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Today I shredded carrots, and got about 6 quarts for the freezer and another quart for Duchess soup. I feel like the squirrels in my yard -- stocking up for the winter. However, when I got home from the Rhinebeck Sheep and Wool Festival yesterday afternoon, it was 83*, hardly the temp we usually have at this time of the year; and 81* today. Tomorrow I will process the remaining carrots in slices for meals.
October 22, 2024 at 1:22 pm in reply to: met Chocomouse at the Rhinebeck Sheep and Woolfest today #44360I really wish I was not allergic to wool and could knit and wear all the lovely things I see that knitter/crocheters have made. The shawls that Kimbob gave my sister and I are gorgeous - she does beautiful work; thank you Kimbob. I will post a photo when I get unpacked and organized. Unfortunately, when we are at a big festival such as Rhinebeck or Maryland (hi Skeptic), I do not have time to chat because there is usually a line waiting to check out - I may be allergic to wool, but I am not allergic to money, so I am the cashier and manage the needles and other accessories that support the yarn hoarders.
I baked two loaves of spelt bread this morning.
I spent most of the day processing a 5 gallon pail of green and red peppers from the garden. So for dinner I pulled a package of leftover lasagna and some dinner rolls from the freezer and made a green salad.
Today I played around making Danish pastries for the first time ever. I used a lightly sweetened cream cheese for the base filling, and topped half of them with blueberries and lemon zest, and the other half with slices of plum and fresh thyme. They turned out pretty good.
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You must be logged in to view attached files.We had apples and breakfast sausages seasoned with maple sugar and cinnamon and baked, with cole slaw and maple corn bread.
That's a great looking loaf of bread, Joan! It will make a great breakfast toast.
Today I baked English muffins, and an upside-down plum cake.
We had BLTs for dinner, probably our last for this season as the nights are cold, in the low 50s, and the tomatoes are ripening slowly and not looking so good. I've made 16 quarts of sauce, and tomorrow will make a bucket of tomatoes into salsa, probably yielding around 8 pints. Sorry you didn't get a great crop of tomatoes, BakerAunt. Tomatoes are the only thing that did well in our garden this year - except for lettuce/greens and beans on the deck.
September 27, 2024 at 6:43 pm in reply to: What are you Cooking the Week of September 22, 2024? #44068Our dinner tonight was grilled salmon and corn on the cob, and fresh green beans. This morning I made tomato-basil soup from about 2 pounds of cherry tomatoes and a dozen Early Girl tomatoes. We'll eat some of it for dinner tomorrow night and I'll freeze the remainder.
September 24, 2024 at 6:16 pm in reply to: What are you Baking the Week of September 22, 2024? #44030Today I made 3 blueberry braids, each about 16" long. The filling was lightly sweetened cream cheese and lemon oil, topped with frozen blueberries. They are delicious, and two are now in the freezer.
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You must be logged in to view attached files.September 8, 2024 at 7:13 pm in reply to: What are you Cooking the Week of September 8, 2024? #43866For my dinner tonight, I had a bowl of Greek vanilla yogurt with a generous handful of frozen blueberries added to it.
BakerAunt, I'm sitting here looking at 8 bread books. I do have a couple of favorite recipes among them, but I seem to always grab a printed sheet of my reliable favorites. I guess that's OK -- I know the recipe works, some with my comments/changes, and I can count on having delicious bread. I'm much more apt to try new and different main dishes, sides, salads.
September 5, 2024 at 6:14 am in reply to: What are you Cooking the Week of September 1, 2024? #43828Happy Birthday, Mike! What a great birthday dinner choice!
Joan, I really love blueberries even more when they are combined with lemon flavoring. My favorite is the KAF Lemon Juice Powder; I think it is even more flavorful than lemon oil or zest. I'll be making raspberry muffins in another week or so, and will use oatmeal in those.
BakerAunt, when I was searching recipes for peaches a few weeks ago, I noticed that bakers seemed to be adamant for or against removing the peels. I left mine on, as many people said the peels disappear into the batter and you don't even know you are eating them. I was wondering about peels on or off for a pie, and now I know! Thanks for telling us!
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