Tag Archives: bread

Rainy day play!

Last night we had a date, dinner and a movie. We were home fairly early, before 10 P.m. and the house was quiet. Daughter and family were away over night to a tournament for grandson. They will be back later tonight. The house was so quiet this morning, and the rain was falling on the metal roof, I was lazy. Once we did get moving, we did a breakfast out and a Farmers Market run to stock up and support the local farmers that did venture out in the cold mixed precipitation. We bought our week’s meat, scored some fresh spinach and bought 8 cabbage starts already hardened off and ready to plant.

Then we made the weekly grocery run for those things I don’t make or aren’t at the market yet. Off to buy another big sack of dog food for the pack of big beasties that live here, then home to settle in to the warm house and cook.

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First up was 9 cups of granola, son-in-law’s weekly supply for breakfast and snacking.

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Sour dough starter set to begin a week long ferment tucked into a back corner of the counter. Next weekend, it will be made into a couple of artisan loaves. I am trying out this route as I don’t care for the taste and texture of gluten free bread and wheat has been causing me some distress.

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A friend recommended this book and I am trying out his technique and recipe for the bread.

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Once that was started, I sliced up the 2 pounds of organic strawberries I purchased and made a batch of Strawberry Vanilla Jam from the current issue of Taproot magazine. Tomorrow morning, I will make their recipe for Oat Scones to go with the jam for breakfast.

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Four half pint jars processed for the shelf and a quarter pint plus a bit for the refrigerator.

Now two thick chops are cooking with onions. Soon the spinach will be lightly braised and brown rice cooked and we will dine like royalty tonight. 

 

Things I don’t buy anymore

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Tortilla’s for tacos and enchiladas
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Ricotta cheese
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Mozzarella cheese
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Pasta noodles
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Bar soap, shampoo, laundry detergent
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Eggs
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Chicken
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Tomato products, salsas, jams, chutney
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Mustard
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Yogurt and cream cheese
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Hand and body lotion

The longer we homestead, the more products have been eliminated from our shopping list, more products are made at home.  As the garden and orchard grow and my desire to be more aware of what goes on and into my body, the more items are removed.  Hopefully, the day will come when we are growing a couple of pigs on our land and at least some of the lard will replace the oils that I buy for cooking and soap making.  If Son #1 or 2 raise bees, we will be able to have honey and beeswax too (I am allergic to bee stings, so I can’t tackle that task.)

I love being able to make these items, our bread and chicken feed, grow most of our vegetables and have the health and time to do it.

Another Comfort Day

When we went to bed last night it was snowing and the ground was lightly covered.  It was around freezing outside and we had hope of rising this morning to our first real snowfall of the winter.  Instead, we woke to bright sun, 17f (-8c) temperatures and 35 mph wind.  The snow from last night was piled in neat dunes along the edges of each pass of the brush hog from the last mowing.  It is now mid afternoon and the temperature has only edged up to 22f (-5.5c) and not expected to rise further today and the wind is still howling.

When I was a child, on especially cold winter days (I’m from Virginia Beach, so it was rarely this cold), my Mom would make Vegetable Soup.  Her veggie soup had a soup bone in it and was made with canned veggies, but it was comfort food.  I cook much differently than my mother did, using fresh or fresh frozen veggies and only grass finished, pasture raised meat.  Hubby would rather have stew than soup, I prefer the soup.  On this cold winter day, I decided that we could have the best of both with a pound of stew meat in the freezer, plenty of our homegrown peas, green beans and tomatoes in the freezer, potatoes, carrots,celery, onions and garlic in the root cellar or refrigerator and dried herbs in the spice drawer in the kitchen.  The base for the soup as I make it and the stew are the same and from there I will diverge.

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Vegetable Beef Soup

1 lb stew beef (or venison) lightly browned in a heavy stock pot with olive oil

1 large onion coarsely chopped

4 large cloves of garlic coarsely chopped

3 stalks celery with leaves, sliced about 1/4″ thick

1 Tbs dried basil

2 bay leaves

1 quart broth or water plus 2 cups water

1 c peas

2 c green beans cut in 1″ pieces

3 medium potatoes scrubbed and diced

2 carrots sliced

2 c crushed tomatoes

Saute the beef in olive oil til no outer surfaces are pink.  Add onion and continue to saute until onion is translucent, add garlic and saute for about 2 minutes, add celery, basil and bay leaves and stir to coat.  Add broth and water, bring to a boil and reduce heat to a low simmer for at least 2 hours.  Add tomatoes, potatoes and carrots and cook until potatoes and carrots are nearly tender, add peas and beans until thawed and hot through.  Serve with bread for a complete comfort dinner.

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Before I met my husband (a long, long time ago), I was a non meat eater and owned several nutrition and cook books that have long since passed from my library.  One of those cook books, The Vegetarian Epicure, I think, had a recipe for Herb and Onion Bread which became a favorite with my family.  It is a quick bread that can be made easily in an afternoon.  It doesn’t require kneading, though, I often stiffen it a bit and knead it anyway.  It makes a lovely accompaniment to a soup or stew.

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Herb and Onion Bread

1/2 c scalded milk cooled to warm

1 1/2 Tbs raw sugar

1 tsp salt

1 Tbs soft butter

1/2 c warm water

1 Tbs dry yeast

2 1/4 c flour

1/2 small onion minced

1 tsp crushed rosemary

1/2 tsp dill weed dry

Dissolve sugar, salt and butter in cooled milk.  Dissolve yeast in warm water.  Add milk mixture, flour, onion and herbs and stir vigorously with a heavy spoon until smooth.  Cover bowl and allow to rise to triple bulk, about 45 minutes.  Stir down and beat vigorously.  Turn into a greased loaf pan and let stand 10 minutes in a warm draft free location.  Bake @ 350f until done. (the recipe said 1 hour, however, I have never with any oven in any location I have lived been able to bake it more than about 45 minutes without it getting too brown and dry, just check it after about 45 minutes and decide).

Tonight we will both enjoy our own version of comfort food, as I will remove the meat and portion of the broth and add about half of the potatoes and carrots to it to cook then thicken for stew and add the other half of the potatoes and carrots along with the other vegetables to make my soup and we will both enjoy the bread.  What better way to spend a cold windy afternoon than filling the house with the aromas of homemade soup and bread.

Life is indeed good on our mountain farm.