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Tonight's stir fry was so good that Diane is actually taking some for lunch tomorrow, something she almost never does. I usually wind up eating stir fry leftovers for lunch for the next 2-3 days.
This one had some locally grown red pepper, broccoli and zucchini, some mushrooms and the usual list: beef (top round this time), onions, celery, carrots, bean sprouts, pimentos and water chestnuts. I used a little molasses and a small package of beef stock to make sure there was enough sauce.
making peanut butter cookies today
We wound up doing tomato soup and fried cheese sandwiches, I'll do the stir fry tomorrow.
Tomorrow my wife is back to work, she has summers off at UNL. Our whole schedule changes when that happens.
The cobbler is improved by a little ice cream, but not enough for me to be likely to make this recipe again.
These Colorado peaches are good, but I've had sweeter ones.
The peach-cherry cobbler was a bit of a disappointment, with these peaches it isn't quite sweet enough (just 3 tablespoons of honey and 1 tablespoon of demera sugar on top) and the peaches sort of overwhelm the cherries for flavor. I think it'd be better with some ice cream on top, though. (Ice cream improves many desserts.)
The things you have to be careful about with bulk food sections are cross-contamination and stuff that's gone bad because it has been there too long, nuts are prone to go rancid. But the bagged nuts at the grocery store can also have been there for ages.
I looked up last year's records, I canned the first tomatoes this year almost two weeks earlier than last year. We've had a lot of rain and several cool spells, so the tomatoes are coming in fast and furious. But we had 0.9 inches of rain overnight and I'm not sure I can get in to pick right now without sinking in the mud.
Highs today and tomorrow in the 70's and lows in the mid 50's.
And to make things even stranger, next weekend Accuweather is forecasting 4 days of 100+ highs. Hope that gets revised downward!
We had steak on the grill and steamed artichokes, plus ice cream with hot fudge or chocolate sauce for dessert.
We're having BLT's tonight.
We had steak on the grill plus some of the tomato/zucchini casserole tonight.
The new pressure canner worked well, all the jars sealed and using it on an induction cooktop meant the kitchen didn't get as hot as it does heating a 24 quart pot of water to a full boil and processing the jars for 45 minutes.
Only thing I forgot to do was that I didn't put some vinegar in the canner, so I had to wipe the jars down because they had some calcium buildup on the outside.
I've got 5 quarts of tomato juice in the pressure canner, first batch using it instead of hot water canning.
We had some of the tomato-zucchini casserole for supper, a relatively light supper but still satisfying.
I didn't get the tomatoes processed and juice canned today, I'll try to get that done on Monday.
We had salami and tomato sandwiches tonight, it's tomato season!
We had just a little of the zucchini-tomato casserole left, so we heated it and had it with hot dogs. The pairing worked surprisingly well.
Here's a link to the recipe:
https://www.saltysidedish.com/zucchini-tomato-casserole/
The recipe is a bit imprecise, but it worked fairly well. The next time I make it, if I wind up using some of the larger zucchini I'm going to quarter the slices.
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