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Leftover salads here!
Our Early Girl and Amish paste are loaded with tomatoes that are turning red rapidly now, enough for tomato and/or BLT sandwiches several times a week. I'm also freezing sauce in small batches, and waiting to go to the market to get jalapenos for salsa. I will be picking today from the third planting of green beans. Of course, I planted way too many kinds of salad greens and they're the most successful of my gardening efforts this summer. Today I will start shutting down my deck gardening for the season - pulling up old plants/flowers, refilling my buckets of soil and compost for next spring, bringing inside to the sunroom the mandevillas, some calibrachoas, ivy geranium, etc to overwinter. If the weather pattern holds (70s, no rain) I'll trim and transplant herbs into fresh containers for winter, and start salad greens inside.
We had burgers and corn on the cob, all on the grill. And I made coconut-rum ice cream for later this evening.
Dinner tonight was salads - seafood, pasta with ham and cheese and veggies and Italian dressing, and purple cole slaw. We also had Olive-Cheese Quick bread I made this morning.
BakerAunt, you are right, I've read at least one blog on KAF about using almond flour. But decided to just try a 1:1 substitution, and it worked. But -- it was a small amount, just 1/2 cup swap. I was going to call the help line, but decided to just wing it.
Large white eggs at Hannaford today are 4.99 a dozen, same as last week. Brown eggs are only 4.79. I did not buy either; we'll scrape by with the remaining half dozen or so that are in the fridge.
I also made the Peachy Muffins last week, BakerAunt. I cut back the sugar and salt, and used buttermilk. I sprinkled the tops with turbinado sugar. I made the full batch of 24 and froze most of them. They turned out great. I really like making big batches so that I have some for the freezer for when I am traveling. I'm considering using the recipe to make other fruit muffins, with some changes in the flavoring/spices used. I also used 1/2 cup of almond flour in place of 1/2 cup of the AP; next time I will use all AP, I just want to see if the almond flour makes a huge difference in the texture, particularly the tenderness.
Our dinner tonight was chicken thighs and corn on the grill, plus fresh green beans.
August 25, 2024 at 8:37 am in reply to: Question for Chocomouse about maple syrup density measuring #43697Mike, we use a floating hydrometer to measure the density of our syrup, but since we double check everything, we also use a refractometer. We measure in brix, which requires a reading of 66-68 to legally be syrup, so we go to 67. Hydrometers are very expensive. We buy ours from a sugaring supplier in Wisconsin, and they are certified by some department in Vermont's government.
Tonight my husband had a BLT and I had a green salad.
Today I baked a blueberry coffee cake; going to cut into it as soon as I post this!
We had pizza.
Unfortunately, I made the peach cobbler in a 9 x 9 pan - and there is only one piece left this morning! It was excellent when fresh out of the oven, but by evening, not so great. The cakey park had absorbed most of the sauce, and was a gloppy mess. It still tasted good, but the texture was not good. Sorry I could not share with you Joan - but I do love German chocolate cake, and I can almost taste your frosting.
Our hummingbirds have mostly left for their southern wintering spots, although we still keep our feeders filled for the laggards to drink. They start migrating here in early August. We'll leave the feeders up til mid-September, and put them back up around May 1.
I baked a peach cobbler this morning, and did a taste test as soon as it came out of the oven! It is delicious. I used KAF's Spoon Bread recipe as a guide, but I really wanted something with a thick "sauce", not just runny juice from the peaches. So I simply added a tablespoon of flour to the sugar the peaches marinated in for a half hour, and it came out just as I hoped.
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