Friday morning after letting the chickens out, I contemplated going back to bed. But there were just too many things I wanted to do. The menu for the week needed to be made. The grocery list needed to be made. A trip to Wal-Mart . . all had to be done and I had to be back and have lunch ready for 11:30 so there was no time to go back to bed.
Got the menu done, got the grocery list made. Hopped in the shower, used the curling iron on my hair . . then the phone rang. It was Mom. We talked for a while, then Speck needed to go out and I needed to get to Wal-Mart and I was kinda in a rush by now. Got to Wal-Mart and realized I had my purse but I had taken my wallet out of my purse . . and left it at home. Vince works right across the street from Wal-mart so I thought . . I’ll call him and go get his credit card. But then I happened to look in the rear view mirror and I had never combed my hair after using the curling iron. Back home . . fix my hair . . get the wallet . . try this again!
Got the groceries, got home and had lunch on the table by 11:30. Then the real cooking began!
A chicken in the pressure cooker. Meat was removed from the bone. Part of it will be used for dumplings today. Part of it will be used for chicken salad Sunday.
I baked a ham, sweet potatoes and polenta.
I made banana pudding.
In my quest for interesting breads, I ground wheat, roasted and chopped pepitas, almonds and walnuts.
Well, I think I forgot to take a picture of the bread after it was baked but it’s also a winner. I’m getting pretty good at mixing things in my bread dough. Any suggestions on what I should mix in next time?
It was a full afternoon in the kitchen but it was fun!
Liz says
Pecans – the pecan farms in Oklahoma usually start selling the current year’s crop starting November 1st…. After you get fresh pecans, you just can’t stand the stuff that’s in the stores… I usually buy a lot and then freeze them.
But, isn’t that how it always is – the local fresh stuff is always better.
Have you ever made a bread using apple cider – I used cider this morning for cooking steel oats – wonderful oatmeal.
Liz
Pat says
I always love your cooking posts….but…I have to say, I was VERY amused by your story of not combing your hair after the curling iron. Gave me a good laugh!!! LOL
CJ says
Substituting potato water for the regular water in your bread is always good. But as you’ve already discovered, you can put just about anything in bread! I love to add spinach, sun dried tomatoes, roasted garlic, apples and nuts, seeds, chunks of meat and cheese…
But mostly I enjoy a plain loaf slathered with butter 🙂
Bobbie says
All I can say is====”OH MY LORD”!!!!!
Hugs, Bobbie
Angie says
When I looked at the first picture of the chicken in the pressure cooker—I had not read all the text—I thought, Oh-No! They have finally had it with Smokey! :o)
Kathy E. says
Hi Judy, I am making bread using your recipe today and I was wondering… what is SAF yeast? Is it a particular brand or type? Is it regular or fast-rise? Thanks for your help!
Kat
Kathy Wagner says
When I saw the first photo, I thought “Oh dear…Lynn has been mean once too many times”!
laceflower says
I too like to cook as much as I like to sew. I’m always tossing in extra ingredients into my bread. I try to keep it to 1/2 cup, made up of 1/8 cup amounts of stuff. Stuff like – millet, oatmeal, toasted sunflower seeds, kamut flakes, triticale flakes, cornmeal, rye flour, there is no limit of options. I find it is important to include vital gluten with these additons to get these low gluten additions to not bake into a brick.
I don’t post often, but enjoy my frequent visits.
ruth anne says
I am such a loser at bread most of the time. Just this past week I tried the recipe from Artisan book and the first loaf was just okay. The second loaf was heavy and hard (it had been in fridge for 2 days so I thought it would have been lighter). I am wondering if it could be my yeast? I just use what is in grocery store. Flour same way–but it was Bob’s Red Mill unbleached flour. I am going to try again and just use your recipe. I know it won’t be as good because of my ingredients. But if it wasn’t for this site, I would just give up.