[chocomouse]

Yes, I am ecstatic about that dough! My husband said it's the best pie I've ever made, flavor, texture, etc. I don't know if he is saying that so that I will make another one, or if it had been so long since I've made a pie that he doesn't remember! It doesn't matter - I'm going out of town for the next five days but will try another pie as soon as I return!

[chocomouse]

I just took an apple pie out of the oven, and I'm thrilled! It was the easiest pie crust ever - to make, to roll out, to move from the counter to pie plate without falling into pieces! It didn't crack, the edges were kind of round and smooth, not jagged. I could see the big chunks of butter in the dough. I used the KAF Classic double crust recipe (the one that uses both Crisco and butter), which I have tried many times before, but this time it just all came together perfectly! I mixed the dough in the food processor yesterday, wrapped it in plastic wrap, and kept overnight in the refrigerator. I'll find out how flaky and tender it is when DH cuts into it tonight. Frankly, I really don't care if it isn't flaky and tender -- it looks great! And, of course, it smells like an apple pie!

[chocomouse]

I made a dozen Moomie's burger buns, intended to stash in the freezer for future use. However, my husband returned home five minutes after I took them out of the oven, and now there are only 10!

[chocomouse]

Tonight we had boneless pork chops sauteed with sliced onions, apples, and boiled cider. I also made a cole slaw with the last garden cabbage, and roasted a gigantic butternut squash from the garden.

[chocomouse]

I made two loaves of Beth Hensperger's Buttermilk Oatmeal Honey Bread, which is my husband's favorite sandwich bread. I subbed one cup of whole wheat flour for one of the AP, and added two tablespoons of high-maize fiber.

[chocomouse]

It's good to be back in the kitchen! Tonight I simmered chicken breasts with garden tomatoes, big chunks of onion, green peppers, and celery, and an assortment of herbs and spices, and served it over rice and with a green salad. There's plenty left to make a stew that will last several more meals.

[chocomouse]

I did not know what temp the bread should reach! I just used a wooden skewer. It came out pretty much clean, not completely, but since it is a very moist bread, I expected it might have a few crumbs. But, next time I'll go for 200 on my thermometer. Thanks, Skeptic.

[chocomouse]

Thanks for the Steamed Persimmon Pudding recipe, Sara. I'll have to try that. I've done a little more research, and have decided I most likely need to bake the brown bread for a longer time. And maybe make sure the water level in the slow cooker is higher on the jars, more than just halfway up the sides.

I have apple spice muffins in the oven, and will make molasses cookies next. That will be it for baking/cooking for the next week or so.

[chocomouse]

Last night we had leftover pizza. Tonight we're having meatloaf, roasted butternut squash and potato, so my husband can have meatloaf sandwiches for meals while I am away for the next week. I'm also making a German venison stew for a big "local foods" event.

[chocomouse]

Today I made steamed Boston Brown Bread. I put the mixture into three pint size mason jars, about 3/4 full, and covered each tightly with aluminum foil. Then, into the slow cooker and added water about half way up the sides of the jars. Add the cover, and cooked on high for 2 hours. I used a skewer to test for doneness, and decided to steam them another 15 minutes. The flavor was excellent. But the texture was "loose", crubmly, soft, not at all dry, had to be eaten with a fork, not in your fingers. I'm not sure what to do to fix that. Bake it longer? Add more flour? I followed the recipe exactly (I haven't made it for years, so almost like a new recipe for me). Anyone have any suggestions, thoughts? We ate it with leftover baked beans from the freezer and steamed hot dogs.

[chocomouse]

I made pizza for dinner, first time since the weather was cool last spring.

[chocomouse]

We had skinless chicken thighs with Greek seasoning sauteed in a cast iron skillet, and then fresh broccoli and frozen carrots from last year's garden added to the skillet. We also had mashed potatoes and home-made gravy - something we have only once a year, with our Thanksgiving turkey! I'm changing the routine!

[chocomouse]

I put my vegetable garden to bed several weeks ago. It was the worst garden I've ever had, and I'm glad to be done with it. Now I'm cleaning up the flower beds. We are still picking raspberries, however. Temps have been in the low 50s at night, 60s during the days, although this week we had two 80* days. We're on the river, so our temps are a bit more moderate than areas just a half mile away. I don't see any frost forecasts for the near future.

[chocomouse]

Skeptic, New Englanders generally don't eat anything else with that meal (except maybe a pie), just the beans, hot dogs, and brown bread. Not what we today would call a healthy meal! During the winter years ago, their vegetables were those that stored well, such as potatoes, winter squash, turnips, rutabaga, kohlrabi, carrots, and then later on they canned lots of vegetables and fruits. Today, of course, many people in New England no longer eat that meal, but "mature" people often continue the tradition. Until about 10-15 years ago, the local VA hospital's Saturday night menu was beans and hot dogs, and the older veterans, who made up the majority of the hospital's patients, looked forward to that meal all week!

[chocomouse]

Yup, baked beans, hot dogs, and brown bread are a traditional Saturday night supper here in New England. Lots of protein, relatively cheap, and a very hearty meal.

[Author]

Posts