chocomouse
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I'm going to save that recipe, BakerAunt, it sounds really good. I may need to hunt up some recipes that will leave me with leftover egg whites!
Today I baked 2 loaves of sandwich bread, with oatmeal and whole wheat.
Today I transplanted into the main garden all the starter plants I had bought - 12 tomatoes, 6 each bell peppers, broccoli, and cabbage. Tomorrow I will plant seeds in the planters on the deck - green and yellow beans, beets, and spinach. I moved the lettuce I had started under Gro-lights in the sunroom out to the deck today. Tomorrow I will also transplant the started herbs into planters and pots on the deck, and dig up some mint for my Mojito pot. It was a perfect day - low 70s, full sun, slight breeze. The electric fence is up and working, and I strung the invisible fishing line around the poles at eye level. The water lines are hooked up, but we discovered one of the hoses needs to replaced before the series will put out a good stream of water. The blueberries are blossoming, and the blackberry blossoms are about to open. Life is good!
We had an omelet and English muffins.
I had some dough leftover from making the Sunflower Bread yesterday, because I cut down on the size, so I made this Cinnamon Twist Bread. I will share this with my sister, since we are having a girls' weekend in Maine Thursday-Monday.
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You must be logged in to view attached files.I think they look good enough to eat now! Such a healthy looking tree -- good job Len.
I made a Sunflower Shaped Bread, to gift a friend who has often shared her baked goods with us. A number of years ago I made several with sesame and poppy seeds, and also with a mixture of savory herbs and seeds. This time I brushed melted butter and sprinkled cinnamon-sugar on each layer, for a sweet version.
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You must be logged in to view attached files.Janiebakes, you really should try that carbonara. I got the recipe on Keven's Closet Cooking. Although we love plain steamed asparagus, I have over 50 x 5 feet of it alongside my vegetable garden. I do freeze a lot, but I'm always looking for new and different ways to use it.
For dinner tonight I cooked Greek chicken thighs inside, since it is 45* and pouring rain outside. With it we had roasted asparagus, Pepperidge Farm stuffing from the blue bag, and a tossed salad. It is supposed to rain all night and all day tomorrow, which is wonderful; up til now, we had not yet had an inch of rain this month, and are in a moderate to severe drought.
Burgers here.
For dinner tonight, we had roasted asparagus and mushroom carbonara. It was delicious and quick to make, and is now added to my repertoire of asparagus meals.
Happy Birthday, Sara! I'm hoping your gardens are beautiful again this year. I sure do miss chatting with you.
BakerAunt, and others -- SORRY! In my previous post, I was talking about swordfish, not tuna!! I have no idea where the word tuna came from, except I was keeping my old brain up past its bedtime.
BakerAunt, you should try fresh tuna also. It has a nice firm flesh, but the flavor is a bit stronger than the usual white fish. When we travel to Michigan every summer (and YES, the trip is a go this year!) we always visit a small deli in Saugatuk to get their smoked white fish - it's a real treat. It doesn't need to be cooked, and is delicious added to a salad. I've never seen it in any other markets.
Luckily, my husband is a master at grilling. I don't know how to even turn on the grill, and 40 years ago I said I had no intention of learning!! He has a gas grill and a pellet smoker, and runs them off his Apple iWatch, while he sits inside with a gin and tonic. He grills outside all year round, (he has shoveled a path through 2 feet of snow on the deck) and can cook anything, from meats to veggies to pizza. And it is rare that anything isn't perfectly cooked. As I said, I'm so lucky!
I baked Coconut-Lime-White Chocolate Chip Cookies, a recipe from Kevin's Closet Cooking. I wanted to use up an aging half package of white chips and a half package of coconut. I used 1 Tablespoon of KABC's Lime Juice Powder for the lime flavor. I added an extra tablespoon of flour, to get the crispy edge-chewy center that I like. These are delicious and perfect texture.
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