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I threw together something that I knew my husband would like, and that would provide leftovers for some of his meals, as I am going to be in Maine for about a week. I sliced and browned kielbase, added bite-size chunks of sweet red pepper and onions. Then I added 1/2 cup of rice and 1 cup of water, stirred together and simmered til the rice was cooked. I then added about 1/2 cup, maybe a little more, of a three-blend cheese: asiago, romano and parmesan. With a salad of greens, onions, tomatoes, peppers, and cukes, this made a nice dinner - with plenty of leftovers. And husband says it is really really good!
I made muffins based on an old recipe from Genius Kitchen (anyone use their recipes? I had not visited the blog for ages, and today I found everything closed down; no blog. I can't find any info when searching the internet. Anyone know anything about this?) It's a nice recipe - oats, whole wheat, brown sugar. It calls for dates, which is why I looked for it in my recipe collection, but at the last minute I used apricots instead of dates. I also did not follow the instructions: just put all the ingredients, wet and dry in a bowl and mix, then use electric mixer on medium to beat until smooth, then add dates. That would make a pretty tough muffin in my opinion! I did the usual: mix the wets, mix the drys, and gently stir them together. They're not overly sweet, and did not dome as much as most of my recipes. But it's a keeper.
Today I made Walter Sands white bread recipe from KAF, but with modifications. I increased the amount, to make 2 loaves, and used about half whole wheat and half AP flour. I used oil in place of the butter, and added 2 Tbls of flax meal. This makes a nice sandwich loaf which stays fresh for 4-5 days.
Our dinner was steak and potatoes on the grill, between rain storms, and Greek salad.
I made English muffins this morning.
The deer have not been a huge problem on our property. However, after gardening here for 35 years, two years ago we put up an electric fence, after deer ate all our beans and most of the carrots. We have 3 cameras set up, and have not seen anything except birds and squirrels inside the fence. Right now we have a nice looking 4 point buck eating the drops from 2 of our apple trees. I think the deer prefer apples over beans, and they will be here every day until the apples are gone in Nov. They do strip the lower branches of all apples as they ripen, but that leaves plenty for us in the upper branches. We love watching them, and sometimes we have 7-8 deer at one time, at just 2 of our trees.
A cranberry bog! That will be fun! Something new and different to learn about. Do you have a natural wet or boggy area, or will your husband need to fix up a mini-bog for them? I know nothing about growing cranberries, but have read a lot about harvesting - the old hands-on methods and the machinery that is used today. I wonder if it takes years to establish a planting? I need to do some research - not that I'll ever try growing them.
This was my deck last week. Those are bush beans in the large planter (4 ft x 15 in), although they appear to be looking for a pole to climb. The smaller planter (3 ft x 15 in)on the railing behind it has beet greens, and white plastic flatware, placed to keep the squirrels and chipmunks out, although it hasn't been real helpful this year. Stored underneath the planter are two 5-gallon pails - one holds aged horse manure from a neighboring farm, and the other has aged compost from my pile. At the end of the big planter are 3 large pots, one has 2 cucumber plants, another 2 summer squash plants, and the last has 2 zuchinni plants - which will all soon be trellised with string up the railing. The other planters on the floor have a variety of herbs. At the far end of the deck, not in the picture, is a repeat of those 2 waist-high planters, with lettuces, spinach, and scallions, and room for more succession planting of beans and beets. I love gardening on the deck. The main garden has more plants, but also is host to a bobcat, bears, fox, coyote, deer, racoons, skunks, and possums, who visit at various hours of the day and night. Everything is behind this year (except the weeds!) because the weather has been so weird - it's either raining nonstop for several days, or the temps are in the upper 80s to 90s.
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You must be logged in to view attached files.Dinner tonight was leftover salads from a potluck with family yesterday.
I've never been able to figure out how to put the cabbage into my Cuisinart to make nice shreds or slices. I've had that Cuisinart for 41 years now, and every once in a while I try again, but I always end up with mangled pieces of cabbage. I just use a big knife. I have 6 cabbages in my garden, medium size now - it looks like we'll be eating a lot of cole slaw!
Mike, the insert is 1 13/16". The opening that it covers is probably about 1". The actual opening is a little less than the diameter of the base.
BakerAunt, I've read most people saying you should not freeze cheesecake, but I do it a lot, and they are fine. Of course, they don't stay in the freezer for eons! You could sub Neufchatel cheese, etc. And I think there are any number of goodies that could be made in this pan. I'm thinking of a little brownie batter, and after it is baked, top it with ice cream and stash in the freezer.
I made mini-cheesecakes. They are vanilla, but I swirled some home-made raspberry jam into the centers. I see that KABC is no longer selling this mini pan, with the pop-out bottoms. I love that pan, and have made several different kinds of mini-cakes in them. I was thinking about buying another one since it makes only 12. I think I will search on Google. I now have another batch of crust and filling waiting to be assembled and baked. Does anyone else have this pan and use it for other goodies?
For dinner tonight, I have made a rotini-veggie salad with home-made Italian dressing using fresh herbs from my deck, and also a crabmeat salad. Savory rolls from the freezer will be a nice side.
BakerAunt, do you remove the skin from chicken before cooking? There's a lot of fat in the skin, but I find that sometimes removing the skin changes the flavor profile and texture of the meat significantly.
Tonight we had rigatoni with tomato sauce, hot Italian sausage, green peppers, onions, and parmesan.
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