I have always been a procrastinator. Always. As a school student with homework to do, there was always an enthralling book I just had to read. As a uni student with essays to write there was always someone wanting to go for a coffee or a beer, or, if things were really tough, there was always house work to do. Amazing how the kitchen ceiling needed cleaning one day as my essay remained unwritten and the deadline loomed ever closer. Never mind that the kitchen ceiling did not appear to have been cleaned since, well, forever.
Now, I am studying again, and I have housework which no one else will do. And I have Teh Interwebz. Hmmmm. There is more than a little irony in me writing this, given the amount of study I have to do.
And, you know, it isn't as though I am not enjoying my course. The work is interesting, the resources are easy to find, and I feel well supported by the administrators of the course. So why? Why do I do this to myself? Do I thrive under pressure? Not really.
The Internet is the ultimate in Procrastination. So many ways to waste time. Forums, websites, games, information, blogs... Some of them are productive, some not so much. But I guess I am preaching to the choir. But if I wasn't here, I'd be finding some other way to procrastinate - knitting, beading, sewing, reading. The list is endless.
Hmmm. Time to get moving, do my assignment, get reading...maybe pop back and see if it's my turn at Scrabulous, or see if there's a message for me at any of my forums...
Monday, April 7, 2008
Sunday, March 30, 2008
Ten Foodie Things to do Before you Die
In the colour supplement of the weekend's Saturday Age, there was an article listing 20 food-related things to do before we die. Most of them seemed to be eating a particular dish at a particular restaurant or market, most of which seemed to be in far flung corners of the world. This seemed to me to be a pretty impractical and elitist list, so I thought I'd create my own list of Ten Foodie Things To Do Before You Die - a list that may be more within reach for the ordinary family, or Joe Schmo on the street.
1. Make a Loaf of Bread by Hand
Bread is such a basic part of life, and there is a simple joy in kneading, rising and the smell of bread baking.
2. Grow Something Edible
Even a pot of herbs on the windowsill can bring pride and joy to your cooking, and fresh herbs can boost to many dishes.
3. Eat Fruit Fresh From the Tree or Vine
Is there anything better than a tomato, picked fresh from the garden and eaten while it is still warm from the sun?
4. Make a Curry From Scratch
Mixing the spices, mashing, dry-frying and combining the aromas and flavours that go to make up your favourite type of curry can give you a fresh appreciation for it.
5. Cook a Feast For a Crowd
Be it Christmas Dinner, party food for children, or a BBQ for friends and family, there is much to be learnt from preparing a meal for a large group of people. You may just surprise yourself.
6. Embrace Your Comfort Foods
Whatever they are, comfort foods are important. Sometimes you just need to have eggs on toast, or shepherd's pie.
7. Shop at A Market
Buying fruit, vegies, meat or fish from a market is altogether different from popping down to your local Safeway. The sights, sounds and smells can be inspiring, and the selection is likely to be bigger, better and a little more daunting than you might be used to.
8. Spend More Than You Should on a Meal
Once in a while, you need to splurge. To dress up, and go out and eat somewhere posh. Really, really posh.
9. Eat With Chopsticks
C'mon! It's fun!
10. Eat a Fresh Free Range Egg
They aren't the same as "regular" eggs. The vivid colour of the yolk is something to behold.
1. Make a Loaf of Bread by Hand
Bread is such a basic part of life, and there is a simple joy in kneading, rising and the smell of bread baking.
2. Grow Something Edible
Even a pot of herbs on the windowsill can bring pride and joy to your cooking, and fresh herbs can boost to many dishes.
3. Eat Fruit Fresh From the Tree or Vine
Is there anything better than a tomato, picked fresh from the garden and eaten while it is still warm from the sun?
4. Make a Curry From Scratch
Mixing the spices, mashing, dry-frying and combining the aromas and flavours that go to make up your favourite type of curry can give you a fresh appreciation for it.
5. Cook a Feast For a Crowd
Be it Christmas Dinner, party food for children, or a BBQ for friends and family, there is much to be learnt from preparing a meal for a large group of people. You may just surprise yourself.
6. Embrace Your Comfort Foods
Whatever they are, comfort foods are important. Sometimes you just need to have eggs on toast, or shepherd's pie.
7. Shop at A Market
Buying fruit, vegies, meat or fish from a market is altogether different from popping down to your local Safeway. The sights, sounds and smells can be inspiring, and the selection is likely to be bigger, better and a little more daunting than you might be used to.
8. Spend More Than You Should on a Meal
Once in a while, you need to splurge. To dress up, and go out and eat somewhere posh. Really, really posh.
9. Eat With Chopsticks
C'mon! It's fun!
10. Eat a Fresh Free Range Egg
They aren't the same as "regular" eggs. The vivid colour of the yolk is something to behold.
Saturday, March 29, 2008
Sourdough - an Introduction
The most frequently asked question about my baking sourdough is "Do you use a breadmaker?" The answer is, of course, no. The cycle times of the breadmaker are too short for sourdough, and there is no variation in them to allow for the individual loaves.
I find this a little sad. The idea that without a pre-programmed machine making bread is unfathomable makes me a little squirmy. Are we so far removed from the act of baking this staple that we cannot conceive of being able to do it without a machine?
One of the things I find most comforting about sourdough is working the dough, feeling it change and develop under the rhythm of my hands. There's a connectedness about it that soothes and comforts me.
The simplicity of the process is beautiful. Really, really beautiful.
I started with nothing more than flour and water, and here I am, some months later, turning out flavoursome, light and springy loaves reliably and consistently.
To begin your adventure
Take 1 cup of plain or wholemeal flour and 1 cup of tepid water, and combine them in a clean, wide-mouthed jar. If you can, use rainwater, if not, boil your tap water to boil off the chlorine which may kill the yeasts. Leave your jar, open, somewhere for 24 hours. it may start to bubble, or it may separate out. Both are normal, and both are OK. If it separates out, simple mix the liquid (known as "hooch") back in, or pour it off.
Everyday, split your starter in two. "Feed" one half with a mixture of 1/2 a cup of flour and 1/2 cup of water. Discard the other half
After a week or so, you should have an active Starter, or Mother.
Once active, the Mother should be stored, covered but not sealed, in the fridge, and fed once a week.
Baking your bread
You need to start by activating your Mother. Take it out of the fridge, and feed it, without splitting it, on 1 cup of flour and 1 cup of water. Leave it for some hours - how many will depend on the ambient temperature, the level of activity of your starter. It may take as long as overnight, especially if taken straight from the fridge, and if it is cool in your kitchen.
Once it is frothy on top, and has increased in size, you have your sponge, and you're ready to take the next step.
Take 2 cups of sponge, and set aside the remainder as your next Mother. Add to your 2 cups of sponge 2 tablespoons of oil or softened margarine, 2 teaspoons of salt, and 4 teaspoons of sugar or honey. Mix well.
Start adding flour, about a 1/2 cup at a time, and work in well. Once it becomes hard to mix, you may choose to turn it onto a well floured surface, and begin kneading. Continue adding in flour by kneading. Knead until the dough is firm but springy. You cannot over-knead if you are kneading by hand.
Place your ball of dough into a warm (not hot) oiled, glass bowl, cover with a clean cloth and leave. Again, this rising process my take some hours.
When the dough has doubled in bulk, and no longer springs back when gently pressed, it is ready to be punched down.
Knead dough again, and shape, or place in prepared loaf tins. Set somewhere warm, for the final rise. When doubled in bulk, bake in a moderate oven until the loaf sounds hollow when tapped. A trick I use for this final rise is to place the loaves in a warm oven. I turn the oven on, but just for long enough to warm it - if you can comfortably place your hand on the glass of the oven door, the temperature is fine. When the loaves are ready for baking, simply turn the oven on.
Bread should be left to cool for 20 minutes or so before eating.
I find this a little sad. The idea that without a pre-programmed machine making bread is unfathomable makes me a little squirmy. Are we so far removed from the act of baking this staple that we cannot conceive of being able to do it without a machine?
One of the things I find most comforting about sourdough is working the dough, feeling it change and develop under the rhythm of my hands. There's a connectedness about it that soothes and comforts me.
The simplicity of the process is beautiful. Really, really beautiful.
I started with nothing more than flour and water, and here I am, some months later, turning out flavoursome, light and springy loaves reliably and consistently.
To begin your adventure
Take 1 cup of plain or wholemeal flour and 1 cup of tepid water, and combine them in a clean, wide-mouthed jar. If you can, use rainwater, if not, boil your tap water to boil off the chlorine which may kill the yeasts. Leave your jar, open, somewhere for 24 hours. it may start to bubble, or it may separate out. Both are normal, and both are OK. If it separates out, simple mix the liquid (known as "hooch") back in, or pour it off.
Everyday, split your starter in two. "Feed" one half with a mixture of 1/2 a cup of flour and 1/2 cup of water. Discard the other half
After a week or so, you should have an active Starter, or Mother.
Once active, the Mother should be stored, covered but not sealed, in the fridge, and fed once a week.
Baking your bread
You need to start by activating your Mother. Take it out of the fridge, and feed it, without splitting it, on 1 cup of flour and 1 cup of water. Leave it for some hours - how many will depend on the ambient temperature, the level of activity of your starter. It may take as long as overnight, especially if taken straight from the fridge, and if it is cool in your kitchen.
Once it is frothy on top, and has increased in size, you have your sponge, and you're ready to take the next step.
Take 2 cups of sponge, and set aside the remainder as your next Mother. Add to your 2 cups of sponge 2 tablespoons of oil or softened margarine, 2 teaspoons of salt, and 4 teaspoons of sugar or honey. Mix well.
Start adding flour, about a 1/2 cup at a time, and work in well. Once it becomes hard to mix, you may choose to turn it onto a well floured surface, and begin kneading. Continue adding in flour by kneading. Knead until the dough is firm but springy. You cannot over-knead if you are kneading by hand.
Place your ball of dough into a warm (not hot) oiled, glass bowl, cover with a clean cloth and leave. Again, this rising process my take some hours.
When the dough has doubled in bulk, and no longer springs back when gently pressed, it is ready to be punched down.
Knead dough again, and shape, or place in prepared loaf tins. Set somewhere warm, for the final rise. When doubled in bulk, bake in a moderate oven until the loaf sounds hollow when tapped. A trick I use for this final rise is to place the loaves in a warm oven. I turn the oven on, but just for long enough to warm it - if you can comfortably place your hand on the glass of the oven door, the temperature is fine. When the loaves are ready for baking, simply turn the oven on.
Bread should be left to cool for 20 minutes or so before eating.
Wednesday, March 26, 2008
Bread of Life
Recently I had a hankering for real bread, preferably a good sourdough, but somehow I couldn't bring myself to spend the better part of $10 on a loaf of bread. I knew the Interwebz wouldn't let me down, and I found myself a Sourdough DIY site.
I boiled the kettle, got out my jar of wholemeal flour and set to work making a starter as per the instructions on the above site. I faithfully split and fed it every day for a week, and it bubbled away quietly. As the days passed, it started to smell more and more yeasty, until finally I thought it was ready to go.
My first loaf was a triumph! It rose beautifully, and tasted like real bread! My husband and I ate most of that first loaf almost as soon as it was cool enough to do so. I have since invested in some rye flour and caraway seeds as additions to my repertoire.
There is something very grounding in kneading a wad of dough and feeling it change under the rhythm of the your moving hands. The smell of baking bread is second to none, and it brings the children to the kitchen in anticipation of a slice of warm bread and butter. I am still thrilled by the rise, taste and texture of this simple thing.
Two months later, I am baking upwards of 4 loaves per week, and a loaf of fresh sourdough has become our gift of choice when we go visiting.
I boiled the kettle, got out my jar of wholemeal flour and set to work making a starter as per the instructions on the above site. I faithfully split and fed it every day for a week, and it bubbled away quietly. As the days passed, it started to smell more and more yeasty, until finally I thought it was ready to go.
My first loaf was a triumph! It rose beautifully, and tasted like real bread! My husband and I ate most of that first loaf almost as soon as it was cool enough to do so. I have since invested in some rye flour and caraway seeds as additions to my repertoire.
There is something very grounding in kneading a wad of dough and feeling it change under the rhythm of the your moving hands. The smell of baking bread is second to none, and it brings the children to the kitchen in anticipation of a slice of warm bread and butter. I am still thrilled by the rise, taste and texture of this simple thing.
Two months later, I am baking upwards of 4 loaves per week, and a loaf of fresh sourdough has become our gift of choice when we go visiting.
Thursday, February 21, 2008
A Whole New Life
Well, I have been a bit of a neglectful blogger, haven't I. Christmas madness, and summer holidays have left me little time for reflection. However, we are now settling down into some kind of rhythm.
Number 2 Son started school this year, and is quite in his element. He trots off to school happily every morning, looking tiny in his slight-too-large uniform, with his enormous school bag on his back. He has turned 5, and we are having a small party at home this weekend in celebration of this milestone.
I have joined a gym, in an effort to lose the post-baby belly flab, and have stepped up my crafting efforts. Quilting has started again for the year, and I am almost ready to finish the project I have been working on for the better part of a year! I have also dragged out my knitting. I was in the middle of knitting myself a cardigan when the hot weather came and made knitting the last thing I wanted to do, however, we are starting to get some cooler weather now, and I can see that I will soon want my lightweight, fluffy pink cardigan!
I have also joined Ravelry, which is inspirational and may well move me to organise my knitting somewhat! At least, this is my hope.
Number 2 Son started school this year, and is quite in his element. He trots off to school happily every morning, looking tiny in his slight-too-large uniform, with his enormous school bag on his back. He has turned 5, and we are having a small party at home this weekend in celebration of this milestone.
I have joined a gym, in an effort to lose the post-baby belly flab, and have stepped up my crafting efforts. Quilting has started again for the year, and I am almost ready to finish the project I have been working on for the better part of a year! I have also dragged out my knitting. I was in the middle of knitting myself a cardigan when the hot weather came and made knitting the last thing I wanted to do, however, we are starting to get some cooler weather now, and I can see that I will soon want my lightweight, fluffy pink cardigan!
I have also joined Ravelry, which is inspirational and may well move me to organise my knitting somewhat! At least, this is my hope.
Saturday, December 15, 2007
Somehow She's Two Already
Well, she will be tomorrow. My little girl is suddenly very much a toddler. She's interested in everything, and enthusiastic about life. She's just starting to talk, and watching her work on stringing words together, and then seeing her pride in her achievements, is breathtaking.
Her granny gave her a little handmade doll from Oxfam for her birthday, and as we examined it, she pointed out for me "Baby feet", "Baby hat", and "House shirt". Then she looked a little closer at the doll's head and exclaimed "No ears!"
We had a small party with friends last weekend, and she was delighted with her fairy dress and baby dolls, one of which has taken up residence in her bed already. The girly theme was topped off by the fairy castle cake I put together.
Happy birthday, baby girl. Watching you grow up is a pleasure and a joy.
Her granny gave her a little handmade doll from Oxfam for her birthday, and as we examined it, she pointed out for me "Baby feet", "Baby hat", and "House shirt". Then she looked a little closer at the doll's head and exclaimed "No ears!"
We had a small party with friends last weekend, and she was delighted with her fairy dress and baby dolls, one of which has taken up residence in her bed already. The girly theme was topped off by the fairy castle cake I put together.
Happy birthday, baby girl. Watching you grow up is a pleasure and a joy.
Thursday, December 6, 2007
Lemon Shortbread
As promised, here is the recipe for the lemon shortbreads posted yesterday. It is a variant of a recipe for Orange Shortbread from Super Food Ideas, a cheap monthly recipe magazine. They are rich and fragrant, and the lemon gives them a really fresh taste.
Lemon (or Orange) Shortbread (makes approx 30)
250g (approx 9 oz) softened butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 cups plain flour, sifted
1/3 rice flour
3 teaspoons finely grated lemon (or orange) rind
1 tablespoon lemon (or orange) juice
125g (4 1/2 oz) flaked almonds
icing sugar to serve
Preheat oven to 180C (360F). Line cookie sheets with baking paper.
Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Take bowl off mixer and mix in flours with wooden spoon or spatula. Add lemon rind and juice. Mix well.
Roll 1 tablespoon of mixture into a short log shape (about 2 1/2 inches). Shape into a crescent. Gently press almonds onto the top. Repeat with rest of mixture and almonds.
Bake, one tray at a time, for 20 to 25 minutes, or until firm and just starting to brown. Remove from oven. Cool on trays.
Dust with icing sugar to serve. (But they're just as good without this!)
Lemon (or Orange) Shortbread (makes approx 30)
250g (approx 9 oz) softened butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 cups plain flour, sifted
1/3 rice flour
3 teaspoons finely grated lemon (or orange) rind
1 tablespoon lemon (or orange) juice
125g (4 1/2 oz) flaked almonds
icing sugar to serve
Preheat oven to 180C (360F). Line cookie sheets with baking paper.
Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Take bowl off mixer and mix in flours with wooden spoon or spatula. Add lemon rind and juice. Mix well.
Roll 1 tablespoon of mixture into a short log shape (about 2 1/2 inches). Shape into a crescent. Gently press almonds onto the top. Repeat with rest of mixture and almonds.
Bake, one tray at a time, for 20 to 25 minutes, or until firm and just starting to brown. Remove from oven. Cool on trays.
Dust with icing sugar to serve. (But they're just as good without this!)
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