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I just put 2 loaves of Vermont Whole Wheat Oatmeal Honey Bread (KAF) into the oven.
Happy Birthday, BakerAunt! Spend the day baking one of your favorites, maybe with just a bit of butter?
Today I made a pan of Pecan Pie Bars. They are OK, but I think next time I will use my regular pecan pie recipes, from the Karo bottle. The bars are sadly lacking in pecans, and thus, also sadly lacking in flavor. I knew that as I mixed the filling, but, as usual, the first time around I followed the recipe. But the recipe was easy to make, and the crust is excellent.
Leftover corn chowder and rolls here.
Kimbob, I didn't know where you live! Yes, I go to NY Sheep and Wool every year! My sister is a vendor; she hand-dyes fine wools, and we travel to festivals across the US. We should meet up there next October! We'll be in our usual spot, Barn 26, Ellen's Halfpint Farm.
I've made potato salad, three-bean salad, and cowboy salad to go with a ham steak for dinner tonight. We've had three days in a row of sleet and freezing rain and snow. We used to get just snow storms, icing was rare. Mother Nature is on steroids!
Thanks Kimbob!! I just copied it and plan to make them next week! I guess this came from Rhinebeck New York? a church cookbook? I used to collect cookbooks from church groups, ladies groups, etc. And I visit Rhinebeck Sheep and Wool every fall.
Hi Kimbob -- glad you have joined us again! I look forward to sharing bread baking ideas with you.
Our dinner was pork chops and roasted veggies.
Our dinner was taco salads.
That sound interesting, Italiancook, I might try that also. I put cubed potatoes in the chowder, and with the corn, I already have a lot of carbs in it. I agree there's too much salt in the seasoning packets.
I have my mother's meat grinder, but I haven't used it for years. She attached it to the ironing board that dropped down from it's own little "closet" in the kitchen. I'm sure the ground meat that Len is producing is better, healthier, than what we buy in a regular grocery store, but I'm too lazy and disorganized to manage that. When I buy meat at a "real" butcher/meat shop, I do notice the difference.
I have a Dutch oven full of corn chowder on the stove.
We had haddock, wild rice, and broccoli.
Pizza tonight. We also have pizza once a month, on rotation for Thursdays because my (retired) husband still works at his old job every Thursday and gets home late.
We had leftover lasagna from the freezer, with a green salad, no cooking just re-heating.
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