Archive | January, 2020

Three Things

9 Jan

Over on  http://ajoyfulchaos.blogspot.com Mary Ann has listed a collection of threes:

3 Names I go by:

Dani, Mouse, and Grand-mere

3 Jobs I’ve had:

Customer Service at a bank (which is where I met The Squire), receptionist for an international company, and medical receptionist

3 Places I’ve lived:

This is tricky, as I’ve lived in the same county – not even simply in the same state! – my entire life. Baltimore County, Maryland, but we lived in Arbutus until I was ten, Perry Hall until I married the Late & Unlamented, and The Squire and I bought this house in Bradshaw when we got married.

3 Favorite Drinks:

Coffee, unsweetened iced tea, and Mango-Papaya juice liberally diluted with water.

3 Places I’ve Been:

England and Wales, Mexico, and Yosemite Park

3 Favorite Foods:

Thai, Indian, and Greek

3 Things I look Forward to:

Christmas, Thanksgiving/our Wedding Anniversary, and a good snow storm.

3 pets I’ve had:

Oh, about a zillion, but three stand out – Brinks, a pit-boxer mix, a thirty-pound cat named Blitz, and Blazer, a pit/Greyhound mix. Yeah, I know. That one must have come with an instruction sheet.

And there you have it. Why not list your “3s” in the comments?

 

 

Pea Soup With Butter Dumplings

7 Jan

I had mentioned over on GoComics that we don’t eat meat in our house, and that I made my Pea Soup without it. One of the regular readers requested the recipe, so here it is. Enjoy!

Dumplings:
6 tablespoons butter
2 eggs
½ cup flour
¼ teaspoon nutmeg
¼ teaspoon salt
4-1/2 cup water – see below
Soften the butter as much as possible short of melting it. Beat the eggs with the flour, salt, and nutmeg, then beat into the butter. Bring the water to a simmer, and drop the batter by half-teaspoons, four or five at a time.  (The eggs make the dumplings expand, so make them small. You don’t want barrage balloons here.)  When the dumplings have risen to the top, they will need another 5 minutes to cook before they are ready.  Lift out with a slotted spoon, and pile on a plate unto the soup is done

Soup:
Measure the water from cooking the dumplings and add enough to bring it back to 4-1/2 cups. Add to the water:
4 cups shelled peas (1pound bag of frozen peas)
1 teaspoon brown sugar

Cook the peas in the water until they are quite soft – about ½ hour.
In another pot, melt 4 tablespoons butter, and stir in 4 tablespoons flour. Let the roux cook over a very low flame for a few minutes, stirring constantly.

Put this in the blender for a few moments; you’ll probably need to do this in batches. Pour a bit of the first batch into the roux and whisk until smooth. Add the rest of that blender-full and continue with the rest of the soup. Stir in 2 tablespoons of dry white wine. Now carefully return the dumplings to the pot and simmer a bit until they are heated through.
Serves 4.

Baking Challenge – Important Change

4 Jan

I had made a note in my old cookbook to use 9 x 5 pans for the Lemon-Honey Whole Wheat bread, but had NOT transferred that info to my new book.

Please use the larger pans! It will still taste good in the small pans, but it is “ Leaden Breaden” as it can’t rise properly.

A Baking Challenge

2 Jan

One of the blogs I follow AJoyfulchoas.blogspot.com  is written by a delightful lady for talks about her family, as well as growing up Amish. Recently, she posted her goals for the New Year, one of which is to bake 52 different kinds of pie.

I mentioned that back when The Squire was still working, I had sent him off to work every morning for a month – twenty working days – with a different kind of bread. Since each batch makes two loaves, and even with three growing daughters  we couldn’t eat all of it, so I gave the extra loaves to the girls in my carpool.

For the last couple of months, I’ve been making a rich white bread (see my post for November 20), but today I decided to make a Whole Wheat loaf that The Late and Unlamented claimed was ruining his stomach. Mind you, he said that about most of the stuff I cooked. I swear, it’s a wonder that man ever got off mother’s milk.

And so – Cool Rise Honey Lemon Whole Wheat Bread

I make this in my bread machine, but you can also do it the “old fashioned” way. When I first started baking, bread machines weren’t even dreamed of. You were lucky to have an electric mixer!

3-1/4 to 4-1/4 cups white flour
2 cups whole wheat flour
2 packages dry yeast (4 -1/2 teaspoons if you buy it in bulk)
1 tablespoon salt (yes, that’s correct)
¼ cup honey
3 tablespoons butter or margarine
1 tablespoon grated lemon peel
2-1/4 cup hot water

I put the water into a microwave-safe cup and add the honey. It’s easier than measuring the honey by itself. I also put the butter in there to soften while I heat the water.
Use the Dough setting on your machine and let the dough rest 20 minutes before you shape it into 2 9 by 5 pans.  Brush the surface of the bread with oil or use cooking spray, and cover the loaves loosely with waxed paper and then with cling film. Refrigerate for 2 to 24 hours. When you are ready to bake the bread, remove it from the fridge and uncover. Let it sit for 10 minutes while you preheat the oven to 400° F. Prick any surface bubbles with an oiled toothpick before baking. Bake on lower rack for 30 to 40 minutes, or until it reaches 190° internal temp. Remove from pans immediately, brush with butter or margarine, and cool on a rack.

Please note the change in the pan size.

 

Biker’s Holiday

1 Jan

It’s hard to believe it is really January.  The high today was 48-f, more April than mid-winter.

Most of this beautiful day was shredded by the roar of motorcycles up and down our road. A warm day and not having to go to work brought out droves of bikers, racing along the street. Come summer, we can look forward to this every. single. Sunday.