Ok, so I've been seriously slacking on this blogging/writing front, and I'm starting to have little niggling ambitions of getting back into things. I've been perusing other blogs and I'm jealous, so we'll see how far I can capitalize on that. One thing I think I'll need to do is more actively remember that we have a camera (several, actually) and that I could take pictures of what I do and post those. Which means, of course, that we need to streamline the process of getting photos to my blog, since the process right now involves multiple computers and too many desks.
The house smells like bread right now, since there's a sandwich loaf in the oven. The top halves of my baby carrot-pecan loaves are beautiful, but since we're flippin' freezing in Seattle right now - not kidding, NOAA says it's 26 degrees outside - the loaf pans were insufficiently buttered on the bottom (because my kitchen is cold in the winter when I'm not baking), so the loaves didn't come out clean. Perhaps it won't really matter when it's time to wrap the loaves for shipping to great-grandparents. I used some of the carrots harvested earlier this year, which I've been storing in the fridge, so far successfully. There's no sign of mold, but the poor things are desperately trying to meet their carroty destiny, sprouting tiny white rootlets and sending new greens off the tops. Can't help but think that they are happier than the carrots I was storing out in the garden which are now frozen in their beds.
There's a batch of yogurt doing it's thing on the counter, and I made a batch of butter. That's actually hard to claim - I put cream in the mixer and let it go and go while I made carrot-pecan bread, and butter was the result. To say I made the butter implies I churned it or at least put the cream in a jar and shook it for 30 minutes, which I suppose isn't unreasonable for me to have done, but not this time. There's a kind of magic to butter from the mixer since you can hear when it's done, the buttermilk separates so suddenly. I'll use the buttermilk tomorrow evening for our pancake dinner.
The house smells like bread right now, since there's a sandwich loaf in the oven. The top halves of my baby carrot-pecan loaves are beautiful, but since we're flippin' freezing in Seattle right now - not kidding, NOAA says it's 26 degrees outside - the loaf pans were insufficiently buttered on the bottom (because my kitchen is cold in the winter when I'm not baking), so the loaves didn't come out clean. Perhaps it won't really matter when it's time to wrap the loaves for shipping to great-grandparents. I used some of the carrots harvested earlier this year, which I've been storing in the fridge, so far successfully. There's no sign of mold, but the poor things are desperately trying to meet their carroty destiny, sprouting tiny white rootlets and sending new greens off the tops. Can't help but think that they are happier than the carrots I was storing out in the garden which are now frozen in their beds.
There's a batch of yogurt doing it's thing on the counter, and I made a batch of butter. That's actually hard to claim - I put cream in the mixer and let it go and go while I made carrot-pecan bread, and butter was the result. To say I made the butter implies I churned it or at least put the cream in a jar and shook it for 30 minutes, which I suppose isn't unreasonable for me to have done, but not this time. There's a kind of magic to butter from the mixer since you can hear when it's done, the buttermilk separates so suddenly. I'll use the buttermilk tomorrow evening for our pancake dinner.
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