Category Archives: Planning

Sporadic August and Potato Bread

Sporadic August and Potato Bread

It is possible that this will be a sporadic posting place for August. I’m ear deep in curriculum and lesson plans at the moment as well as trying to hold down the normal day to day around here. So, it looks to be a quick post type of article or nothing right now. So today it’s a recipe for potato bread.

I think I’m going to try to post one recipe with a picture each day for a while. I can do that without undo strain I think. In the meantime. Enjoy the dog days of summer and do something paisley!

Potato bread

Potato Bread Au Natural. I usually do not put my bread in loaf pans. I prefer rustic loaves.

From the Tassajara Bread Book…

  • Potato Bread
  • 2 cups warm water
  • 1 1/2 tablespoon dry east (2 packets)
  • 1/4 cup honey
  • 1 cup dry milk
  • 3 cups bread flour

II

  • 4 tsp sea salt
  • 1/4 cup oil
  • 1 1/2- 2 cups mashed potatoes
  • 3 cups bread flour
  • 1 cup flour for kneading
  1. Dissolve yeast in water
  2. Stir in honey and dry milk
  3. Stir in 4 cups of the flour mix until incoporated about 100 strokes
  4. Let rise 45 minutes
  5. Fold in salt and oil, and potatoes
  6. Fold in 3 cups of flour until bread comes away from the side of the bowl
  7. Knead on a bread board for 8 to 10 minutes
  8. Let rise 50-60 minutes or until doubled
  9. Punch down
  10. Let rise 40 minutes or until doubled
  11. Preheat oven to 350°
  12. Shape and if putting in pans do that now
  13. Let rise 20-25 minutes
  14. Brush with egg wash or butter
  15. Bake at 350° for 1 hour
This does make a pretty loaf though, if you choose to loaf it.

Potato loaf bread

One final note. There is a great article about being pursued by Goodness and Mercy on A Holy Experience.  To my believing friends, it’s worth your while to check out. To my non believing friends, I’m praying for you, because even if you don’t believe in Him, He believes in you. Have a great day!~KeriAnne

 

I Want To Suck Your Blood! Garlic in the Fall Garden

I Want To Suck Your Blood! Garlic in the Fall Garden
Garlic

Good Garlic!

The Parsnip sleeps with his right hand clutching his throat, like he’s strangling himself. It has something to do with a childhood fear that held over, maybe The Tingler, no that’s if something tickles his ear…I think it’s to protect from vampires. It’s okay, Parsnip, we’re growing garlic this year, you can rest easy.

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Oil and Vinegar

Oil and Vinegar

My herb bed is stunning this year! So, what shall we do with them? Oil and Vinegar anyone?

I cook with herbs every day or nearly every day, so this bed has been a much loved spot this summer.

Now, as summer is winding down, and other beds are slipping away, I am looking for ways to keep my herbs through the coming coolness of fall and winter. I’ve hit on four ideas I’m sharing with you this morning.

Oil and Vinegar

First up I’m making herb infusions of both oil and vinegar. I’ve collected several nice bottles and have begun the process of steeping the herbs with the oils and different vinegar types. I’m also trying a mix of oil and vinegar for the first time this year. We’ll see how that is.

I want some with clarity and sparkle and others with ruddy richness, so I’ve chosen white wine vinegar and a Japanese Saki vinegar as well as Apple cider and Rose vinegar. I’m using Rosemary, Red Rubin Basil, Mrs. Burns Lemon Basil, Dill-vierling and dukat, and garlic and thyme. I’ve put it all in 1quart jars to steep, no sense fiddling with the funnel for this part of the process.

Vinegar and Oil

It starts in a Mason Jar…

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Cooking With Refogado

Cooking With Refogado

Earlier this week I told you about making up Sofrito or Refogado. Today I want to give you a recipe to use with your Refogado and the rest of the Friday menu. Enjoy!

Cooking With Refogado

Cooking with Refogado is a great way to add depth of flavor without adding any more fat or salt.

So today on Feed Me Friday, we’re cooking with Refogado!

The Menu is…

Chicken Refogado

Tortilla Roll Ups

Mango Salsa

No Bake Lemon Pie 

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Sofrito or Refogado Either Way It’s What’s Cooking

Sofrito or Refogado Either Way It’s What’s Cooking

Sofrito or Refogado is a mixture of aromatic ingredients sauted with oil as a base for cooking many Latin or Portuguese dishes.  Keep a container in your fridge to add to rice, pasta, chicken or any time you want to add that Latin flair to a meal. It’s super easy and makes even the most ordinary of suppers, something special.

It’s in the pot…

 

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Well Now, This is Certainly Different

Well Now, This is Certainly Different

Why, it’s not about gardening at all! This is certainly different!

Something Different from the Paisley Carrot!

My kids are finally on break! We school through July then take August and September off, starting again the first of October. We started doing this when my oldest kids were little because where we lived, you could actually play outside some in August and September, not so much in June and July. It just stuck with us so even though we now live in a less hostile heat, humidity and mosquito environment, we’re staying with the old break schedule.

Understand, this break is only for the children. I’ll spend the next six weeks getting ready to start school in October. It’s seriously the busiest time of my year, lesson plans, gathering of materials and trying to keep up with my regularly scheduled agenda leaves me frazzled during this “break”. Charlotte Mason is great for kids, but can be taxing for the momma.

However, this is also when I get to plan my projects! I am bonkers for yarn. I love to spin it, dye it, crochet and knit it.  My lifetime goal is to finish a project from the sheep to the garment. It could happen.

It took me fourteen years, a gazillion ripped out stitches and my share of tears to finally learn to knit, but now that I have, I love it!  I actually learned the knit stitch with no problem, it was the elusive purl that threw me.

*Technical note for my knitting friends, the way I finally learned how to purl was by watching a lesson on the Swedish purl stitch, which is not a “normal” purl at all. For some reason, the explanation of the Swedish purl  cleared the path for a “regular” purl for me. It was a total aha moment, especially if you know that I took 11 knitting classes over the course of 14 years to try to learn how to purl. 

I also earn extra money with my projects. I sell baby hats, washcloths, scarves and various and sundry items that I hand craft.

This year has been the year of the washcloth. Cotton washcloths are brilliant to use. They last five to ten years, depending on how much bleach you use, they’re soft and absorbent, strong and dry quickly. In short, they rock. They make great baby shower gifts and are perfect for those going off to college, easy to make in the campus colors.

Different

The Perfect Washcloth

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From The Pasta Princess Ideas for Beets and Labels

From The Pasta Princess Ideas for Beets and Labels

Right now I’m using beet juice to dye washcloths that I have knit and crocheted. I found this great article about another great idea for beets. I hope you enjoy it.

 

What to do with all those beets – try canning some Pickled Beets and make Your Own Beautiful Canning Labels!

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Do you have a lot of beets in your garden or do you just love pickled beets?  Try canning them.  It’s super easy and you’ll have delicious pickled beets in the winter.  I love almost all vegetables, and although I like beets, I could take them or leave them.  But … pickled beets that is entirely another story!  I could eat them by the jar full.  I loved my mother’s pickled beets and it’s been years since I’ve tasted devoured them.  I don’t know why I never tried canning beets myself, but I am so glad I finally did.  I’ll have to save a jar for my mother …although, they won’t be quite as good as hers! Read the rest of this entry

The Heirloom Life Gardener by Jere and Emilee Gettle

The Heirloom Life Gardener by Jere and Emilee Gettle

It’s not a secret that I heart all things Baker Creek. A couple of weeks ago I was able to get the book by Jere and Emilee Gettle called, The Heirloom Life Gardener The Baker Creek Way of Growing Your Own Food Easily and Naturally. I’ve been pouring over it and I must say, this is a book you’re going to want to get!

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Feed Them Salad on Friday, Or, It’s Too Hot To Cook

Feed Them Salad on Friday, Or, It’s Too Hot To Cook

Today is Friday and it’s time to feed you. But, it’s too hot to cook at my house, so you’re getting salad! Healthy, quick and something for everyone, salads are a great solution when it’s too hot to cook!

It’s Too Hot to Cook!

The Feed Me Friday Menu is as follows:

Asian Chicken Salad Sandwiches

 Chickpea Salad with Herbs

Kiwi Fruit Salad with Lemon and Honey

Watermelon Sorbet

White Punch Sangria or Family Punch 

 

Let’s start off with a family favorite. Asian Chicken Salad Sandwiches. This is a healthy option as it has plenty of vitamins and no mayo, using instead a vinegrette dressing that is delicious. Here’s what you’ll need:

It's Too Hot to Cook

Asian Chicken Salad Sandwiches

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Throwback Thursday: Caladium a Great Plant For Your Shady Spots

Throwback Thursday: Caladium a Great Plant For Your Shady Spots

The throwback Thursday today is Caladium. I really like Caladium,  for years we lived in a house that had no direct sunlight. We had large Pecan and Live Oak trees shading the lot. I had to literally chase the sun with my potted tomato and pepper plants.

A Great Shade Plant…Caladium

However, I was able to grow beautiful Hosta, Impatiens and Caladium. All those lovely shade loving plants.

White Wing Caladium

“White Wing” Caladium

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