Archive for December, 2006

Goodbye, hair.

Thursday, December 14th, 2006

I grew my hair out for a couple of years so that I would have up-do-able hair for the various weddings I was involved in, including my own. I promised myself that after I got married, I’d cut my hair off for Locks of Love. A few months before the wedding I got really excited about cutting off my hair and I even made a hair cut appointment for two days after the wedding. However, as the day drew near I knew I wasn’t ready to do it. Six months later, I finally flew home and pulled the plug. Yes, I still go home-home to get my hair cut. Yes, I know that’s not exactly normal.

Locks of Love - Goodbye, Hair

and then

Locks of Love - Goodbye, HairLocks of Love - Goodbye, Hair

It’s fun, but I’m still getting used to it.

kitchen experiments, part 1

Thursday, December 14th, 2006
Sea Salt Caramels
A couple of weeks ago I decided that I was going to make tasty little gifts for people this year. As December ticks away, I’m not sure that will happen unless some part of my anatomy gets kicked in to serious gear this weekend. One of the gifts that I thought would be fun is Sea Salt Caramels. I made up a batch last Tuesday while the bread was baking. They took longer to make and required more stirring than I anticipated, but the resulting caramels were delicious and were a hit with my co-workers and my Dad.
Sea Salt CaramelsSea Salt CaramelsSea Salt CaramelsSea Salt Caramels
butter & cream, cooking, cooking, done!

Cutting the caramels up wasn’t too difficult, except for the fact that I can’t make multiple straight lines to save my life. Let’s just say there were a variety of sizes available for sampling. Cutting up the wax paper squares didn’t go that much smoother, but the end result was some pretty little candies.

Bread, glorious bread.

Thursday, December 14th, 2006

Early last week I decided to make the no-knead bread (recipe in the NY Times) that it seems practically the whole internet has made. There’s good reason for that- the bread couldn’t have been that much easier to make and it was absolutely delicious. You do need some specialized equipment, like a cast-iron pot in the 3-6 qt range, and a good non-terry kitchen towel, but that’s about it.
Monday night I combined yeast, salt, King Arthur unbleached all-purpose flour, and water together in a large glass mixing bowl. I let the dough rest and rise for about 22 hours. The recipe only calls for a 12-or-so hour rise, but I can’t leave my job in the middle of the day and the long rise worked out just fine. When I got home from work on Tuesday, I turned the dough out on to the counter, shaped it a bit and let it rise in the kitchen towel for about 2 hours. Then I baked it and voila!

Bread! 05-DEC-2006 Bread! 05-DEC-2006
Bread! 05-DEC-2006 Bread! 05-DEC-2006

I want to make it again this week. The first one was delicious but I think it needs a little more salt and I’d like to try making a loaf with some caraway too.

CSA Week 23

Thursday, December 14th, 2006

Week 23 was the week of November 15th. Yes, that was a long time ago.

CSA Week 23

Potatoes-2 pounds
Carrots-1 bunch
Collards-1 bunch
Red Russian Kale-1 bunch
Parsley-1 bunch
Celeriac-2 bulbs
Green Cabbage-1 head
Butternut Winter Squash-2

This was the last share that we picked up from this season. Week 24’s pickup was on the day before Thanksgiving and we were relaxing in Minneapolis well before pick-up time. A friend of ours picked up the share that week and on Monday she gave us everything she didn’t want, but I didn’t take pictures of the leftovers. Till spring!