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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!
This morning I made Blueberry Lemon Muffins, using the recipe I have developed over the years. The berries came from the 10 bushes I planted next to the garden in 1986. This year I picked about 15 quarts. I will also be picking in Maine next week and expect to get 11 pounds. Need I mention how much I love blueberries? Joan, I could eat your muffins, too!
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You must be logged in to view attached files.September 3, 2024 at 11:28 am in reply to: What are you Cooking the Week of September 1, 2024? #43797On Labor Day, my daughter hosted the annual family corn roast, for which I made a bean salad. I also mixed up a batch of Gael's Saturday Focaccia (KAF) and transported to her kitchen where I "supervised" her husband learning about the characteristics of risen and ready to use dough. We sprinkled the oiled top with The Works. It came out perfectly!
Early Girl is not my favorite, Celebrity is, but there were no Celebs available in our area last spring. All the home gardeners have learned how good are and bough up all the starts at the nurseries! Early Girl is OK, but not as consistent or as tasty as Celebrity. This summer, mine are loaded with tomatoes, but many are smaller than expected, I assume due to the long periods of either flooding or drought. When I had teen-agers living at home, I usually grew 30 tomato plants; now I plant 6 slicers and 6 pastes. There's only two of us, and we don't eat nearly as much sauce/casseroles as we did when the kids lived here.
Leftover salads here!
Our Early Girl and Amish paste are loaded with tomatoes that are turning red rapidly now, enough for tomato and/or BLT sandwiches several times a week. I'm also freezing sauce in small batches, and waiting to go to the market to get jalapenos for salsa. I will be picking today from the third planting of green beans. Of course, I planted way too many kinds of salad greens and they're the most successful of my gardening efforts this summer. Today I will start shutting down my deck gardening for the season - pulling up old plants/flowers, refilling my buckets of soil and compost for next spring, bringing inside to the sunroom the mandevillas, some calibrachoas, ivy geranium, etc to overwinter. If the weather pattern holds (70s, no rain) I'll trim and transplant herbs into fresh containers for winter, and start salad greens inside.
We had burgers and corn on the cob, all on the grill. And I made coconut-rum ice cream for later this evening.
Dinner tonight was salads - seafood, pasta with ham and cheese and veggies and Italian dressing, and purple cole slaw. We also had Olive-Cheese Quick bread I made this morning.
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