From Beans to Sweet Potatoes

I spent the morning in the kitchen. I don't go to work until 3 today.

I made myself get up early to start the maple baked beans and load the bread machine for pumpernickel rye. Then I went back to bed for a while.

Later, added water to the beans. This recipe cooks at 375, so the oven was available for other things. Toasted some nuts for the pumpkin bread and our morning oatmeal. Roasted two thick pork rib chops, brushed with olive oil and balsamic vinegar and sprinkled with salt and pepper.

For the pumpkin bread, I substituted sweet potatoes I had steamed a few days earlier. I pulled back on the sugar, taking out about 2 tablespoons from the cup called for, because the sweet potato was so sweet. I riced the sweet potatoes to ensure a smooth texture.

I used the butter I had made from the cream I harvested from the nonhomogenized milk (see Real Milk). It melted gently in a small cast iron skillet set over the oven vent.

Out came the pork chops, in went the pumpkin/sweet potato bread. Heat reduced to 350; there's an hour left on the beans, and I think the slightly gently heat will be OK.

Still to make: A salsa/salad of fresh tomatoes, red onion, avocado, XV olive oil. I think I will use balsalmic vinegar and capers.

Recipes:
Maple Baked Beans: Helen Witty (I don't have a citation for the cookbook, sorry)
Dark Pumpernickel Rye Bread: Bob's Red Mill
Pumpkin-Nut Bread: The America's Test Kitchen Family Cookbook
Oatmeal with toasted walnuts: Franny
Tomato-avocado-red onion-caper salad: Franny
Pork chops with olive oil and balsamic vinegar: Franny