[RiversideLen]

I made tomato sauce again today. Saved some for the next few days and froze the rest.

Tonight's dinner was leftover pork roast, pasta and a salad.

[RiversideLen]

Steak and mushrooms sound great!

I put a pork roast on the BBQ tonight. Had it with rice and cauliflower and carrots.

[RiversideLen]

Chocomouse, I'm near Chicago, I'm not expecting a visit from Henri. But thanks for the thoughts. I hope you don't lose power, I truly hate that.

I braised some chicken thighs in my tomato sauce and had it with pasta and cauliflower and carrots.

[RiversideLen]

BA, those brownies sound very good.

Today I made Healthy Oatmeal Cookies from the Martha Stewart site. It's an oil cookie, I've made them several times now. Today I included raisins, chopped walnuts and chocolate chips. I subbed maple flavor for the vanilla.

• This reply was modified 4 years, 3 months ago by RiversideLen.

[RiversideLen]

I made sauce from 5 pounds of tomatoes, reserved some for the next few days and froze the rest. Had it with leftover meatballs and pasta.

[RiversideLen]

I made buffalo meat balls (ground buffalo), had it with some pasta and the last of the tomato sauce I made last week and broccoli. I need to make a new batch of tomato sauce and freeze some.

[RiversideLen]

Chocomouse, the pepper is from Burpee. I have no idea how they are propagated. This is from the Burpee website,

"Breakthrough ‘PeppiGrande Red’ is the first and largest seedless sweet pepper ever.

Full Description

First of its kind! An innovative red roaster pepper that is…drum roll…seedless! These rich-red, delectably sweet fruits are the largest of all seedless peppers. Roast whole for a delicious treat with no worry about seeds. *Planting note: in the garden to achieve 100% no seed, separate from standard peppers. Planting close to non-seedless varieties can result in pollen contamination—so seedless peppers will contain few seeds."

[RiversideLen]

BakerAunt, a little Epsom salts might help your peppers.

This year I mixed some ground up eggshell in the soil to give it some calcium. I really cut back on the fertilizer, in previous years I would give it a shot of Miracle Grow about once a week, this year I've only done it twice. I also gave it, both peppers and tomatoes, a couple of doses of Epsom Salts. I think I'm doing pretty good on the volume of tomatoes considering I have only three plants. The peppers in my pic are sweet seedless, my jalapenos has really slowed down. I grew those sweet peppers last year and they kept producing until the frost.

[RiversideLen]

I had a nice harvest of tomatoes yesterday. They are in very good shape this year, I have not had any blossom end rot or insect damage. The plants, however, are showing wear.

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[RiversideLen]

The defrost timer is a relatively inexpensive piece too, it's mostly plastic, but the charge for the service call is what empties your wallet. I have a top freezer Frigidaire, nothing fancy, but I've replaced the defrost timer a couple of times and it looks like it needs it again. I keep a defrost timer on hand and thanks to Youtube, I know how to replace it. Fortunately, on mine it is fairly easy to access, which is not the case on some of the fancier fridges.

[RiversideLen]

A pulled a couple of chicken thighs from the freezer and made a stir fry including broccoli, cauliflower and carrot. Had it over brown Basmati rice.

[RiversideLen]

Wishing your wife a speedy recovery, Mike.

I made an asparagus omelet for brunch. Haven't decided on dinner but it's starting to feel like a hamburger.

[RiversideLen]

Joan, I'm wishing your sister well.

I made my standard batch of sandwich/burger buns.

[RiversideLen]

Happy Anniversary, Chocomouse! 53 years, that's great!

[RiversideLen]

I had made KAB's Ultra thin pizza crust a little while back but without the Durum flour. I have bought a bag of it and made a batch with it the other day. Some little things I changed, when I made it the first time the crust bubbled up a bit while baking. That is the result of using more yeast than necessary, so this time I reduced the yeast from 1 tsp to 1/2. I also reduced the salt from 1 tsp to 1/2. I also subbed 1/2 of the AP flour with whole wheat. The recipe says to make two pizzas from it but I divide it into three. I made the first one last night (also with homemade sauce from my garden tomatoes). The crust still bubbled up so I think next time I will reduce the yeast again and use only 1/4 tsp. Otherwise the pizza was good but I don't know if I can tell a difference from the one I made yesterday and the original batch in which I did not have the Durum flour.

Tonight's dinner will be another pizza and a salad.

• This reply was modified 4 years, 4 months ago by RiversideLen.

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