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BLTs!
I read somewhere not too long ago that there is no standardization or guidelines for labeling rye flour, you figure out what works for you by trial and error. I also buy my pumpernickel at KAF.
We had ham steaks cooked on the grill, broccoli (from the garden) salad, and corn on the cob from the market.
Today I made two loaves of the buttermilk-honey-oatmeal bread by Beth Hensperger. As usual, I subbed 2 cups of whole wheat for 2 cups of AP, and added flaxmeal. I let the bread machine knead while I made a grocery run, and the dough was ready for shaping when I got home.
I'd noticed a decline in BRM products at my local grocery store, and today there were none. I asked, and learned they have discontinued carrying them. I'm going to have to find another store that does carry BRM; I use those coupons frequently. Just last week, while traveling in Michigan, I bought a bag of dark rye and one of semolina.
A similar treat I used to make years ago when my children were young is Puddingwiches. It uses graham crackers layered with pudding and then frozen. Think chocolate grahams with vanilla pudding that has peanut butter mixed into it! I'm thinking maybe one could adapt the basic idea to meet special dietary needs, such as using sugar-free pudding mix (or from scratch, but who wants to do that mid-summer), low fat milk, maybe even gluten free grahams crackers (or make gluten-free ice cream sandwich cookies). I might even make some for myself later today!!
Such an interesting conversation! I was confused for a bit, until I remembered Mike lives in Nebraska and I am in Vermont; I was thinking that our hummingbirds start arriving about May 1st, but that is the north-migration. The hummers here, ruby-throat only, start their migration in early August, and by mid-August they are gone, except for the occasional laggard. We can hardly keep the feeders filled during those couple of weeks. Now, I'm going to look at the south-migration map for the route they take from New England. I'm wondering how far west they travel on they south-bound journey.
I just bought a bag of KAF AP flour yesterday at Bjs. It is 12 pounds, whereas I think I've been getting 10 pounds there in the past. It was 7.99.
Today I have made two loaves of my version of Harvest Grain bread, a 9 x 13 pan of date-nut-coffeecake that has been in my husband's family for eons, and a double batch of my version of KAF's Lemon Blueberry Cornmeal Cakes. I'm leaving early in the morning for two weeks, and am leaving plenty of good food for my husband.
For our informal, retired lifestyle, the open floor plan we designed when we had our house built in 1985 fits us perfectly. We don't entertain much, but when we do, it is large, family gatherings. The large island in the kitchen area (which is actually pretty small, but I do have a huge walk-in pantry nearby) is perfect for setting out foods buffet style. And I can cook and socialize at the same time - company who do not cook are often mesmerized while watching, for example, the making of gravy! There is a gigantic stone fireplace in the living room area for cozy seating, and views from the kitchen through the dining area and out through the passive solar sunroom. I cannot tolerate the confining boxy rooms I grew up with in a colonial style house, but need open spaces and floor to cathedral ceiling windows. I do sometimes regret the small kitchen and the shortage of counter-top work space. It's interesting what a kitchen (one that is used and is a personal choice) can tell you about personality.
I've cooked these little guys many years ago. Three minutes in the saute pan was about two minutes too long!
Tonight we had chicken thighs cooked on the grill, with bean salad, leftover pasta salad, and summer squash and zucchini from the garden. Winner, winner, chicken dinner!
BakerAunt, I'm curious about your terraces. Why so much difference between the north and south? Is it the amount of sunlight? Is the soil in both similar? Will you have the soil tested for pH and nutrients before you plant something new? Do you compost?
I've used Miracle Whip, Kraft, Hellman's and found no significant difference in the dressing, just adjust the amount sugar and vinegar. When the weather is hot, I do most of my cooking in the early morning, and I find the flavors in this dressing are well-developed by dinner time, and it does need 8-10 hours to "marinate". I like Mike's warning about the "soupy cole slaw" if you use a lot of dressing. Italiancook's recipe sounds good, but might need a bit more vinegar. The key is to taste the dressing before putting it on the cabbage - and add more sugar or more vinegar as needed. And, for sure, use (apple) cider vinegar, not white vinegar. I see a lot of cole slaw on dinner tables next week!
Yes, we love cole slaw, and when you buy a six-pack of cabbage seedlings for your garden in May, you have a lot of cabbage to eat in July! I shred the cabbage quite thinly, shred carrots, and thinly slice onions. I can't tell you the proportions - maybe half a large cabbage, a couple of 6" long carrots, a largish yellow onion. I often add chopped apples in the fall, and usually then add caraway seeds too. The dressing makes the difference. We like ours rather tart and "spicy". I use mayo, light is OK, your preferred brand, sugar, stevia or other sweetener, cider vinegar, celery seed, sometimes chopped or dehydrated onion. I don't measure, just eyeball and taste. I'd guess for about a cup of mayo, I'd use 2-4 tablespoons of sugar, 4 tablespoons of vinegar, a tablespoon of celery seeds. The key is to let that set while you shred and chop, and TASTE it before you add it to the veggies. Adjust the ingredients per your personal tastes. It might seem a little dry at first, but after it sits in the fridge for a couple of hours for the flavors to mingle, it will thin out quite a bit. Sorry I can't be more helpful!! But do give it a try; you probably have a good idea what you'd like for flavor.
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