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Today I made raspberry muffins, using raspberries we picked yesterday and froze individually on a cookie sheet. That worked well at keeping them mostly whole, instead of falling apart and being mushed.
We had lasagna for dinner.
No steak under $8 a pound around here!
So sorry about your well, BakerAunt. I know you are somewhat rural, but I hope you have some nearby food establishments where you can get some good take-out. The bonus? More time to peruse forgotten cookbooks, bulging folders, piles of loose recipes saved for posterity; and fresh recipes to try out when the new well is up and running!
BakerAunt, I have a tortilla press. My first one was plastic (?) and the handle broke off after a few uses, so I bought a metal press. For a while I was making tortillas, but for several years I've been buying them instead. I've never been able to make great tortillas. It's a lot of frustration, using parchment and saran, and peeling the pressed dough off, only to get a misshapen roundish thing that, after cooking, is pale with charred blotches on it. And they don't taste any better than most of the store-bought tortillas. My suggestion - buy them! I prefer the spinach or tomato flavored ones, they make great wraps and quesadillas. Sorry I'm no help to you!
My husband had a BLT, and I had a LT.
Grilled chicken thighs, corn on the cob, and zucchini and yellow squash. Winner, winner, chicken dinner!
We had blueberry pancakes and sausages for dinner. I used a recipe, Sheet Pan Pancakes, from the Pioneer Woman's latest book. They are excellent, the best I've ever made. They are so light and fluffy, and soooo easy to make; better than standing over a griddle watching for bubbles and flipping! The batter is poured into a buttered pan and baked at 450 for 20 minutes - perfect. I didn't measure the berries, but sprinkled a generous layer on the top. The only change I made was to add about a tablespoon of cinnamon to the batter. I will use this recipe and method from now on.
Yesterday I made raspberry chocolate cheesecake, in two 7" springforms so that I could freeze one. They turned out pretty well, considering I didn't have a recipe. I had to use regular graham crackers with 3 tablespoon of cocoa powder added, since I have not been able to find chocolate grahams in the stores for over 2 years. I put in a layer of cheesecake batter that had raspberry liquor stirred in, then a layer of flash-frozen raspberries, drizzled with melted chocolate. Then the remaining cheesecake batter and topped it all with chocolate ganache. I added 1/2 cup of sour cream to the batter, because my normal batter is very dense and I wanted something lighter for this. The cheesecake turned out a little too loose, too soft, perhaps due to the sour cream or perhaps the raspberries released excess liquid as they thawed. It is delicious, and I would make it again, omitting the sour cream.
We had BLTs, using Celebrity tomatoes from the garden and lettuce from the deck planters.
Dinner was pork kebobs with red peppers and onions, plus bean salad, cole slaw, and cherry tomatoes drizzled with lemon balsamic. We basted the kebobs with chipotle bourbon maple syrup.
Gorgeous Magic Mt tomatoes; the Terra Cotta not so much! haha! I have a problem eating tomatoes that are not red, in spite of promised great flavor. I tried growing Cherokee Purple once, and I tried eating them, but just could not do it. I'm growing Sweet 100s this year, and love them - not one has cracked/split, in spite of drought and my crazy watering schedule. Your garden produce always looks wonderful!
Beans and hot dogs here!
I'm curious about using barley flour in chocolate cakes! I wonder why? Why barley? and why chocolate?
Our dinner was leftovers from our family celebrations yesterday: potato salad, bean salad, cole slaw, turkey, an assortment of cheese and bread, and berry trifle. Delicious and no prep for me!
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