[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.

[chocomouse]

I'm back from my last vacation in Maine for this summer -- and eager to get into the kitchen! Tonight we had grilled chicken breasts, potato roasted on the grill, and steamed summer squash and zucchini. My husband picked 3 huge baskets of tomatoes, mostly Romas, so I'll be making sauce for most of the day tomorrow.

[chocomouse]

Congratulations, Joan!!

[chocomouse]

Our dinner was a white vegetable lasagna and grilled kielbase. I used zucchini, yellow summer squash, mushrooms, carrots, sweet red peppers, and red onion.

[chocomouse]

I processed 4 quarts of tomato sauce with peppers and onion, for the freezer. I think I'll have enough tomatoes for another 4 quarts when I return from Maine next Monday. I still have some peppers to freeze, but everything is slowing down with the cooler temperatures. Today I pulled up most of the green, yellow, and purple beans, and some of the summer squash and zucchini. My husband is picking 4-5 quarts of raspberries every other day. The deer are here morning and night to eat the apples that have fallen to the ground, so it is time to make cider. Summer 2021 is over!

[chocomouse]

I looked up "soft corn tacos" on Google - yes, everyone seems to be saying they need to be lightly fried before using. That will prevent them from falling apart or cracking. It does not say anything like that on the bag, and I had not read it anywhere when I was looking at recipes using corn tacos. I'll try frying some later today and see what happens. Unfortunately, the makings for the shrimp tacos are gone - we ate them like a salad.

[chocomouse]

Len, there were soft corn tacos, not the hard shells, not the crunchy kind. They are more than pliable - they are soft, very thin, and simply fell apart. Is that the kind you are talking about too? I'll take a picture tomorrow and post it.

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