Saturday, May 30, 2009
Apple Blossom White
Our apple and crab apple trees are in full bloom. They are so beautiful. This morning it reminded me of a song... It's cherry pink and apple blossom white, when you're in love...
Yardsales
We have been enjoying spending Saturday mornings going to yardsales. It is so fun to find good deals on items we need. Last weekend we loaded the car up quite full. We got seventeen boxex of canning jars and lots of other stuff, too.
Saturday, May 23, 2009
Wildflowers
I took a walk in the back of the property and found some gorgeous wildflowers. I picked a large bunch of them and made bouquets for all over the house.
Fruit Trees and Blueberries
We recently had our fruit tree order arrive. That was an exciting day! We also got five blueberry bushes. Andrew's brothers have been a big help to us in getting them all planted.
Opening the box1
Blueberry flowers.
Blueberries
Andrew and Luke planting a blueberry bush
Opening the box1
Blueberry flowers.
Blueberries
Andrew and Luke planting a blueberry bush
Blossoms and Peas
Our apple tree is about to bloom, the strawberries are blooming and my peas are growing very well.
Monday, May 11, 2009
Maternity Skirts
I have had fun lately making myself some maternity skirts now that most of my other ones don't fit any more. So far I have made three from scratch, the denim and two florals and one from an altered thrift store skirt, that is the khaki one.
Outdoor Dinner
One evening after planting in the garden we had a fun dinner outside. We roasted our turkey franks in the fire and brought out all the condiments. We finished up just in time as it started to rain.
The Bread Recipe, at Last
Here is the recipe for the bread I posted about awhile ago. Several of you have been asking for it. I actually got it from Mother Earth News. I used 1/2 tsp. yeast in mine. I also tried it with whole wheat flour. It didn't rise quite as much as the first time,but was still good.
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
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