[chocomouse]

We had "shepherds pie" with ground beef, corn, and mashed potato. And a red and green leaf lettuce salad with lettuce picked from my planter on the deck. My tomatoes are looking good, but not producing yet, and I just bought sweet pepper seedlings today. We finally have sunshine, and 84* today, with similar weather predicted through Sunday! I hope conditions have settled down for those of you who live in the mid-west and Atlantic seaboard also.

[chocomouse]

Yesterday I made a rhubarb cobbler. The flavor is excellent, but there is a lot of juice in the bottom. I think today I will try to drain most of that juice off, and thicken it with cornstarch or flour, then use it as a sauce over the cobbler, or on ice cream.

[chocomouse]

Skeptic, I like a lot of pizza sauce on the pizza I make most often: a fairly thick crust, with lots of veggies and either pepperoni or sausage. However, when I make a thin-crust pizza which features a more unusual pizza veggie, say asparagus with arugula, I use very little or no red sauce.

[chocomouse]

Home from trip, so back into the kitchen. We had a quick meal of sliced browned hot Italian sausage, sliced potatoes, chunks of onion and sweet red peppers, all cooked in a cast iron skillet, with a side of cole slaw.

[chocomouse]

Skeptic: I agree! LOL

[chocomouse]

It's been so wet here that we've delayed planting. I have 6 Celebrity seedlings, 2 cherrys, and a patio tomato to plant this afternoon, before I leave for the week tomorrow. I do also have a planter on the deck with herbs. But I'm cutting way back on gardening this year. My hat is off to your husband for continuing to garden from a wheelchair.

• This reply was modified 5 years, 11 months ago by chocomouse.

[chocomouse]

Skeptic, the oven is OK; perhaps I should just say that I am adapting to it's new ways! Last weekend we were at the NH festival, and Tuesday we leave for the Maine Fiber Frolic. This will be an extended trip, business and pleasure, as we will spend some time on the beach before school is out and the vacationers arrive. We also plan to visit When Pigs Fly for pizza and more of their fabulous bread!

[chocomouse]

Today I made a chocolate layer cake, with raspberry jam between the layers and chocolate ganache icing. It's very good. I make cake about twice a year, and usually it's for a fresh fruit trifle. But my husband asked for a chocolate cake!

[chocomouse]

Skeptic, I admire you for your "Do It Yourself" projects. I would not even attempt that job. But I've been thinking about trying some crockpot baking this summer when the temperatures rise.

[chocomouse]

Grilled salmon, asparagus, leftover potato salad, and green salad with lettuce from the planter on the deck.

[chocomouse]

Well I'm pretty good at math, too, and by my calculations, Swirth, you are only 29!! Happy Birthday and many more!

[chocomouse]

Thanks, Mike. I didn't know about dead spots on the dials. The appliance repairman did check the thermostat. A different one checked it also when I had a problem about 10 years ago, and said it was fine; he said 50 degrees above or below the set temp was fine! LOL I'm avoiding buying a new stove, as this is a JennAir, which I love, set into the island with a downdraft for grilling. My husband says a new one will require some carpentry work to fit in the same space. I really hate to shop!

[chocomouse]

I often make "pie" in the small (I think 4 oz) mason jars. Cut rolled out pie crust into circles using a cookie cutter just a bit smaller than the jar lid. Bake them. Layer the crust and cooked pie filling (any kind, raspberry was my husband's favorite) into the jars; I recall I usually fit 3 rounds of crust plus the filling into each jar. Screw on the lids (no need to process) and store in the freezer. I started doing this after I gave up making ugly looking pies; now that I have that mastered, I haven't made these for ages.

[chocomouse]

I just posted Chocomouse's Breakfast Cookies recipe under recipes.

[chocomouse]

Yes, BakerAunt. The oven is 34 years old, so I've suspected other issues are possible. I'm thinking the upper element may be not working correctly, although it's not dead yet. That might account for the pale tops and not cooked through yet overcooked/burned bottoms. And, if it is working full strength only part of the time, it might be the cause of fluctuating temps. I've used two different oven thermometers, and they agree. I'm going to have our appliance repairman come back; he has the reputation of being the absolute best for miles arouund here.

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