Back Again
Sometimes it is very difficult to find time for this.Items:
I continue in my quest to make my own wheat bread and have it rise properly. Josh regularly scolds the bread, the loaf pans and the yeast for his flat bread- but never me.
I am feeling frustrated with people who ask for advice, listen and agree with advice and then do whatever they want anyway.
What is the best way to preserve pears? Pear Butter? Or spiced pears?
Emma informed me today as she was watching Cinderella that she intends to put on her skirt, tutu, necklace and shoes, go to the ball and dance with her daddy. When I replied, "oh, your daddy will be the handsome prince," she said- "no, daddy not a prince he's a man!"
Emma grows increasingly like Josh, she is extremely animated when she tells a story. The other day when she was explaining how she had gotten a spanking she actually spanked herself for effect and said "see, like that!"
incidentally- does anyone else find the text messaging spelling starting to permeate their brains to the detriment of the English language. I find myself wanting to type things such as "c u later," and "2day wuz cool." Jane Austin would roll over in her grave.
posted by Liz @ 10:29 AM
4 Comments:
I have a fantastic wheat bread recipe. Maybe I'll beat you to that phone call and give it to you.
Ya know, I just typed this whole comment and the signed in and had to retype it - grr to blogger for that.
Anyway, what I had said was that the text message spelling drives so crazy that I kind or purposefully avoid it. :)
As for the pears, check out foodnetwork.com and go to Alton Brown (Good Eats), he has a nice recipe for pickling pears and that is a great way to preserve things - don't worry, it makes them sweet. :)
I have the same problem. I have just enough time to read up on others, but have no ambition or words to update my own 'blog.
Are you using a recipe for the wheat bread? I'll have to ask Josh if there are any tricks to making it (besides having a special "testing" oven to help the bread rise).
I personally like fruit butters, and I don't add all the sugar called for in the recipe. I think apples and pears stand on their own flavor and sweetness. JMHO (Just my humble opinion ... *wink*)
Emma sounds a lot like my Justin--a very good story teller. How cute!!
I have heard (though I haven't tried it with bread) that if you use whole wheat pastry flour, it acts like all purpose flour. I have been looking for a good recipe, too, though, that doesn't have white flour in it also. It must be possible, since I buy bread made without the white flour. Let me know if you have success with anything.
Post a Comment
<< Home