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Last night I made an Alfredo pasta with roasted broccoli. I sautéed chicken sausages to go with it for Will who wanted meat with dinner. All I wanted was the pasta. A nice warm dinner.
Depending on the vege, some you can keep year round, but for summer veges transplanting around end of February-mid March. We gave up the community garden plot at the end of last summer. We donât know if weâll be able to grow veges here because of the amount of sun, or lack thereof - great sun in spring, not so much in the summer - we have tall oaks and pines around us, so we have to find patches of sun.
Hereâs the photo of the sprouts
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You must be logged in to view attached files.Will has gotten industrious with salvaged wood from our attic. I got him the smaller HydroMars grow light for Christmas to see how it works. Attached, hopefully are a picture of our planter and the newly sprouted arugula on right and lettuce on left. We are trying to grow indoors rather than transplanting outside.
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You must be logged in to view attached files.January 28, 2022 at 8:13 pm in reply to: Free Access to Bread Symposium Presentations on YouTube #33005Thanks Mike! I will have to share with Will
I took the eggplant Parmesan out of the freezer and itâs in the oven. Itâs our last batch from the garden last summer.
I had half a head of cabbage left over from a recipe earlier in the week so I made Connemara broth from the Simon Pearce cookbook. It's a soup I really like and it's been cold here for Georgia - high 30's-low 50's. It was a nice dinner with the brown bread (see Baking thread).
Yesterday, I made a loaf of Ballymaloe Brown Bread from Simon Pearce's cookbook. It was originally his mother's recipe that she took to Darina Allen. I hadn't made it in forever, but remembered having some trouble with it. It's a yeasted batter bread so it's very easy to make. Molasses, yeast, water, salt and whole meal flour. He recommends King Arthur Irish meal in place of the whole meal from Ireland.
You put the batter in the pans and allow to rise for 10-20 minutes until it reaches the top of the pan and be careful not to overproof. I was afraid of over proofing - it was chilly and it took longer to rise, maybe 35 minutes - but before it got all the way to the top edge, I decided to put it in the oven. it did shrink back a little, so I may have over proofed a little. But the texture and flavor are good.
I had in the back of my mind a conversation I had had with one of the KABC bakers about using the Irish Whole Meal in yeast breads. Because of its lack of gluten, they don't recommend it as a stand alone flour, but it is fine in soda breads. So, I decided to go online and do some troubleshooting. The Ballymaloe version uses some AP or Bread flour and then I found a David Lebovitz article making that version. The AP or Bread flour is even used with the whole meal from Ireland. So I am definitely going to try their version and it might explain why I've had problems with this recipe in the past. We still have half a loaf for tonight and another in the freezer so it might be a while until my next experiment. It would also help if I got some more Irish meal from King Arthur.
There was a lot more compliance last week, but even though it's still bad, at least last night I was amazed at how many were mask-less in the supermarket.
On Friday, I made a stir fried vegetable noodle dish from a favorite website. It was the blandest dish I have made in a long time. The noodles were good, the veggies too but I was surprised at the lack of flavor. Last night we added frozen crisp chicken tenders which came out surprisingly well and added lots of lime juice, chopped peanuts, soy and some hot sauce. Much better. We have so much left over, I had thought about freezing it, but I might just pick out the veggies and toss the noodles. Not even going to try it again.
On Tuesday, I made some Korean style tacos from HBH which were fun, easy and good. I cooked the flank steak (short ribs were the other option, but too pricy) in a marinade in the crockpot, sliced thinly, then broiled to caramelize the sauce. The go withs were a cabbage slaw with cilantro, green onions, a little bit of pepper with lime juice, rice wine and soy sauce, a yum yum sauce and a slightly doctored salsa verde. I would definitely make them again. We had enough for leftovers last night.
I wish we had a Whole Foods nearby - sigh. You would think that living on the coast, we would get lots of good seafood, but even the stores that have their own boats mostly have shrimp which I can no longer eat. There is not a huge variety here. I think that is one of the things I miss the most about living in Massachusetts. We were so close to New Bedford and not only did our local store have its own boats, but they are also on the docks everyday to see what is freshest.
We sell it at the Market - it comes in twice a week from the Faroe Islands. It is the best salmon I have had, so I will splurge once in a while - it has gone up $8/pound in the last 4 months
Will's making salmon with roasted potatoes and shredded zucchini. The salmon is a splurge as it has gotten so expensive!
Joan, I am so sorry to hear you got COVID again! Aaargh on your behalf. I hope you get better quickly.
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