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.
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.
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)
We had takeout pizza -unusual for us - itâs Harris Teeterâs special on Mondays
No baking for me today, but Will made sourdough biscuits and will be making sourdough bread later today or tomorrow.
It's way too hot and muggy here to start thinking about fall cooking 🙂
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.
The peach coffee cake is delicious! Itâs 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.
On Sunday, Will had leftovers and I made my Mediterranean white bean and tuna salad with avocado (they weâre on sale) and spinach. Last night I had leftovers and he had tuna, Carolina rice and peas. Heâs made a huge pasta salad for dinner tonight and Iâm looking forward to it - extra long day at work.
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.
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.
Will is back and is making dinner tonight. Baked chicken tenders (no propane yet for grilling) with marinade made with Sassy Mustard (a Georgia Grown Co. that I picked up at the Atlanta Market for the store) and rosemary; Carolina Gold Rice - my rep from Marsh Hen Mill gave me samples of the Carolina Gold Rice and Rice Middlins which are cooked like grits; and sautéed broccoli.
It's nice to have him back after a long day at work.
I was talking to a local landscaper on Monday - even she has given up trying to grow tomatoes down here!
I made linguini with an olive oil garlic sauce and it came out very well. Leftovers tomorrow. I had some cherry tomatoes with it.
I have not been feeling like cooking much lately
Love the cartoon BA - your flatbread sounds delicious!
Joan, glad you enjoyed your pie, AND that it has a place to go so youâre not tempted. I hoped you enjoyed your visit with your niece.
