fiberaddict: (Default)
the World's Best Mom. Last night, anyway. :grin: Why? Because of my French Bread. :curtsey:

See, Monday evening, we had baked ravioli. I wanted something else to go with it.....and what goes good with Italian? Fresh, crusty bread, of course! I rummaged around my cookbooks, and decided French bread was a good choice. It was a hit, so I made it again last night to see if it was a fluke. Nope - it has been deemed the Best Bread EVAR. :rar: :lol:

It's also EASY. The ingredient list (for a 2 lb loaf. If you have a smaller bread machine, let me know and I'll dig out the measurements for you):

1.5 cups water
3.24 cups white bread flour (I use King Arthur. It DOES make a difference!)
1.5 Tblspn sugar
1.5 tsp sale
3 tsp active dry yeast

Dump it in, select dough, and let 'er go. When the cycle's finished, dump the dough on a floured surface (or do it my lazy way - add some flour to the bread pan and roll the dough around a bit before dumping). Put it on a greased cookie sheet (I use parchment paper instead of greasing), let rise for about 1 hour, then brush with 1 beaten egg and bake 375* for 25 - 35 minutes.

The trick to it is to let it rise once, then turn OFF the bread machine, wait a minute, restart it, and let it go thru the whole dough cycle.

Now, because I don't have any bread pans, I just use the cookie sheet and sorta "shape" the loaf....but by the time it's baked it's morphed all over the sheet and becomes what Herself calls "toad bread". :snicker: It's almost a flat-type bread, but it's light and spongey inside with a lovely crisp crust. :mmmmmmm: Great the next day, too, if you have any left over. (Last night was baked chicken, cheesy broccoli, and French bread. :mmmmmmmm:)

Bread is bad for me...but I don't care. The taste........especially straight from the oven! I can put up with tummy issues if the payoff's good enough - this and my challah IS.

I'm thinking we'll have Calzone for the Sabbath. We'll see......

Rain is forecasted today - I hope! We need as much rain as Yah will send us!
fiberaddict: (fiber: Chullo)
winter; Cold is in the air /stops singing :lol: It was a nice 34* this AM; I am SO glad we have the propane heater in the milk room! It really puts out the heat!

Got complimented on my chullo this AM - a tenant at work said it was "lovely!" :squee: It's warm, too - and I Love it! I need to work on some Turkish socks to match, I think....

Brianna had a hay-day yesterday. The loot hauled outside: My Aussie hat, camera (in the bag, thankfully - no damage!), pair of Himself's shorts, ball of acrylic yarn (not eaten/unwound, just hauled out), 2 pairs of shoes (she had to OPEN the door to get to them!), 2 origami projects, 1 fingerless glove (guess Wool-Ease is tasty, because she ATE the ribbing)....I think that's all. :sigh: She's got toys; guess I need to get some bones for her. She seems to like the tougher stuff...although she HAS some kongs! She's almost 6 months....teething'll stop soon, right?

Physics Phestival: The "Binary Counting Machine" was finished late last evening, and works the way Himself wanted it to. I have NO idea what it's supposed to do; it looks like a pinball machine without the paddles. :scratches head: Whatever - he's excited over it, and He and SG had fun, so...:shrug:

My washer is just about DEAD. I put a load in this AM, and when it hit the rinse cycle it started making the most HORRIBLE noises. The dryer, on the other hand, has decided to play nice - the sheets I washed yesterday dried in a little over 2 hours. :sigh: Ah, well - new set arrives next week. (Timing. It's ALL about the timing! I'm glad we were able to buy a new set, and I'm glad they're hauling the old ones off. This set just needs to limp along until next Friday...)

Pot Roast in the crockpot for dinner. :mmmmmmm: Easy-peasy: Take frozen roast, plunk in crockpot. Take 1 package Lipton soup and dip mix (Garlic and Onion, in this case, but Golden Mushroom is good, so is the plain Onion) and dump it over roast. Add about 2 cups water; wine to taste. Put on lid; if it doesn't fit, cover with foil. Set on low for 8 hours. Nummy dinner, little muss, littler fuss. (Yes, you can add veggies - this is my "gotta get to work in 10 minutes, what AM I doing for dinner?" recipe. :lol:)

Serve with rice/mashed potatoes/other veggies. Maybe fresh bread....:mmmmmmm:
fiberaddict: (Dr. Horrible: Hammer Tingling)
Let's see....my kitchen is spotless, all the laundry is done, most of the dishes are done (they're never-ending, though, as is laundry).....need to clean the barn and coop, but that's also never-ending. Got supper on - Chili. Mmmm....there's NOTHING like homemade chili on a cold day......too bad today is NOTHING like a cold day. :lol: (Himself requested it, so - why not? We gotta eat, and chili is pretty easy to throw together. Oooh! I can post a recipe! :lol:)

Recipe: I usually make 2 pound batches. It's easy to scale, though - just remember you need 1 more can of tomato sauce than pounds of meat. :nods:

Need: 2 pounds ground beef, 3 15oz cans tomato sauce, spices

Brown the meat. I usually add 2 Tbls Penzey's Taco Seasoning, to add some "kick" to the chili. Drain. Dump in crock pot with tomato sauce. Add 3 - 4 Tbls Penzey's Chili Seasoning (we use "Regular" PER pound of meat. Set on low, let 'er rip for 8 hours.

I didn't know until this AM that I was almost out of Chili seasoning....so I used 4 Tbls Taco Seasoning while browning the meat. I think I had 4 Tbls of Chili Seasoning.....it smells like chili, and the spoon *tasted* like chili, so I think we're good to go. :lol:

New doctor - I LIKE him. He talked to us, but kept tossing questions to Himself. Himself actually *talked*, which is major. He's also familiar with Aspie kids, so we'll be setting Herself up soon - gotta get Himself stable, first. I thought it went well - and Himself wasn't too upset by it.

We're going to pick out our new goats Saturday......:whee:

Think that's it for now...I gotta get Himself to school (he asked that I take him...why not?), then try to edit photos. Since I did all my chores yesterday, today is a "play" day. :grin:

Go hug a Veteran today!
fiberaddict: (pets: Dusty)
This is for a 1 pound batch.

6 oz Olive Oil
6 oz Vegetable Oil
4 oz Coconut Oil

4 oz strong black coffee
2.08 oz lye

2 oz fresh goats milk

No scents.

Notes: Very small batch - almost not enough to use the stick blender! I heated the coconut oil in the microwave for 20 seconds to melt it, then added it to the other oils. Put the coffee in the fridge during breakfast. When I added the lye it smelled worse than the goat's milk did. When the lye mixture was about 120*, I added it to the oils - I hit trace almost instantly (I think because of the temps). Added the goat's milk - next time, I'll only add 1 oz; I was going for a latte color, instead I got iced coffee. :lol: Poured into the mold and put it in the ice chest for...maybe 8 hours. I pulled it out when it was all solid. Unmolded the next morning - the soap was hard and easy to remove.

It lathers up well, and has a very mild coffee scent. Feels very soft on the skin, and has a nice dark cream color.

Next time, I'll do a 2 pound batch (minimum), and not add as much goats milk. Sweet Geek *loves* it, so I call it a success. :grin:
fiberaddict: (pets: Jayne in hat)
Ok, here it is for posterity. Please note that I haven't tried these yet - I de-molded them this evening; they are still a bit mushy on top, and very oily feeling (this comes from the castor oil, I think - my bar from Chagrin Valley feels the same, only it's harder. :grin:)

This makes a 2 pound batch:

12 oz Castor Oil
4 oz Jojoba Oil
8 oz Coconut Oil
4 oz Olive Oil
4 oz Shea Butter

6 oz very very strong Chamomile tea
4.16 oz lye

Fragrance oils: Frankensence & Myrrh and Lavendar (Provence)

Notes: I only heated up the Shea Butter - the Coconut Oil was the type that is liquid up to 76* (over 76*? Anyway - it was liquid) and added it to the other oils. The oils never got above about 80* - if that much. The tea was cold when I added the lye - and it stank to high heaven! When the lye mix reached 120*, I added it to the oils - it took about 4 minutes - if that - to trace. Added the smellies...and it accelerated the trace to the point that I had oatmeal when I glopped it into the mold.

Put it in the ice chest for 10 hours, then let it sit on the table for 24. It was very sticky and hard to de-mold - the top is still slightly soft. The scent isn't exactly what I was going for - I am trying to recreate Lush's Veganese scent. This is close....but I think I need to try Patcholi and Lavendar next time. Still, it smells nice.

Once I run out of my current bar, I'll test drive one of these.
fiberaddict: (Disney: L&S Caffeine)
OK, here's my Oma's Sauerkraut Cake receipe. I *highly* suggest you use a stand mixer, but that's because I'm lazy. :grin:

2/3 C butter
1.5 C sugar
3 eggs
1 tsp vanilla
2.25 C sifted flour (I didn't sift it)
.5 C unsweetened cocoa (I used Hershery's Dark Chocolate)
1 tsp baking powder
1 tsp baking soda
.25 tsp salt
1 C water
2/3 C sauerkraut, rinsed, drained and chopped

Cream butter4 until light and fluffy; add sugar and beat until blended. Beat in eggs and vanilla. Sift flour (I didn't) and measure the 2.25 Cups. Add to flour: cocoa, baking powder, baking soda and salt, sift again (again, I didn't). Add alternately with water to egg mixture. Gently but thoroughly stir in chopped sauerkraut. Turn into two greased and floured (I used a bundt pan, and used cocoa instead of flour)8-inch or 9-inch round pans lined on the bottom with waxed paper (I didn't use the paper in my bundt pan). Bake at 350* for 30 minutes (I baked at 325* for 40 - your mileage may vary). Allow to completly cool before frosting.

FROSTING:

1.5 C heavy cream
3 Tblspn powdered sugar
1 Tblspn dry instant coffee
2 tsp cocoa
2 Tblspn rum OR 1 tsp rum flavoring

Whip cream until fairly stiff; gradually beat in powdered sugar. Add coffee and cocoa. Shake beater clean and fold in rum flavoring (or rum). Beat again until quite stiff (this takes a while). Frost cake, and enjoy!

The cake itself is moist and sweet; the mocha icing *makes* it. It's quite good - and you can NOT tell the sauerkraut is in it - people think it's coconut. :grin:
fiberaddict: (Dr Horrible: Hammertime)
The contract work that we do that is due TODAY can't be done, because the other office hasn't done their portion yet..so I'm Bored. :sigh:

I need egg receipes - my hens are working overtime. We're averaging 14 eggs/day...and are eating maybe 6 eggs/day. I have.....well, 8 or 9 dozen in the refridgerator as of this morning - but the hens are working today, too. (And....I can give away maybe 18 to my coworker, and Mom'll take a dozen or so...but that still leaves me with a surplus.) Fun stuff! :grin:

Bottled the kombucha last night - all cherry. 3 spaghetti bottles worth, plus 5 drink bottles. Then rebooted it. We need to get to drinking it more! :grin:

Herself's doctor went ahead and upped her to a full dose. Saturday she was still pretty much all over the place; yesterday she was almost "normal". We're still having meltdowns, but not as bad as Thursday and Friday (non-medicated....:ugh:) The Adderall had helped her control them - pretty much - but the half dose of Vyvance was doing NOTHING. (The reason for the switch? Adderall has "rebound" after 12 hours; Vyvance supposedly doesn't. The doc would like her to be in control for school AND home, thankyouverymuch.) Her next visit is mid-December - we'll probably be dealing with the sleeplessness problem then. (We didn't want to change both meds at the same time). I'm anxious to see how she does at school.

Speaking of, Mom went in on Thursday to drop off the doctor's note (I forgot to put it in Herself's backpack). The counsellor was in, so she stepped in for a chat - the upshot is that there will be a weekly meeting between the councilor and all Herself's teachers, they will keep us in the loop, and they will work harder to help Herself stay focused (Good Luck with That! :lol:) We'll see how this works...

Himself spent last week totally cleaning his room - it's pretty much spotless, except for the train table. THAT is a disaster...but the rest of the room is so nice, I can't complain. He has volunteered to help his sister with her disaster area...but she's not going for it. (Aspie's HATE change - HATE it. Cleaning her room = big change, and she can't cope. :sigh:) I'm hoping she'll accept the help while he's still willing to do it....

Well, I've blathered enough - back to websurfing! :grin:
fiberaddict: (Default)
Easy-peasy! All you need is:

Turkey Breast to fit in your crock pot
1 pkg Lipton soup mix (I usually use Onion or Onion Mushroom)
1 can Whole Berry Cranberry

Dump all into the crock pot, put it on low, and do your thing. In 8 or so hours, enjoy! (Told you it was easy! :lol:)

The kids LOVE this - so you know it's good!
fiberaddict: (M15M: POTO - Hide ring)
This is *super* easy, and seems to be a crowd-pleaser! I've done it twice now, once with Tilapia, and once with Orange Roughy. Fantastic both times!

Ingredients:

Fish (I get at least 1 fillet per person) - any type seems to work
Saltine Crackers
Spices (I use Penzeys.....any of their blends will work)
Pepper
4 Tbls butter
1 Cup (or so) Parmesean Cheese

Preheat your oven to 550*. (No, that's NOT a typo!) Take a handful of Saltine Crackers, put them in a large Ziplock baggie, and turn the kids loose with them. You want them nice and crumbly. (I guess you could use bread crumbs). Add the cheese and spices (our current favorite is Tuscan Sunset and a dash of garlic) and pepper, and shake-shake-shake the bag until it's well-mixed. Melt the butter.

Dip the fillet in the butter, drop it in the baggie, and shake 'er up. When you get all the fillets on the cookie sheet, sprinkle the left-over cracker mixture on them - I also add more cheese.

Pop in the oven for 10 minutes or so. You can put the broiler on for 5 minutes at the end (for a total of 15 minutes in the oven) if you want, but I've never found it necessary.

Serve, but don't get in the way of hungry folks...this just flys off of the table!
fiberaddict: (Disney: L&S Stitch upside down)
a 'la the Tearoom here in my home town:

1 can (21 oz) cherry pie filling
1 can (14 oz) sweetened condensed milk
1 can (8 oz) crushed pineapple, drained
1 container (8 oz) non-dairy whipped topping (Cool-Whip)
1/4 tsp almond extract
1/4 teaspoon lemon juice

Stir all ingredients together until well blended. Freeze.

I pop it into my muffin tin and freeze it that way, then transfer them to ziplock freezer bags. Each "muffin" is 1 serving, and it's yummy!
fiberaddict: (Disney: L&S Caffeine)
a/k/a Sticky Buns, depending on if you use icing or not. :grin:

This recipe has been converted to bread machine use. If you don't have a bread machine....well, you're on your own here. :lol:

DOUGH:
1 1/4 cups water
3 cups flour
2 Tbl dry milk
3 Tbl sugar
1 tsp salt
3 Tbl butter
2 tsp yeast

FILLING:

Brown Sugar
Cinnamon (I use Penzy's Indian Cinnamon; slightly milder than the Vietnamese,and oh, so good)

Combine ingredients in the machine and run through the dough cycle. Remove dough and roll out on lightly floured surface (I skip the flour, to be honest) into a rectangle shape (or somewhat rectangle-ish). Melt 1 stick butter and pour about 1/2 into the bottom of a 9 x 13 pan - enough to cover the bottom. Spread the rest of the butter onto the dough.

Sprinkle brown sugar over the bottom of the pan, and over the buttered dough. Sprinkle cinnamon over the dough. Roll the dough into a long rope, cut into slices and place in pan. Cover and let rise 2 hours (I actually cover and put it in the fridge overnight. Works great - and hot, yummy buns in the morning!)

Bake in 350* oven till golden brown on top (about 12 - 15 minutes) Remove from oven immediately. You can either invert the pan on a sheet of wax paper to cool, or you can ice them. If you invert, serve warm with butter - if you ice, dig in. :lol:

These freeze very well - but we never have any left to be frozen.
fiberaddict: (MP: Completely different)
Not content to sit on my laurels, I am tweaking my chili receipe to get it ready for *next* year's cook off. *g* Today's experiement: adding beer to the batch.

I did a 2 pound batch - 2 pounds ground beef (browned with Penzey's Taco sauce and butter, then drained), 2 cans tomato sauce, 6 tbls Penzey's chili powder, and 1/2 bottle of Guiness.

Meh. It didn't blow my skirt up. I don't know if a)the beer was flat (horrors!) b)I didn't add enough or c) I needed more chili powder. I could taste just a hint of barley.....it didn't do much for the flavor, didn't make it richer, just....didn't.

I'll grab a can of...something else for the next experiement. Or maybe I'll toss in some of my Lambrusco....hmmmmmmmmmmmm.

In other news, got the ATM/Debit card today (Finally!) Does me no good - I have no money, but hey! I got the card!

I also got the first payment on the pool - which is 1 more than I expected, frankly. That's good.

Gotta go put a wee laddie to bed - he fell asleep right after supper. Poor wee thing.....

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