[chocomouse]

We had pasta with sauce, hot Italian sausage, peppers, and onions.

[chocomouse]

I used the recipe on the bag of Harvest Grains from KAF, although I changed it quite a bit. I increased the amount of each of the flours by about 1/4 cup, but I didn't measure, just scooped with a spoon. I also added about 3 tablespoons of flax meal, and decreased the salt. Of course, I then had to increase the liquid to get the dough texture I wanted. It rose beautifully and made 2 large 9 x 5 loaves. There is a recipe, same name, in the KAF files, but it is different from the one on the bag.

[chocomouse]

Tonight was Duchess soup with egg salad sandwiches.

[chocomouse]

Joan, you've probably seen the recipe for "Three Bean Salad" from the 60s, which is the basis for my salad. I use whatever veggies I have on hand. The dressing is just oil, vinegar, and sugar. The key is to let it sit, stirring several times, for a good 24 hours before serving; otherwise, it's pretty bland.

[chocomouse]

I have the 2nd edition and reread sections of it every few months, also. He has a lot of detailed, interesting information to share with bakers at all skill levels.

[chocomouse]

I spent the morning making salads: a bean salad green beans, kidney beans, cauliflower, onions and green peppers marinated in a vinaigrette; a simple garden macaroni salad; and a chicken-grape salad. This was dinner on freezing, rainy night - and delicious.

[chocomouse]

I freeze cauliflower from our garden, but it always seems too "mushy" after I parboil it for freezing and then cook it in a recipe. So we don't really it much. However, I've found that I can shop it fine and add it to recipes that use ground beef, such as spaghetti sauce, meatloaf, etc. It does not add any flavor, and it takes on the color of any sauce, so it is well disguised. But it does add nutrients.

Speaking of nutrients, our meal tonight was short on nutrients, but not flavor! I made sort of Philly cheesesteaks, using thin sliced leftover strip steak, lots of sauteed onions, and sliced cheese, but in flour tortillas -- so "Philly quesedillas"! I think Provolone would be a tastier cheese, but I used what I had on hand.

[chocomouse]

Last night's dinner was chicken breasts with Greek seasoning, roasted squash, and broccoli. The broccoli is from the summer's garden - starting to use up foods in the freezer.

[chocomouse]

Beans and hot dogs. No leftovers from this meal.

[chocomouse]

I've been in the mood for something lemon for weeks now -- so I have 2 dozen lemon zucchini muffins with lemon streusel in the oven.

[chocomouse]

Dinner tonight was strip steaks on the grill, squash, and baked potato. We have quite a bit of steak leftover, so it will be on the menu, in some other form, in a couple of nights.

[chocomouse]

Dinner tonight was a quick change of plans as my husband's tummy was acting up. So I had a very small bowl of leftover tomato soup, smoked gouda on sesame crackers, pea pods with Ranch dressing, a big fat green grapes.

[chocomouse]

That looks good, Len. I've found a caramel glaze is good on apple baked goods. I'll check out her recipe. I've been making a lot of substitutions lately when making apple foods -- in addition to chopped or sliced apples, I sub boiled cider for some of the liquid, and applesauce for most of the oil. But caramel soaked into the warm-from-the-oven treat is the killer!

[chocomouse]

Dinner tonight was easy -- frozen breaded fish fillets, frozen potato puffs, and cole slaw that I did make. This is another meal on our "winter menu".

I also made a cup of boiled cider, using a liter of fresh made apple cider.

[chocomouse]

I'm using the "poke a hole" method and getting a nice smooth surface, I just have to pay attention to the stretching, or I end up with some sections fatter than others. I can't do this quickly, in a hurry, but really need to focus on what I am doing. A few more batches, and hopefully I'll be able to speed up.

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