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 Bread - Whole Grain Bread Improver. Have you ever attempted to make a whole grain yeast bread? Did it come out of the oven a dense, low, wet mess? Every time I’ve made a wheat bread, that’s been the result. I’ve tried recipes that call for a 50-50 ratio of whole grain to bread flour. I’ve tried several that Continue reading Oatmeal Sandwich Bread Cooking Light - Pizza. What better meal to have on Thursday TV night than pizza. I relish my Thursday evenings as they represent an injection of humor into my life and 80% of my workweek behind me. Another pic from the October Cooking Light issue, this sauceless pizza was actually quite good. I had a bit of laziness Continue reading Bacon, Onion, and Mushroom Pizza Cooking Light - Pick 'n Save - Pork. This quick dish was absolutely wonderful. The spice-rub forms a great crust on the top of your pork chop. The warming flavors of coriander and cumin paired really well with the garlicky sweet potatoes and lemon-scented green beans. I followed all of the side suggestions for this recipe. Source: Cooking Light, October 2009 Continue reading Spice-Rubbed Pork Chops Chicken - Chicken Stock - Knife Skills. As of late, I’ve been writing about being bored cooking. Last week, I decided to work on my preparation and knife skills. As no one should consider themselves at the top of their game, there is always something that we can examine and improve upon in our lives. I like to think I’m a Continue reading Chicken and Dumplings Barley - beef - Mise en place. Barley – acobox.com Yesterday, I talked about finding inspiration for meals. I think I may have a solution. Where I feel like I’m not being challenged with cooking, I do have quite a bit to perfect. Mise en place – Mise en place means “putting in place.” The goal of mise Continue reading Beef & Barley Soup: Improving My Skills with a Sharpened Focus Gardening;Raised Bed;Vegetables;Herbs. Gloomy weekends in January have me thinking of one thing: What am I going to plant in the garden this year? My thoughts on gardening today were sparked by an email I received from Gardener’s Supply Co. They sent me a “happy anniversary” email for having been a customer for the past six years. I was excited to open the email as I was expecting a great coupon code. Nope! Just a brief note to let me know that today was my anniversary and that my business was appreciated. Oh well, one can dream. I stopped on the Gardener’s Supply website as I needed to purchase some replacement parts for my seed starting systems. I’ve found that the capillary mats used to maintain a constant level of moisture usually get woven up with long roots. I like to keep my seed-starting as sterile as possible…so I replace the mats each year. The site has a great raised bed gardening section. The section gives some great ideas on what to plant in your garden and when to do it. I have four 3′x6′ raised beds in my yard. Using some of their ideas, I put together my vegetable and herb garden plans this morning. Being the planner, I’ve also identified when and where I need to start in order to be up and running by Memorial Day. Unfortunately, here in Wisconsin, we’re at a delayed last frost. I had to replace tomatoes, peppers, and basil three times last year!!! I’ll be using netting and protecting my crops this time around. Shown below is my plan for this year. I’ve divided the beds into 18 1′x1′ squares. Each square is numbered and identified with a planting below. My bed and planting positions are made with care. I’ve learned to rotate peppers, tomatoes, and cruciferous vegetables each year to avoid diseases. I’m a huge fan of basil and love to make a large amount of pesto at the end of the growing season. We also love spring peas for soups and salads. I’ve substituted a few cilantro plants for peas. Cilantro isn’t our favorite…but a necessity in certain salsas. If you’re one of those “cilantro tastes like soap” people, we understand your situation. Dale has that affliction and I have to be very careful in my cilantro usage. I, on the other hand, do like the fresh taste. Note: “Location” below is where to start the seeds/plants.
Have you ever had a meal that made you want to jump for joy, go to the country the dish originated in, or cook some more? I have to admit, I’m in a bit of a rut. The cooking shows currently running aren’t providing anything new. Cooking magazines aren’t offering much more. Have I Continue reading Inspirational meals |
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