Dinner was sausages and blueberry pancakes. Soon, we'll have fresh instead of frozen berries!
I made burger buns, but I decided instead of using Ellen's recipe as I always do, that I would try the potato bun recipe from KABC. I made 12 buns, although the amount of dough was less than Ellen's recipe. I was hoping the would spread while rising, to make a larger but flatter bun. That didn't happen - they are a little smaller in diameter, but rose up high. The texture and taste is fine.
Just turned the water to the garden off, and hoping for thunder storms and then 4-6 hours of rain tonight. We are in a pretty significant drought area here. I have one head of broccoli picked for a salad tomorrow night. I've been pulling onions from a pot on the deck, that I started onion sets in months ago. The cherry tomato on the deck has a lot of green tomatoes. The lettuces continue to do well, and I've started more seeds this week for another crop. The weather is not great for gardening -- we have swings from 95 during the day to 45 at night, and on June 18, my grand-daughter's wedding day, the high temp was only 53. In Vermont now, it's typically around 80 during the day, and about 65 at night.
We had shish-kebobs with chicken, sweet red pepper and onions, and leftover potato salad.
I did a pork roast tonight, needing to empty out the freezer meat a little, and the weather was cooler. I made a maple-rum-dijon glaze on it.
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.
Dinner tonight was grilled ham steak with leftover bean, potato, seafood, and vegetable salads.
96* here now! I made a potato salad early this morning while it was cooler, and we had leftover bean salad and seafood salad.
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.
Thursday night - pizza!
Our dinner tonight was grilled chicken thighs (with Foxpoint seasoning), roasted potatoes, asparagus, and leftover bean salad.
Yes, Joan, our dishes were very much the same! But I do think yours was a bit hotter than ours!!
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?
We had ribs, bean salad, and green salad.
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.
