[chocomouse]

Baker Aunt, how did you like the tomato sauce that included the tomato skins? I've been making the sauce that I freeze with the skins on - it saves a tremendous amount of time to not dip in boiling water and peel. But -- I then whiz the sauce with an immersion blender, so the skins completely disappear. Last year I made some pizza sauce with the skins on, and did not puree the sauce; we did not care for the sauce with the pieces of skin in it. The texture is not very pleasant.

[chocomouse]

Baker Aunt, how did you like the tomato sauce that included the tomato skins? I've been making the sauce that I freeze with the skins on - it saves a tremendous amount of time to not dip in boiling water and peel. But -- I then whiz the sauce with an immersion blender, so the skins completely disappear. Last year I made some pizza sauce with the skins on, and did not puree the sauce; we did not care for the sauce with the pieces of skin in it. The texture is not very pleasant.

[chocomouse]

What about a weekly question, posted every Wednesday (just for example). Something like What is one tool/utensil, baking pan, etc. you can't live without? Tell us about a utensil that sits in your kitchen drawer but never gets used? Or What is one ingredient that is always in your refrigerator? Or what is one ingredient you never, never would use? We could "sign up" to choose a week to post a question. Of course, I'm not intending that someone couldn't ask a "serious" question (like, for a certain kind of recipe) at any time. Mike should not have to do all the background work to enliven this forum. He does enough behind the scenes work to keep it going. Thanks Mike.

[chocomouse]

I have not bought any "store breads" for many years (except I do keep Sandwich Thins in tee freezer, for when I run out of bread; I'm still trying to replicate the Thins, but nothing is right yet), and I am including any bakery type products. I did meet up with friends, twice in the last year, at the KAF Cafe. Once I had a scone, and the other time an elephant ear. I was so disappointed - they were not good at all: dry, hard, no flavor, stale even, although they are fresh every day.

As for cutting bread out of a low carb diet? Amazing! A reasonable serving size can be good for you - loaded with healthy whole grains and good fats. On the other hand, a real pet peeve of mine is discussions of diabetic diets that cut out all sugar, but ignore carbs. Digested sugars turn to carbs, so diabetics need to monitor breads, potatoes, corn, etc - it isn't just about the frosting on the cake! Thanks everyone for getting me excited -- rant over!

[chocomouse]

Mike, we don't eat a lot of pickles either, and I finally tossed numerous jars I had in my basement too. But if I make just one quart at a time, and keep it front and center in the fridge, we do eat them. I've been on a kick (don't ask me why this year when I don't even have cukes in the garden!) trying out old recipes. Most of these pickles are different - somewhat mild, not really sweet, but not nearly as tart as dills, although I often include dill seed for flavor. Remember BigLakeJudy from the old, old Baking Circle? She had posted a great recipe that I do really like.

[chocomouse]

Today was a busy day of cooking, as I leave Thursday on a week-long trip. So I made Pasta sauce, Pesto, and Pickles! Pasta sauce to use up most of the ripe tomatoes, pesto to use up the last of the basil, and refrigerator pickles for a potluck tomorrow night, as a side for burgers and dogs. Unfortunately, I had to buy the cucumbers because the plants in my garden have produced only 4 cucumbers this summer. But we've now had a day and a half of gentle rain; I'm not sure how much, since my weather station seems to have stopped tracking rainfall, and it's been too wet to check my rain gauges on the deck!

[chocomouse]

How sad! It was so difficult to read about this in the newspaper. I cannot imagine. It sounds like the community members will provide much needed support for each other. And for that dear mother/wife. Wonky, I'm sure you will feed their hearts and bodies well.

[chocomouse]

I rarely grow eggplant, because my husband doesn't like it. I usually make ratatouille, also. Sometimes I've grilled it -- slice it lengthwise, about 1/2 inch thick and brush lightly with oil, and I sometimes sprinkle with a Penzey's seasoning. Careful -- it does absorb a lot of oil.

[chocomouse]

Today I made mushroom soup. Never mind that it was 93* with high humidity, I needed to use up those mushrooms. I'll have some for my dinner tomorrow night, and freeze the remainder for later.

Dinner tonight was chicken thighs on the smoker, with lots of leftovers from the garden and refrigerator: potato salad, corn on the cob, cucumbers, tomatoes and onions in Italian dressing, and steamed yellow squash.

[chocomouse]

And if you do lose power, is it likely to be for quite a while, not just a couple of hours? No cooling, no sump pumps - not good! Let us know how you are doing when you are able.

[chocomouse]

Yesterday we hosted a large corn roast for family and friends, so my cooking has focused on food for that: baked beans, hot dogs, refrigerator pickles, ingredients for s'mores, and of course - corn, lots of it. And everyone brought potluck dishes, too. Now we are eating leftovers, and freezing leftover corn. Ears that were roasted in the coals are great for corn chowder, the browned/burnt areas give it a nice smoky flavor.

[chocomouse]

Most of our humming birds have headed south, just a few stragglers here now. But in the 2-3 weeks preceding their long journey, they are all busy at the feeders and we have to refill almost daily. It's so sad to see them leave; it means the end of summer. Mike, is the ruby-throat the only variety you have in Nebraska? It's all we have here in Vermont.

[chocomouse]

And don't forget the fruit in the lemon curd!

[chocomouse]

Baker Aunt, I think you already make a lot of substitutions to make your baking more healthy, and your meals seem to be healthy, also, although your adjustments may not be focused on lowering cholesterol. I think a lot, or even most, issues of cholesterol are due to genetics (unscientific thinking!). My Dad ate lots of fat: butter, the thick layer of fat around a steak, etc. My Mother had other health issues and ate no fat. His cholesterol readings were great, her's were always "bad". I inherited my mother's genes - when my readings climbed, I tried to control the levels with diet, and it didn't work. Of course, this was 40 years ago, and the choice of reduced fat foods was minimal, and whoever had heard of quinoa?? I eat much healthier today, but I control my cholesterol with meds. I'm glad you're making some changes, and hope you are successful!

[chocomouse]

Len, I picked tomatoes early this morning and have them in the sink ready to make sauce tomorrow. It will be my second batch this season.

I made a tomato tart for Book Club tonight. It smells wonderful! Tomato wedges, topped with sauteed mushrooms and onion stirred into a mixture of mayo, parm, mozz, and basil. I used a store made rolled out pie crust - first time, never heard of that before! It was a disaster - all shrunk down into the center of the pie plate when I blind-baked it. But I just put the filling over the whole mess, and I know it will taste fine.

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