[chocomouse]

Today I made the Kansas Sunflower Bread recipe on KAF. It rose so high it hit the top of my countertop oven! It's loaded with sunflower seeds, bulger wheat, and rolled oats, so I assume it will have great flavor although we have not cut into it yet.

[chocomouse]

Dinner tonight was grilled ham steak with leftover bean, potato, seafood, and vegetable salads.

[chocomouse]

96* here now! I made a potato salad early this morning while it was cooler, and we had leftover bean salad and seafood salad.

[chocomouse]

I have two also - perhaps the most used pans I own! They also make perfectly sized pies, tarts, quiches, etc. I use a 6" round cutter/ring (KAF used to carry this size, not sure if they still have them) to cut a rolled out crust. The wells in the pan are 4", with 1" high sides, so a 6" round crust is so easy to fit into the well. After a mini-pie is baked, I freeze them individually.

[chocomouse]

Thursday night - pizza!

[chocomouse]

Our dinner tonight was grilled chicken thighs (with Foxpoint seasoning), roasted potatoes, asparagus, and leftover bean salad.

[chocomouse]

Yes, Joan, our dishes were very much the same! But I do think yours was a bit hotter than ours!!

[chocomouse]

Joan, great cooks think alike! I made a "stacked taco" casserole for dinner tonight. I wanted to use up some corn tortillas, so layered them with ground beef, black beans, corn, peppers, onions, taco seasoning, salsa, and shredded cheese. We have leftovers for two more meals. I prefer the fresh "make your own" taco style or a taco salad, but this would be a great dish for a potluck. What did you put into your Mexican casserole?

[chocomouse]

We had ribs, bean salad, and green salad.

[chocomouse]

Today I made 2 large salads for a grand-daughter's wedding tomorrow. They are having a pig roast with guests bringing side dishes. So I made a double batch of bean salad, and 2 large salad bowls of greens and veggies. I also made maple vinaigrette to dress them. I grew the greens and herbs on my deck, and in spite of crazy weather, and thanks to good luck, my timing for producing the perfect lettuces and the right time worked just fine.

[chocomouse]

Dinner tonight was Cavatappi and sauce, with sweet Italian sausage, mushrooms, peppers, and onions.

[chocomouse]

Lots of things to think about when gardening! My lettuces do great inside under gro lights, all winter. Not quite as lush as lettuce grown outside in May-June, but still excellent. Remember that lettuce is a cool weather crop, so check your indoor temps. 70* is great for sprouting seeds, but too warm for growing great lettuce. Also, think about the soil in your pots. This was new learning for me last year when I started growing so many veggies in planters on the deck. Dirt from the garden is not a good choice for planters. It is too heavy and doesn't drain well. I mix mine with composted horse manure and my own compost, about 1/3 each, although a little more of the compost, and it seems to work OK. There is also a difference between potting soil and seed starting soil that you buy in bags. I also wonder if any professional studies have been done with the different kinds of gro lights?

[chocomouse]

Happy Birthday, Cass!

[chocomouse]

Mike, one of my first forays into baking breads on the grill is the Asiago Rounds recipe on KAF. I like them split horizontally and stuffed with veggies of your choice.

[chocomouse]

I made the Wild Rice and Onion Bread from the Brother Juniper Bread Book. The only changes I make are to cut back on the salt, and sub 2 cups of whole wheat for 2 cups of the bread flour. It is very wet, so I do add flour to get the right texture dough. I don't make it very often, but it is delicious.

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