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Glad to hear the bug repellant is working along with the right clothes
I am jealous of Mike's and BakerAunt's tomatoes - that is one thing (along with fresh corn) that I really miss down here on the hot and humid coast.
I made a tuna melt with avocado slices between the tuna and cheeses (open-faced)
Mike, your buns look great! Thank you and Diane for being guinea pigs - might have to try them when Will comes to visit
Mike, I heated two (I made them smaller) this morning for my breakfast. I'm not sure how I feel about the amount of butter. They are tasty, but I feel like I could use a little less - then they'd probably be wading in butter biscuits.
By the way, I watched the banh mi video - very meditative - I sent it on to Will.
I finished off the chicken salad tonight with a mixed greens and avocado salad.
I was off today and had my mammogram which came back normal. I stopped by Harris Teeter and got tortelloni (I meant to get tortellini), spinach, sun-dried tomatoes and salami so I could make a pasta salad today for tomorrow night. I was able to find the sun-dried tomatoes in a bag instead of packed in oil - I think they were less expensive and I prefer them.
This hot and humid weather sucks 😜
Mike, your loaves look great to me!
I got an email from Southern Living this morning and it had a recipe for blueberry butter swim biscuits. I'm not sure why, but I decided this was the butter swim biscuit recipe I had to try. It's really easy. I used half AP flour and half WWW. I found whole buttermilk at Winn Dixie. But, when I got home, I discovered I only had salted butter in the freezer, so I reduced the salt in the recipe. The only problem I had was that the butter got a little too brown while it was melting in the oven - I chalk that up to the salt. They do have a nice taste, and I have them on a sheet pan in the freezer so I can bag them for occasional treats.
I got a Cuisinart toaster oven last year and I have found it to be really useful with just me in the house. I also have a plan with GA Power that lowers my rate if I don't use major appliances such as oven, washing machine, etc between the hours of 2-7 Monday through Friday (June-October) which is peak time for power usage in the summer. I also need to keep my AC at 78 or above during those hours as well, but I set it that high when I leave for work every day. So the oven is great for dinners.
I made a big batch of chicken stock today with the rotisserie chicken carcasses I'd saved. And, I made a batch of steel cut oatmeal for breakfasts this week.
I made my chicken salad with celery, scallion, craisins (soaked in hot water first), tarragon, s&p and mayo/Greek yogurt (full fat). It's my latest favorite
That pie looks lovely Joan!
I stopped at Costco on my way home from the retail show in Atlanta today. I got a rotisserie chicken so I could have dinner tonight. My leftover spinach and tomatoes were still good so I had a salad with the chicken. I think their chicken is a little dry compared to HarrisTeeter, so I'll make chicken salad tomorrow.
I had planned to bring home a piece of blackened salmon from work for my salad tonight, but I forgot. Fortunately, I had a can of salmon in the cabinet. I made a salad of spinach, tomatoes (just camparis from the market), canned salmon, feta (left over from my tabbouleh last week) with a nice honey mustard dressing I made. It was a perfect dinner. I'm trying to use up what I have and not buy more as I head to Atlanta for the retail market on Sunday and won't be home til Thursday,
BakerAunt - that sounds like a good idea. I'll have to try that the next time I make potato salad.
Tonight I had a "hot dog" a Gilbert's chicken sausage split down the middle and stuffed with cheddar. I heated it in the toaster oven with leftover Buffalo cauliflower I made yesterday.
Just wrote a post without being signed in 🙄
I too hope your surgery goes well, Mike.
Today I made "my" Harvest Grains Bread and baked it in the Emile Henry long baker. It came out well and I will slice it tomorrow. Will try to remember to post a photo tomorrow too. The file is too big to post from my iPad.
That's exciting Mike! I hope you enjoyed it.
I made tabbouleh today in stages. I cooked the bulgar before I headed in to work. And then prepped the rest when I got home. I had cilantro and mint in the fridge, but by the time I got to use them, they were gone. I salvaged a tablespoons worth of the cilantro and then added Penzey's dried parsley and mint. It will be better tomorrow when the herbs have hydrated. Because of the dried herbs I added and extra tablespoon of lemon juice and olive oil. Then I had ice cream for dessert 😁
The salad was better last night, still think it needs regular pasta.
I just canceled my Post subscription - changing the crossword was the last straw (I didn't need much after they lost so many good writers) I feel lighter now.
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