chocomouse

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Viewing 15 posts - 451 through 465 (of 2,684 total)
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  • in reply to: What are you Baking the Week of October 15, 2023? #40737
    chocomouse
    Participant

      BakerAunt, I'm always annoyed with KAF! You probably haven't noticed, but unless you are ordering online (and having the goods shipped to you) that the sales don't apply. Since I live just 10 miles from the store, it would be ridiculous and wasteful, for me and the environment, to have something shipped to me instead of picking it up when I go by the store. And any "savings" would be spent on shipping.

      in reply to: What are you Baking the Week of October 15, 2023? #40693
      chocomouse
      Participant

        Our dinner tonight was kielbasa with pan-fried potatoes, butternut squash, and onions.

        in reply to: 2023 Garden Plans #40681
        chocomouse
        Participant

          Mike, I'm hankering for stuffed spaghetti squash since reading your post last week. When I return from NY next week, I'll pull all my edibles, and put the garden to bed. It's been a good year, for the last month of summer, for peppers. I harvested about 3 dozen, about half green and half red, all New Ace. Tomatoes were a bust; we did not always have a ripe tomato for BLTs etc when I wanted them, and I processed only about 6-9 quarts of sauce for the winter, plus a few jars of salsa and pizza sauce. Chippy ate all but a few cherry tomatoes. No yellow summer squash, not one. Plenty of zucchini. Six nice cauliflowers, plenty of broccoli early on, only 3 cabbage out of 6 plants. Quite a few winter squash, especially spaghetti, plus buttercup, butternut, delicata. Currently, I have plenty of herbs and greens still growing on the deck. And my last planting of green and yellow beans is producing nicely, although slowly due to day temps in the upper 50s and night temp in the upper 30s. Our average frost day is the 15th, today! I do have a planter of young lettuces growing in my sunroom, so I'll need to set up the grow lights, tranplant some herbs and start others, and figure out what else I want to try for this winter. I'm looking forward to starting over again next June.

          in reply to: What are you Cooking the Week of October 8, 2023? #40670
          chocomouse
          Participant

            We had tilapia with roasted brussels sprouts, summer squash, zucchini, sweet red pepper, and onions. The veggies had a light drizzle of olive oil, maple syrup, and sprinkle of flaky sea salt.

            in reply to: What are you Cooking the Week of October 8, 2023? #40656
            chocomouse
            Participant

              Our dinner tonight was bulgogi and broccoli on rice, with fresh green beans from the planter on the deck.

              in reply to: What are you Baking the Week of October 8, 2023? #40650
              chocomouse
              Participant

                I made 2 loaves of BakerAunt's recipe for Mostly Whole Wheat Maple Butternut bread. And we sliced into a cooled loaf for egg salad sandwiches for dinner.

                in reply to: parsnips #40644
                chocomouse
                Participant

                  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.

                  in reply to: What are you Cooking the Week of October 8, 2023? #40643
                  chocomouse
                  Participant

                    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.

                    in reply to: What are you Baking the Week of October 8, 2023? #40633
                    chocomouse
                    Participant

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

                      in reply to: What are you Cooking the Week of October 8, 2023? #40632
                      chocomouse
                      Participant

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

                        in reply to: What are you Cooking the Week of October 8, 2023? #40623
                        chocomouse
                        Participant

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

                          in reply to: What are you Cooking the Week of October 8, 2023? #40617
                          chocomouse
                          Participant

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

                            in reply to: What are you Cooking the Week of October 1, 2023? #40585
                            chocomouse
                            Participant

                              We had cheesesteaks for dinner.

                              in reply to: What are you Baking the Week of October 1, 2023? #40577
                              chocomouse
                              Participant

                                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.

                                in reply to: What are you Cooking the Week of October 1, 2023? #40565
                                chocomouse
                                Participant

                                  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.

                                Viewing 15 posts - 451 through 465 (of 2,684 total)