[chocomouse]

Here, too. My husband is putting in a new garbage disposal as I type. I discovered the cabinet under the sink flooded! I do have to admit that it has worked fine since 1985 when we built the house; I guess 36 years is a long time to expect any appliance to work.

[chocomouse]

I made a big pot of tomato soup (the Watts Tea Room recipe posted by jej on the obc) and corn bread. The rest of the soup will go into the freezer for chilly fall evenings.

[chocomouse]

I have a lasagna in the oven, made with fresh tomato sauce. And a salad with lettuce and veggies from the garden. I'll look in the freezer for rolls.

[chocomouse]

We enjoyed a perfect summer evening grilling on the deck. We had "sweet and spicy" sausages with roasted red peppers and onions, with horseradish mustard on THE Burger Buns.

[chocomouse]

A great year for peppers, thanks to the extreme heat. I'm picking a basket a day to freeze - in slices, chopped, chunks, and halves. Most crops have been a disaster, even with weekly soakings of at least an inch. Beans, lettuce, cabbage, and yellow summer squash have been productive.

Attachments:

You must be logged in to view attached files.

[chocomouse]

Some birthdays are worth two cakes!! Enjoy, and Happy Birthday.

[chocomouse]

I have hot dog buns rising, sausage with peppers and onions on the menu for next week.

[chocomouse]

Hummingbirds in this area, Vermont, start their southern migration in early August. By mid-month, there are only a few stragglers left; I've seen only 2-3 in the last couple of weeks. I didn't see as many birds this year, and no large group wars at the feeders prior to their departure.

[chocomouse]

For dinner, we had grilled chicken thighs, roasted potatoes, yellow summer squash, and sliced tomatoes.

[chocomouse]

Yes, BakerAunt, those my Lodge cast iron, 8.4" x 4.5"; I use them for all my yeast breads, only once in a while using the long oval covered baker.

I have a peach coffee cake in the oven now. I sort of used a recipe I found online after much searching. I used 4 large, juicy peaches, and Greek yogurt, and added cinnamon and ginger to the batter. I put down a layer of batter (with chopped peaches folded in) and then a layer of cinnamon streusel, and a top layer of batter. It smells divine, and luckily, unlike yeast breads, I don't have to wait until it has cooled to cut a generous taste test!

[chocomouse]

Today I baked 2 loaves of bread - a pumpernickel and a garlic-herb sandwich loaf. We have not cut into either one yet, but they rose beautifully and smell great.

You need to click on the photo to enlarge it and see the entire picture.

• This reply was modified 4 years, 3 months ago by chocomouse.
• This reply was modified 4 years, 3 months ago by chocomouse.

Attachments:

You must be logged in to view attached files.

[chocomouse]

I baked Japanese Milk Bread (KAF). The first rise was just barely double after an hour, but the 2nd rise was better and there was tremendous oven spring. I doubled the recipe, but screwed up because I forgot to double the Tangzhong. However, the bread turned out fine.

[chocomouse]

Thanks, Rottiedogs. I did not blanch them, and we cooked them for probably closer to 15 minutes, with the grill about 400*. I will try again, when the next flush of beans becomes ripe.

[chocomouse]

We ate hamburger steaks and summer squash gratin. We did NOT eat the beans we roasted on the grill -- inedible! Yuk. I had drizzled them (green, yellow and purple) with olive oil, fresh minced garlic, and sea salt, and we cooked them in a grill wok. They were dry and shriveled, some chewy, some crunchy, but good flavor. Does anyone cook beans this way? I've read several recipes online, and it certainly seems like a simple process. Oh, and my husband and I grill/roast a lot of different veggies, so it's not like we are not experienced and haven't learned from some past mistakes!! I'd love any suggestions.

[chocomouse]

My spaghetti squash are in various stages at this point. All have had green stripes and are starting or have turned yellow. They are huge! Gigantic! I've never seen any this big in the stores. One would make 6 generous servings. BakerAunt, yes, you should cook at least one. Just pretend it's pasta, hot or cold, and add your favorite ingredients.

This morning I have frozen broccoli, green pepper strips, raspberries, and have a pot of tomato sauce simmering on the stove. I'm going to make a summer squash gratin for dinner, and a tomato tart for some lunches this weekend. The garden is producing nicely now - after a summer of drought for the first couple of months, followed by flooding rains, and over twenty days of temperatures in the 90s.

[Author]

Posts