests' dietary needs, as I hope people would be to mine.
I sent the six remaining cinnamon rolls with my friend when she left today. She meets up with her husband and two sons on Friday, and the cinnamon rolls will be a surprise for them. I also sent as much of the almond milk with her as she could use, but I still had about 1 ½ cups left. I decided to make another recipe of the Cinnamon Rolls for Vegans to use up another half cup, as well as a bit in the frosting. I have used slightly more than half white whole wheat flour the previous two times, so this time I used Bob's Red Mill whole wheat flour for that proportion. I made the dough and shaped the rolls tonight and will bake them in the morning.
I will need to find one more recipe to use up the remaining cup of almond milk. Some kind of scone would be nice.
I realized this afternoon, once my friend had left, that I had not planned what to have for dinner. My husband had leftover soup and the rest of the ham, as well as two potato wedges left over from last night's dinner. I made a 2-egg mushroom, onion, and mozzarella omelet for myself. We both had microwaved fresh broccoli and some of the leftover flat bread I baked earlier in the week.
I want to know why mayonnaise is selling for $4.98 a jar. Is it a result of the earlier egg shortage?
My friend arrived on Tuesday evening for her third, and what will likely be her last visit to this area for a long time, now that her mother has passed away. My friend has a milk allergy, so I baked the Spiced Pumpkin Rye Bread from the Rye Baker blog for us to enjoy at lunch tomorrow and the next day. I also baked Big Lake Judy's molasses cookies.
Wednesday evening, I made the dough and shaped my Cinnamon Rolls for Vegans, which I will bake for breakfast tomorrow, the last day of my friend's visit. This morning, she guided me through the steps to make almond milk. I now feel confident that I can make it whenever I have guests who have milk allergies or who are vegan.
I agree with you, CWCdesign about being spoiled by good corn. I will only eat sweet corn in the summer from the farmers' market.
On Wednesday, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We had a salad on the side with dressing made with Penzey's French Vinaigrette mix. I am sending the recipe home with my friend, who is eager to try it with her husband and sons.
I saw a story today--sorry, do not recall source (probably New York Times, Washington Post, or NPR)--that floods have also devastated wheat crops in China.
Thanks for checking, Mike!
For Sunday breakfast, I baked Oatmeal Date Muffins as a thunderstorm was just finishing moving through our area. We got 0.65 inches of rain--and a life jacket and a plastic chair washed up on our shore. I posted to the local information list to see if anyone is missing the items. It's the third life jacket we have found over these past few years, although one was in our driveway. None were claimed. My husband and I joke that we will start a salvage store. As for the chair, some person without a clue about weather on a lake probably left it on the pier, and the winds and currents took care of the rest.
In the afternoon, as another thunderstorm headed our way, with a tornado watch to boot, I used my adaptation of Ken Haedrich's flat bread from The Harvest Baker to bake a 1 2/3 sheet pan of it. When I have used it for his beet and goat cheese flatbread, I usually leave out the egg. That began when I forgot the egg once, and the crust was fine, although I had to add a bit of water. This time I used water rather than milk and added the egg, since my friend who has a milk allergy will be visiting this week. I brushed it with olive oil before baking at 400F convection on the third rack up. I had planned to bake for 20 minutes, but as it approached 15 minutes, it looked done, so I took it out, then removed the parchment and let the cracker bread cool on the pan. We sampled it with our soup this evening, and it makes a nice snacky cracker that would do well with humus, maybe a bit of salsa. Some parts were darker than others. I might divide the dough next time onto my two regular large baking sheets. I might also reduce the baking time to 10 minutes.
I made a large pot of soup for Sunday dinner. I used frozen turkey broth, carrots, celery, orange bell pepper, mushrooms, ground turkey, and the Bob's Red Mill mix of split green and yellow peas and brown and red lentils. I also used 1 Tbs. dehydrated onion, and some rosemary, sage, thyme, and sweet curry powder, which are the spices I used for the turkey broth. I added kale from our garden at the end, along with 2 tsp. cider vinegar.
I recall when that cookbook came out. I have seen it and considered buying it, but I suspect that the butter is strong in this one.
I have picked two, pint baskets of black raspberries so far. I need 3 1/2 and, ideally, 4 to make jam. It is going to be close.
Our kale has done very well, and I used some in last night's stir-fry. All four tomato plants (four different kinds) and the cherry tomato plant have flowers.
We are hoping for rain tomorrow.
After enjoying two nights of ham sandwiches and carrots for dinner, I cooked on Friday night. I roasted two chicken thighs and made a stir-fry with farro cooked in turkey broth from the freezer, sauteed carrots, celery, mushrooms, and fresh kale (from our garden!), some dried sage, and some frozen peas. These are not the greatest frozen peas: they are tough and not particularly tasty. We think that they must have been old when they were picked and frozen. They are the Walmart brand, which was never a problem, but the peas in this bag are not great for eating on their own. However, if I hide them in a stir-fry, they become tolerable. We bought two bags that day, so we are hoping the second bag is not like this one.
Thanks, Mike and Chocomouse. I am going to try that dough and see how it works. I'm not sure when I will have a chance to bake it, but I will report back when I do.
I baked a Greek Yogurt Lemon Barley Cake on Thursday to use up some Greek yogurt. I baked it in the Nordic Ware Lemon Slice loaf pan, and the design came out very well. It will now rest overnight before we start slicing it tomorrow. I may sprinkle a little powdered sugar over the top.
The Kroger in the next town where we shop is remodeling, and that also seems to mean putting items in new and exciting (??) locations.
I will hold onto hope that the two sides can settle it. On a practical level, I will be planning ahead on orders.
-
AuthorPosts
