Thursday, June 18, 2020
Tuesday, June 16, 2020
I have often told my husband that it was such an unexpected bonus to find out he was so handy! For example, I told him how great it would be to have a charcuterie board that fit on my deck railing, and he was like, "I could do that for you," and Bam! Here's my deck-railing charcuterie board.
Tuesday, June 9, 2020
For Christmas this year, I acquired all sorts of sour-dough bread baking supplies, and oh how I've enjoyed it!
Look at how lovely this rustic sourdough loaf turned out.
And it is soooo delicious! Crispy crust with a soft interior. It is truly amazing, and I feel like I can say this because it is also truly easy. So much easier than making traditional loaf-style bread. I was always intimidated by these rustic sourdough loaves because I knew it took a few days, but overall it is much less time.
When I first started making sourdough, I literally made a loaf (or two) every single day. I think that was part of my secret of success. By making a loaf everyday for weeks, I really got good at knowing what was going on.
I just kept my sourdough on the counter, so everyday I'd need to either discard some and feed it, OR use some to start a loaf of bread and feed the rest.
To make a loaf, the time process is as follows:
1. The night before, mix up the dough.Takes ~10 minutes.
2. Morning of baking, shape the loaves. Takes ~ 5 minutes.
3. Afternoon of baking, heat oven, score the top, and bake. Takes ~45 minutes.
And that's it! About 20 minutes total of hands-on time. Easy peasy.
It has been so rewarding and so delicious. I think making the bread is fun, beautiful, and fulfilling. And eating it is pretty great too. :)
Fried egg on toasted sourdough? sooo good.
French toast with sourdough? sooo good.
Sourdough sandwhiches? sooo good.
Sourdough with a slice of cheese? sooo good.
Sourdough with a bowl of soup? sooo good.
The list goes on and on.
My only experience was following the instructions that I was given for Christmas, so I would highly recommend the book I used: Artisan Sourdough Made Simple by Emilia Raffa.
Like I said, I've been making a lot of bread, so there will be lots more pictures to come. :)
Tuesday, June 2, 2020
Have you ever tasted fresh plum pie? It's crazy good. CA-RAZY good! I usually make it in the fall when my plums are ripe, but I was pleasantly surprised the other day when I decided to make my plum pie using some plums that we froze in the fall. It was still amazing!
I fist thawed the plums in a colander to let the liquid drip out which seemed to help the pie set up really nicely.
I keep it simple and delicious and follow this Taste of Home recipe.
Give it a try--it won't disappoint. :)
Monday, May 25, 2020
Spring time is raspberry-pruning time around our little farm.
I know a lot of people say to do it in the fall, but I find fall harvest time to be really busy and I think pruning raspberries is much easier in the spring--not only because I have more time and inclination to do it, but also because it is easier to see which stalks need to be pruned out.
Look at what a mess these raspberries are!
You can see to the left-hand side the row that we already finished pruning and even from this angle, you can see that it looks much better than this row here in the middle.
After pruning out all the dead canes, the rows look so much more clean and ready to grow!
Feels so great to have the rows looking clean and ready to go.
We are down to our last few cups of frozen raspberries, so it seems that we did a pretty good job rationing them out. :)
And look at the size of that pile of dead canes! Let me tell ya, when it ignited, it burned fast and hot.