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Happy Birthday, Sara! I hope you have a wonderful day with many more to come. We miss your posts here. I often see some of your tried and true recipes in my files when I am searching for a new recipe to use. And then I get to thinking about your wonderful gardens and all your birds. Enjoy them all on your special day!
Yesterday I made Maple Sticky Buns, following Susan Reed's recipe for sticky buns, but substituting maple syrup and maple sugar for the white and brown sugar. They are good, but do not have a strong maple flavor.
Dinner was grilled marinated chicken thighs, wild rice, and asparagus.
Our dinner was quesadillas which I made with cheddar cheese, sliced onion, thin slivers of ham, and pineapple-mango salsa.
I used the foccacia I baked this morning as buns for cheddar-wurst hot dogs for dinner. The foaccacia rose extremely high, so it was about 3-4 inches thick. I split the pieces in half, but that was still too much bread. Next time I'll halve the recipe. The flavor was great with the dogs.
Cool temperatures? It is 94* here right now! Hotter tomorrow, with severe thunderstorms forecast for the afternoon, bringing in a cooler front. This is the second weekend this month with 90s, very unusual for Vermont.
I baked foccacia early this morning, topped with Herbes de Provence.
I made a dozen burger buns.
Dinner was grilled salmon, asparagus, and potato salad. This is one of my most favorite meals. Asparagus from the garden will be on the menu almost every night for the next month!
Pizza!
Did you plant all of those in one day? A lot of work! I don't plant melons any more, but I should. This morning, in between rain storms, I transplanted rosemary, cilantro, parsley, thyme and marjoram into a small planter on the deck. Six varieties of basil are in another pot, and I need to dig up some mint to put in yet another pot. When I plant into a planter, I need to refurbish the soil by adding to the soil left from last year. So I have buckets of garden soil, compost, and composted manure to mix with that before planting.
I bought all my starter plants today, vegetables and herbs. They are acclimating on the deck for a few days before I put them into the garden. I'm also waiting for my husband to put up the electric fence to deter the woodchucks we've been watching on camera the last couple of months. I went to my usual shopping place, a farm in NH run by an elderly couple who do all the planting and caretaking themselves. I checked the pots for jumping worms, and they were clean, as I thought they would be at this place. I did not buy a truckload of composted manure this year because I am afraid of "importing" the worms to my yard. I'll be skimpy with just my own compost for one year. I did plant green and yellow beans in one of the planters on the deck; the lettuce in the other big planter is looking good. Rain tomorrow, and 90* Friday and Saturday, so everything should grow quickly.
I baked two loaves of rye bread this morning. And also made a rhubarb upside down cake, with a maple topping. The tartness of rhubarb was kind of lost in the sweetness of the maple syrup. I think it would be really good with apples, and a tablespoon or two of bourbon. Or the bourbon barrel aged syrup.
We had grilled pork chops, leftover potato salad, and a green salad.
Dinner tonight was ribs grilled with Sweet Baby Ray barbeque sauce, potato salad, and grilled asparagus, the first of the season. My husband grilled on the deck with an umbrella through most of a wicked thunder storm! I was reminded of Ben Franklin . . .
Today I made Harvest Grain loaves. It is 91* here, perhaps a first for Vermont in May! But humidity is only 24%, so it quite comfortable. In July and August, when it does get into the 90s, the humidity is usually 80-90%.
I need to use up some of my semolina, too. And today I spent my KABC Reward dollars on Medium Rye and more Harvest Grains, so it's time to make more rye bread and let the pumpernickel flour rest in the pantry for a while. Funny how you can get in a rut and so easily keep making the same favorites over and over again, ignoring all the other great tasting breads.
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