[chocomouse]

Interesting article. I love parsnips. I no longer grow them in my garden, but when I did we left them all winter, covered with some mulch. We could pull back the mulch and dig up a few for dinner all winter long. We did have to dig all of them by mid-spring or the rain on the thawed ground would rot them. I usually roast them with winter squash, carrots, white and sweet potatoes, onion - all drizzled with a little oil and maple syrup.

[chocomouse]

Leftovers for me -- chicken thigh, bean salad, and a serving of the cavitappi-veggie salad I made for my husband to take to a potluck.

[chocomouse]

I baked 2 dozen onion-wild rice rolls from Peter Reinhart's recipe.

[chocomouse]

Dinner tonight was roasted chicken thighs, squash, and wild rice.

[chocomouse]

I just put a big pan of lasagna in the oven - we'll have leftovers in the freezer for a few weeks.

[chocomouse]

I made cauliflower soup from a cauliflower in the garden, and we picked up arepas at a pumpkin festival.

[chocomouse]

We had cheesesteaks for dinner.

[chocomouse]

This morning I made an apple pie for my husband, and apple-cinnamon muffins for myself. Soon, I will start pizza dough for our dinner pizza tonight.

[chocomouse]

I made a sheetpan shrimp and veggie dish, using a garlic and rosemary seasoning packet I bought at Stonewall Kitchen. I finally figured out how to do this in my Breville countertop oven! I cut up the veggies and drizzled them with olive oil and sprinkled half the seasoning packet over them before tossing. I cooked it at 400* under the "Roast" option, with convection. I roasted the veggies for 10 minutes, and then added the shrimp for another 5 minutes. So delicious! I used the last of my garden zucchini and a sweet pepper, plus a yellow squash, brussels sprouts, baby carrots, and onion.

[chocomouse]

Joan, I'm debating dinner tomorrow night - salmon or a sheet pan shrimp concoction. With high temps predicted, it will most likely be salmon on the grill. Tonight we had burgers.

[chocomouse]

I mad two loaves of rye bread today.

[chocomouse]

BakerAunt -- I replace some or most of the AP or Rye or Pumpernickel flour with First Clear. I rarely follow a rye recipe exactly - I just grab whatever comes to mind off my pantry shelf. I also don't measure exactly, and usually need to adjust either the liquid or the flour as it is mixing in my bread machine. I never use just a tablespoon or so, it's usually about a cup. I was surprised to see that you would be using only 2 tablespoons! I have a loaf in the abm right now, based loosely on the KAF Caraway Rye recipe. I almost always use pickle juice (not today, it's all in the recently canned jars of pickles!) and onion, caraway seeds, dill seeds, mustard seeds.

[chocomouse]

Wow! That project should keep you occupied through the winter!

[chocomouse]

I often use First Clear (also purchased at KAF) in my rye breads. I replace some or all of the rye with it. I do like the results. But then, I rarely dislike any rye, unless it is gummy.

[chocomouse]

Our dinner was sliced spicy sausages with chunks of peppers and onions in a fresh tomato sauce with leftover wild rice stirred in. I also made popovers from a KAF mix that I was given last Christmas that needed to be used up.

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