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I made potato salad and roasted chicken thighs for Tuesday's dinner, with microwaved frozen peas on the side. We have enough for another two meals. Like Chocomouse, I rejoice in leftovers!
My husband thinks that at least one farmer in our area has planted wheat rather than the usual corn or soybeans.
I made Salmon and Couscous with Greek Seasoning for Monday's dinner. My husband had microwaved fresh broccoli with his, and I had some of my leftover roasted asparagus, mushrooms, and cherry tomatoes, which I mixed with slice green onions and sprinkled with some red wine vinegar. It actually makes a great cold salad.
Our Sunday night dinner was leftover stir-fry.
Note: The blueberry scones are excellent. I will be baking that adaptation of my oil-based scones again.
On Saturday, I baked my Blood Orange Yogurt Cake recipe. Although the recipe calls for a loaf pan, which is what I have always used, this time I put the batter into a 6-cup Bundt pan and baked for 40 minutes.
These are the last of the blood oranges, which were not as flavorful this year. I am wondering if it is a new variety, since the citrus crop faces grave challenges in Florida. After baking the cake, I have one blood orange left, which I will grate and juice tomorrow. I will use some of the juice for the glaze and freeze the rest to use on the cake I froze earlier this week.
I made Beans and Greens for lunch on Saturday, using turnip tops from the great salad turnips I buy at our local farmers' market. I cooked 1 ½ cup of dry white beans yesterday, so lunch came together quickly. I sent a picture to the vendor who sold me the turnips, and he plans to use it and the recipe in his e-newsletter. I have enough for about three more lunches.
We had the rest of the turkey-spinach loaf for dinner on Saturday. My husband finished the quinoa salad, while I made roasted asparagus, mushrooms, and cherry tomatoes for myself. I will probably use the leftover roasted vegetables in a pasta salad, although they might also be a great pizza topping.
Although we have had some thunder in our area, the rain appears to have missed us. Drat.
My husband and I watched the squirrel video last night, Mike. Thanks for the chuckle.
My husband has made some cages to put around the squash plants, using hardware cloth. He uses these cages for his young trees in the woods to deter mice and rabbits. The chipmunk appears to have abandoned the den after the dog poop was put into the hole. However, now it has taken up residence under the elevated tree pan my husband has in the corner of the garden, The bunny lived there until it outgrew it. It looks like dog poop will have to be put in that location as well.
The tomato plants seem to be doing well. The cherry tomato plant, that my husband had in a pot and overwintered on the porch and has now planted, does not look so great. If I can find a cherry tomato plant tomorrow at the farmers' market, I will buy one.
For dinner on Friday, I made a stir-fry with leftover pork, deglazing, soba noodles, carrots, celery, red bell pepper, mushrooms, and broccoli.
We had leftover turkey-spinach loaf and quinoa salad.
I made yogurt on Thursday.
I made a turkey and spinach loaf to go with leftover quinoa salad for dinner on Wednesday.
Joan--I will say a prayer tonight for Sonny, and I will be thinking of both of you when he goes for the MRI tomorrow.
For Tuesday's dinner, I made quinoa salad with green lima beans, corn, and feta. My husband pan-cooked boneless pork slices to go with it.
Joan--Enjoy that new washer. I'm sure your brother and sister-in-law loved that fabulous meal you made for them.
We had leftover roast chicken thighs, leftover "chips" from last night that I re-heated in the countertop convection oven, and microwaved frozen peas.
I spent Monday evening after dinner baking. I still have some blood oranges, so I made the Chocolate Olive Oil Cake with Blood Orange Glaze. (The glaze will be added tomorrow.) This time I baked it in 6-cup and a 5-cup Bundt pans, so that I can freeze one for later, along with enough juice to make the glaze.
My other baking project was to adapt my oil-based cranberry scone recipe by using frozen blueberries and some lemon zest in place of the cranberries. I baked them in the Nordic Ware scone pan. I will sample one for breakfast tomorrow.
Part of Sunday night dinner is in the oven. It will be Oven Crisp Fish and Chips with Dill Tartar Sauce. We will also have a tossed salad.
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