I stick with red tomatoes, so that I know when they're ripe, with the others I'm never sure.
Mostly just getting 4th of July tomatoes here a dozen or more every day or two, so far we've had just one or two First Lady. There are others that are getting pretty good sized but not ripening yet, but they're later varieties like Italian heirloom, Amish paste, Rutgers and Celebrity. It was really cool yesterday, with a half inch of rain, so maybe more fruit will have set.
There are a few melons getting close to the picking point, including a really nice big Crenshaw that hasn't started turning yellow yet. Crenshaw can get up to 10 pounds, this one is gonna be in that range, I suspect.
A friend of ours who likes eggplant picked a big sack of them last night, mostly the white ones but one or two purple ones, but there are lots of them left and I think they're still setting new fruit. I'm going to plan on making an eggplant lasagna-style dish soon, possibly this weekend.
I need to thin out the lettuce in the Aerogarden again. It produces more lettuce than we normally eat, I should try to come up with something else I can grow in it, for variety. My son did bok choi and poblano peppers, but neither of those are high on our list of veggies.
I don't have Hulu, so I'm not sure there's anywhere I can watch it.
Barley has historically been the peasant's grain, that was true in biblical times and in medieval times. They ate it as a cooked grain gruel, used it to thicken soups and made bread with it. It was also used for brewing beer, of course.
It isn't clear when bakers started using the yeast byproducts of beer making in their bread, many historians think that practice dates back to the Egyptians but it may be much older than that. Barley doesn't have enough gluten to support a high rising bread, so it would have been more of a flatbread or quick bread.
I've seen barley flour in 'flourless' cakes, it doesn't have much gluten so it doesn't add a lot of structure. Every time I look at the 'Katharine Hepburn Brownie' recipe, which uses maybe a 1/4 cup of flour, I wonder if you could make it with a non-wheat flour like barley flour. (It wouldn't be gluten-free, though.)
Barley syrup is sometimes used with chocolate candies, it adds a sweetness that complements chocolate well. It has a nuttiness to it, too.
We had takeout again.
I definitely recommend toasting nuts before using them in a bread.
We had sweet corn and some leftover take-out.
Well, they have to pay for all those electric mail trucks that they didn't want to order (but did to appease Congress) somehow.
UPS and FEDEX have had holiday surcharges for a few years, at least for retail customers and small-volume shippers.
Two years ago I made my own chocolate Advent calendar and it cost us something like $35 to ship it to our granddaughter. For that price I could have ordered her a Godiva chocolate calendar or two.
We're having takeout stir fry tonight.
I'm making semolina bread today, will bake later this evening after it cools down.
Not sure why you couldn't get it posted in the recipes area, but I moved it there.
See https://mynebraskakitchen.com/wordpress/forums/topic/flaky-pie-crust/#
I also added the all-butter pie crust recipe I learned in school, with an example of how to use the information in https://mynebraskakitchen.com/wordpress/the-pie-dough-chart/.
I moved your post to a new topic in the recipes area.
ng under about 30 grams.
I'm probably going to have to make semolina bread in a day or two, will probably bake it late in the evening.
This is my favorite window feeder. Easy to hang, easy to fill and clean:
