Eating: The cold weather spell here has me craving baked steel-cut oats, but I was not in a pumpkin mood. However, I had apples and lemons and an idea in my head. I followed the shell of this recipe, but tweaked it as follows: In place of the pumpkin I added about 2 cups of peeled and diced granny smith apples (to which I added the juice of one lemon to keep them from turning brown before cooking). I cooked them until the liquid from the lemon was evaporated and then followed the recipe. Once I had added the liquids and just before I put it in the oven to finish cooking, I added the zest of one lemon – stirring it in thoroughly. In 35 minutes you have a warm and hearty breakfast with enough for leftovers for the remainder of the week! It reheats well and the apples maintain their texture.
Finishing: I, at long last, finished Kirsten Kapur’s 2014 Mystery KAL – just in time to send it to my sister for her birthday. I think it turned out quite lovely and it is my hope that it will make her feel extra special for this birthday. Truthfully, I would love to keep it for myself, however, this will be a rough birthday for my sister and I want her to know that she is well-loved. Aren’t those always the best gifts anyways; the ones you would rather keep?
Watching: I sped through season 2 of Bosch on Amazon Prime and I liked it as much as I did season 1. I am trying to savor season 2 of Hinterland (Y Gwyll) on Netflix, but really – it is such good television! What is not to love? Wales countryside and Richard Harrington make for perfect viewing! The Americans (currently on FX), if you have not watched any of this, season’s 1-3 are on Amazon Prime. It is a compelling drama about the cold war years. And, finally – Grey’s Anatomy…at times I feel like I should have stopped watching this a couple of seasons ago, but yeah. Still there watching! My hope now is that Meredith and Alex will figure out what the writers have been hinting to the viewers.
Anticipating: The new seasons of Turn and Outlander. The weather being consistent – 70 one day and snow the next is no fun at all! The weekend and especially getting back to the regularly scheduled Friday Night Happy Hour (post Easter and Steve’s Birthday weekend).
Attempting: To build this pergola with Steve. The true test of any relationship, how well you build something together…or maybe not, lol. Anyways, all we can do is try! I will be the one trying to keep their mouth shut as well as my ears so as to not listen to whatever Steve yells at me for! LOL
Planning: Something fun and exciting for this summer – you will have to stay tuned, but I think it will be lots of fun!
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.