March 30, 2011
I was going to make Eggplant Parmesan this week, but when I discovered how much three medium sized eggplants were going to cost, I decided maybe that could wait.
I already had the mozzarella cheese, and with ricotta being (slightly) less expensive than the eggplant, I decided to make a Baked Ziti.
March 27, 2011
March 26, 2011
March 23, 2011
If you do a Google search on "How to make honey", the pages that come up are about how to process honey. Pages say "Of course, bees make honey." and "To enjoy your own honey, simply let the bees do most of the work." So be nice to the bees, or no more Honey Bread.
March 22, 2011
March 20, 2011
March 18, 2011
March 17, 2011
March 16, 2011
I thought I had raisins..
It's March Break here, and I'm going a bit squirrelly with all the kids being home. I've been meaning to try making Cinnamon Raisin bread, but when I got to the pantry I discovered that they've all been eaten with my husband's granola. Bleh.
So Cinnamon Raisin Bread became Cinnamon Swirl Bread.
March 15, 2011
March 14, 2011
I want to be Martha Stewart.
Not to have her wealth or power - although a little bit of money would be nice, don't get me wrong - but I want to cook and decorate and do all the homey things that she espouses. It's taken me a while to realize that I'm just too lazy to ever be Martha Stewart-like, but I like her recipes. And I've also realized that it takes a team of people to be "Martha Stewart".
I'm a big fan of the Tassajara cookbooks by Edward Espe Brown. I recently purchased "The Complete Tassajara Cookbook" because, although I am neither a Buddhist or vegetarian I know that A) I could eat less meat and B) of all the world religions I'd lean towards Buddhism.
March 13, 2011
It's cold in my kitchen. I can never seem to get a nice rise out of my breads in the prescribed recipe time at room temperature- the phrase, "Let rise 1 hour, or doubled in size." strikes anxiety in my heart. As a newish by hand breadmaker, I haven't yet learned to judge the point where my dough is perfectly risen, so I often set the timer and hope for the best. A nicely heated oven (to 200F) is a great help when I can then stick the ceramic bowl over that vent and let the warm air boost the rise.