crimson maple trees
blazing color in the rain
nature on fire
crimson maple trees
blazing color in the rain
nature on fire
Fall is here, and that means it’s time to get back into baking bread. I was looking at making a rye bread, but discovered that my favorite rye bread recipe (which I hadn’t made since last winter) would take a very long day.*
I didn’t have the time for that.
Instead, I found a stray ‘try me’ recipe I’ve had for awhile and decided to give it a shot: Rye Soda Bread.
What I got was a fairly light loaf with lovely chewiness. And it took all of an hour**.
Rye Soda Bread***
1 3/4 cups whole-grain flour, plus extra for dusting (I used whole wheat pastry flour)
1 cup rye flour (I used a dark rye flour)
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon sea salt
1 large egg
1 1/4 cups buttermilk or plain yogurt (I substituted 5/8 cup sour cream mixed with 5/8 cup of water****)
Preheat oven to 375 degrees fahrenheit. Mix both flours, the oats, baking soda, and salt in a large bowl. In a separate bowl, whisk the egg and buttermilk (or yogurt or sour cream mixture) together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
Shape the dough into a round ball and place on a lightly floured baking sheet, dusting the top lightly with flour too. (I patted it into a loaf and placed it in a greased loaf pan.) Use your hands to flatten the dough into a disk, about 1/4 inch deep, then bake in the center of the oven for 40-45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom (I use a thermopen and look for 190+ degrees and a clean probe.)
Transfer to a wire cooling rack, and serve slightly warm.
Upon writing out the recipe with my modifications, I realized that perhaps I didn’t follow the recipe exactly. Whoops. Well, give it a go and let me know what you think in the comments.
*Multiple proofs, and that is after having to boil a molasses mixture and then drop its temperature gently, which takes forever.
**Well, after the oven pre-heat.
***Unfortunately, I didn’t note where I found the recipe. I really need to write that down when I photocopy recipes from library books.
****Okay, so it wasn’t precisely 5/8 cup, but as close as I could eyeball it with the Pyrex measuring cup.
storm clouds approaching
peeks of blue in the distance
ducks huddle nearby
woke to drums pounding
lightning flashing in the sky
—a striking commute
—Very strange for the Portland area. Very very strange.
And yet I can’t not pun.
watching films outside
blockbusters of my childhood
nostalgia with beer
-ah, happy summer days
Well, if that isn’t a clickbait title….
For anniversary/birthday celebration, I experimented with a new recipe* for Chocolate Malt Layer Cake with Brown Sugar-Cream Cheese Frosting. Not only was the recipe new to me, but the technique was a new one, too: all cake ingredients layered into a food processor and set to frappe.
I’m not sure the food processor really did anything different than my stand mixer, but it was a new method.
The cake was good: chocolate tasting without being chalky and overly sweet. Could have used more malt flavor, but it was fine.
The frosting was excellent, and that was even with not adding the 4-6 cups of confectioners’ sugar. Check this out:
Brown Sugar-Cream Cheese Frosting
Put 8 ounces of room temperature cream cheese, 1 stick room temperature unsalted butter, 1/2 cup packed brown sugar, 1/4 cup sour cream, and 2 teaspoons of vanilla extract in a food processor bowl. Cover and frappe until smooth “no more than a few seconds”**.
You could follow the original recipe and then add 4+ cups of confectioners’ sugar, but why would you? This frosting has a lovely sweetness that complements the tang of the cream cheese and sour cream. It’s perfect as is!***
And I’m pretty darned pleased with the results. I mean, look at that thin layer of frosting in the middle!
So this is one recipe that goes down in the “Win” column. Woo hoo!
*For the life of me, I cannot remember which cookbook I found the recipe in. I think it was a ‘fast/easy cooking’ book involving food processors, but that’s all I’ve got.
**It took me longer than ‘a few seconds’, unless the author defines ‘a few’ as nearing 60.
***Seriously. I could just eat that frosting straight out of the bowl and not get sick off it. Of course, I didn’t actually try that. Much.
each morning I check
birds’ nest on telephone pole—
two falcons? or three?
Man, it’s been a hell of a week. A screwball schedule combined with some of the strangest summer weather we’ve seen in the Portland area in years*, has me feeling all discombobulated.
So here’s what is helping me get through this week:
1. What I’m reading: First Man: The Life of Neil A. Armstrong by James R. Hansen. You know you’re reading a thorough biography when the author doesn’t get to the birth of the biographee until page 30. Seriously. Because we needed to go over the history of the Armstrong family name (it’s Scottish), and the history of Neil’s great-grandparents, and then his grandparents, and then his parents before they met each other. But I’m learning about Neil (can I call him that? I feel like I’m getting to know him pretty well), and I’m impressed. Getting your pilot’s license before your driving license? Getting into MIT, but choosing to go to Purdue? Playing in a ‘military’ band** to fulfill ‘military’ course credit for a Navy scholarship? Brilliant.
2. What I’m eating: Kettle Brand Kettle-style BBQ Potato Chips. I never liked BBQ chips before: they were too sweet and smoky and just plain funky.*** These are addictive. In fact, I just ate a whole bowl of them. I think. Or maybe the house elves were snacking on them as well when I wasn’t looking. Bad house elves.
3. What I’m drinking: Sunriver Brewing’s Fuzztail Hefeweizen. It reminds me of Rogue Ale’s Honey Orange Wheat, but with less orange (i.e. none)****. Honestly, it’s a perfect summer beer. And I must say, it goes very nicely with Kettle BBQ potato chips.
And now, back to enjoying a fine summer evening. At last.
*There was “Juneuary” a year or two back, which saw June all cool and rainy. Lately (by which I mean the past month and a half) it’s been again cool and rainy, to the point of seeming more like winter than proper summer. My basil plants are wilting in the overcast damp chill. Today was the first day in awhile that was actually sunny, and even somewhat warm. Huzzah!
**He played baritone horn—the same horn I played in college marching band. We’re kindred spirits!
***Funky in a bad way. Not funky in a good way, like Earth, Wind, and Fire.
****Sunriver describes it as having grapefruit and lemon notes, so there is a citrus commonality.
one day I’m moving
building shelves, tearing down walls
the next — unconscious
—on monthly energy swings
The other day I stumbled across a relatively new book on meditation. With a title like Bliss More: How to Succeed in Meditation Without Really Trying, I figured I had to give it a try.
I mean, why wouldn’t you try it? With emotional well-being benefits* like:
And then add to that meditation’s ability to help manage:
Oh, and it’s free. Why wouldn’t you want to meditate?
I wanted to—desperately wanted to—but I struggled with it. I’ve tried Zen meditation, mindfulness meditation, and some other flavors, but I never came out of it with a happy, blissful surfer-like experience. More often I was tired, my back ached from sitting up straight, and I spent my time so focused on not thinking** that all I could do was chastise myself for thinking, which was more thinking with an added dollop of a feeling of failure.
The practice advocated in this book turns all of that on its head.
What if you were comfortable when you meditated? What if you were encouraged to look at a clock whenever you started wondering about the time? What if you accepted your thoughts as completely natural***, and not Dastardly Enemies to avoid or destroy? What if meditating were actually easy?
Like I said. Radical ideas.
So here’s the meditation technique:
Thre prescription is to ideally, meditate 2x a day (upon awakening, and in afternoon/early evening), and no more than that.
I’ve tried it a couple times so far, and so far it feels odd to have permission to let my mind ramble with no curbing it. To sit back and relax, and not keep adjusting my posture and thinking about the position of my head or the ache in my knees.
Just the idea of not trying is a revelation. No effort.
Permission granted to just sit.
*Source: Mayo Clinic
**Yeah, try to have no thoughts. And no get caught up in, “Darn thoughts! Why won’t you go away? I’m meditating here!”
***Even the ones you are embarrassed to think.
****How would you sit if you were watching TV? Yeah, do that.