January 31st....22º

Our predicted storm hasn't arrived yet but it looks like we are in for a snowy week...Should be a good time to practice some more baking and cooking...Maybe check out the King Arthur Baking site that Bobi has been playing with or practice on some more Thai salad rolls...I made veggie beef soup for our dinner yesterday out of leftovers and now need to think ahead to make comfort food that goes with stormy days...I think chili over baked potatoes is on todays menu.

Pam and I did a makeup swim day yesterday, always fun to join a different group, visiting old friends and seeing new faces...Off to write group and WT on this snowy day....Wondering what February is going to bring?...Hugs To All...OWAV:)

I think the "tree skirts" are going to get added to today.

Fun Evening...14º

Invited J B & P to taste test my latest cooking (no cooking involved)...After eating Thai salad rolls at the Thai restaurant in Enterprise I decided I had to try making them, just because I loved the peanut sauce sooooo much...I made two peanut sauces and wrapped up thin slices of carrot, cucumber, pea pods, red pepper and avocado in the rice wraps...Followed instructions from the web, but it will take more practice to get the little bundles tight, so all the stuff doesn't fall out...Always up for a challenge and something to eat, no problem as they were all quickly devoured...Ended the evening with chocolate cake and a game of 5 crowns...Hugs to all...OWAV:)

wrapped

ready to eat.

Perfect weather for reading...11º

A super frosty morning greeted us early yesterday, with sunshine and blue sky to follow...I snapped a few photos of this frosty world before a slight breeze created a "frost storm" leaving the branches naked...This morning looks much the same, but Herb says we have a warming trend in our future...That would be nice.

My two most recent books...."Lillian Boxfish Takes a Walk," good story very entertaining..."The Little Old Lady Who Broke All the Rules," not so good, way too much detail, borders on the ridiculous, I finally gave up after reading/skimming half of the book.

I will only mention that I made biscuits on Friday from new recipe, much like hockey pucks....Used the old recipe yesterday and not light as a feather but delicious...Hugs to All...OWAV:)

The latest biscuit...22º

Herb and I were so happy with the outcome of "the biscuits" yesterday that they became dinner...I still used the recipe I got many years ago because I have some idea about how this dough should feel and be handled...Also after talking to a couple of friends (old time sourdough bakers) about sour dough baking I wanted to experiment...They talked about pinching off balls of sticky dough, instead of patting out and cutting biscuits...They also talked about a light biscuit...I used my potato water starter as it had worked quickly and had a pleasant yeasty/sour/ potato fragrance...I think in my concern over getting to much flour into the dough I maybe didn't have enough...They were very sticky and fragile, but they raised nicely, and soon were ready for the oven...Even though the texture (crumb) was a bit course, they smelled wonderful, and the course texture soaked up butter like a sponge...We each finished off two of them alternating between butter and jam and honey butter...What is that saying, "Ambrosia for the Gods?"...Maybe, maybe not but they worked for us, mere mortals....Hugs To All...OWAV:)

PS...Not today but maybe tomorrow, I will try following my newest sourdough recipe to the letter (I have a hard time following a recipe, I always want to change it) and start to get a feel for that dough.

Ready for the oven.

Ready to sample.

Social...20º

A totally social day yesterday, write group, then water therapy and then lunch with friends...People, friends make the world go round....A day surrounded by mostly upbeat people and it reinforced my thinking that I need to distance myself from Facebook at least for awhile...A place that right now leans toward the doom and gloom, drama, half truths, outright lies and the "sky is falling" mentality...The media thrives on this crap and people believe, repeat and share the "News" like it is gospel.

So everyday I will search for a bright spot, a good deed, laughter, a ray of sun as well as the beauty that  surrounds us...The almost two feet of snow that blankets the ground, (next summers water) the single digit temps, (freezing the garden pests) icy roads that keep us home, (saving gas) and give thanks everyday for the country we live in, our warm cozy house, ample supply of food and a stack of books to keep me company...Now I think I will go start another batch of sourdough biscuits!...Hugs To All...OWAV:)

Lazy...24º

I spent time yesterday reading my new sourdough recipes and feeding my sourdough starters, (I have three working actively)...The newest one I started with potato water and in a couple of days I will made my regular 6 (5 go in the freezer) loaves of sourdough bread that we use everyday for toast and sandwiches...It is not a traditional sourdough but suits our purpose as it tends to stay moist without molding, slices easily and holds its shape...I start with bread and whole wheat flour, add the "starter" and water, then add small amounts of flax, oatmeal, cornmeal, maybe quinoa, chia, depending on my mood, throw in salt, a bit of instant yeast and a glug or two of molasses...This is kneaded for 10 minutes in my Bosch mixer and is a very stiff dough...Let it raise a couple of times before I shape into loaves and place in loaf pans...Sometimes I add raisins/craisins to a pound of dough for special cinnamon toast...Hugs To All...OWAV:)

Biscuits/Hockey Pucks...20º

My first attempt after a sourdough class and a new recipe...The biscuits raised nicely and had some layering but they were very crusty around the edges, a bit heavy and dense...A tangy sour dough flavor was tempered with butter and a dollop of homemade plum jam...For my first batch, how about a C+...I measured accurately but my starter was quite thick so I think less flour, next time, will make a difference...Herb said, "They are somewhere between hockey pucks and biscuits, so feel free to practice some more."

So since baking is fun for me I will play with this new recipe, using less flour, getting a feel for the dough, maybe adjust the oven temperatue a bit and see what happens.

Just out of the oven

Ready to serve.

For comparison I have included (below) the photo of the sourdough biscuits that I made last week and served to company...But remember those biscuits were made after years of working with the recipe, getting a feel for the dough AND the basic recipe has milk instead of water for the liquid, making a richer dough.

Biscuits from last week.

 Wondering what we might have for dinner yesterday I again was into the dough with both hands...Since I love to experiment here goes:

1 cup bread flour in a bowl, make a well, add 1/2 cup working starter, 1/2 tsp instant yeast, 1 tsp baking powder, 1/2 tsp salt and 3 tbl cream...Gently incorporate the flour into the liquid forming a soft dough, knead about 5 minutes...Let raise until double, roll dough to desired thickness, put on a greased cookie sheet, brush with oil and let raise...For the sauce I used home roasted tomatoes, that I have in the freezer, diced them fine and liberally scattered over the crust, added other toppings including sausage, cheese, peppers, onions, olives and broccoli...(more toppings than I needed!) Cooked for 20 minutes at 425º.

Pizza with an excellent crust peeking out!

My e-book of recipes arrived in the mail this morning but I made myself write this blog before looking at it...Join me tomorrow to see what happens...Did Oma clean house, plan meals for the week or play in the dough?...Hugs To All...OWAV:)