Spaghetti Squash

Peter Reinhart's Classic French Bread

This is one of the simplest yeast bread recipes there is!  I used to make French bread during my early post-college days, but Peter Reinhart's technique takes it to an entirely new level.  As you can see, I'm still having fun with the Peter Reinhart cookbooks that I got for Christmas!  I would highly recommend that you read his book, as this post doesn't contain his detailed instructions and helpful tips.  I'm still perfecting my technique....

Source:  Peter Reinhart's Artisan Breads Every Day

Makes 2 large loaves, 4 small loaves, or many rolls

24 oz. unbleached bread flour*

2 t. salt or 1 T. coarse kosher salt

2 1/4 t. instant yeast

2 c. lukewarm water (about 95 degrees)

The day before baking:

Combine all ingredients in a mixing bowl.  Use a large spoon and stir for 1 minute, until well blended and smooth.  If the spoon gets too doughy, dip in in a bowl of warm water.  The dough should form a coarse shaggy ball.  Let it rest, uncovered, for 5 minutes.

Transfer dough to lightly floured work surface and knead by hand for about 2 minutes, adjusting with flour or water as needed.  The dough should be smooth, supple, and tacky but not sticky.

Knead the dough for about 1 minute more, then transfer it to a clean, lightly oiled bowl.  Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days. 

On baking day:

Remove dough from refrigerator about 2 hours before you plan to bake.  Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible.  Form the dough into 2 loaves or into 4 small loaves.  Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, until increased to 1 1/2 times its original size.

About 45 minutes before baking, place a rimmed baking sheet on lowest rack, place baking stone on rack in middle of oven and preheat the oven as high as it will go.

Remove the plastic wrap from the dough 15 minutes prior to baking.  Transfer dough onto a floured peel or the back of a cookie sheet.

Just prior to baking, score the dough 1/2" deep with a serrated knife.  Transfer the dough to the oven, pour 1 c. hot water (Be careful!!  I use a watering can with a long, narrow spout) into the steam pan, then lower the oven temperature to 450 degrees.

Bake for 10 minutes, then rotate the loaf and bake for another 8-10 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200 degrees in the center.  For a crisper crust, turn off the oven an leave the bread in for another 5 minutes before removing. 

Cool the bread on a wire rack for at least 45 minutes before slicing or serving.

*Note:  I like to use King Arthur flour because it comes from non-GMO wheat.

Cooking Neck Pumpkins

I had purchased this neck pumpkin late last fall for a song, but never got around to cooking it off until now.  I figured I had better get to it before it passed its peak!

I had never cooked a pumpkin before, so had to do a bit of research before attempting it. I'm happy to report that it was much easier than I anticipated! 

Here's the How-To:

Simply cut the pumpkin in half and scoop out the seeds.  Then, place the pumpkin halves face down on a rimmed baking sheet, adding some water to the pan to help keep the pumpkin flesh moist.  Bake at 450" until you can piece the skin with a fork (about 45 - 60 minutes).

Then, scoop out the flesh out of the shell and puree in a blender.

(My Vitamix has an extra-large jar which worked great for this.  I froze the puree in 2 c. quantities so that it's ready to use any time I need canned pumpkin for a recipe in the future.)

P.S.  Don't toss the pumpkin seeds - be sure to toast them so you can not only enjoy a tasty snack, but benefit from the nutrients as well!

Worth Contemplating

"Where words fail, music speaks."
- WJTL Radio Station

Quilting Away!

This winter weather is the perfect weather for stitching some quick and easy quilts!

First, a small lap quilt in subtle shades: 

Then, a very simple design showcasing some fabulous Amy Butler fabrics:

Next project:  another simple pattern out of this fun, whimsy fabric:

Still not sure how I want to machine quilt these quilt tops, so I'll fold them away until the inspiration hits!  :)

Welcome February!

Miss Potter

"There's something delicious about writing those first words of a story.  You can never quite tell where they'll take you.  Mine took me here, where I belong."

- the character Beatrix Potter, in the wonderful movie Miss Potter

Simple Pleasures

I popped in at a food outlet yesterday on the way home from installing curtains for a customer - you can't beat a box of beautiful Clementines from Spain for only $2.29!

Clementines always remind me of a wonderful trip to Spain in December '91/January '92 to visit a college friend....

Broccoli Sprouts

Broccoli sprouts are a nice way to get some fresh greens into your diet without compromising a commitment to local, in-season eating.  It's so easy, and economical, not to mention healthful!

Simply soak 3 T. of broccoli seeds overnight in cool water.  I use a wide-mouth mason jar, fitted with a sprouting lid.  You can also improvise with a piece of cheesecloth and a jar ring.

 Day One:  In the morning, drain and invert jar.  Rinse and drain the seeds/sprouts two times per day until fully developed.



 Day Two



Day Three 

 Day Four
(Switch to a larger screen lid so you can rinse the hulls away.)



Day Five
Store in refrigerator right in the jar.

How cool is that??!! 

I love them on baked potatoes, but often eat a handful of them for breakfast - just because I think it's such a cool thing to be able to participate in growing my own nutritious food in the middle of the winter!

Knitted Dishcloths

I love knitted dishcloths made out of 100% cotton yarn!  In fact, I love knitting them, love looking at them, love using them, and love giving them to kindred spirits who are as in love with them as I am.   

They make wonderful little gifts. 

There's just something soothing about the process of knitting them - the cushy yarn is so comforting.  Maybe because my mom knitted them and gave me the directions??

I often tuck my knitting in my airport carry-on or take it along when riding in the passenger seat of a car.  I have to admit that it is embarrassing when someone asks, "What are you knitting?"  Somehow, the answer "dishcloth" isn't very glamorous or creative, and certainly doesn't dispel the old maid image.  But, I still love knitting them, love looking at them, love using them, and love giving them away.

I just bought a new shade of yarn yesterday.  :)

Here are the instructions:

1 ball Lily Sugar'n Cream yarn (important - must be 100% cotton!)

#8 knitting needles

Cast on 4 stitches.

Knit first row

To begin increasing:

Knit 2 stitches, yarn over, knit rest of row.

Repeat last row to 45-50 stitches.

To begin decreasing:

Knit 1, knit 2 stitches together, yarn over, knit 2 together, knit rest of row.

Repeat until 4 stitches left.

Cast off.

Job Completed!

I just installed these curtains today; it feels good to finish up such a big project!  Actually, the sewing wasn't difficult, but since the window was so big, the cornice board was 96 1/2" long - practically the full length of my living room; it barely fits in a vehicle!  I was eager to get it out of my house so I could have my living room back.  The customer asked me to simply duplicate her existing window treatment in coordinating fabrics to match her new sofa and pillows since she was so happy with the design of the original cornice, swags and jabots.  The burgundy fabric is 100% silk, so I lined it with cotton interlining to give it a bit of body and a soft drape.

Here's the before picture:

It's tricky taking pictures of window treatments, especially in the winter; the sun reflects on the snow and makes it that much more difficult to get enough light inside without the flash washing out the color.  I always try to get a picture so I can refer back to it if necessary.

Vintage Tag

This vintage piece of Tupperware belonged to my Great Aunt Mary Kinsey, thus the initial "K" on the adhesive tape tag.  I'm so glad the tag is still intact; every time I use this it reminds me of her, her legendary cooking, and lovely memories of our family visiting her many times during my childhood.  It also reminds me of my mom (who labeled her dishes that way also!) and the various potlucks and covered dishes that we attended over the years.

I miss those simpler days!

Seeded Flatbread

What a fun bread to bake!  One of my goals for this year is to bake all my breads from scratch.  That way I can eat 100% whole grains and save money at the same time.  I have so much to learn, but I think it's doable.  I was able to conquer Italian bread last summer.  Now, I want to move on to whole grains with the help of Peter Reinhart and some other cooking blogs.  Today I finally got around to baking this flatbread that I had mixed up earlier in the week.  It was such a cool experience!  The dough stretched into place so easily, it was almost as if it knew what it was supposed to do!

I stretched it out on a pizza peel (purchased in November in preparation for this year of bread baking!),

then slid it onto a preheated baking stone in the oven for 7 minutes.

Fun, fun, fun!

(My nephew recently asked me why I use the word fun so much!)

It was yummy on its own as well as with some hummus or dipping oil.

Next time I want to try making it a bit thicker, so I won't stretch it out as far.

Here's the link to the recipe:

http://www.101cookbooks.com/archives/seeded-flatbread-recipe.html

Rasp Plate

A friend gave me this unique little plate for Christmas.  Made in Spain, it is actually a grater that can also be used as a serving plate  It's ideal for grating a garlic clove, then adding spices and olive oil for dipping oil to use with bread.  I haven't tried using it yet, but am eager to do so!

Great Grains for Breakfast

OK, after eating CRAPP (spelled with 2 P's for emphasis!) for the entire month of December and into January, it is time to get back on track!  It was fun to eat chocolates and cookies and enjoy all the holiday food, but I do believe in and enjoy eating whole foods.  So, I'm ready to eat real food again.  No more white flour and refined sugar every day! 

The January issue of Martha Stewart Living magazine featured an article on whole-grains for breakfast - perfect timing!  I tried the steel-cut oats with pomegranates and pumpkins seeds - wonderful!  I didn't even need to add sugar.  It's beautiful and flavorful, and oh so simple, not to mention inexpensive.  I want to try the quinoa, millet, barley and wheat berries as well.  I had been eating my granola with homemade raw milk yogurt for breakfast, but was ready to try something different.  And, warm oatmeal is comforting on these cold winter mornings.

Give it a try!

Excerpts from The Shack

"The soul is healed by being with children."
- Fyodor Dostoevsky

"Life takes a bit of time and a lot of relationship."

"Do you realize that your imagination of the future, which is almost always dictated by fear of some kind, rarely, if ever, pictures Me there with you?"

"An infinite God can give all of Himself to each of His children.  He does not distribute Himself that each may have a part, but to each one He gives all of Himself as fully as if there were no others."
- A. W. Tozer

Selvage Pincushion

Isn't this a fun pincushion?!  I saw the idea on a quilting blog and was so excited - I had been saving the selvages from my 1930's reproduction fabric collection for years for the simple reason that I hated to throw them away since they contained the name of the various fabric lines; seeing them always brought back pleasant memories of fabric hunting with my friend Denise.

The selvage strips had been sitting in a bowl in my quilting room because I didn't know what to do with them and wasn't ready to part with them.  Apparently they knew they were destined to be made into a pincushion!  :)

This is a view of the back of the pincushion.  I love the Aunt Grace fabric (Aunt Grace is a line of 1930's fabrics) - I had picked up a few yards of it a while ago, thinking it would be perfect for something, but just didn't know what.  It too was waiting to be used!

The buttons are vintage buttons from the local thrift shop.

:)

Snowmen Family

My dear friend Glo made these adorable snowmen candles for me a number of years ago.  Aren't they fun!  They're made out of mason jars (one of my all-time favorite things!), so that makes them even more special.  I always look forward to pulling them out each January to provide some cheer after the Christmas decorations are packed away.  I marvel at Glo's creativity and the details - the little carrot noses, the blush and eyelashes on Mrs. Snowman, their dear hats.  What a wonderful way to celebrate winter!

Welcome January!

"January, the month of new beginnings and cherished memories, beckons.  Come, let winter weave her wondrous spell:  cold, crisp woolen-muffler days, long dark evenings of savory suppers, lively conversations, or solitary joys.  Outside the temperature drops as the snow falls softly.  All of nature is at peace.  We should be, too.  Draw hearthside.  This is the month to dream, to look forward to the year ahead and the journey within."

- Sarah Ban Breathnach, in Simple Abundance, a Daybook of Comfort and Joy

P.S. - I just purchased this dear little girl's mitten and headband set at the gift shop where I work; they were knitted by one of the residents.  I was so drawn to them!!   I thought maybe I could squeeze into them, but no such luck.  They evoke memories of the carefree snowy days of childhood....  :)

Blessings on your January!!

Welcome 2011!

"And now let us welcome the New Year
Full of things that have never been."

- Rainer Maria Rilke, as quoted in Simple Abundance, a Daybook of Comfort and Joy by Sarah Ban Breathnach

Disturb Us, Lord

I came across this last year; it seems like the perfect New Year's meditation.

"Disturb us, Lord, when

we are too well pleased with ourselves,

when our dreams have come true

because we have dreamed too little,

when we arrived safely

because we sailed too close to the shore.

Disturb us, Lord, when

with the abundance of things we possess

we have lost our thirst

for the waters of life;

having fallen in love with life,

we have ceased to dream of eternity.

And in our efforts to build a new earth,

we have allowed our vision

of the new Heaven to dim.

Disturb us, Lord, to dare more boldly,

to venture on wider seas

where storms will show your mastery;

where losing sight of land,

we shall find the stars.

We ask You to push back

the horizons of our hopes;

and to push into the future

in strength, courage, hope, and love."

attributed - Sir Francis Drake -1577



Book Excerpt

"Just try to remember you're in the middle of a story, not at the end of it."
- So You Don't Want to Go to Church Anymore

Bread Baking

I'm so excited about these two cookbooks that I got for Christmas!  Peter Reinhart is the expert on bread baking, and the recipes look fabulous.  I'm especially eager to try the 100% whole wheat recipes - breads, pitas, pizza dough, focaccia, even crackers.  He introduces a totally new process that allows you to use 100% whole grains without needing to use white flour.  I had already tried the cracker recipes from the copy I had borrowed from the library, and served them for Christmas dinner.  I want to experiment a bit more, then I'll post it my results!