[chocomouse]

We had marinara from the freezer with sausage, peppers, and onions, on ziti. There are leftovers enough for another meal or two for later in the week.

[chocomouse]

Yesterday I made two loaves of our usual oatmeal-whole wheat sandwich bread. I also made apricot scones and froze half for an upcoming trip. Then I made cornbread to go with leftover chili. Earlier in the week I made a white chocolate chip-chocolate cookie in a cast iron pan. It was OK, more like a brownie, and not the best brownie I've ever had - I won't make it again.

[chocomouse]

Last night I cooked chicken thighs in a maple-mustard sauce, with baked potatoes and buttercup squash. Tonight I made a pork roast in the tagine, with potatoes, carrots, and onions. The flavors (cumin, coriander, cinnamon, ginger, paprika, tumeric) for the Moroccan style cooking are quite different from our usual, but very good.

[chocomouse]

Mike, a favorite of mine is a ground turkey burger with home-made salsa or tzatziki sauce. No salt. And I eat a lot of chicken salad, made with grapes, for sandwiches in the summer. And check out Penzey's salt-free mixes; they are a good salt substitute. I happen to not like beef very much. I could never give up those favorite salty burger toppings on a beef burger, but switching in the turkey makes it easy. It sounds like you're doing a great job giving up your salt and getting results.

[chocomouse]

I made a huge pot of chili for my husband to take tomorrow to share with the guys running an ice fishing derby on a nearby lake. It will go well with the bacon-cheddar scones and maple cookies I also made for them.

Joan, please tell your husband I send best wishes for a wonderful day and many more to come. I love Taco Salad too!

Italiancook, would you please share your recipe for cauliflower pasta soup? I froze 6 heads of cauliflower last fall, so am always eager to find new ways to use it up. Thanks.

[chocomouse]

Today I baked Maple-Coconut cookies and Bacon-Cheddar scones. I'm experimenting with the cookies, and this time I doubled the recipe. I lost a little of the chewiness that I love. Next time, I'll try subbing oatmeal for the coconut, and make the original batch-size, which made 26 2" cookies.

[chocomouse]

Skeptic, that Winter Pie sounds interesting, especially made with a pizza crust. I like the idea of a "bready" crust rather than a "flaky" crust. I think it would be good with asparagus instead of cabbage, which is not one of my most favorite cooked veggies.

[chocomouse]

I have that robot!! He loads and unloads the dishwasher. Sometimes he puts clean things in the weirdest places. He sometimes wipes the counters. He rarely does pots and pans. I've been trying to reprogram him for almost 50 years - no luck so far. But he's a keeper!!

[chocomouse]

Tonight we had chicken thighs on the grill, roasted buttercup squash, and risotto with mushrooms and broccoli. We're headed back into a deep-freeze later tonight, with temps below 0 by Friday, so took advantage of 20* weather and cooked outside.

• This reply was modified 7 years, 5 months ago by chocomouse.

[chocomouse]

Mike, I bet that Westphalian rye doesn't taste any better than the KAF Sandwich Rye that I've been making lately. Different perhaps, but not better! The last two times I made it, I followed the recipe almost exactly, except I used AP instead of bread flour, and added Rye Bread Improver. KAF has stopped carrying, among a lot of other things, the rye sour I used to get there, so I need to find another supply.

[chocomouse]

I made another batch of rye bread. It is so darn good!

[chocomouse]

Happy Birthday! Is your trip a part of your birthday package? Enjoy.

[chocomouse]

Tonight we had quesedilas made from left-over pork chops sliced thin, with chopped fresh peppers and onions, home-made salsa from the freezer, and shredded cheddar cheese. Cole slaw on the side.

[chocomouse]

Tonight was meatloaf, baked potato, and beets from the freezer.

[chocomouse]

Yesterday I made cheesecake. I made one batch of dough for a 9" springform, but split it in half and flavored one with chocolate and the other lemon, and put them in two 7" pans. Eat one and freeze the other. I had a near disaster that I was able to salvage, as this was just for the two of us to eat and not to share with others. I was moving the lemon cake over to the island oven when I heard a "clunk." Back on the other counter was the chocolate version, but the ring part of the pan had popped off. Some of the crust was crumbled on the counter and the filling was oozing over the top. I got the ring back on - firmly snapped on. I was able to dump the whole mess into a bowl, scoop up the loose crumbs and sort of press them back into the springform, and then pour the filling back in. It tastes fine. And the lemon cheesecake? Not a blemish or a crack in it!! I'm going to try to post a photo, but have not that before.

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