It was one of those weekends where you need a weekend to recover from your weekend.
There was lots of baking, lots of cooking, a glorious Easter sunrise, and a good bit of eating!
Easter was early this year, but the weather did not make it seem like that – it was 76 in Pittsburgh yesterday. On March 27. Yeah – that was crazy, but eating outside was certainly a treat!
Last night I was ready for bed by 8 o’clock – literally, ready to go to bed to sleep! I tried reading and no dice. I gave up and turned off the light.
You will find me quietly easing into Monday wishing it was Friday, which seems miles and miles away.
Pour me another cup of coffee, I think it’s going to be a long week…
Today I am putting the final touches on my Easter Feast Menu, which created a list of what I need to pick up from the grocery store.
Thankfully it is a short list.
What I really am loving is my Midori Passport Notebook which I am using for my wallet. I love it because I have my lists with me!
- Lists of knitting patterns with yarn requirements
- Lists of sewing patterns with yardage
- Lists of measurements of places in the house, in case I find that possibly perfect something
And, lists of things for meal planning – like this Easter list!
I hope your week is going well and if you have to-do lists that they are almost done for the week, mine still has a few things on it, but I don’t feel nearly as out of control as I did yesterday.
Without bread all is misery. – William Cobbett, British journalist
I am a student of bread. I have taken Craftsy classes about bread. I have read tomes on bread. I have eaten tons of bread – some very good and some not very good.
And the challenge of my life is making very good bread given the limitations of a home kitchen.
I think I make a pretty good crusty loaf of bread – there is always room for improvement, but I feel confident that flour, water, yeast, and salt will result in a beautiful and tasty loaf of bread.
However, not everyone likes a crusty loaf of bread, crazy, I know…but they don’t.
Enter the quest for a good sandwich style loaf of bread.
I found this recipe via King Arthur Flour and have tried this bread several times. My first try did not get much rise…I questioned the viability of my yeast so I ordered new yeast and tried again.
Try number two with new yeast did not result in a markedly different result…
Now, don’t get me wrong – this bread tasted amazing. It was excellent slathered in butter, or toasted and topped with jam or peanut butter, topped with tuna salad, or grilled with cheese.
However, it was not a tall lofty loaf, but rather one that was short in stature.
I took to the internet and searched the King Arthur site to see if I could find an answer and lo and behold, I did! Who knew that my bread pans were the fault?!
The new pans did indeed improve the rise and the end result of two lovely loaves just made my weekend!
There is always room for improvement, but, I am on the right track!
This, which went well with…
Some months ago, we picked up a bottle of Wigle Hopped Whiskey
, I liked it a lot. Steve liked it, but not as much as I did. Well – paired with Quince & Apple’s Rhubarb Hops syrup
it made a wicked Hopped Manhattan. And, Steve liked it just as much as I did! The mild sweetness from the Rhubarb pairs nicely with the slightly bitter hops. If you are a beer lover, this is the Manhattan for you!
Happy Weekend, Gentle Reader, let’s get it started on the right foot!
Makes 2 drinks
2 ounces Crown Royal
2 ounces Sweet Vermouth
Add all ingredients to shaker filled with ice. Stir to combine. Strain into glasses and serve with a cherry.
Winter finally arrived this week at Casa del KatKnits, with snow and bitterly cold temperatures.