BakerAunt
Forum Replies Created
-
AuthorPosts
-
Furnaces have a diabolical understanding that ceasing to function is ALWAYS on the weekend.
It's not gardening, but on Friday, we had an influx of sparrows, who are still here on Monday. There are a lot of little bugs outside, and the sparrows are going after them in an amazing aerial ballet. Some have even perched on our screens to eat the bugs there. Swallows do show up around this time, but we've not seen this kind of show in the three years that we've lived here permanently.
My plans for Monday morning is to make Maple Granola, the recipe on the KAF website, not the one in the whole grains book, which uses more oil. This time, I have wheat germ again, thanks to Bob's Red Mill. I also use BRM milk powder rather than the special dry milk, and I halve the coconut and add pumpkin seeds and delete the vanilla.
Yes, Kimbob, that slice of raw onion is essential!
Almost ten years ago, I married a man with three children. Over the years, we have built relationships, and all three phoned to wish me a happy mother's day.
I misread the question and answered incorrectly,
I did not know the answer, but I guessed correctly.
Here's an article about the Quarantine Garden:
I'll be interested in hearing if you find the magical way to get the dough neatly slashed. I usually wet the blade before I slash, but that does not always work, depending on the bread.
To go with stew for Saturday night dinner, I remembered a sourdough biscuit recipe that I used to bake that came from Sunset magazine. Of course, I could not locate it among my recipe cards, and I'm not sure if I still have the magazine packed away somewhere. I turned to the internet, and after some frustration, this one came up:
http://www.samartha.net/sd/file-corner/rec.food.sourdough/FAQ/recipes/recipe803.shtml
It is close to what I remember. I did not have time to let the initial sourdough mixture sit for more than an hour. I replaced 1 ¼ cup of the AP flour with Bob’s Red Mill Whole Wheat Pastry flour. I reduced the salt to ½ tsp. and deleted the fennel. The recipe does not state where to add the olive oil. I decided to add the flour mixture to the sourdough mixture, then work in the olive oil. It is slightly messy, but it worked. (Adding the oil at the end seems to be best for my pizza dough and crackers as well.) The biscuits had good rise, and we enjoyed them. I will bake them again now that I have the recipe.
I made Beef Stew for Saturday’s dinner. I did not have any frozen peas to add, but I did include large mushroom slices with the carrots and potatoes. I used some of Penzey’s Tsardust Nights as seasoning, along with some bay leaf and allspice. I only used 1 Tbs. dried onion, in deference to the problem onions have been causing my husband. I think it needed more, but then I'm usually in favor of more onion. I only had a single clove of garlic, so I used some of the Penzey’s dried minced garlic that came in a gift box. I added a little parsley for color.
I had to guess, and I was incorrect.
I've only had time to watch the video, but I'm looking forward to reading about the others. Thanks for posting the link, Aaron.
Home baked sourdough bread is a wonderful gift, Joan.
Despite baking two loaves of the Millet-Sunflower Bread, I still have a lot of cooked millet left. While the internet was not particularly helpful for already cooked millet, I did find a couple of recipes. On Friday I baked “Lemon Millet Fig Cake with Walnuts and Candied Ginger” from The Daring Gourmet:
https://www.daringgourmet.com/lemon-millet-fig-cake-with-walnuts-and-candied-ginger/
I actually have a couple of bags of dried figs in the house, so I was set. I followed the recipe exactly. It did not say what kind of pan; given the lemon juice—and previous experience with acidic ingredients eating into my USA metal pans—I used an 8x8-inch square glass baking dish greased with Crisco. I baked the cake on the third shelf up, as cakes do better there, and I left the oven temperature at 350F. The cake baked in the 30 minutes stated, and I made the lemon-honey glaze, poked holes over the top of the cake with a skewer, then poured the hot glaze evenly on top. We had some for dessert. The taste is reminiscent of Fig Newtons, only far superior. We ate it slightly warm, which the recipe recommends. If it is just as good at room temperature, it will be a keeper
I suppose that peanut butter on baguettes is American-French fusion food?
Friday night’s dinner was leftover pork. I cooked some freekeh in water, along with the pork drippings from yesterday. We had microwaved frozen mixed vegetables as well.
We are preparing for a late freeze tonight, with temperatures expected to dip to 28F and stay there. We hope it will be the last freeze of the season, but is not good news for the local berry crops. My husband has covered our blueberry plants but the black raspberries and blackberries will have to fend for themselves. We had saved the heavy plastic that wrapped my stove when it was delivered, and it works well to cover some plants. We also had to secure a kayak that was delivered on Monday, which we tried out yesterday morning (much fun!) and had put next to the house. It cannot be in freezing temperatures, and there is not room, at the moment, for it in the garage or the shed, and the shed would be a bit of a hike, as it is across the road. So, we have brought it into the living room to overnight. Nothing says lake house like a kayak in the center of the house. 😊
It's nice to know that I'm not the only one it picks on.
I spent Friday morning baking Whole Wheat Sourdough Cheese Crackers, using the dough I made a week ago. I don't usually leave it this long, but it was fine.
-
AuthorPosts
