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cwcdesign, about how much syrup would you want to purchase, say over the course of a year? He does wholesale, however, it's a small operation. I'll ask him when he gets home tonight. And thanks for thinking of his business - it's all through word-of-mouth!
Tonight I made chicken alfredo and with it had a salad using greens and herbs from the newest seeding of greens. This will be my last crop from the sunroom this season; the next ones I'll plant on the deck in about 6 weeks.
We had a stir fry for dinner tonight.
I made chocolate chip cookies this mornng.
We had pizza, with home-made salsa, hot sausage, mushrooms, black olives, green pepper, onions, cheddar and mozza. We'll have the leftovers tomorrow night!
I made a macaroni salad with onions, peppers, celery and peas and had with it marinated cucumbers and a ham steak.
Anything to get more sales!
Our dinner on Wednesday was salmon, fresh green beans, and Greek salad. Our meal routine is crazy these days, due to making maple syrup - as our plans depend so much on Mother Nature, and dinner might mean cooking and eating at 9 p.m. This was a very nice, more typical meal for us, not a thrown together food from the freezer, or casseroles, or leftovers.
Today I made raspberry pastry, which has been on my to-bake list for quite a while.
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You must be logged in to view attached files.Today I made focaccia using a recipe from Smitten Kitchen. I topped it with a mix of The Works and Everything Bagel. I like it better than the focaccia from one of KAF's recipes. It's not quite as browned and crisp as we like it, because the oven is old and failing, I fear. Next time I'll bake it at 425*.
Tonight I made pasta sauce from with some of last summer's tomatoes, and we ate it on macaroni. It's good to be back in the kitchen after a week in Maine. I spent most of the day gardening in the sunroom, getting ready to plant herb seeds tomorrow.
Sorry I'm not participating in the Cookbook Challenge. I somehow hurt my hip earlier this week and am not moving around much at all. No cooking, no baking, resting it as much as possible. I plan to be back in the kitchen next week!!
Cinnamon Buns, with maple sugar instead of brown sugar in the filling. The smell of it rising and baking was incredible. And the taste . . . perfect!
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You must be logged in to view attached files.February 18, 2025 at 7:31 pm in reply to: What are you Cooking the Week of February 16, 2025? #45627We had a pork loin roast for dinner, with potatoes, carrots, and onions roasted in the same pan. I seasoned it with Penzey's Justice and some smoked paprika.
February 16, 2025 at 6:17 pm in reply to: What are you Cooking the Week of February 16, 2025? #45609I made stromboli and tomato soup, using frozen tomatoes from last summer's garden.
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