Saturday, March 28, 2009
Tuesday, March 24, 2009
I'm a repeat offender right now; we're sticking close to some old favorites for comfort and ease- Peanut Sesame Noodles, Spaghetti Squash, Kitchen Sink Salads, and Miso soup.
However, this weekend I managed to squeeze out these muffins. I used my Cranberry & Buttermilk Muffin recipe with some variations: using a yogurt-milk mixture in place of the buttermilk, increasing the cranberries, and adding 1/2 cup semi-sweet chocolate chips.
These are a big hit with Ray, he likes these even more than the original batch. Could it be the chocolate? :-)
This guy looks like he's smiling, don't you think?
The little dish next to the muffin pan is my new companion in the kitchen. I am tired of dirtying my jewelry every day with flour and other ingredients, and this is a pretty solution.
Tuesday, March 17, 2009
I have come to realize that this separation of kitchen and life is nearly impossible at times. There are moments in life that send me into the kitchen, and others that drive me away; right now it's the latter. Stress and grief have removed my appetite and desire to create, and while it hurts not to post here, it's because I simply have nothing to say. All I can do is provide a heart-felt memorial to the childhood pet who is gone.
Marmi is in 'kitty heaven' as my friend C. put it, but that doesn't make it less crappy or painful. I can't bear the idea that I'll visit her house and she won't be there. She was an amazing animal, truly a member of the family. I left the house first, and was always jealous of time spent with her. Our whole family will miss her.~meuwie, smarmi, smewman, marmilade.. marmi~
Saturday, March 7, 2009
Because you Asked
2/3 cup milk
1/2 cup light sour cream
1/4 cup honey
2 large eggs
4 Tbs butter cut into pieces
3 cups all-purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
1 1/2 tsp salt
2 tsp yeast
Place all ingredients in a bread machine pan and program for the Dough cycle OR mix with a dough hook in a kitchen mixer, than rise on the counter, covered, for 1 hour.
Place the dough on a lightly floured surface and divide in half. Divide the halves again, then again until you have 8 balls of dough. Shape them lightly into rounds and place on a baking pan. Sprinkle a few toasted sesame seeds on top, and cover loosely with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. If the room is cold, let them rise a little longer.
Preheat the oven to 375 degrees Fahrenheit. Bake for about 20 minutes until golden brown. Allow the rolls to cool completely before storing. Serve warm.