Another simple supper: black bean soup and home-made, whole wheat
crackers. There weren’t enough beans in the soup (I used all we
had left), and I lost one batch of crackers to
a phone call (paper-thin dough at 500°F requires split-second
timing), but otherwise it turned out well.

j j j

7:22:18 PM

I made a simple dinner today that turned out surprisingly well:
greens, potatoes and applesauce. The greens (rainbow chard) I sliced
up and wilted over caramelized garlic and onions, then drizzled
with the juice of half a lemon. The potatoes I grated and mixed
with chopped green onions, salt and pepper, and a little flour,
then sauteed as patties in butter and oil, about 3 minutes a
side. And the applesauce I made fresh by running a couple of apples,
peels and all, through a
juicer a few times
with some grated nutmeg and cinnamon.

j j j

1:33:18 PM

The bread was delicious, in case you were wondering – creamy flavor, soft
and resilient – a perfect sandwich bread, and great with cheese or butter.

j j j

6:19:02 PM

Yesterday’s garden loaf, and the smells of home, compelled me to
bake an actual loaf of bread today: whole wheat oatmeal bread,
from The Laurel’s Kitchen Bread Book.

Today was meant to be a day of rest after all of yesterday’s digging, and it
was until I started kneading this bread. The dough was so tough at the start
of the kneading I practically gave myself a hernia pushing and stretching
it into bread. I took the recipe’s instruction (“Even if the dough
seems very stiff, don’t add more water just yet…”) a little too
stubbornly, and didn’t add the necessary water until much later
than I should have. Forty minutes later, exhausted but triumphant
:-), I got what I wanted.

j j j

1:30:22 PM

We didn’t make it to the Minnesota State Fair this year, but we
still got, delivered fresh by my in-laws, the main reason we ever
go – cheese curds: batter-dipped, deep-fried cheese. I don’t know
what they put in the batter, but we haven’t been able to get the
same taste anywhere else. It’s probably just as well. Once a year
is plenty for food like this, but it sure tastes good.

j j j