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I had a tomato sandwich and husband had a BLT for dinner. I processed about 5 quarts of tomato sauce for the freezer today also.
We had our first crop of string beans from the raised planters on the deck way back in July. I did a second planting about August 1st in one of the planters. In the other one, I cut back the original bean plants, leaving 4-6 inches, always leaving behind a couple of leaves. I know in the in-ground garden, that if I keep picking the young beans, the plants produce more flowers and thus beans, for quite a while; however, they do eventually stop producing. I wasn't sure if they would produce more leaves and beans as a result of the severe pruning that I did -- but they sure have!! This winter, I"ll go back over all my gardening notes and figure out a planting schedule to try next summer. How great to not have to plant more seeds, yet get like-new plants!! I love garden fresh beans, second only to tomatoes!
We had grilled boneless pork chops, kale salad, tomatoes, and green and yellow beans from the 2nd planting in the raised beds on the deck.
Our dinner tonight was brats on home-made buns with roasted onions and peppers, and refrigerator pickles.
Today I made a pecan pie, my husband's request. I also made two loaves of sandwich bread, using whole wheat, AP, oatmeal, and Super 10 Blend.
We had grilled steak -- a rarity in this house. It's just not one of my preferred proteins. Sides were pasta salad and cucumbers.
Sunday dinner was chicken patties, pasta salad with kale, onions, black olives, feta and Ranch dressing, and steamed summer squash and zucchini.
I made KAF's Seeded Rye Sandwich Bread today, doubling the recipe for two loaves. I used pickle juice in place of the water, and oil instead of butter. I added dried onion (a Tablespoon), caraway, and charnuska seeds. It did not rise well -- I ended up giving it 5 hours, and it did get puffy, but didn't rise even a full inch; I felt it really was not ready yet. However, I put them into a cold oven set to 350, and they rose 2 inches above the sides of the bread pan! It also sort of blew out, or perhaps more correctly, lifted up the top of each loaf, more on one side than the other. I've had that happen a couple of times over the years, but very rarely, and I'm always amazed! I will try to remember to take photos tomorrow.
Our dinner was grilled chicken thighs, grilled potatoes drizzled with olive oil and Penzey's Foxpoint seasoning, steamed zucchini and summer squash, and a cucumber-onion salad.
Thanks for posting that recipe, Joan. And Mike, that was my first thought too: "I'll just use my shortbread recipe." But then I thought "no way!", I'll file it with my "quick and easy" recipes -- yummy foods I can throw together just by opening pre-packaged foods and transforming them into something new and delicious!
Joan, what is blueberry yum yum?? It sounds delicious!
We had BLTs, again, although I have just a plain tomato sandwich while my husband has the works. But, when the garden tomatoes are ripe.... And today I made 2 pints of salsa and 2 quarts of tomato sauce.
I picked a 5-gallon pail of tomatoes, Romas and Celebrities. Tomorrow I plan to make ketchup (first time making that) and salsa and tomato sauce - all for the freezer. I also made zucchini brownies, and froze 2 pints of shredded zucchini for the winter. I also froze 5 pints of broccoli. This broccoli is side shoots from the original heads that I picked in July.
Our dinner was ribs, cole slaw, and summer squash.
Tonight we had BLTs.
Aaron, did you try bread at "When Pigs Fly"? A small bakery in the Portland area. I love their breads. One of their bakeries also has a pizzeria, and makes excellent pizzas.
Today I made a lemon cake - using a Duncan Hines mix!! It's for a berry trifle using blueberries, blackberries, and raspberries from our garden - the last time this summer we'll have all three of those fresh at the same time. The trifle is for a large group, and I also used instant lemon pudding mixes, and frozen Cool Whip, and my husband's raspberry cordial. Sometimes you just have to take shortcuts, like when you're fixing a deli platter of meats and cheeses, focaccia, sandwich buns, potato salad, cole slaw, and baked beans.
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