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My husband makes raspberry liqueur every year, I'll suggest he make blackberry this year also. Sorry, BakerAunt, I can't help you -- we never deseed blackberries. I can't wait for pie - and I do not like pie! -- only blackberry pie.
I had to water plants today, the first time all summer except for when I started seeds or transplanted seedlings. I did not water the in-ground plants or berry bushes, but only the things in planters/pots on the deck, which dry out faster. We've had three days in a row of sunshine and upper 80s, with 90 predicted for Friday. Even the areas that were flooded 2 weeks ago are starting to dry out, although it will be months before most of the damaged roads and bridges will be open to traffic.
I've had a lot of cherry tomatoes, Sweet 100s, fall off the vine this year also. I've always had most cherry varieties fall off prematurely until I discovered these.
And that sounds delicious, Joan.
We had kielbase with sauteed onions and red pepper, on burger buns.
Dinner here tonight was hamburgers in freshly make burger buns. Our second day of sunshine and no rain!
Thanks for the cookie suggestion Mike. I found (using the search button) that my grocery store does carry the Goya Maria Cookies, although perhaps not the chocolate version. I'll look for them next time I shop. The chocolate cookies I baked from scratch worked find in the icebox cake, but I was hoping this "cake" would be a quickie that required no baking and little time investment.
I also freeze my zucchini in 2 cup amounts, but after it thaws and I drain it, it's only about a cup. Most of my recipes call for 2 cups. I guess I should be thawing two containers of frozen. However, the moisture content of my batter is not very consistent.
Today I made the Asiago Grill bread again, but used the KAF VT cheese powder because I used up my asiago cheese on the batch I made last week. I have never liked the cheese powder, which is why I had a part bag remaining. This grill bread is awful - and it is the flavor of the cheese. I'm hoping that adding something to the inside of the bread, perhaps salami and cheese, olive salad, etc, will render it edible.
I also made an icebox cake, first time ever. I had to make the chocolate wafer cookies, as apparently no company is making them any more, and the store had nothing comparable. The cookies turned out fine. I also made chocolate pudding, but bought Cool Whip instead of whipping fresh cream. So I layered cookies, pudding, whipped cream, repeat, repeat, 'til I ran out of ingredients. It is now chilling overnight in the fridge.
We've seen many fireflies, more than in recent years.
I will definitely try that recipe, Mike. IF my garden ever produces some zucchini! Do you ever freeze your zucchini? If so, how do you compensate for the extra moisture when you bake with it?
I bought 50 pounds of Sir Galahad today for $49.95 at the KABC store. That's the same price as in March 2023 and September 2022. It was $39.95 in March 2022. Those are the wholesale prices, but wholesale is not restricted to commercial accounts - anyone can purchase the 50 pound bags, you generally just need to ask for them as they may not be displayed in the retail store. So far, KABC has not raised their prices, but I suspect it will happen soon.
Navlys, not to worry! I eat a hot dog on the 4th of July and again at our annual late summer corn roast -- and that's it for the year.
Len, how the heck do you walk a hot dog through a garden? hahaha I guess maybe you drag it through a puddle of zucchini relish?
I made a veggie-pasta salad and a chicken salad with grapes. My first real cooking since I returned from a week in Maine. While there, we ate lobster, shrimp, crab, mussels, clams - all delicious of course.
Joan, it sounds like you are eating some delicious and nutritious foods, although not quite the wonderful meals you made for your husband and you.
Yesterday I cut two heads of broccoli in the garden and a handful of cherry tomatoes on the deck. Finally, our first garden produce since asparagus in June. And today we picked 6 cups of blueberries. The sun is shining with an almost blue sky; it's our first real day of sunshine with NO RAIN for well over a month! We've had over 7 inches of rain so far this July. The haziness from the fires in Canada has mostly disappeared, and it is so much easier to breathe.
One of my favorite foods is a hot dog roasted (somewhat charred) over an open fire. With plenty of spicy mustard, of course!
I've done a ton of baking today, as I'm leaving for a vacation in Maine, and in addition to all the seafood we will buy at the fish market and prepare ourselves, we each bringing some favorite recipes and side dishes. I'll also be preparing dinner for our first evening, as we'll arrive late and don't want to eat out. So, I'm bringing fresh veggies, hummus, dip, cold meats, deli cheeses, fruit. Today I made breakfast muffins using dried fruits: pineapple, mangoes, apricots, cherries, candied orange peel. I also made the Grilled Asiago Rounds from KAF, with my own additions of a cup of snipped fresh herbs from my deck and some roasted garlic. I'll leave a couple of those at home for my husband to enjoy. I also made Cheesecake Bars from a Bob's Red Mill recipe. It starts with a base of oatmeal and flour and sugar, pressed into a 9 x 9 pan and baked. Then a cheesecake filling is made, poured on top, and baked some more. It's all made in a food processor, so it's quick and easy. However, my husband came home just as I was ready to put the filling into the pan and announced that his meeting (for which he was bringing the cheesecake) had been cancelled because of the flooded roads and there was no way in or out of the meeting place! I've put the unfinished bars into the freezer, separately, and am hoping that freezing the cream cheese filling won't completely change its texture, and it will be edible. I've had enough baking for a while and am really looking forward to my vacation!
We had Italian sausages with pepper and onions in the hoagie buns I made a few weeks ago. The photo of Len's stuffed peppers has made me put them on our menu for the week after next.
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