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Dinner was chicken thighs on the grill, steamed summer squash and zucchini, and beet greens. I grew the beets in a large wooden box on the deck railing, an experiment for beginning to do most all of my gardening on the deck next year. I think I'll also try growing them inside under lights this winter - beet greens are so tasty.
Burgers! and the sweet pickles I made yesterday -- delicious and crunchy! I'll make these again for sure.
BLTs on our menu tonight. This afternoon I made a batch of refrigerator sweet pickles with cucumbers from our garden. They are supposedly ready to eat in two days.
We had leftovers tonight, almost cleaned out the refrigerator.
Last year, I started putting chopped cauliflower into my tomato with meat sauce. It looks and tasted just like ground beef. When my children were young, I put whole carrots in meatloaf, laid lengthwise nestled among the meat. When sliced, there were pretty orange rounds, which they loved. I recall my husband telling me that his doctor once asked if he ate 8-9 (not sure of the exact numbers) vegetables a day. My husband answered, "Well, no." But later told the doctor "When my wife makes pasta salad, she puts a lot of vegetables in it."
Dinner tonight was kielbase, potatoes, onions, and cabbage, all sliced and cooked together in a cast iron fry pan.
I may have made 14 last time! The 4 cups of flour makes 12 huge muffins. The rings are 3 3/4 inches diameter, and mine rise about 2 inches high. If I recall correctly, each muffin used 96.6 grams of dough (although I wasn't terribly fussy about the .6!)
Dinner tonight was quesedillas, made with leftover pork sliced thin, onions, green peppers, cheddar-mozarella cheese, and salsa. I used mango-pineapple-ginger salsa on some, and tomato salsa on some.
Skeptic, I used the KAF recipe for whole wheat muffins (2 cups whole wheat, 2 cups AP) and it made 12 muffins. I have 12 rings (thanks to you, instead of 8!) but cannot fit all 12 on my griddle at one time. As soon as they are cooked enough to remove the rings, I can place them staggered and closer together to fit all 12. I had one for breakfast this morning with fresh raspberry jam. And one for lunch yesterday, with honey mustard dressing, a thin slice of deli ham, and a slice of cheese - toasted first and then nuked to melt the cheese. I might try one as a hamburger bun, thanks for the idea.
Not much cooking here tonight! My husband fixed himself a BLT when he got home late, his lunch and dinner. I'm eating store bought mango-pineapple-ginger salsa on tortilla chips.
I made whole wheat English muffins. Two of them disappeared fresh off the griddle!
Salmon, cole slaw, summer squash, and zoodles with veggies.
Dinner tonight was grilled pork chops, summer squash, broccoli salad, and zoodles tossed with cherry tomatoes, cucumbers, and Greek dressing.
Yesterday I made a trifle, with layers of cake, sprinkled with raspberry cordial, lemon pudding, whipped cream, and blackberries, raspberries, and blueberries. This is the last week we'll have all those berries fresh from our garden at the same time - until next summer.
Len, I also believe that pumpernickel is a whole grain, as it contains the endosperm, germ, and bran. So, pumpernickel is to rye as whole wheat is to all-purpose. I use it because it has a stronger rye flavor as well as being healthier to eat.
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