[chocomouse]

Tonight we had grilled chicken thighs, potato salad, and a green salad from the garden.

[chocomouse]

What a beautiful dress! Perfect choice of fabric pattern for a flower girl's dress.

[chocomouse]

Yes, Skeptic, candied peels is a great dry cold weather project! I had quite a few oranges leftover from feeding the Baltimore Orioles earlier this summer. You can also freeze the peels in zip lock bags until you have enough to bother with the process.

This morning I made a big pot of chili, before the temperature rose to 96* this afternoon. I'm leaving town for 2 weeks, and my husband asked me to make some for his meals. Otherwise, making chili is too hot a project for these days.

[chocomouse]

Thanks, cwcdesign! I will make it soon.
Yesterday I made candied orange peel, using a recipe and detailed instructions from Mrs. Chiu on the old Baking Circle. I keep them in the freezer, and use in muffins, coffeecakes, etc whenever I want an orange or tropical fruit flavor, and in the much loved (or dreaded) Christmas fruit cake.

[chocomouse]

I made a blackberry pie.

[chocomouse]

cwc, I'll have to try that recipe. Looks like a good way to clean out the refrigerator!

[chocomouse]

Mike, please tell your wife I send my best wishes for a quick recovery with no surgery needed. Shoulder issues are so painful and debilitating.

[chocomouse]

I made Ellen's burger buns.

[chocomouse]

We had chicken patties, french fries, and summer squash and zucchini.

[chocomouse]

We ate hamburger steaks cooked on the grill, leftover Cheesey Squash Bake, and steamed green, yellow, and purple beans, our first from the garden this summer. We then went to a nearby ice cream stand for soft-serve, a treat we indulge in once every summer. Black raspberry -- so good!

[chocomouse]

Happy Anniversary to both of you, BakerAunt! Ours is the day after tomorrow, our 53rd. August was a good month for marriages: our daughter's is tomorrow, her 24th, and our son's is next week, his 21st. May yours be long and happy.

[chocomouse]

That reminds me - I was at KAF yesterday and looked for the Lime Juice Powder. I had noticed it was not in the latest catalogue, or in the online store, so thought I'd better grab some more while I could. If I could! None on the shelves in the store, although plenty of the Lemon Juice Powder. So I asked. Yup, no longer carrying the lime juice. I need to google it for another source. I love the flavor they both impart. In my desire to have a strong flavor, I seem to overdue the lemon/lime oil, which then leaves a sharp, bitter taste.

[chocomouse]

We had sirloin steak tips, steamed broccoli, and a "cheesey zucchini/summer squash bake", a new recipe. It was very good, but next time I will make less of the cheesey sauce. What is not good about onions, garlic, and cheese?!

[chocomouse]

Today I baked Chocolate Chip Cherry Bars, from Averie Cooks. They are very good, although the cherry flavor is not as intense as when they are eaten out of hand. But I had several pints of fresh cherries to use up. This is essentially a blondie, with chips and chopped cherries folded into the batter.

[chocomouse]

I grow spaghetti squash, but it is slower this year to develop than usual. Mine are now about 2 inches in diameter. I agree with your husband - you've got a hybrid. I usually plant winter squash around Memorial Day, and harvest in mid-late October. It should be a nice orangey-yellow. I don't know about the stem cracking, but I'll look this year. I think it's early for one to have turned yellow. I don't recall having any stripes on mine when they were green. I don't know when you planted or what your growing season is like, but I think you'll be buying your spaghetti squash at the famers' market again this year!

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