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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!
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.
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.
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?!
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.
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!
I made chicken fajitas and fried cabbage. It's my first time ever cooking or eating fried cabbage! I very much dislike cooked cabbage, but I have 6 huge heads of it (some I will give away). I liked it cooked this way! As did my husband. My only complaint is that is has a lot more fat (bacon and butter) than I usually eat, so hoping my tummy doesn't rebel. Next time, I will cut back on the bacon (but hopefully retain all the flavor) and cut the butter in half.
I'm feeling a bit angry about the situation we are in now. For over a year, I (and many others) followed the recommendations of the CDC. I went grocery shopping every other week, I went to most medical appointments (cancelled one and did one by phone). I didn't see my children or grandchildren. I saw only my husband, my sister a couple of times, and my niece standing in an empty parking lot. I wore a mask (and I have breathing issues), used hand sanitizer and social distancing when I did go out. I got both doses of Moderna, as soon as I could sign up. Some people (a lot of people?) did not. So I am back to wearing a mask, avoiding crowds, etc. I (and many others who "followed the rules") are having a lot of the joy taken out of our lives because some will not play by the rules. I'm whining, I know, sorry, but we suffer because of those people.
Mike, it was a dangerous place for me, for a while, especially when I drove by daily going to work. But I've learned (and, by now, I already own most everything they have!). Their items are expensive, and most can be found for less elsewhere; such as USA pans, even the ones they say are exclusive to KABC. Their "basic" flours are cheaper at the grocery stores. However, it is nice to have instant access to some of the "specialty" baking needs, pumpernickel, their Super 10 Blend, etc.
That's good to know, Len. I would have used the proportions for dark chocolate, and ended up with the runny mess. White chocolate would be a nice change.
Dinner tonight was grilled boneless pork chops, potatoes roasted on the grill, and steamed summer squash and zucchini.
Mike, I've thought about a greenhouse numerous times. Honestly, I'm usually glad when the weather puts an end to the gardening season. I do sometimes use cold frames to start tomato and pepper plants in the spring. In the fall, we throw tarps over some of the berries and tomatoes if frost is predicted, and row covers over the planters on the deck. My average last spring frost is May 15, and first fall killing frost is October 2, which gives us a decent growing season, although everything comes ripe at the same time.
I also have a $10 coupon, to use by the 10th, so going to KAF on Wednesday. I have not finalized my shopping list, but so far I have pumpernickel, semolina, high gluten flour, and lime juice powder. Once I get in the store, I just know they'll have things I didn't know I need!
We traditionally don't get a ripe tomato until I leave for 2 weeks of travel in August. This year, I leave the 13th, so my husband will likely pick the 1st ripe one about the 15th, and have BLTs for dinner most nights. All of my Celebrity and Roma plants are loaded with green tomatoes. I have quite a few bell peppers ready to eat, and lots more coming. Tons of yellow squash, but no zucchini yet. We have plenty of broccoli and cabbages ready to eat. I'm not sure how many winter squash we have, nor spaghetti squash, but quite a few. Those won't be ready for picking until October, around the time of the first frost. We are picking quarts and quarts of blackberries, and a few cups of raspberries so far. The blueberry crop is poor, as last spring we cut a lot of branches back to the ground trying to rejuvenate the bushes which I had neglected. But I have picked a quart and more to ripen. The beans on the deck are finally producing beans! We'll have all we can eat, hopefully some before I leave. I've started a 2nd crop in another planter. Of course, the beets and lettuce and spinach are doing great.
Gorgeous tomatoes, Mike! I bet they're juicy and sweet, too.
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