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This wacky night
Jun. 7th, 2011 11:15 pmOkay I'm way behind on posting, got a lot to catch up on, but I had to take a moment to describe our evening. It was definitely a "truth is stranger than fiction" kind of night, you know, like the kind where if it were a sitcom you'd roll your eyes and go "oh come on!"
( the LONG story is under this here cut...click me! )
The bread, btw, was a recipe that I got from two awesome foodie women whom I follow on twitter: Jennifer of injennieskitchen.com (@JenniferPerillo on twitter) and Heidi of 101cookbooks.com (@101cookbooks). Their recipes are here and here, and are basically identical. You take some old-fashioned rolled oats, food process them into flour, combine with all-purpose flour, salt, baking soda, and buttermilk, and voila! bread! The beautiful thing about soda bread -- so called because it uses baking soda as a leavener instead of yeast -- is that it's so quick. You don't need to wait around for hours while it rises like you do with yeast. You just toss the ingredients together and stick them in the oven. I saw this recipe on Jennifer's blog back in January and had it at the back of my mind all this time, and I'm sooooo glad that I finally made it, even with all the craziness. (I did manage to keep it blood-free!) It came out really delicious. Isaac and I shared a slice and then he tried to make off with the rest of the loaf. ;) Soooooo good.
IN SUMMARY, tonight was insane and boy am I glad I'm not a sitcom character.
( the LONG story is under this here cut...click me! )
The bread, btw, was a recipe that I got from two awesome foodie women whom I follow on twitter: Jennifer of injennieskitchen.com (@JenniferPerillo on twitter) and Heidi of 101cookbooks.com (@101cookbooks). Their recipes are here and here, and are basically identical. You take some old-fashioned rolled oats, food process them into flour, combine with all-purpose flour, salt, baking soda, and buttermilk, and voila! bread! The beautiful thing about soda bread -- so called because it uses baking soda as a leavener instead of yeast -- is that it's so quick. You don't need to wait around for hours while it rises like you do with yeast. You just toss the ingredients together and stick them in the oven. I saw this recipe on Jennifer's blog back in January and had it at the back of my mind all this time, and I'm sooooo glad that I finally made it, even with all the craziness. (I did manage to keep it blood-free!) It came out really delicious. Isaac and I shared a slice and then he tried to make off with the rest of the loaf. ;) Soooooo good.
IN SUMMARY, tonight was insane and boy am I glad I'm not a sitcom character.
