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Happy Anniversary, BakerAunt! Today is our 55th anniversary. We'll celebrate with a salad supper: seafood salad, cole slaw, and orzo salad. And lemon cookies. Our daughter celebrated 25 years yesterday, and our son will celebrate 22 next week!
I had a chopped turkey burger with sweet red pepper, onion, and cheese; and leftover over summer squash and zucchini.
I made another batch of the lemon cookies -- for my husband to take to a meeting tonight. From now on, I'm going to double the recipe!
We had grilled boneless pork chops, potatoes roasted on the grill, and fresh green, yellow, and purple beans from the deck planter.
I do use a bread machine for mixing and kneading bread dough. But I've never done half at a time. Actually, I've found I can increase the amount of flour (including whole grains, seeds, nuts, etc) to around 6 cups and still get excellent results. My current machine is a (inexpensive) Hamilton Beach, and I'm sure it won't last as long as using it to mix only 4 cups of flour. But I can get 2 loaves of bread out of it.
Last weekend we went to our favorite bakery in Portland, Maine, Scratch. Previously, we had learned that their Danish didn't arrive in their tiny store until 9:30 a.m. (We had learned the hard way!). So we arrived about 9:45 and stood in line for about 10-15 minutes to get in the door. Sold out!! Of course, we found several other items that were also outstanding, but the Danish is the best I've ever had.
I'm sorry you won't be able to enjoy this, BakerAunt. I'm taking it to Maine today, and will serve it at our Dessert Party this weekend - there will be at least 8 of us. I sub Greek yogurt for half of the sour cream, but that doesn't make it much more healthy.
Today I made a Berries and Cream Cake. It's an old recipe from 1985 that I discovered when a local newspaper had a recipe contest. I make it every year during blueberry season. It has a shortbread-type crust, pressed into a springform pan. Then a quart of fresh (or frozen) blueberries is poured on top of the crust. A custard of sour cream, egg, sugar, vanilla is poured over it all and then baked for an hour. I have no idea about the origin of it, just the housewife who submitted it to the paper. However, about 20 years later, KAF posted it as its own recipe, with no changes. I discovered today that it is no longer posted on their website. Interesting.
Pizza tonight!
Yes, Mike it is. Please put it at the top of your list -- I'd love to hear what you think of it.
I'm calling this baking, although it was cooked on the grill! I made more of the KAF Asiago Grilled Bread. I made 2 batches with plans to gift some to friends when I go to Maine tomorrow. In the first batch, 12 bread rounds, I used cheddar cheese and some Penzey spices: Foxpoint, and when I ran out of that, Sandwich Sprinkles. In the second batch, I used parmesan and fresh herbs snipped from the planter on the deck. I also experimented with using AP and bread flour, or all AP. Of course, the AP is softer, less chewy than the one with bread flour. All bread flour is too chewy for me, almost tough. But approximately 2 cups of AP and 1 cup of bread flour is my favorite.
Our dinner was the bread rounds we grilled earlier - split and filled with tuna salad for my husband and chicken slices for me. We also had cherry tomatoes which I salvaged after chasing off the chipmunk which has been eating all of them from the pot on the deck.
We use tick spray every time we work outside. Keep pants tucked into socks. Spray clothing also. Ticks, and Lyme disease, have become a major problem in VT, partly because due to the warming climate they over-winter here. We check our bodies for ticks when we come inside, and shower. I keep tweezers handy for picking them off myself. And we treat our pets, also.
BakerAunt, you might want to look at Carhart clothing, which is tough, "workmen's" type clothing, and made of several different weights of fabric. It's on the expensive side, but my husband wears it all the time, working in the woods and yard. Tractor Supply might also carry heavy weight work clothing. I recall many, many years ago when I was pregnant, searching for heavy-duty maternity clothing for when I was picking all kinds of berries in the northern VT fields and forests!
BakerAunt, we don't do anything special to protect our hands or arms. We do thoroughly cut back old canes in the fall, and try to maintain our patch so the plants each have ample space. We also have metal garden posts on both sides of the patch, with wires strung about 2 and 4 ft off the ground to help contain the bushes. The patch is therefore contained and spacious, and is about 50 ft by 5 ft. We pick very carefully! When I cut the canes down to the ground in the fall, I do so slowly and carefully, wearing heavy gloves, long sleeves, and a turtle neck to prevent the earwigs from falling down my neck.
I wonder if you can find sturdy, rubbery, or leathery, gardening gloves and cut off the ends of the fingers? It would need to be rubbery/leathery so they would not fray after they're cut.
We've just started picking blackberies. Our blueberries are done, and we picked only about 4-5 pints this year, as we lost over 90% of the crop to the killing frost in May. Blueberry season is over for many of the-pick-your-own and regular farms due to the blueberry maggot (Rhagoletis mendax) infestations caused by the extremely rainy weather we've had. Many farms in the area have lost all their crops - fruit, vegetables, hay - due to the floods 2 weeks ago.
We had grilled salmon, steamed zucchini and summer squash, and rice.
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