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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.

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I made whole wheat English muffins. Two of them disappeared fresh off the griddle!

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Salmon, cole slaw, summer squash, and zoodles with veggies.

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Dinner tonight was grilled pork chops, summer squash, broccoli salad, and zoodles tossed with cherry tomatoes, cucumbers, and Greek dressing.

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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.

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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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BLTs!

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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.

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We had ham steaks cooked on the grill, broccoli (from the garden) salad, and corn on the cob from the market.

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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.

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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.

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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!!

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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.

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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.

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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.

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