chocomouse

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  • in reply to: Freezing Green Beans #17349
    chocomouse
    Participant

      I'm going copy and paste what you did and save the info in my recipe file, BakerAunt. I trust your judgement - if you like them when you cook them, I'll try that method next year. Thanks for sharing all your cooking and baking "experiments" with us.

      in reply to: What are you cooking the week of July 28, 2019? #17344
      chocomouse
      Participant

        We had ground beef patties, corn on the cob from a local farm stand, and the first two zucchinis from our garden. Then we went out to a nearby ice cream stand for soft serve cones. We also have bowls of blueberries, raspberries, and blackberries to snack on - the peak of summer.

        in reply to: What are you cooking the week of July 28, 2019? #17319
        chocomouse
        Participant

          Tonight we had pork chops and potatoes roasted on the grill, with asparagus and a green salad with container tomatoes from the pot on the deck. The first of our 2019 tomatoes!

          in reply to: Freezing Green Beans #17318
          chocomouse
          Participant

            I have not frozen beans for years, because we didn't like the results. I always blanched them, don't remember for how long. And I put them into bags or freezer containers immediately, while still wet. They always turned out soft and mushy, not a good texture. I never got any beans planted this year, but I'll try to remember next year to freeze some and do a little experimenting. Fresh beans are so good.

            in reply to: King Arthur 20% Off Orders over $60 #17216
            chocomouse
            Participant

              Their corporate offices are at the warehouse, also; I've been there numerous times. Norwich is a small town - I grew up there, and now live in the country about 10 miles away.

              in reply to: King Arthur 20% Off Orders over $60 #17207
              chocomouse
              Participant

                Hi Skeptic!
                What a great weekend to visit – the weather should be perfect! I cannot recommend any place to eat lobster rolls in Vermont; we go to Maine to get ours! As you know, Vermont is landlocked, no shoreline. Indeed, I am leaving tomorrow for six days in Maine! We will eat lobster rolls, and also have reservations on a cruise to an island in Boothbay Harbor for a clambake.
                Your first stop in Vermont on Interstate 91 north should be the Vermont Welcome Center, soon after you cross from Massachusetts into Vermont, around mile marker 5. We usually stop there for a potty break and to stretch our legs and look at the displays which change seasonally. You will get ideas for places to visit throughout the state from all the displays. It is a beautiful venue and well-maintained, but there are no services (food, gas). So, generally, working my way northward on 91 are the following:
                Vermont is well known for craft beers, with many breweries open to visitors. The Harpoon Brewery and Beer Garden is just a mile or two off 91 in Windsor. Although I don’t like beer, my retirement party was held there! River Roost Brewery is in White River Junction, and I’m pretty sure a couple more have started up in that same town in the last few months. There are also many small restaurants in that neighborhood, if you like ethnic foods, although I think you do have access to that where you live.
                Small artisan cheese factories are a growing industry in Vermont. Grafton Village Cheese Company is in Brattleboro, but I don’t know anything about it. Vermont Farmstead Cheese Company is in the same park as the Harpoon Brewery, but I think they do not have a workspace that you can visit, just a market to purchase cheese. Cobb Hill, a modern “commune” in Hartland, also has an interesting cheese-making facility.
                In Norwich, a few feet off 91 and a mile from King Arthur Flour is the Montshire Museum, a science focus with many first-rate hands on activities to try. The Fairbanks Museum and Planetarium in St. Johnsbury (an hour north) is a fascinating place.
                You mentioned “Woodchuck”, but I think it was auto-corrected from Woodstock? It is a lovely, quaint, Vermont town well-worth a visit, but about 20-30 minutes from I91 on a sometimes slow 2 lane road. Some places to visit include The Rockefeller estate, glass blowing at Simon Pierce, Billings Farm and Museum. If you are interested in books, this weekend is the annual event variously called “bookstock literary festival”, “bookfest”, etc. There are readings, art exhibits, music, workshops, and a huge book sale, all on the green and in buildings around town. You do need reservations for some of the events.
                I don’t know your interests, or how much time you’ll actually have to play tourist. I would say you should spend 3-4 days visiting along 91 from one border to the next. The southern part of Vermont is quite populated, from the Welcome Center north to Norwich, about a one hour drive. From there to Derby Line at the border, is about two hours. That area is called the Northeast Kingdom and it is pretty barren, small towns, miles between interstate exits, but gorgeous views of mountains and rivers and lakes.
                I hope you enjoy your trip! And let me know if you have specific interests or things you want to see.

                in reply to: What are You Cooking the Week of July 21, 2019? #17184
                chocomouse
                Participant

                  Chicken breasts marinated in Greek dressing, leftover potato salad, and a green salad.

                  in reply to: What are You Cooking the Week of July 21, 2019? #17162
                  chocomouse
                  Participant

                    We had ham steaks on the grill, with potato salad and a green salad with the greens and herbs from a huge pot on the deck.

                    in reply to: What are you baking the week of July 14, 2019? #17147
                    chocomouse
                    Participant

                      Today I made Len's bread recipe again, and this time shaped it into buns. I didn't get the oven spring that I've had with the sandwich loaves, but they did rise nicely. They shriveled (the tops wrinkled) up a bit as they cooled. I had to make some substitutions: I was short of semolina, and I had used the last of the medium rye earlier, so I used pumpernickel. No more baking this good bread/buns until I make a stop at KAF for pumpernickel, medium or dark rye, and semolina.

                      I can buy five-pound bags of their main flours at any local grocery store for around 4.29. But I can get the specialty flours only at the KAF store, and pay the regular price, which is what you see on-line. And I have not found a local store that consistently carries any other brands of the specialty flours.

                      • This reply was modified 6 years, 4 months ago by chocomouse.
                      in reply to: What are you cooking the week of July 14, 2019? #17146
                      chocomouse
                      Participant

                        Dinner last night was salmon and potatoes cooked on the smoker/grill, and cole slaw. Tonight we're having egg salad sandwiches on Len's bread, with assorted raw veggies, cherries, and grapes. It is 97* here, and very humid; a heat index of 107, a rarity for this area. Luckily, we have a heat pump, so the whole house is air-conditioned.

                        in reply to: What are you baking the week of July 14, 2019? #17127
                        chocomouse
                        Participant

                          I have two loaves of Len's Semolina-Rye-Whole Wheat bread rising. I'm about to make a sheet cake so it will be baked just before the bread needs to go in. And then I will make raspberry jam, some of which will be used to make the raspberry poke for a potluck tomorrow. I need to get all the baking/cooking done before the temperature rises to the 90s around noon.

                          Baker Aunt, you must be having so much fun putting away books and dishes! Does this mean you are moving things from your temporary quarters, or are you unpacking things that have been in boxes for ages?

                          in reply to: What are you cooking the week of July 14, 2019? #17117
                          chocomouse
                          Participant

                            No cooking here tonight either! Husband had a dinner meeting, and I had a late afternoon medical appointment. So I stopped at a local ice cream stand and got a dish of lemon home-made ice cream. No calcium deficiency here!

                            in reply to: What are you cooking the week of July 14, 2019? #17112
                            chocomouse
                            Participant

                              Tacos for dinner last night!

                              in reply to: The 2019 Gardens #17102
                              chocomouse
                              Participant

                                Those look great Len! My container tomato (given to me by a friend with a greenhouse, I have no idea what variety it is) is only about 12-15 inches tall but has over 50 tomatoes, still green, on it. They are bigger than a cherry tomato, but I don't know how large they will get. I'm given a mystery tomato every year! Fun to watch it grow, not always such a great thing to eat!

                                in reply to: Substituting Asiago for Gruyère in a Pizza Recipe? #17101
                                chocomouse
                                Participant

                                  I often use asiago in place of parmesan, as it has a really nice flavor. But I love Gruyere for a good melting cheese. I've sometimes substituted it with Jarlsberg - I like prefer that over Gruyere only for the price!

                                Viewing 15 posts - 2,191 through 2,205 (of 2,723 total)