Category Archives: Non-knitting

All posts that don’t relate to knitting directly, or just general musings.

The Most Edible Time of the Year

Standard

That’s right peeps it’s FARMER MARKET SEASON HERE. Yeeees.

Scored me the following lovelies:

We got spring garlic in the back, my favourite type of garlic omg. Spring onions on the side, ground lamb, ginger, lamb jerky, bbq sauce I adore, french breakfast radishes, and spring asparagus. Look how thing it is! Also the pot is basil.

Let’s look up close at that ginger:

Doesn’t it look like a little headless lizard?! It freaks me out. Ginger freaks me out, but it’s so tasty T_T. This is gonna end up in EVERYTHING this week.

Plant update time too.

Strawberry is making me super excited.

That’s the largest and it’s still unripe, but I will savour it when it’s done. There’s a lot of growth on the plant too:

Then we have my pot of french breakfast radishes I just sort of tossed seeds in. I’m having to prune it–but I think I’ve got everybody all ready and spaced properly.

And the Serano peppers just grow sooooo sloooooooooooooooow.

Shucks right?

In any case, I hope you are eating well and eating lots! Also that your plants (if any) are coming along. 🙂

Advertisements

Bread Challenge–No Recipe Bread

Standard

So last week on Sunday I came across a Cook or Die Challenge in the goons with spoons forum of SA. As I had not made a loaf in a while and it seemed like a fun idea, I ran with it. For your pleasure, I happened to also know the general gist of how I made it and the ratios, so you too can eat delicious bread!

The whole idea of the challenge was to make a yeast-risen bread without a recipe. You could do anything you wanted, as long as no recipe and it was yeast risen.

I present the Mushroom Pepperjack Delicious Bread*

Ingredients

  • 1/2 cup freshly grated pepper jack cheese
  • 2-3 tsp Spanish paprika
  • 4-5 large white button mushrooms, diced
  • 1 cup warm water
  • 2 tsp dry active yeast
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 c of flour premixed with wheat gluten, plus some extra for kneading
  • 1 egg for washing

Tools:

  • clean counter for kneading
  • 1 bread loaf pan
  • bowl for mixing in
  • cup to proof yeast in if needed

Recipe! (which I totally didn’t have at the time, but can give you 😛 )

  1. Combine yeast, salt, sugar, and water, stir thoroughly to dissolve. Set aside.
  2. In mixing bowl, combine flour premixed with wheat gluten, pepperjack, mushrooms, and paprika thoroughly.
  3. Add proofed yeast mix into the bowl and stir. If needed, add more flour, until you get a dough blob.
  4. Throw your dough blob on a well flour counter and knead. Knead until you get a pretty thing, like this: Try to add as little flour as possible, mine was a bit tacky still.
  5. Clean your mixing bowl, oil it, and put the dough in. Cover with either plastic wrap or a damp towel and let it rise for 1-2 hours, till doubled.
  6. Once dough has risen, gently turn out onto counter, and press flat with hand. Shape into a loaf shape and put in a lightly floured bread pan. Slash across the top with a sharp knife 3 times, then cover and let rise for another 1-2 hours Like so.
  7. Preheat your oven to 425F/218 C.
  8. Once everything is ready, if desired, brush the top of the loaf with an egg wash (1 egg + 2 Tbsp water). Put in oven for about 15-20 minutes. The internal temperature should be roughly 200F/93C when it is done, and it will look delicious.
  9. Turn onto cooling rack and allow to cool for about 15-30 minutes before eating.

So delicious! The challenge was really quite good for me, it’s given me a lot of courage in trying to make my own breads. This one is really the perfect crumb for what I like in my bread, so I’m quite happy.

 

——

*the name might need some work

Whee

Standard

I have a new job to start Tuesday!! Wheeee! Pretty pumped. It’s been a long and stressful month of job hunting and I’m glad I’ve found a place that seems like a great fit.

Also, knitting:

20120224-150448.jpg

Podcast Recommendation

Standard

This has nothing to do with fiber, but that’s ok. It’s my blog.

Now that I have reassured you, I just wanted to point you over to The FerretBrain podcasts. The parent site Ferret Brain is one of my favourites. It’s a site oriented around critical examination of culture, books, movies, games, ect, but it’s very amusing at the same time.

I’ve actually been listening to the TeXt Factor (a big showdown between a bunch of different books), which is incredible considering how little I actually listen to podcasts. What good fun while spinning and sewing. 🙂

Christmas & Birthday Report

Standard

Maybe it’s ugly of me to brag, or something, but I think I really did well this past year for both my birthday and Christmas. I had one of the best birthdays I’ve ever had, and I got some awesome swag.

S got me some awesome stuff. We’ve got chocolate from his trip to Abu Dhabi–Patchi and Kinder bars:

You know I’m not a big chocolate person but man I do love me some Kinder chocolate. ❤

Also, due to an in-joke about how my parents got me this crazy stuff and Falcon managed a visit for that weekend, he got me some frankincense. REAL FRANKINCENSE. What. It looks like candied ginger and smells a little like it too:

I got a really adorable and goofy coin purse which I’m actually using for change:

And, one of my favourite things, is this BITCHIN’ mobile that now hangs in my living room:

Yes, that’s a black sheep. If you don’t like this you are either allergic to wool or not a real yarnie. That’s all I’m saying. Oh man, that thing totally surprised me and I love it. 🙂

He’s also directly related to my being able to keep my two new roommates even though I was thinking about not. The first is Joshua:

He’s got adorable white feet and a white belly. He’s large and curious and totally bro. I named him after the werewolf in the North American “Being Human” cause he’s also pretty nervous and spazzy.

His new buddy, who is slightly smaller, is Neville(yes after the Harry Potter character):

Isn’t he cute? Aren’t they both cute? Their large rats, of a species native to England but usually bred in the US for SCIENCE! and stuff. I basically saved these two from lab work–most the other rats at the store were already swept up by snake owners and labs.

They have a swank pad:

Two levels–a hammock, t-tube to crawl in, a house, food, a chew toy, two jingle bell balls. I also have a rolly ball to put them in and harnesses so I can let them out. They seem to be getting on really well so far. So yay!

I pretty much consider them a gift from S since I wasn’t going to keep Joshua originally and was going to take him back (I bought them at separate times).

Then, my dad gave me some peace of mind and the yarn enough to make Vivian :

While my mother gave me peace of mind and these awesome PA headphones/mic:

And, to top it all off, my best friend of 12+ years, Falcon, got to visit me during my birthday weekend. That was pretty awesome, what with us having not hung out in person for over 3 years. That was super great and fun and I was/am very glad I got to see him. We don’t get to hang out nearly enough. And as I’m not one of those picture-takey types, I did the dumb thing and didn’t take a single photo all weekend. Kind of kicking myself now, but it’ll be ok.

And that’s about it. I’ve been knitting on Vivian, need to finish S’s mitts, and have done a little spinning while Falcon was in town and not any since. It wasn’t even spinning on a project that I need to finish! (Anyone remember the alpaca yarns? Yeah) Oh well. I’ll get there. 🙂

Pasta Brooke Style

Standard

So I got in a real food mood tonight, so thought I’d show off the basics (and an example) of a Brooke Style pasta.

The gist:
pick some veggies
pick a noodle
get your butter out

Friendly kitchen dinosaur to watch the process is totally optional:

I usually use a wine of some sort to blend in, and also a bit more oil when I don’t want to plow through my butter reserves. (Did I say this recipe is low fat? Ops.)

I start by boiling my noodles. If I’m doing a thick noodle, like linguine, I go ahead and dunk it and let it cook about 4-5 minutes before I start the veggies. If I’m doing cappelini (super thin noodles), I just get the water boiling. Those cook in literally the time it takes you to put it in the water.

In a different pan, you’re going to heat up your butter/oil. This should be pretty high temp, you’re basically sauteeing the veggies. Dump them all in and sautee.

Check your noodles while this is going on. If they get to al dente you want to go ahead and turn the heat off so they don’t cook too much farther. Meanwhile, once the veggies are mostly cooked out (onions caramalized if using, mushrooms lost most liquid), add your wine/stock/spices.

(This $5 marsala is surprisingly delicious)

Then, before all the liquid cooks off, toss in your butta.

You now have a kind of liquidy buttery soup with your veggies. Good. Now, before they get too cooked off again, grab the noodles and just dump them in the pan. All of them. (This is not a recipe for more than 2 people without huge pans) The pasta water is gonna help sticky the sauce and everyone is gonna soak in everyone else.

Stir/swish generously, then remove from heat before anyone starts burning. Usually this step takes 1-2 mins tops.

Plate, salt, and pepper:

(that toast is toast covered in homemade ricotta, balsamic vinegar, Himelayan mineral salt, and pepper. oh. em. gee.)

And that, my friends, is how you make Brooke style pasta.