[chocomouse]

Our dinner last night was chicken thighs on the grill, spaghetti squash with garlic butter, and a mix of fresh from the garden steamed broccoli and zucchini.

[chocomouse]

For dinner we had cole slaw, seafood salad, macaroni salad, and a couple of late tomatoes from the garden.

[chocomouse]

I made Apple Sharlotka today. DH, by mistake, bought MacIntosh apples instead of the Cortland I asked for - so it is mushy, like applesauce. I won't be eating it, but he likes it!

[chocomouse]

I made 6 more pints of hot pepper relish this morning. I've now used up my 2 5-gallon pails of peppers - relish or into the freezer.

I will be making cheesesteak for dinner tonight, on sub buns I made this morning.

[chocomouse]

ItalianCook, there doesn't seem to be a shortage of pasta on the grocery shelves here at this time, although they were empty last spring. Along with the various sauces! I had decided that folks who didn't know how to cook, and usually got fast food, resorted to pasta and jarred sauce for meals. But since you mentioned it, I've inventoried my pastas and will buy a few boxes! Thanks!

[chocomouse]

Our dinner tonight was cavitappi topped with sliced sausage, onions, and peppers in a fresh tomato sauce, with garlic knots.

[chocomouse]

I have a thread from the obc by Baker Irene called "A Flavor I Wish We Had in a Chip". The recipe I use is from that post, and I believe that post is saved to recipes here. I think the homemade chips work OK, although they seem to kind of disappear into the batter (of scones or muffins) as they bake, they do not remain hard and chewy like a regular chip does. However, my husband prefers the store-bought chips, so he paid an exorbitant price online somewhere and got me 6-8 bags or so of "real" chips! Also, Baker Irene's post got my imagination working - lots of interesting flavors are possibilities!!

[chocomouse]

ItalianCook, I use what is called "Crystallized Sugar" on top of muffins and scones. I usually can find it at TJMaxx, HomeGoods, etc. It doesn't add a whole lot of sweetness, but it does add a nice crunch on the top of baked goods. I made cinnamon scones the other day, with homemade cinnamon chips and ground cinnamon, topped with crystallized sugar - the perfect topping. I keep the sugar in an empty spice jar with medium to large size holes for easy sprinkling.

[chocomouse]

At my house, a gorgeous bread like that would be gone by tomorrow!

[chocomouse]

Tomato soup and garlic knots from the freezer for dinner. I processed 6 half pints of hot pepper relish. I have plenty more red peppers, but need to buy some jalepenos to make more relish. I also sliced or chopped or halved a couple dozen green peppers for the freezer.

[chocomouse]

Leftovers to clean out the fridge tonight!

[chocomouse]

We had salmon, macaroni salad with onions, red peppers and peas, and the last of the green, yellow and purple beans for this season.

[chocomouse]

Dinner tonight was sausages and blueberry pancakes, with maple syrup, of course!

[chocomouse]

This morning I froze 6.5 quarts of tomatoes, mostly Romas and a few Celebrities. I think I'll get another batch of around 6 quarts, plus a few BLTs and maybe another tomato tart. But that will be it for this season. I have not kept track, But I think the total is around 25-30 quarts, which is plenty of soups and pastas for the two of us.

[chocomouse]

Today I baked two loaves of bread, a recipe I just made up as I went along, but pretty basic - 2 cups of whole wheat, 3 1/2 cups of AP, the usual remaining ingredients, plus a lot of garlic and herbs, some fresh and some dried. The first rise was great, and a little quick. Same for the second rise (in the Proof function of the Breville) so I aborted the rise and started baking it. The oven spring was tremendous - and the top of the loaves burned on the heating element. I already have the rack on the lowest level, so guess I'll need to cut back on the amount of flour. It smells delicious, but we haven't cut into it yet.

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