[Mike Nolan]

There's no sugar in the recipe, just onions, vinegar, salt and dill. I left out the garlic and added some mustard seed. Sugar would probably improve it IMHO.

Homemade Savory Zucchini Relish

[Mike Nolan]

We tend to have hot dogs for lunch a lot, especially when Diane is home (weekends and over school holidays and summer.)

I usually have mine on a bun, Diane varies, sometimes she'll have a bun, sometimes she'll have them with pork and beans and sometimes she'll have them with sauerkraut.

The zucchini dill relish I made is OK on a hot dog, but I was expecting something a bit more like pickles. Maybe it'll get that way over time, though.

Tonight we had tomato soup and fried cheese sandwiches.

[Mike Nolan]

One of the stores had kidney beans on sale, so I stocked up for chili season. I may make a pot this weekend if the weather breaks as forecast.

Tonight we had BLT's.

I think my zucchini are done for the season, I still see a few flower but it doesn't seem to be setting any fruit.

[Mike Nolan]

Here's a link to the GF cornbread recipe we like:

Gluten-Free Cornbread

I will say this cornbread has a short shelf life, but that's never been an issue here.

[Mike Nolan]

We had fresh bagels today, so we had bagels for lunch and again for supper.

[Mike Nolan]

I made my bagels, this batch came out better than the last one, but I think I need to let them warm up a bit more, I used the 'wrap around the hand' method and some of them didn't quite seal, probably not warm enough.

[Mike Nolan]

I've got bagel dough in the fridge for tomorrow morning. This time I'm shaping them after the bulk retarded rise.

[Mike Nolan]

We had tacos and nachos today.

Sunday will be our 51st anniversary.

[Mike Nolan]

We're having fix-it-yourself tonight. Diane's having oatmeal, I'll probably make a sandwich at some point.

[Mike Nolan]

The volcano-fired pizza sure ranks as interesting.

[Mike Nolan]

Tonight was dine out to help out (the food bank), so we did takeout.

[Mike Nolan]

I saw this sign on a panel of jokes the other day:

A muffin is just an ugly cupcake.

[Mike Nolan]

It's Jeffrey Hamelman's Vermont sourdough recipe, mostly wheat but 10% medium rye flour.

[Mike Nolan]

Here's a picture of a slice of today's sourdough:

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[Mike Nolan]

Well, the sourdough could have stood more proofing, both loaves had blowouts along the side, which is always a sign of underproofing. Might have been a little underbaked as well, but the outside is very crunchy, like many sourdoughs.

So my starter may not be quite as active as I thought it was, which means I probably need to adjust rise times.

Diane wasn't fond of it, both the texture and the taste. It is mildly sour, but I think the crunchiness put her off, and maybe the rye undertaste. I might have to bake sourdough breads at a lower temperature to keep the outsides from getting crunchy if I want any hope of her eating them.

I may have to try some kind of semolina sourdough.

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