[skeptic7]

Its definately pumpkin season here. I've bought a nice big Pink Banana which falls into that category of winter squash/odd shaped pumpkin. I'm going to wait a while before cooking it, I still have some containers of pumpkin puree in the freezer from last fall. I need to look through my pumpkin recipes again and see which ones are relatively healthy. There is probably pumpkin biscotti in my future, I don't think I made it last year.
I made apple pizza today with the last of the Gold Rush apples. These have been in my refrigerator since April and were getting wrinkled but were still sweet and firm. The flavor actually improves with time, they are more mellow than they used to be.

[skeptic7]

I did black bean chili at the end of last week Saturday/Sunday its a fairly mild combination of several recipes that is my standard chili, I use beef heart cut up in very small dice for the meat. This was partly to be wierd I read that heart is the main ingredient in Chicago Chili Sauce , the one that is served on top of hot dogs, and partly because it seemed safer than buying ground round in the supermarket, and its appreciably cheaper than having a chuck roast ground at the butcher store. I also did Yankee cornbread to go with it.
I did chicken soup tonight, sort of Chinese flavored with onions and ginger and five spice powder for the time when I want something mild. Its a little too mild, but I can add some soy sauce or chili sauce later.

[skeptic7]

Its Rosh Hashanah, the feast of apples and honey. I made whole wheat apple honey scones, and gave half the batch away; and my variant of the KAF Apple Challah and gave 1/4 of it away. I was really hoping Judy would have taken more of it. Its so much harder to give bread away during the pandemic, I'll just have to eat it all myself. 🙂

[skeptic7]

I'm impressed at the variety of recipes that people are willing to try. I stick to a few trusted recipes and variations there of and only occasionally do something new. I'm very impressed by Mike's Rye adventure and Baker Aunt's sourdough.

[skeptic7]

Baker Aunt;
I'd love to have a whole wheat scone recipe. I just got back the results from my blood test and the Cholesterol is slightly too high. I think I'll try using less butter and cheese in my cooking and see if it makes a difference next year. I'm going to go back over the old messages and see how you changed your recipes. Do you try to cut out animal fat too?

[skeptic7]

The would be bakers have an opportunity to try again this fall. Its easier to cook when the days are cooler.
A lot of people don't realize that mistakes are part of life. They have a couple of failures and then they decide to give up.

[skeptic7]

Monday night, I did an eye of round roast. 6.8 lbs baked at 300 degrees for about 2 1/2 hours to about 130 degrees. I refrigerated it overnight and then sliced it for sandwiches. Most of it is in the freezer, but I had a sandwich yesterday. Its wonderful when things are cool enough to use the oven. This is the only recipe I have for eye of round. Top round, bottom round and eye of round all are tempting in the grocery store, but I don't know good methods of cooking them. What have other people tried? These are normally a good price so I wish I could use them for something.

[skeptic7]

Chocomouse; I'll write to you next time I need maple syrup. I like to buy cans when I'm in Canada for myself and as gifts, but didn't have a Martial arts seminar there this summer.
I'd like to use less plastic but its so hard. I depend on plastic bags in the freezer and plastic freezer containers. How did people freeze cookies before plastic wrap?

[skeptic7]

I did a cheese pizza Sunday which turned out very nicely.
Baker Aunt, the scones sound great. None of my recipes are that low fat. How well do they keep? Do you feel an urge for clotted cream and jam when you eat them?

[skeptic7]

I did green split pea soup in the crockpot. This unfortunately has turned out brown instead of green, does anyone know what is likely to cause this? I don't know for certain but it was likely overcooked. I started cooking this on high for a couple of hours, then I threw in some sweet potato and cooked it on low overnight. I didn't want to overcook the sweet potato so I added it last.

[skeptic7]

Happy Birthday Mike! I hope you have a really great birthday. Thanks for everything.

[skeptic7]

It was wonderfully cool yesterday so I had cheese pizza and two batches of blueberry cornbread and chicken lentil soup. I gave one of the blueberry cornbread away and am eating the other one.

[skeptic7]

I did Blueberry cornbread -- basically a Yankee Cornbread with a cup of blueberries added. It has quite a nice texture surprisingly better than the all whole wheat blueberry bread. No slightly damp mushy spots near the blueberries. I was short of buttermilk so I used a mixture of buttermilk and yogurt. I wonder if that was responsible for the nice texture or whether it was the cornmeal.

[skeptic7]

I had no idea, and guessed incorrectly.

[skeptic7]

I messed this up.

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