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Italiancook, that sounds so good! If/when I can make a better English muffin bread, I will try it for sure. I've made pizza dough in the food processor, which leads me to think it might work for this bread too. I was amazed to see how different my outcome was from the really great bread we were gifted. And also kind of upset -- the lady who made it is not much of a baker, usually making just cookies and brownies.
Dinner tonight was pork chops on the grill, quinoa salad with corn, black beans, tomatoes, onions and peppers with a Greek dressing, and woo hoo! green salad from one of the planters on the deck!! I also snipped basil, cilantro, thyme, and rosemary from the herb planter and made a spicy maple vinegrette. Tomorrow I'll fill another planter with lettuce and spinach seeds so we have a continuous supply of greens all summer.
I made the usual burger buns today. I also made the KAF English Muffin Toasting Bread recipe. Neighbors gave us a loaf, along with a jar of home-made peach jam - both were delicious. And the bread was incentive enough for me to try the KAF recipe, which I had looked over closely in the past. Mine did not turn out well at all. It was heavy, dense, no holes. The top got brown well before the stated baking time, and it never did reach 190*, although I baked it an additional 20 minutes. The gifted loaf was excellent - light, holey like an English muffin, and flavorful. I believe the big problem is I don't own a stand mixer, just a small, hand-held mixer that is about 40 years old. I've had a stand mixer in the past, but never replaced the last one that died because I rarely used it. But this little hand-held mixer just is not powerful enough for a 3-cup of flour bread; I split the dough and did one half at a time. The directions are to beat at high speed for one minute.... I think I will try making it in the food processor which is much more powerful.
We had tried scallops and whole belly clams with onion rings and cole slaw. We are in Maine for a long weekend -- I did not cook the meal!
We tried something new tonight: Bacon-Cheeseburger Salad. It's similar to a taco salad. The ground beef is flavored with Worcestershire, Dijon, ketchup, garlic, onion. The dressing is made with red wine vinegar, garlic, mustard, bacon fat and crumbled bacon, sugar. I used shredded iceberg lettuce, thin slice onions, peppers, and shredded cheddar. The flavor is excellent, but it's difficult to eat. Everything falls off the fork! I might try it again, wrapped in a tortilla.
Dinner tonight was a change in plans - I pulled some Hirtensuppe (German beef stew) from the freezer, along with some rolls. I don't remember making these, so not sure what recipe I used, but they were shaped like cinnamon buns, rolled and slice and baked in a muffin tin. The filling was bacon and cheddar, and some other seasonings. It was a quick and tasty meal after a long afternoon transplanting seedlings into the garden.
This morning I made hot dog buns, using the Beautiful Burger Bun recipe. I'll make a few changes next time. And yesterday I made my usual whole wheat sandwich bread and added the last of my Harvest Grains mix.
Our dinner tonight was salmon on the grill, asparagus, and a cauliflower salad. I planted tomatoes today Mike! 6 Celebrity and 6 La Romas - I've cut way back because we don't need as much tomato sauce for pasta, pizza, etc. and I have quite a bit left in the freezer from last summer.
I'm also retired, and my schedule hasn't changed. I get groceries once every two weeks or so, pick up meds, medical appointments. Otherwise, I don't leave the property. I communicate with friends via email and social media, and have participated in several virtual gatherings. At home, I take care of the gardens, clean and cook, and am trying to downsize - which at the moment means putting things in boxes and piling them up, ready to go to thrift stores when they re-open. And I read, a lot. However, Thursday I am leaving for five days with my sister to stay at her RV on the coast. We'll transport all our food and drinks with us, and will get take-out seafood to last for two meals, and probably do the ice cream drive-through a couple of times. Otherwise, the same routine, sit in the sun, chat, read, eat.
Dinner tonight was grilled chicken thighs, potatoes roasted on the grill, and asparagus.
I'm making Coconut-Rum ice cream. I use Ben and Jerry's sweet cream base #1, except I cook the sugar-eggs mixture 'til it just comes to a simmer, instead of using raw eggs. My husband will let me know if I don't put enough rum in it! The alcohol stops it from freezing rock-hard, but too much will add flavor but prevent it from getting hard enough.
Thanks for that recipe, BakerAunt. I will definitely try it in 6 weeks or so when we have more zukes than we can eat. I could probably use my fancy ribbon/slicer/grater tool and try it on some of those shapes, too.
I am not a Rewards Plus member; since I live just 10 miles away from the store, I would never have anything shipped. As a regular Rewards member (the original program) I do earn $10 off every, I think, $100 purchase.
Most, I believe all, of the sales and promotions that KAF has are not good on items sold in their store; they apply only to things that are shipped. However, twice a year, spring and fall, they have a "family and friends" sale which is, I recall, 20% off your entire purchase. And then I do buy mixes for friends and relatives who are not bakers.
Years ago, I bought tons of gadgets and pans at KAF; now I own them all and feel like I could open my own store! I do not buy very much there any more as I feel most of their products are very expensive and obtainable elsewhere for less - either the same item or something of comparable quality. The USA pans, which they often claim are "their" own design/product are mostly available on line. I do, however, buy quite a bit at KAF for Christmas gifts; I like to make up my own gift baskets for relatives, like bagel bundles last year. And of course I do have my favorites that I buy there: 50 pound bag of AP flour twice a year, pumpernickel, lemon juice powder, and some whole grain combo flours like the Harvest Grains and the Super 10 Blend.
Yes Kimbob. I grow garlic. Plant the small cloves in the fall, before the ground freezes. It stays underground all winter, puts up green shoots in the spring and is ready for harvest in July-August. The garlic scapes, or new green stems, are delicious cut up into salads, scones, etc. The scapes are very interesting -- curling and twisting long green stems that look great in a vase, with other greenery or alone. I live in Zone 4b, in Vermont, so your timing will depend on where you live.
Tonight I used up one of my "emergency" meals from the pantry; this is for when I don't feel like cooking or don't know what to cook. So we had shrimp from the freezer, alfredo sauce from a jar, on cavitapi. We also had leftover asparagus and a skimpy green salad of lettuce, one tomato, and 1/4 of an onion. I was 95* here this afternoon, and predicted to be in the upper 90s for the next two days. I may need to find another emergency meal!
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