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!
For dinner, I made a shrimp stir fry, with broccoli, green beans, snap peas, carrots, red pepper, and onion.
We love the snow, but not all the other stuff, like freezing temps, wind, ice! We're predicted to get sleet, freezing rain, snow, high winds - "the works" - overnight and into tomorrow. We've cancelled my birthday party tomorrow; not a big deal, because The Box Truck where we planned to get fish tacos for lunch is not here this weekend - the staff is vacationing in San Diego!
We had haddock and roasted veggies: potato, parsnips, carrots, red peppers, onions, and Brussels sprouts. I used a garlic and rosemary seasoning packet from Stonewall Kitchen which was very good.
That sounds similar to the amounts I use for pumpernickel, BakerAunt, although I don't measure the spices. I need to make more pickle brine, since I never buy or eat pickles, and I do believe the pickle juice greatly improves the taste and texture of the bread. I'm curious - are you using dill or just any pickle juice?
Thanks for reminding me, Mike. I love rosti!! and learned to make it when we lived in Germany. But I've not made it for a couple of years -- way too much butter, but so good. It's now on my "future menus list".
I made split pea soup, using the Christmas ham bone.
