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To make you all feel better - it is hot here and we are still getting tomatoes, peppers and so many cucumbers! Will has been making refrigerator pickles like crazy.
We have squash, eggplant, kale, basil and a few carrots to share - oh and tomatoes. We had a big harvest of beans earlier in the week.
Will was able to fight back our powdery mildew, but we keep losing the tomato plants to bacterial wilt - we are not alone in this. There is one member of the community who farmed in West Georgia - he says it is completely different here and he is losing tomato plants as well. As you drive through the garden, you can see that many people are having similar issues.
We were finally able to convince the person who started the project (but never had time to help) to give up the two plots. So, someone will pick up the empty plot shortly and we will give up the other one when our harvesting is done. Then we will all garden in containers on our own properties. It will be much easier to manage.
Last one, my flower bed - we planted short sunflowers, cosmos and zinnias - everyone is looking great - the sunflowers have lots of buds and the zinnias are already flowering.
Happy Birthday, Cass! I hope you have a wonderful day with your favorite foods🥳
Will is making pizza tonight
Joan, eons ago, my sister’s favorite cake was angel food and she wanted one for her birthday. My mother wasn’t going to make, so I did. I was living in a tiny, cr***y apartment and had no appliances (well, we might have had a blender). Since I was a big fan of Julia Child, I got out my big bowl and whisk and made it by hand. I actually made a couple more that way. For Christmas that year I was given a hand mixer.
Sure couldn’t do that now.
But the one I made is quite good. Next time I’m going to transfer the beaten egg whites to a bigger bowl for folding. The KA bowl is somewhat narrow and it’s hard to fold well in it.
Today of all days I decided to make an angel food cake with most of the egg whites I had in the freezer. I haven’t made one in eons, so when Brown Eyed Baker posted a recipe, I decided to try her version. It was her directions that mostly appealed to me and I’m glad I tried it.
It’s hot down here, but we have the AC on so I thought that would keep the humidity at bay. But . . . Just as I started folding in the flour/sugar mixture, the heavens opened. I got it in the oven and it didn’t fall or anything. Eating the crumbs off the tube pan, it’s not too sweet. It might be a little dense but that may have had more to do with my folding or the egg whites being too old.
After we each have a piece, we’ll cut the rest and wrap and put in the freezer so it lasts longer.
The melting of the sugar and butter is why the KAF brownies are so good. PJ even did a blog post about them way back when. The first time I made them my husband and I ate almost the whole batch in a day or 2!
Thanks Aaron. I admit they are getting better but still not my texture. I don’t like cakey brownies - as Claire says you might as well have chocolate cake. I like the texture of the KAF fudgie brownies - they are not as dense.
Claire says these ar supposed to be chewy and this batch is not. I think it’s because my hand is still not strong enough to whisk vigorously as she says to do in the last step before folding. I do want to try making them again without doubling the recipe.
Everybody else likes them. The flavor is good, but they’re too fudgy for me. I might try malt powder in the KAF brownies - it was a nice addition
Yesterday, I made Claire Saffitz “Forever” brownies. She uses Dutch process cocoa, semisweet chocolate (64-68%), malted milk powder and milk chocolate. I used double Dutch cocoa, 72% chocolate and semisweet with a little bit of milk chocolate for the add-in. Turns out Nestle’s semisweet is only 47%.
I doubled the recipe which she said you could do. With my hand I’m not sure I whisked as well as the recipe said. Will really likes it. Last night I wasn’t sure if I liked it as well as my KAF brownies, but I will eat them - hah. I may also try making them without doubling.
BA, I am totally with you on Facebook - tried it once for a couple of classes (closed groups) but did not like the way it works. Several of the art groups I belong to have moved from Facebook to closed community groups which they run themselves. Works much better.
BakerAunt, the big difference between tofu and tempeh is that tempeh is fermented soy. Tempeh is available plain and with the added grains. The added grains add to the flavor as well as adding additional healthy grains, IMHO.
I haven't baked yet, but I'm planning to make Claire Saffitz's (Dessert Person) Malted "Forever" Brownies over the weekend.
BakerAunt, while I was leafing through the book to get to the recipe, I found her recipe for "Aunt Rose's Mondel Bread," also know as Mandel or Mandelbrot. I'm giving you a link because they are made with oil, not butter. That is to keep them pareve and the recipe has been in her family for 4 generations. Like a biscotti but only baked once. Food52 had a copy of the recipe
https://food52.com/recipes/84478-best-mondel-bread-recipeLast night we had a honey ginger ramen recipe with lots of veggies and leftover tempeh cubes that Will refried. We have found that we like tempeh better than tofu, but we're still trying with tofu. The tempeh has several other grains in it like millet which helps the flavor. The texture is better too.
I made a delicious Greek chicken salad on Sunday and we had leftovers yesterday. Lots of cooking but not much time to post. We were so busy at work over the holiday weekend - we haven't slowed down much all year.
Love your peach tree, Len! I shared the photo with Will because he's been propagating pineapple tops and native plants (weeds to some). He thought it was great.
We've had a bout of powdery mildew, but we seem to have come through it thanks to Will's diligence. The cucumbers did not succumb and they are one of the powdery mildew resistant seeds I bought. He's had to pull a couple of cherry tomato plants because they wilted - looks like it is bacterial wilt, so it was a good thing. Hopefully, he can stop it from spreading to other plants. We should have eggplants in a few days.
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