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Not much of a kitty update, plus cooking
Jun. 2nd, 2008 12:44 pmToday I decided to work from home in order to keep Chubby company and hopefully let him get used to me. I had to go to the office for a morning meeting and to get my laptop, so I got back home around 11:30. I found him hiding in a different spot, which I guess is progress, lol, but he hasn't come out to see me since I've been here. Last night after the kids were asleep and all was dark and quiet, he did come out for some scritching and rubbed his face on some of the furniture and me, so that's progress too. And at some point in the night he jumped up onto my bed, then fled when I lifted my head to look at him. heh.
I haven't been doing much cooking worthy of note lately, but I do have a few updates. I just looked back at my 2008recipes tag and realized that I never posted my second lentil experiment from a couple of weeks ago. I can't recall too much of the details except that it involved green rather than red lentils, and whole-wheat elbow noodles, and zucchini, and curry powder. And it was very tasty, although I decided that I like red lentils better than green. Anyway, I'll call that #34.
#35 was this weekend and was muffins from the recipe I usually make, except that this time instead of the milk I used orange juice, and I substituted applesauce for half of the oil, and added lots of cinnamon. So they came out quite fruity, which was nice. I brought them to the pot-luck yesterday at the home of one of Isaac's preschool friends. And I realized afterward that they were actually vegan! It kind of makes me LOL when something I cook winds up being vegan "by accident."
#36 was a new bread recipe that I made last night, out of Mark Bittman's How To Cook Everything Vegetarian. This is called "Sandwich Bread," using the whole-wheat variation, half white flour and half whole-wheat flour. I also proofed the yeast before adding it, which I had never done before. The recipe uses over a cup of milk (the other bread recipe I've been making lately uses a cup of water and just a couple tablespoons of milk) which I guess contributes in part to the fluffiness. Anyway, I was highly skeptical because the dough was SO sticky, but it actually turned out GREAT! It rose a lot (perhaps due to the proofing?) and has a really nice texture and flavor. The book said that the whole-wheat variation would not be fluffy, but I sure didn't find that to be the case. I might have to consider making this my new bread recipe, except that the stickiness issue makes it more difficult to whip together while the kids are playing like I do with the other one. But we'll see.
Anyway, that's the cooking update for the moment. Our CSA will be starting up again next week (yay!) so I'll probably start having lots more recipe updates after that. What do you think are the odds that I can convince the kids to eat kale? ;)
I haven't been doing much cooking worthy of note lately, but I do have a few updates. I just looked back at my 2008recipes tag and realized that I never posted my second lentil experiment from a couple of weeks ago. I can't recall too much of the details except that it involved green rather than red lentils, and whole-wheat elbow noodles, and zucchini, and curry powder. And it was very tasty, although I decided that I like red lentils better than green. Anyway, I'll call that #34.
#35 was this weekend and was muffins from the recipe I usually make, except that this time instead of the milk I used orange juice, and I substituted applesauce for half of the oil, and added lots of cinnamon. So they came out quite fruity, which was nice. I brought them to the pot-luck yesterday at the home of one of Isaac's preschool friends. And I realized afterward that they were actually vegan! It kind of makes me LOL when something I cook winds up being vegan "by accident."
#36 was a new bread recipe that I made last night, out of Mark Bittman's How To Cook Everything Vegetarian. This is called "Sandwich Bread," using the whole-wheat variation, half white flour and half whole-wheat flour. I also proofed the yeast before adding it, which I had never done before. The recipe uses over a cup of milk (the other bread recipe I've been making lately uses a cup of water and just a couple tablespoons of milk) which I guess contributes in part to the fluffiness. Anyway, I was highly skeptical because the dough was SO sticky, but it actually turned out GREAT! It rose a lot (perhaps due to the proofing?) and has a really nice texture and flavor. The book said that the whole-wheat variation would not be fluffy, but I sure didn't find that to be the case. I might have to consider making this my new bread recipe, except that the stickiness issue makes it more difficult to whip together while the kids are playing like I do with the other one. But we'll see.
Anyway, that's the cooking update for the moment. Our CSA will be starting up again next week (yay!) so I'll probably start having lots more recipe updates after that. What do you think are the odds that I can convince the kids to eat kale? ;)
