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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.
Today I made two loaves of Harvest Grains bread.
Dinner tonight was chicken breasts cooked in the tagine, with leftover roasted veggies and fresh green beans.
Thanks for the birthday wishes, everyone. It sure was memorable with no electricity for 10 hours!
My baking plan for today is to finish the carrot cake I started yesterday -- which was delayed because we lost power for 10 hours. I was just about to add the flour and spices to the wet mix. but just let it sit on the counter, and finished it at 8 p.m. when we got power back. It smells and looks fine. My taste tester tried it, and says it is great. I'll make the icing today - I know that will fix any issues! While I waited, I opened a brand new 1,000 piece jigsaw puzzle!
Mike, this is what I used for my dill pickle brine: 1 cup water, 1/2 cup white vinegar, 2 tablespoons sugar, 1 tablespoon salt, plus a tablespoon each of dill seed, mustard seed, caraway seed. I usually add dried or chopped onions and garlic to the dough. I simmered the brine until the sugar and salt were dissolved, then put it in a mason jar in the fridge. The first time I use this, I think I will not add any dill, mustard or caraway seeds to the dough. If the flavor is not strong enough for me, I will add them next time.
I sometimes have put alum in pickles; it's supposed to help keep the pickles crisp, but I never noticed a difference.
Thanks for the recipe, BakerAunt. I'll follow it exactly next time I make rye bread. Except -- I'll be trying out my own home-made pickle brine - probably not "high quality"! No cucumbers have been in it. But eventually I am going to try the brine with cukes to see if it would make a decent "refrigerator dill".
Really nice work, Len!
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