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Aaron, there are directions online - I think we had a discussion about it on the old BC - for making your own boiled cider by of course boiling your own cider, but it’s the time, temperature and consistency that is in the directions that matter

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Happy Birthday, Mike! I hope you had a great day.

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Will’s turn tonight - he’s making Basmati rice, chicken sausage and frozen broccoli with tomato and onion sauce(?) - it will be more flavors than sauce.

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Last night I made a Korean beef and noodle dish from Half Baked Harvest - it came out quite well. It called for flank steak or chicken, but I used ground beef which we had in the freezer. I also bought a bag of stir fry vegetables which were on sale to speed up the process. Last week I got a box of 8 of my favorite Lotus brand brown rice noodles from Amazon, much less expensive than buying from the local store.

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Glad to hear your new well is in progress, BA.

Hopefully, my windows should be here soon - my contractor was given a firm date of mid-September.

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Joan, when you roast beets they have more flavor and are easier to peel than boiled ones. They are actually less messy and easier too. Basically, you cut most of the greens off, put them in a baking pan with a little bit of water, put foil on top and bake low (I think 325º-350º - I can't find my recipe from the Victory Garden Cookbook - for about an hour - if a sharp knife slides in easily, they're done. We always just peeled them under cold water - the skins slip off.

Beets are something I've always loved, my stepfather used to grow them. But, learning to roast them was a game changer.

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We needed same KAF AP, it was $6.99 at HT and $4.49 at Target - neither store had any today. But they both had bread and WWW. Harris Teeter also carries the organic types (up to $8 per bag)

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We had takeout pizza -unusual for us - it’s Harris Teeter’s special on Mondays

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No baking for me today, but Will made sourdough biscuits and will be making sourdough bread later today or tomorrow.

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It's way too hot and muggy here to start thinking about fall cooking 🙂

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I made Greek chicken meatballs baked on a sheet pan with yellow squash, leek and kalamata olives. With it we had a tomato/cucumber salad and orzo. It was a nice light dinner from the Washington Post newsletter, Eat Voraciously.

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The peach coffee cake is delicious! It’s definitely a keeper - the cake was tender and the streusel nice and crispy. I can see making it it with other fruits - blueberries, apples etc.

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On Sunday, Will had leftovers and I made my Mediterranean white bean and tuna salad with avocado (they we’re on sale) and spinach. Last night I had leftovers and he had tuna, Carolina rice and peas. He’s made a huge pasta salad for dinner tonight and I’m looking forward to it - extra long day at work.

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Will has been making tortillas (I missed them while he was gone) He found a video on YouTube with a woman who was making them traditionally. He rolls them out on our kitchen counter - flour all over the counter - with my long French-style rolling pin. He cooks them on the Baking Steel. He has gotten quite good at it.

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I made a peach coffee cake from Southern Living. A friend had given me 3 very ripe (read almost overripe) peaches that I needed to use. It looks good, but we haven't cut into it yet.

The recipe called for heavy cream but I only had half & half so I hope it's OK.

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