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. :)