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Had pasta out of a box and sauce out of the jar. Leaving early tomorrow for Baltimore. My younger son is finally getting married. Delayed a year due to the pandemic.
In trying to use up everything before we go I had to deal with a bunch of very small cukes. The vines have given up the ghost and lots of gerkin sized fruit left. I made up a basic brine, about half vinegar and half water. Added salt, peppercorns, bay leaf and garlic. Boiled it and poured over the cukes. Also added 3 green beans hiding in the fridge. Not worried about the acidity since these pickles are going to live out their lives in the fridge.Bugs and blight have not been a problem this year. Just no potatoes formed. I am disappointed. It would have been fun to let her dig them up.
Good memory BA. She posted as Laura when she lived in VIrginia. We didn't hear from her for a bit because of family issues. Later she was taking care of her mother in Florida and posted as Four Paws.
We had grilled corn on the cob leftover from the weekend, sauteed beet greens and fish.
I was tidying up a patio pot that we had planted pototoes in with my granddaughter. Two of the stalks were dead and I pulled them out. Didn't see any potatoes but I also did not dig down into the dirt. The stems were very wet. We have been having heavy rainfall most of the summer. In August, the creeks and waterfalls are roaring. It has also been very very hot at times. I think we are not going to get a crop this year.
I am finding lots of things to do with garden produce. We have cukes, parsley, basil, cabbage, beets and squash. I have made cucumber feta salad that also uses lots of parsley, A farro salad that uses parsley, basil, cherry tomatoes, arugula, mint, pistachio nuts, and a really odd dish using roasted beets and cabbage with garbonzo beans, pistachio nuts, and sunflower butter. That was at DH's request and I think he gets to eat it all. The recipe resulted in undercooked beets and over cooked cabbage. We also had a large bunch of beet greens and I found a really nice recipe for them. Caramelized onions, toasted walnuts and slowly sauteed beet greens. Also learned that the beet stems are edible as well. Also made a batch of yogurt. Whew!
August 26, 2021 at 7:58 am in reply to: Substituting Vegetable Oil for Butter in Cake (Kid Pizza) #31145I remember another thread on the old BC about mayonnaise based cakes. The poster's daughter had eaten one and liked it but wanted a recipe that didn't use mayo because she did not use that product. I suggested an oil based cake because you mix the egg yolks with the oil essentially making mayo on the spot.
Mediterranean Tuna Salad is a favorite at our house. Yum! Yesterday was a day of long drives, grandchild care and car repairs so we treated ourselves to take out pizza. Tonight will be Kim Chi fried rice so we can use up the kim chi before heading out of town next week.
Fried chicken is one of the few things I buy instead of making. All that oil and splatter is just too much and even the grocery store fried chicken is good. Today I made yogurt. Many yellow squash and a type of slender white eggplant from the garden. I planned to bake it with italian style tomato sauce but wanted to skip that step where you slice, salt and drain. I cut up the veggies and mixed them with a can of tomato paste and italian seasoning. Covered the pan with foil and baked at 350 for about half an hour. Mixing everything together combined the released water with the tomato paste to a really good thickness. Topped with fresh mozzarella and back in the oven for a bit. I will be using this trick again.
I made yogurt today too. Thirteen one cup jars. Lunch was tacos with meat grilled on Sunday and dinner was fried eggs with the last of the tomato basil bread. Making NYT's cheesy white bean bake for tomorrow's lunch. Son and granddaughters visiting.
What a lovely haul of tomatoes and peppers Riverside Len! We didn't grow any tomatoes this year but are trading herbs for cherry tomatoes from friends. This has been a banner year for parsley, sage and basil and cucumbers. The basil is trying to flower so a big batch of pesto is on the to do list this week. My DH loves moles, and I found a recipe for a mole negro that needs a chili that is hard to find and expensive when you do find it. As in 96 dollars a pound for the dried chilis and you need a half pound for the recipe. I gifted him with seeds for the chilhuacle negro chile at Christmas and he planted some in pots, and some in the garden. We are getting a good crop which surprises me because NE Ohio weather is nothing like central Mexico. I think we are getting an early Autumn this year. There are only a few fireflys in the evening and last night I heard the crickets singing.
Thank you everyone. It has been a long time since I did this kind of sewing. I do a lot of quilts because you don't have to make alterations on a quilt. Skeptic, only some of the butterflies are appliqued on. The girls are little and the repeat on the fabric is 12 inches and that left some gaps on the front and back of the tops. Cut out some butterflies and sewed them into the gaps. Thanks Kimbob, I felt I needed to use french seams because I don't have a serger and I wanted a clean finish on everything on the inside. The bodice is lined so it is sewn right side of fabric together then turned outside in so the seams are hidden. Hand finished at the waist and zipper. Mike, I can only imagine how much fun a costume major must be. I was one of the last classes that had home ec as a requirement. We made dull useful things like aprons, gym bags and A line dresses.
Mike I had two of those Viennese spatulas for years and never knew that is what they were called. Thanks.
Skeptic, I looked up strawberry spoon bread and it looks wonderful. Think I try it with nectarines.
I made BrianjWoods tomato basil bread today and it turned out very well. Increased basil from one tablespoon to a quarter cup and added a quarter cup of grated parmesan cheese. Recipe calls for baking as one large loaf but I divided it into a loaf and a boule. A little dense but very tasty.We had saag paneer, an Indian dish of spinach or other greens, spices and paneer, a kind of cheese. I used spinach and arugula. We had it with the tomato basil bread I baked. Tasted kind of like a spinach pizza.
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