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We had grilled pork chops, green salad, and roasted root vegetables: white potato, sweet potato, carrots, butternut squash, and parsnips.
I just made corn cakes, big flat round ones, in a cast iron "muffin" pan. As usual, I used maple sugar and maple syrup in the batter; it doesn't make it very sweet, but does add maple flavor. I will spread them with fig jam for dinner.
I just made a big pot of Duchess (aka cheese or carrot) soup, for dinner tonight and for the freezer this winter. It's one of my favorite soups.
Foods high in Vitamin K are also some of my favorite foods, and during gardening season I have to closely monitor myself for signs I need to cut back on the "green foods."
Interesting story. I've heard of the bowls and rolls stories over the years, but never have experienced it myself.
I made the Burger Buns and shaped them into 6 hamburger and 6 hot dog buns for the freezer.
We had Philly-style cheesesteaks.
BakerAunt, I saw that recipe when I searched for high gluten flour. After reading a lot of comments about that flour, I think any bread flour or artisan flour, and even KAF AP (which has a higher gluten content than many/most AP flours) would probably work fine.
My most interesting discovery when looking for high gluten flour recipes is the recommendation to use it specifically to get a higher rise in any bread, and especially with rye.
Mike, we prefer thick pizza crust, but when we cook them on the grill, I do make a thin crust, and just place it directly on the grill. I love all my cast iron, and the Lodge cast iron pizza pan makes superb pizza crust! Unfortunately, the pan is too big to fit in my Breville, and my oven is not very reliable.
Mike, I've used the high gluten in both pizza and bagels. I think that's why I bought it, but I have been forgetting to use it.
BakerAunt, I'm pretty sure pecan meal would be good in any scone, muffin, cookie, cake, in place of whole pecans. Oatmeal Cinnamon Chip scones with pecan meal sound delicious. I did find a pie crust recipe for it.
I'll look for PJ's blog about almond flour; interesting, the coconut flour seems to be rather complicated for subbing in place of all purpose, and I need to do a lot more reading about it before I try it. I was thinking the almond flour might be more simple, and hoping for something in addition to macrons.
I've embarked on a new project! I want to use up a lot of things in my pantry - I have products I bought to make a "special" new recipe, but by the time I bought that item, I couldn't remember what it was for. So I have things on hand that I used once, or maybe even not at all. I have to get rid of them. I'm sure this is a familiar feeling for many of you! I've started a list of those ingredients, and am searching through my recipes and online for recipes that call for the item. Any recipe that looks promising, I print out and clip to my list. So far, on my list are VT cheese powder, coconut flour, almond flour, pecan meal, high gluten flour - and that is only the beginning. I hope this is a fun journey!
Joan, that's a really great deal. You should go back and get 2 more bags! $5.49 alone is a deal, we're paying 6.95 in stores around here.
Thanks, navlys, I'll check out those recipes.
Even if they did cross pollinate, this year's crop would still be the same as the original that produced the seed.
BakerAunt, it is a packet of Botanical Interests seeds, Winter Delicata "Honey Boat". Yellow, with dark green stripes. The stripes were not as dark as shown in photos. I have a couple more that we think are Delicata - I'm anxious to cook some just to find out what they are! I freeze butternut and buttercup, mashed or diced for roasting, but have not frozen spaghetti, not sure how the strands would be after freezing. Mushy? or do they maintain some body? I planted 4 hills of winter squash: delicata, spaghetti, buttercup, and butternut. By the time they are ready to harvest, the vines are so intertwined (one had grown up inside a tomato cage, a huge butternut) I cannot tell which hill the squash came from.
I made meatloaf, baked potato, and squash for dinner. I planned to bake a Delicata squash, which I grew for the first time this summer. I've never tasted one either. My husband cut it in half and scooped out the seeds and I put the halves upside down in a 9 x 12 pan lightly spritzed with oil. However, after it was baked, it was clearly a spaghetti squash! We ate it with dinner, with a little butter, it was good. But I've still not tasted Delicata squash! I'm wondering what the remaining squashes stored in our garage might be! I am sure (?) at least 6 of the yellow ones are spaghetti, and I'm hoping any remaining yellow with stripes are Delicata.
Today I made 2 loaves of whole wheat oatmeal bread, and cranberry white chocolate oatmeal cookies.
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