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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.
I made Cornmeal Pumpernickel Waffles for a later breakfast on Sunday. While my waffles are a delightful holiday treat, I also made them because we are celebrating ten years since we drove to a place outside Detroit and returned with Annie, our Australian Cattle Dog. She is very fond of waffle edges.
Sunday was also a day for a baking experiment. I had a jar of orange marmalade in the pantry, so I decided to make another try at a butter-free version of my Orange Marmalade Oatmeal Crunch Bars, a recipe I adapted from a little Pillsbury booklet (#51), which I used to buy at the grocery years ago. I have posted the recipe at Nebraska Kitchen in its first butter and coconut glory. My first attempt to bake it without butter a couple of years ago was ok but not great. This time I used ½ cup avocado oil plus 2 Tbs. water. I also reduced the shredded coconut to 30g and added ¼ cup each of powdered milk and flax meal. I will try cutting some for dessert tonight.
Update: the bars came out very well, with just the right amount of sweetness, and chewy in texture. To cut them, I had to start each row with a knife on the edge, but then I could use a pizza wheel to cut strips to the other side, where I again employed a knife to finish the cut. I cut the strips easily with a knife.
We had leftover roasted chicken thighs, roasted potato chunks; bulgur cooked in chicken/turkey broth, and microwaved frozen lima beans.
I have had a busy Friday in the kitchen. In the morning, I baked the Asparagus, Scallion, and Goat Cheese quiche recipe that I adapted last year from one in Cooks' Country. That made for a late lunch, as I had to wait for it to cool. I enjoy asparagus season!
In the late afternoon, as I was preparing dinner, I started the dough for three loaves of my Whole Wheat Oat Bran Bread, so it will be after 9:30 p.m. before the loaves are baked.
Yummy looking pizza, Len!
Friday night's dinner was roasted chicken thighs, roasted sweet potato chunks, and microwaved broccoli.
Dinner on Thursday was Crispy Oven Fish and Chips with Dill Tartar Sauce, with a salad on the side.
I'll keep those in mind, Mike. We decided that we would move some dog poop to the entrance to the burrow. Maybe we can encourage the chipmunk to vacate.
I made yogurt on Wednesday.
Thanks, Chocomouse and Mike. The chipmunk would wait for the seed to germinate and begin coming up, and then it would devour it. My husband has fashioned cages out of half-inch hardware cloth. We will see if that deters the little varmints. We cannot let the dog into the garden area, as she would step on the plants and dig, but perhaps she could patrol the perimeter.
That's a great garden, Mike.
We have a chipmunk that has taken up residence in our small garden--burrow and all. It has eaten three of the squash seed my husband planted. He is now at work on how to protect the rest and replant.
I'm so sorry about the rain damage, Chocomouse. Some therapeutic weeding is definitely needed.
My husband planted some heirloom irises three years ago. Three of the four kinds have bloomed before and are doing so this year. The fourth, Indian Chief, is blooming for the first time this year, and it is exquisite. As these are the tall irises, my husband has had to put some supports in to keep them from falling over.
We had leftover sourdough pan pizza.
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