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We had tuna fish sandwiches for a late supper, on fresh (made this morning) white buttermilk maple oatmeal bread, a Beth Hensperger recipe.

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Skeptic, thanks for telling me about getting powdered milk in the health food store. I'm always so entranced and overwhelmed by everything there - I never thought to look for milk powder.

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We added pull out shelves in our kitchen about 40 years after we had the house built. Actually, my husband built them. I remember looking at them in 1985, but we were looking to save some money without cutting corners, and they were quite expensive to buy. When you reach a certain age and can no longer get down on your hands and knees to search for old cereal,
flour, etc., you'll pay most anything for the convenience.

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Aaron, I use regular powdered milk from the regular grocery store, and it works fine. I know a lot of others disagree. My problem is with finding it in bulk form, instead of little packets that make a cup or a quart.

I keep the powdered buttermilk on hand in case I run out, but I do think the real thing gets better results.

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I made tomato soup with celery, onion, and green pepper, and added some frozen mixed veggies from the grocery store. Some roasted garlic ramped up the flavor.

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Dinner tonight was a spinach-feta-pasta salad and sauteed shrimp. I'd planned to skewer and grill the shrimp, but the high temp today was 54* so I opted to warm up the kitchen. I had been trimming planters and pots of lettuce, tomatoes, and herbs on the deck in anticipation of a frost so I was frozen to the bones.

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I made 2 loaves of Harvest Grains bread today.

My husband stopped at the Norwich KAF store today and got me a fifty-pound bag of Sir Galahad flour. It was $49.95, up from 34.95 six months ago! However, he got a discount (Guest Pass) even though he used my account number and name, so got 9.99 off.

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Tonight we ate the last of the Celebrity and Roma tomatoes. I'm hoping the nice-looking and abundant Brandywines ripen before the first frost (average date October 15). However, the daytime highs have been and are predicted to be in the low 60s, with nights 40s an 50s, not great for ripening tomatoes. So vine ripened tomatoes are not likely to happen.

We prefer the buttercup squash over butternut -- they are sweeter and more reliably neither too wet nor too dry. However, the butternut shape is much easier to prepare for cooking. I will be planting a couple of honey nuts next summer. Thank you for your input, BakerAunt and Skeptic.

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My husband had a BLT and I had leftover tomato soup and grilled chicken thigh.

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BakerAunt, you've spoken several times about your favorite winter squash, the honeynut. I'm interested in growing some next year, because they are often described as "one serving" each. That's a positive factor, but I'm really more interested in the flavor. How does it compare to its parent squash, the regular butternut? And to buttercup squash?

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We're having pasta with kielbase, peppers, and onions. I'm using some of the fresh tomato sauce I made yesterday. And today I finished making and freezing the salsa, 6 pints and 5 half pints.

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I made Reinhart's Onion and Wild Rice dough today. I shaped it into one loaf and twenty 70 gram rolls. I love this recipe! Not only is it tasty, the dough is so nice to handle. It's time to stock the freezer with breads to eat with soups and casseroles.

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I made another cobbler, peach this time. I tossed the sliced peaches in brown sugar and ginger, and sprinkled maple sugar on top of the dough. It is delicious. Next up? I'm thinking a fresh fig cobbler might be nice.

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Nice that you get to start having fun again, BakerAunt!

Today I processed more tomatoes - the last batch of this season. I think I'll have about 5-6 quarts of sauce, and maybe 10 pints of salsa.

Our dinner was breaded fresh haddock from the fish counter, a crunchy slaw-like salad from the deli, and a baked potato. I used the air fry mode on my Breville countertop oven, with convection and the haddock was cooked perfectly -- the first time I was satisfied with the air fry results.

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I just took a batch of raspberry muffins out of the oven. An early morning bake for me, but I'm leaving for a week in Maine in an hour and wanted to be sure my husband would have something special for his breakfasts. He does also have leftover citrus zucchini bars.

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