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Tonight we had grilled kielbasa, peppers, and onions on buns, hot, spicy mustard.
Our dinner tonight was grilled salmon with a maple glaze, green beans and a cucumber from the deck, and cole slaw.
I picked a quart and a half of blueberries this morning, for a total now of 5 quarts. I used one quart to make the Berries and Cream Cake. I got the recipe originally, back in 1986, from a recipe contest a local newspaper held every summer. King Arthur now has it posted on their website.
I made lemon-oatmeal sugar cookies and a focaccia with garlic and cheese powder plus sprinkled with The Works.
Our dinner was ribs, with potato salad and orzo-spinach salad.
Our dinner last night was a ham steak with fresh green beans and a summer squash. My husband is eating the leftover raspberry jam bars for his before bed snack.
BakerAunt, great that you picked so many berries! The berries on my 10 bushes are just now getting ripe enough to pick, so I got one quart the day before yesterday. After last year's late frost killed most of the buds, I'm really looking forward to a good crop this summer. I go to a pick-your-own farm in Maine in the fall when the berries are on sale. At that time, their 11 pound boxes, which are $65 each, are buy 2 get 1 free.
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You must be logged in to view attached files.The basket is on the south side of the deck and gets full sun from about 10:00 - 5:00, and it survived 5 days in a row of 95-96* temps. I do water it daily, sometimes twice, as cukes require a lot of water. I lined the inside of the coir basket liner with a piece of plastic wrap, to help it hold some moisture. The snow peas did well in a hanging basket also, although since they grow best in cool weather, they've been done producing for a few weeks now.
My four cucumber plants in the hanging basket - with a few self-seeded calibrachoas also. They are loaded with young cukes. The big ones are now 3-4 inches long and ready to eat.
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You must be logged in to view attached files.Today I cut into KAF's Berry Easy Jam Bars that I had made with last years frozen raspberries. They cut more easily than I had thought they would, but they lost much of the crumble topping. Not sure I would ever make these again. I prefer more of the fruit filling, and I have tried and true recipes to use.
I had a tomato sandwich, on Super 10 bread with Hellman's, salt, pepper -- the best!
And that reminds me -- I used to make small pies in canning jars and freeze them. I cut the pie crust into circles a bit smaller than the wide-mouth mason jars, and baked them on a cookie sheet. When cooled, I layered them with cooked fruit filling between crusts (several layers). They kept for months in the freezer, if they were not eaten sooner.
Joan, I like to add caraway, dill seed (not weed), and onion to my rye breads. I bet you'd like those also.
Today I baked most of the chocolate cookie dough. I was disappointed in the outcome -- they did not spread or flatten at all, and are very "cakey". But the flavor is excellent and I really like them with the small M & Ms. Next time I'll use one of my preferred cookies recipes instead of the "on the bag" recipe.
That looks good, Joan! You've given me an idea for my husband's potluck next month. I could put that in small (4 oz?) mason jars and send to his dinner in a cooler. One participant brings ice cream every meeting; this would be a nice addition.
Our dinner tonight was leftover chicken, mushroom, spinach casserole, with the addition of fresh green beans from the deck - our first picking of many more! So good. . .
I mixed up dough for chocolate cookies with mini M&Ms. They are chilling to be scooped and baked in the morning.
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