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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.
Tuesday is bringing us some needed rain, although not yet as much as we hoped. For dinner, I roasted chicken thighs (we found a great deal at the grocery today) and made a farro stir-fry with chicken/turkey broth from the freezer, red bell pepper, sliced carrots, chopped celery, sliced mushrooms, and a bit of parsley. I threw in some frozen peas from a bag that must have been filled with peas that were picked past their prime because when we had them last week, they were tough and chewy. Putting them into the stir-fry hides that texture somewhat.
I also made yogurt on Tuesday.
And a follow-up today:
Joan--I pray that you and Sonny will feel God's grace and presence in this difficult time. CWCdesign's metaphor of a journey is apt. Another useful metaphor is of a race, except that you do not know how long the race will be, so pace yourself as best you can. Hugs.
We will have leftover pizza for dinner tonight.
We have very light drizzle here--not enough for my husband to have anything to measure in the ran gauge. At least the air is moist, so that may help the black raspberries on the terrace and in the woods.
Update: We got 4/100ths of an inch of rain.
I am about to make the Greek Yogurt Olive Oil Brownies. While they bake, I will roll out the dough for the Whole Wheat Sourdough crackers. It is a drizzly, cooler day, so it is a good day to bake, and we have leftover pizza for dinner tonight.
No strawberries have shown up yet at our farmers' market.
After two days of teatime with no cookies (the horror!), on Saturday, I baked Lemon Pecan Biscotti. It is my Lime Pecan Biscotti recipe with lemon zest and juice instead of lime.
On Saturday, I made my black-eyed peas with a combination of brown and red rice, ham from the freezer, yellow bell pepper, celery, kale, thyme and some fresh black pepper. We ate the rest of the leftover potato salad on the side.
I made our monthly sourdough pan pizza with the usual toppings for dinner on Friday.
In north-central Indiana, we are having some haze from the fires.
I made a batch of Maple Granola, a staple in our house, on Wednesday.
I made yogurt on Wednesday.
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
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