[chocomouse]

Very interesting about cooking the souffles twice! I need to try that.

[chocomouse]

We had sausages and buttermilk pancakes with blueberry sauce and fresh maple syrup.

[chocomouse]

There were no sugaring operations in that are of Illinois when I lived there in the 80s, although there were quite a few in Wisconsin. Our family has been making syrup for many years, at first gathering with buckets, then plastic tubing, and now we have added high-tech equipment and are expanding the sugar shack and becoming commercial. Not sure why, with all the significant weather changes, no one is sure if this business is sustainable. What will we do without maple syrup??!!

[chocomouse]

I made KAF's Deli Rye Rolls using the hamburger bun pans -- these will be used for leftover ham sandwiches for the next week.

[chocomouse]

We had our Easter dinner tonight - baked ham, sweet potatoes, and cole slaw. We have to plan around maple sugaring, which often keeps my husband busy until late in the evening. He loves the ham because it gives him material for late night sandwiches when he gets home.

[chocomouse]

Today I made Baker Aunt's Orange Marmalade Oatmeal Crunch bars. Thank you for the recipe! Delicious and the perfect consistency; I've struggled to find a granola bar with the right texture, not to hard, not too sweet. I used strawberry preserves that needed to used up, and white chocolate chips. I think they'd be even better with raspberry jam and chocolate chips.

I also made the KAF recipe for Soft Wraps. We used them instead of hot dog buns for our Cheddar Wurst sausages, and it worked well. They are easy to make but a little time consuming. I need to learn to roll the dough even thinner. I also overcooked (dry-fried) some of them. The flavor is still good, but they are too crunchy to wrap around a hot dog.

[chocomouse]

I made two loaves of KAF's Dark Pumpernickel Onion Loaf, with some slight modifications. The recipe is on the bag of organic pumpernickel, and probably also on the website. I used the brown sugar option, no caramel color, decreased the salt, and potato flakes instead of potato flour. I added quite a bit of water, since I prefer to work with higher hydration than usually called for.

[chocomouse]

We had salmon on the grill, leftover-from-the-freezer risotto with asparagus, and salad greens from under the gro-lights, plus a few items from the produce section of the grocery store.

[chocomouse]

I've been away for a week and it's good to be back in the kitchen, although I'm feeling lazy. Tonight my husband cooked ribs on the grill and I microwaved sliced potatoes with olive oil, Penzey's Foxpoint, and parmesan, and also asparagus from the freezer.

[chocomouse]

Wonky, I love making "fancy" shaped breads and rolls. Did you put anything flavorful in the middle of the logs, like, cinnamon-sugar? Or are these plain dinner rolls? I'd love to try making these.

[chocomouse]

Mike, I posted our harvest time for my garden in Vermont, yours might be different. You can get early, mid-, and late season varieties. As soon as the June strawberry season is over, our summer raspberries are just about ready to pick. Next to ripen are the blueberries, followed by blackberries in early-mid August 'til September. Then, the fall-bearing or ever-bearing raspberries are ripe until we get a hard frost in October.

[chocomouse]

I planted 10 highbush blueberries about 25 years ago, two different varieties. Over the next 5 years, a couple of the plants at one end of the row died, one every year, and I replaced those with different varieties, so I now have 5 different kind. I pick blueberries starting in early-to-mid-July, through mid-to-late August. One year I counted the quarts as I picked, but gave up at 50 quarts. They are a wonderful plant to grow, easy care, no pests, (except for the birds, and for that we have an elaborate netting system), minimal diseases (and none here), easy to pick standing up, delicious, healthy, and a beautiful addition to the fall landscape.

[chocomouse]

Today I made two loaves of my usual sandwich bread, and also Moomie's Raspberry Ripple Coffeecake. For the filling that she calls "doughnut jelly", I used the recipe I got when we lived in Germany for hot raspberry sauce on ice cream -- minus the wine, of course!

[chocomouse]

Tonight we had Greek chicken thighs with risotto, beets, and a green salad from under the gro-lights.

[chocomouse]

I've tried and tried to like spaghetti squash, but finally just gave up, until I saw a recipe on-line for Pizza Spaghetti Squash. I'll try to find the recipe and post or link to it. Basically, cook the squash, just as Mike posted above, but don't scrape out the cooked squash, leave it right in the shell as a serving dish. Add pizza sauce, pepperoni or sausage, onions, peppers, sundried tomatoes, mushrooms, broccoli, or whatever you like on pizza, and sprinkle with mozzarella or your preferred cheese. Bake for a short time just to heat up all the ingredients and melt the cheese. I will make this again. next summer when I have fresh squash. I guess I just think spaghetti squash is a poor excuse for pasta! If I could find a recipe that is not at all an "imitation" pasta with marinara type dish, I might like it. I am going to try the quiche that BakerAunt posted here, too. It's sort of like pretending that spiralized zuchinni is pasta - not for me. I just think of it as zuchinni in a different shape.

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