G’AAAAHH

Me
<cat>
Hey Buddy, ready for a shot?

<Sure! lemme get on to the shelf by the window>

(select “blurred background” for added difficulty, because I’m stupid…)

Alllriiiight, and <SQUIRREL! >

K, lemme try that aga<BIRD!! >

(sigh) K, buddy, I need you to sit sti<Wanna smell my butt? >

Would you hol<BIRD…. No, just a thing>

<hey, what’s that over th>CLICK

Gotcha!!

<Hey! No fair, I was distracted! >

(puts away camera)

<Can I get a do over? >

(start post Processing of image)

<Do over?? >

<Hey! Where are you going? >

Almost Alaska Sourdough Hotcakes

I say almost, because I don’t have an Alaska sourdough starter.

Yet.

I will be working on that later today, and when it is ready, I will make another batch to compare.

Basic Sourdough Hotcakes
(adapted from Alaska Sourdough)
Note: make sure the mixing bowl you use has enough room for the batter to expand.

2 cups sourdough starter
2 Tbsp sugar
4 Tbsp oil
1 egg
1/2 tsp salt
1 scant tsp baking soda; full teaspoon if starter is very sour.

Mix together all ingredients except soda.

Heat pan or griddle.

Dissolve soda in a tablespoon of warm water. Fold soda gently into batter.  Batter should immediately begin to expand and become light and fluffy.

Cook on prepared pan or griddle.  Place cooked hotcakes on hot place and serve immediately.

I like to put some butter onto the hotcakes as soon as possible after transferring them from pan to plate, while waiting for the next one to cook.  That way, the butter is melted into the hotcake before it gets to the person eating it.

These hotcakes have a very strong and robust sourdough flavour.  Which makes sense, since it’s got no additional flour, and only egg and oil for additional liquid.

For this recipe, I use an 8 cup measuring cup as a mixing bowl; that way I can measure the 2 cups of starter first, then add everything else, and still have room for the batter to expand.

Watching Over Me

As I was on the computer, I heard a noise above me. This is what I found.

She goes up there when I am in the chair, because she can then jump from the top of the chair into the top shelf in the wall, then up onto the utility shelf in front of the closet.

She really loves it up there!

The Re-Farmer

Quick and Easy Sourdough Bread, with garlic and parmasan

While I was driving my husband to a medical appointment and then the pharmacy, my daughters eagerly went at my new copy of Alaska Sourdough and baked bread.

This was not our first attempt at doing a sourdough yeast bread in loaves.  However, when we tried it before, we did not have any commercial yeast left.  Normally, this is not a problem; it just takes longer for the dough to rise.

Except it didn’t really rise.  Even using the oven with the light on to keep it warm and draft free, and giving it 4 hours, it still didn’t double in size.  Nor did things improve after shaping the loaves and setting it aside for a second rising of a couple of hours.

We baked it anyways and got a very dense loaf that was delicious, but it was half-way between unleavened bread and regular bread in texture.

Our home is simply too cool for doing sourdough bread without using commercial yeast, though if we had shaped them into buns instead of loaves, it might have worked better.

We have yeast now.

The girls went through the cookbook and settled on the Quick and Easy Sourdough Bread recipe because… well… it was quick and easy.

Of course, it was also modified a bit.  Because we do that.  They added Herb and Spices Parmesan (found at Bulk Barn) and garlic powder.  You can’t see it in the bread, but you can taste it!

They also doubled the recipe, because two loaves with 4 people is gone in a day.

So here is the modified, two loaf, recipe.

1 cup Sourdough starter
1 Tbsp yeast (1 pkg)
1 1/2 cups warm water
2 Tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
6 cups flour
optional: about 1/4 cup each, garlic powder and Herb and Spice Parmesan, or to taste.

Add yeast to warm water.  Mix in sourdough starter, sugar, salt and 4 cups of flour.  Beat well.

Put in oiled bowl and set aside in a warm spot to rise until doubled.

Mix soda win 1 cup flour.  Add to risen dough.  Knead in garlic, Herb and Spice Parmesan, plus more flour as needed, until satiny and springy to the touch.

Cut dough in half and shape into loaves.

Bake in 400F oven for 45 minutes.

Note: if using glass loaf pans, reduce heat by 25F.

The recipe did not call for a second rising, so with the doubled recipe, the first two loaves went straight into the preheated oven, while the second two loaves got a second rising while waiting.

I would go with doing a second rising.

The resulting bread has a lovely, spongy texture that is dense enough to handle being spread with rather cold butter (when we buy bread, sometimes I have to warm up the butter in the microwave for 8-10 seconds, just to be able to spread it.  Otherwise the slices just disintegrate!).

We polished off the first two loaves with some beef stew.  A marvelous combination.

 

Life in the TRUE North!! 

In the far northern reaches of Canada, in the deepest ‘Toba region of the Mani, lives a creature of myths and legends… Little is known, of the Northern Wiper, save that she comes only in time of greatest need (say, when we’re trying to photograph wildlife through seriously dirty windows… *Ahem*…)

 

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I will say this about this creature of wonder; she is gorgeous, efficient, and very polite. :)
P.

Eight

Okay, I’ve made up for lost time, that’s for sure.

I finished clearing, cleaning and disinfecting the linen closet.  The shelves are made of plywood that’s painted.  It’s quite rough in texture.  My mother had lined the shelves with sheets of plastic, tacked into place, to protect her linens.  I haven’t decided what I want to do with them to fix the roughness on a permanent basis, but I still needed to do something to cover them, so they won’t damage my stuff.

Cardboard to the rescue.

I cut a couple of boxes we’d unpacked previously, to fit the shelves.  It worked out quite well.

It’s amazing what getting that one thing done led to.

I was able to unpack 8 boxes.  I was also able to move two long bins designed to fit under beds, under the bottom shelf.  These hold things like our collection of canes, umbrellas and shinai in one, badminton and tennis rackets in the other, so we do want to keep them handy.  They stick out of the closet, which means the door can’t be closed, but the door is broken, anyhow, so it doesn’t really matter.  At some point, they will actually get unpacked to more permanent places.

With the linen closet now clear, I could not only unpack my linens, but move some of the ones already unpacked and shoved into the wall of shelves.  I was then able to pack a bit more of my mother’s things away, which in turned helped clear more shelves.  I was then able to clear and clean 2 columns of shelves in the wall of shelves, then unpack boxes of papers, binders, folders, board games, etc.  Some of it will need to be gone through and put into more permanent places, or at least better organized, but the main thing is they are no longer in boxes.

All that finally allowed me to unpack my last box of linens.  These I was saving for last, as it included things like an antique, cut work embroidered linen table cloth, and table cloths and napkins embroidered for me by the same amazingly talented family member who gifted me with the ceramic sugar and creamer set that the movers broke the creamer from.  She’s actually the one who inspired me to get into crafting myself.  I’ve also got items embroidered and crocheted (some pieces have both) by my great-aunt, who was amazingly skilled.

One box, oddly, was half blankets, half kitchen stuff.  The movers packed that one.  I unpacked the blankets half, then took the box out to the dinging room.  After I stopped for supper (which my daughters were awesome enough to make for us), it was there anyhow, I unpacked the rest of that box, too.

The best part is, I no longer have a wall of boxes along my side of the bed that I need to squeeze past.  Yay!  There’s now just a few things than need to be finished up and re-organized in the bedroom before it’s done.  Well.  As done as it can be, for now.

The next major area of boxes that needs unpacking is my office.  Some of them are my crafting materials and tools, but not all.  As usual, the challenge is, where do I unpack them to?  I still need to work out a space to unpack all my cookbooks in particular, since I do want them actually near the kitchen.

All in good time.  Right now, I’m exhausted, but in a good way.  I think my goal for tomorrow is not to unpack anything else, but to rearrange our bedroom and maybe even *gasp* vacuum it.  I do wish we could rip out the carpet.  The lumps and bumps are quite the tripping hazard.  That, I am thinking, will wait until we can install the second bathroom.  If we’re going to be doing construction in there, anyway, that would be a good time to get rid of it.  I have no idea how we would take out that wall of shelves, though.  It’s more than 10 feet long.

Ugh.  I can’t start thinking about that now!  Especially since it’ll probably be years before we can come up with the money to do it.  I’m more interested in getting more boxes unpacked and hopefully finding the stuff of the girls’ that’s missing.  I don’t hold out much hope for that, though.

The Re-Farmer

Peek-a-… Are you edible? 

So I’ve got my monitor set up *beside* me, rather than in front of me, as I’m stuck on the couch with a small table for a typing platform. The monitor is on a shelf, right near the window; while I have to deal with sun issues daily, the view is worth it. Apparently, Finnigan is of the same opinion; you see him here, watching a squirrel intently..