I'd love to tell you that I baked this month. I'd love to tell you how fabulous this bread tasted and looked and smell. I'd love to tell you all about it but...
If the fact I'm typing this post about the bread I'd love to tell you about from my iphone in the Crown Room at Atlanta's airport in Terminal C waiting to board my third airplane in as many days says anything about how my month has been.
hen you'll understand I can't tell you anything about this month's bread other than it looks really interesting and my fellow Babes are reporting it has a hearty and delicious crunch and you should definitely try it as Buddy! To see the recipe and how to become a Buddy, go visit our host kitchen Lien of Notitie van Lien.
Then go see the other Babes on the sidebar and read about this bread. And maybe next month, I'll actually get a chance to set up shop in my own house...
Wednesday, June 16, 2010
Friday, June 11, 2010
Weekend Cat Blogging Flashback for Our Fifth!
Mom's been traveling again the past ten days. She was in Charlotte, NC; Houston, TX; and Las Vegas!
While she was away, she had a birthday too!! Her friends in Vegas took her out and let her have lots of fun.
She said she wasn't feeling very well though after her night out on the town.
Anyways, Mom is still recovering from her birthday bash in Vegas. So, she is having me post a Weekend Cat Blogging Flashback picture with presents since we are hosting this weekend and Weekend Cat Blogging is celebrating our 5th Birthday!
If you want to join the Weekend Cat Blogging Birthday Bash, leave us a link and come back on Sunday to see how we all celebrated Weekend Cat Blogging's Birthday!!
While she was away, she had a birthday too!! Her friends in Vegas took her out and let her have lots of fun.
She said she wasn't feeling very well though after her night out on the town.
Anyways, Mom is still recovering from her birthday bash in Vegas. So, she is having me post a Weekend Cat Blogging Flashback picture with presents since we are hosting this weekend and Weekend Cat Blogging is celebrating our 5th Birthday!
If you want to join the Weekend Cat Blogging Birthday Bash, leave us a link and come back on Sunday to see how we all celebrated Weekend Cat Blogging's Birthday!!
Monday, May 17, 2010
Bread Baking Babes: Twofer Breads from a Bad Babe
I've been a Bad Babe the past few months.
Between traveling over hill and dale for my crazy work schedule and well, being distracted trying to earn an exemption into the LPGA (yea, right..) I have to truthful and tell you that baking bread hasn't exactly been at the top of my list lately.
It isn't that the breads the Babes have been baking aren't interesting and when I see the recipes posted in our secret clubhouse, I get all excited. BUT, by the time I find a few minutes to actually sit down and bake, I'm out of time before we are suppose to post. SO, I promise the gals that I will be a "buddy" that month. And you know what happens right? Yup, before I know it I've missed that posting date too! BAD BABE!!!
Anyways, last month my very good friend, twin sister and mother of just about the cutest little boy you have ever laid eyes on, Sara at I Like To Cook was our host kitchen and she gave us one of the best breads we've ever done, Potato Bread with Chives.
Now, I have to admit when I first read this recipe I thought to myself how can anything "vegan" be really that good. After all, I'm not a huge fan of soy milk but this bread is F.A.N.T.A.S.T.I.C.
Sara gave us the option to shape the bread any way we wanted and I opted to make little knots.
I also added a bit of garlic to the dough to go with the chives and coated the knots with garlic butter when they came out of the oven. They were a HUGE hit when I took them to my watering hole. I love this bread so much, I actually keep single servings of soy milk on hand now so I can make it when ever I want to!
This month, Natashya of Living in the Kitchen with Puppies is our host kitchen and she has picked a humdinger of a bread for us this month: Tunisian Spicy Bread.
These are like empanadas but with those fantastic middle eastern spices and heat, Heat, HEAT baby!!
The dough is made from Semolina flour and is rich and eggy and frankly, really not my favorite dough we've made. But that is OK because it is the filling (chakchouka) that is the star of this bread.
A filling made of tomatoes, onions, peppers with chilies, cayenne pepper and harissa, it pushes the bread, which is a bit bland in taste to the background. Which, in my opinon is A-OK. I love the filling so much, I'm glad I made a big batch. I've been dipping corn chips, the leftover frozen Naan that was our January bread this year, carrots and anything I can think of into it.
If you want to be a Bread Baking Buddy this month for the Tunisian Spicy Bread visit Natashya's blog for details. You have until May 24th to get her your post about your experience with the Tunisian Spice Bread and don't worry about the spicy part, she let's adjust the heat to taste.
Unfortunately, you can't be a buddy for Sara's bread because the deadline has passed but you should really give the bread a try. I even use the dough for pizza dough! It's that good.
And don't forget to visit the rest of the Babes listed over there on my sidebar to see how they shaped their Potato Bread with Chives and how spicy they like things with the Tunisian Spicy Bread.
May 2010 Bread Baking Babes Bread Recipe:
Tunisian Spicy Breads
Touarits
from Savory Baking from the Mediterranean by Anissa Helou
These are a Tunisian spin on r'ghayefs. Here the dough is made entirely with semolina flour and enriched with oil and egg, and the filling is enclosed between two circles of dough. The breads are usually pan-fried, but I prefer to bake them. Although the amount of harissa and cayenne pepper in the filling may seem excessive, the heat of the spices is tempered by the bread casing. The filling, which is called chakchouka, may also be served on its own as a salad or a dip. Harissa*, made by grinding chili peppers, garlic, and caraway seeds, is widely available in Middle Eastern markets and in some supermarkets.
*or feel free to make your own harissa! There are plenty of recipes online.
Makes 20-22 small breads
Ingredients:
For the dough
3 1/3 tsp (1 1/2 pkg) (16.5 ml) active dry yeast
3 1/2 cups (828 ml) fine semolina or semolina flour
1 1/2 (7.5 ml) tsp fine kosher salt or sea salt
1 1/2 Tbsp (22 ml) extra-virgin olive oil, plus extra for brushing the breads
1 whole egg
All purpose flour for kneading and shaping
For the filling
3 Tbsp (45 ml) extra-virgin olive oil
1 medium onion, finely chopped
2 medium tomatoes, finely chopped (about 1 heaping cup) (250+ ml)
1 medium bell pepper, cored, seeded, and finely chopped (about 3/4 cup) (178 ml approx)
2 small chili peppers, such as serranos, seeded and finely chopped
1 tsp (5 ml) harissa
1/2 (2.5 ml) teaspoon cayenne pepper
Fine kosher salt or sea salt
Directions:
1. Dissolve the yeast in 1/4 cup (60 ml) warm water and stir until creamy.
2. Combine the semolina and salt in a large bowl and make a well in the center. Add the 1 1/2 Tbsps (22 ml) olive oil and the egg to the well. Gradually add the yeast and 2/3 cup plus 2 Tbsps (188 ml total) warm water, bringing in the semolina as you go along. Knead until you have a rough ball of dough.
3. Remove the dough to a lightly floured work surface. Knead for 3 minutes. Invert the bowl over the dough and let rest for 15 minutes. Knead for about 2 to 3 minutes more. Cover with a damp kitchen towel and let rest while the filling is prepared.
4. Make the filling: Heat the oil in a sauté pan over medium-high heat. Add the onion and cook until golden. Add the tomatoes, chopped peppers, harissa, and cayenne. Season with salt to taste and cook, stirring occasionally, until the bell pepper is soft and the sauce is very thick. Remove from the heat and set aside.
5. Divide the dough into two pieces and shape each piece into a ball. Place on a lightly floured work surface, cover with plastic wrap, and let rest for 15 minutes.
6. Preheat the oven to 400F (205C). Roll out one ball of dough until it is 1/4 inch (0.6 cm) thick. Using a 3 1/2 inch (8.9 cm approx) pastry cutter, cut out as many circles of dough as possible and set aside. Briefly knead the extra dough together, and place under the plastic wrap, next to the other ball of dough. Turn the circles over and place 1 tsp (5 ml) of filling in the middle of half of the circles. Cover with the remaining plain circles and press on the edges to seal. Flatten the breads slightly by hand and pinch the edges to flatten further and seal well. Brush with olive oil on both sides and transfer to a non-stick baking sheet, or to a baking sheet lined with parchment paper or silicone pastry mat. Cover with a damp kitchen towel. continue making the breads until the dough, including the scraps, is used up.
7. Bake for 12 to 15 minutes, until lightly crisp and golden. Transfer to a wire rack to cool. Serve warm.
Note: To pan-fry the breads, heat a little oil in a large pan over medium-high heat. When the oil is hot, place as many breads as will fit in the pan, brush the tops with olive oil, and cook for 3 to 5 minutes, until golden on the bottom, pressing on the breads if they puff up. Turn the breads over, brush the cooked bottoms with oil, and cook for 3 minutes more, or until golden all over. Serve immediately.
April 2010 Bread Baking Babes Bread Recipe:
Potato Bread with Chives
from Vegan Planet by Robin Robertson
"The addition of mashed potatos gives this bread a moist, dense texture and delicate flavor that is accented by that of the chives. This bread is best eaten slightly warm from the oven on the day it is made. It is also good toasted."
2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil
2 tsp salt
1 cup cold mashed potatos
1 cup soy milk or other dairy free milk
5 cups unbleached all purpose flour, plus more for kneading
2 Tb minced fresh chives
In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatos, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.
Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.
Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.
Preheat the oven to 400'F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves - if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.
Between traveling over hill and dale for my crazy work schedule and well, being distracted trying to earn an exemption into the LPGA (yea, right..) I have to truthful and tell you that baking bread hasn't exactly been at the top of my list lately.
It isn't that the breads the Babes have been baking aren't interesting and when I see the recipes posted in our secret clubhouse, I get all excited. BUT, by the time I find a few minutes to actually sit down and bake, I'm out of time before we are suppose to post. SO, I promise the gals that I will be a "buddy" that month. And you know what happens right? Yup, before I know it I've missed that posting date too! BAD BABE!!!
Anyways, last month my very good friend, twin sister and mother of just about the cutest little boy you have ever laid eyes on, Sara at I Like To Cook was our host kitchen and she gave us one of the best breads we've ever done, Potato Bread with Chives.
Now, I have to admit when I first read this recipe I thought to myself how can anything "vegan" be really that good. After all, I'm not a huge fan of soy milk but this bread is F.A.N.T.A.S.T.I.C.
Sara gave us the option to shape the bread any way we wanted and I opted to make little knots.
I also added a bit of garlic to the dough to go with the chives and coated the knots with garlic butter when they came out of the oven. They were a HUGE hit when I took them to my watering hole. I love this bread so much, I actually keep single servings of soy milk on hand now so I can make it when ever I want to!
This month, Natashya of Living in the Kitchen with Puppies is our host kitchen and she has picked a humdinger of a bread for us this month: Tunisian Spicy Bread.
These are like empanadas but with those fantastic middle eastern spices and heat, Heat, HEAT baby!!
The dough is made from Semolina flour and is rich and eggy and frankly, really not my favorite dough we've made. But that is OK because it is the filling (chakchouka) that is the star of this bread.
A filling made of tomatoes, onions, peppers with chilies, cayenne pepper and harissa, it pushes the bread, which is a bit bland in taste to the background. Which, in my opinon is A-OK. I love the filling so much, I'm glad I made a big batch. I've been dipping corn chips, the leftover frozen Naan that was our January bread this year, carrots and anything I can think of into it.
If you want to be a Bread Baking Buddy this month for the Tunisian Spicy Bread visit Natashya's blog for details. You have until May 24th to get her your post about your experience with the Tunisian Spice Bread and don't worry about the spicy part, she let's adjust the heat to taste.
Unfortunately, you can't be a buddy for Sara's bread because the deadline has passed but you should really give the bread a try. I even use the dough for pizza dough! It's that good.
And don't forget to visit the rest of the Babes listed over there on my sidebar to see how they shaped their Potato Bread with Chives and how spicy they like things with the Tunisian Spicy Bread.
May 2010 Bread Baking Babes Bread Recipe:
Tunisian Spicy Breads
Touarits
from Savory Baking from the Mediterranean by Anissa Helou
These are a Tunisian spin on r'ghayefs. Here the dough is made entirely with semolina flour and enriched with oil and egg, and the filling is enclosed between two circles of dough. The breads are usually pan-fried, but I prefer to bake them. Although the amount of harissa and cayenne pepper in the filling may seem excessive, the heat of the spices is tempered by the bread casing. The filling, which is called chakchouka, may also be served on its own as a salad or a dip. Harissa*, made by grinding chili peppers, garlic, and caraway seeds, is widely available in Middle Eastern markets and in some supermarkets.
*or feel free to make your own harissa! There are plenty of recipes online.
Makes 20-22 small breads
Ingredients:
For the dough
3 1/3 tsp (1 1/2 pkg) (16.5 ml) active dry yeast
3 1/2 cups (828 ml) fine semolina or semolina flour
1 1/2 (7.5 ml) tsp fine kosher salt or sea salt
1 1/2 Tbsp (22 ml) extra-virgin olive oil, plus extra for brushing the breads
1 whole egg
All purpose flour for kneading and shaping
For the filling
3 Tbsp (45 ml) extra-virgin olive oil
1 medium onion, finely chopped
2 medium tomatoes, finely chopped (about 1 heaping cup) (250+ ml)
1 medium bell pepper, cored, seeded, and finely chopped (about 3/4 cup) (178 ml approx)
2 small chili peppers, such as serranos, seeded and finely chopped
1 tsp (5 ml) harissa
1/2 (2.5 ml) teaspoon cayenne pepper
Fine kosher salt or sea salt
Directions:
1. Dissolve the yeast in 1/4 cup (60 ml) warm water and stir until creamy.
2. Combine the semolina and salt in a large bowl and make a well in the center. Add the 1 1/2 Tbsps (22 ml) olive oil and the egg to the well. Gradually add the yeast and 2/3 cup plus 2 Tbsps (188 ml total) warm water, bringing in the semolina as you go along. Knead until you have a rough ball of dough.
3. Remove the dough to a lightly floured work surface. Knead for 3 minutes. Invert the bowl over the dough and let rest for 15 minutes. Knead for about 2 to 3 minutes more. Cover with a damp kitchen towel and let rest while the filling is prepared.
4. Make the filling: Heat the oil in a sauté pan over medium-high heat. Add the onion and cook until golden. Add the tomatoes, chopped peppers, harissa, and cayenne. Season with salt to taste and cook, stirring occasionally, until the bell pepper is soft and the sauce is very thick. Remove from the heat and set aside.
5. Divide the dough into two pieces and shape each piece into a ball. Place on a lightly floured work surface, cover with plastic wrap, and let rest for 15 minutes.
6. Preheat the oven to 400F (205C). Roll out one ball of dough until it is 1/4 inch (0.6 cm) thick. Using a 3 1/2 inch (8.9 cm approx) pastry cutter, cut out as many circles of dough as possible and set aside. Briefly knead the extra dough together, and place under the plastic wrap, next to the other ball of dough. Turn the circles over and place 1 tsp (5 ml) of filling in the middle of half of the circles. Cover with the remaining plain circles and press on the edges to seal. Flatten the breads slightly by hand and pinch the edges to flatten further and seal well. Brush with olive oil on both sides and transfer to a non-stick baking sheet, or to a baking sheet lined with parchment paper or silicone pastry mat. Cover with a damp kitchen towel. continue making the breads until the dough, including the scraps, is used up.
7. Bake for 12 to 15 minutes, until lightly crisp and golden. Transfer to a wire rack to cool. Serve warm.
Note: To pan-fry the breads, heat a little oil in a large pan over medium-high heat. When the oil is hot, place as many breads as will fit in the pan, brush the tops with olive oil, and cook for 3 to 5 minutes, until golden on the bottom, pressing on the breads if they puff up. Turn the breads over, brush the cooked bottoms with oil, and cook for 3 minutes more, or until golden all over. Serve immediately.
April 2010 Bread Baking Babes Bread Recipe:
Potato Bread with Chives
from Vegan Planet by Robin Robertson
"The addition of mashed potatos gives this bread a moist, dense texture and delicate flavor that is accented by that of the chives. This bread is best eaten slightly warm from the oven on the day it is made. It is also good toasted."
2 1/4 tsp (1 packet) active dry yeast
1 cup warm water
1 tsp sugar or pure maple syrup
2 Tb corn oil
2 tsp salt
1 cup cold mashed potatos
1 cup soy milk or other dairy free milk
5 cups unbleached all purpose flour, plus more for kneading
2 Tb minced fresh chives
In a large bowl, combine the yeast and 1/4 cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 3/4 cup of water, the corn oil and the salt. Mix in the potatos, then stir in the soy milk. Add about half the flour, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.
Lightly flour your hands and work surface. Knead the dough well until it is smooth and elastic, 8 to 10 minutes, using more flour as necessary so the dough does not stick. Place in a large lightly oiled bowl and turn over once to coat with oil. Cover with a clean kitchen towel or lightly oiled piece of plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.
Meanwhile, lightly oil a large baking sheet and set aside. Punch the dough down and knead lightly. Turn out onto a lightly floured work surface, sprinkle with the chives, and knead until the dough is elastic and the chives are well distributed, 3 to 5 minutes. Shape the dough into one large or two small round loaves and place on the prepared baking sheet. Flatten slightly and cover with a clean damp towel or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 45 minutes.
Preheat the oven to 400'F. Use a sharp knife to cut an X into the top of the loaf or loaves. Bake on the center oven rack until golden brown, 35 to 45 minutes, depending on size. Tap on the bottom of the loaf or loaves - if they sound hollow, the bread is done. Remove from the sheet and let cool slightly on a wire rack before slicing.
Saturday, May 15, 2010
WCB: Mom No Longer Lives Here
Seems like the only time there are every any words or action here is when I take charge.
Mom has all but abandoned this blog. It isn't because Mom doesn't like cooking or baking anymore. Or that Mom doesn't think about her friends in both the food and cat blogging world. It is just that Mom is so busy these days.
You see, Mom's job has her traveling all over. She says it is because the economy is getting better and that is good because it means that there will be more money to buy me all the kitty treats I like but that I had to give up when we economized. Plus all these projects she had last year that go put on hold have all have started up again at the same time and her clients think that just because they put the project on hold Mom kept working on them so she should be able to deliver their sound system designs on the same time schedule as the original schedule. She laughs when they say that.
Anyways, last week Mom was traveling to Charlotte, NC because the NASCAR Hall of Fame opened and she did the audio and video systems for the museum.
It was a really cool project and Mom even got a chance to drive a race car simulator. She didn't do so good though except for crashing the car really spectacularly. When she stepped out of the simulator she said people started clapping because they show the crashes on a big video screen outside and her crashes were so good. That's my Mom!!
When Mom got home on Thursday, I was so happy to see her that when she sat down on the couch to find a recipe to make some pizza dough, I had to sit on her cookbooks.
But Mom found a great pizza dough recipe she had never tried before anyways and made this really great looking pizza.
I didn't try any of it because she doesn't like anchovies and didn't put any turkey pepperoni on it for me.
We're hosting Weekend Cat Blogging this weekend and we would love to see what the other kitties are doing. So, leave us a comment with your link and check back at the end of the weekend to read the comments!
Now if you will excuse me, I have some window sitting to do and Mom has a golf game (of course!).
Mom has all but abandoned this blog. It isn't because Mom doesn't like cooking or baking anymore. Or that Mom doesn't think about her friends in both the food and cat blogging world. It is just that Mom is so busy these days.
You see, Mom's job has her traveling all over. She says it is because the economy is getting better and that is good because it means that there will be more money to buy me all the kitty treats I like but that I had to give up when we economized. Plus all these projects she had last year that go put on hold have all have started up again at the same time and her clients think that just because they put the project on hold Mom kept working on them so she should be able to deliver their sound system designs on the same time schedule as the original schedule. She laughs when they say that.
Anyways, last week Mom was traveling to Charlotte, NC because the NASCAR Hall of Fame opened and she did the audio and video systems for the museum.
It was a really cool project and Mom even got a chance to drive a race car simulator. She didn't do so good though except for crashing the car really spectacularly. When she stepped out of the simulator she said people started clapping because they show the crashes on a big video screen outside and her crashes were so good. That's my Mom!!
When Mom got home on Thursday, I was so happy to see her that when she sat down on the couch to find a recipe to make some pizza dough, I had to sit on her cookbooks.
But Mom found a great pizza dough recipe she had never tried before anyways and made this really great looking pizza.
I didn't try any of it because she doesn't like anchovies and didn't put any turkey pepperoni on it for me.
We're hosting Weekend Cat Blogging this weekend and we would love to see what the other kitties are doing. So, leave us a comment with your link and check back at the end of the weekend to read the comments!
Now if you will excuse me, I have some window sitting to do and Mom has a golf game (of course!).
Saturday, April 10, 2010
Weekend Cat Blogging: Laundry Day
Once again, Mom is on the road for an extended business trip. She's been gone for almost two weeks today and I sure miss her.
And just to make sure she had a little bit of me with her while she's gone I slept in the laundry basket of warm fresh from the dryer clothes she was getting ready to pack.
I'll just bet Mom sure is happy to have cat hair all over her business clothes!
We're co-hosting Weekend Cat Blogging along with our friends Othello and Salome, who are so excited to be hosting again that they posted a whole week early!! So, go leave a comment there too because between them and us, we'll sure have a party!
And check back here on Sunday or over there to see what all the kitties were up to.
And just to make sure she had a little bit of me with her while she's gone I slept in the laundry basket of warm fresh from the dryer clothes she was getting ready to pack.
I'll just bet Mom sure is happy to have cat hair all over her business clothes!
We're co-hosting Weekend Cat Blogging along with our friends Othello and Salome, who are so excited to be hosting again that they posted a whole week early!! So, go leave a comment there too because between them and us, we'll sure have a party!
And check back here on Sunday or over there to see what all the kitties were up to.
Wednesday, March 31, 2010
Brave Bread Baking Buddies for Gluten Free Bread
Wow! We only had a few adventurous buddies this month who wanted to take on the No Knead Gluten Free Hearty Seeded Sandwich Loaf:
Rita of Soepkipje had an interesting ride to say the least using gluten free flours she had on hand. Don't worry Rita! Sometime you win and sometimes you don't.
Andrea at Food and Family had an easier time because she had all the flours on hand but didn't really care for the loaf either.
Nicole from Bread, Butter and Buns has new found respect for those who have to bake without gluten after her attempt.
Oh well, I'm glad that a few people tried to step out of their comfort zone and tried something new. After all, sometimes we won't know if we don't like something unless we try it.
Thanks to all the buddies who joined us this month!
Rita of Soepkipje had an interesting ride to say the least using gluten free flours she had on hand. Don't worry Rita! Sometime you win and sometimes you don't.
Andrea at Food and Family had an easier time because she had all the flours on hand but didn't really care for the loaf either.
Nicole from Bread, Butter and Buns has new found respect for those who have to bake without gluten after her attempt.
Oh well, I'm glad that a few people tried to step out of their comfort zone and tried something new. After all, sometimes we won't know if we don't like something unless we try it.
Thanks to all the buddies who joined us this month!
Monday, March 22, 2010
Bread Baking Babes: Gluten? We Don't Knead No Stinkin' Gluten
Once again it is my turn to be host kitchen for the Bread Baking Babes and as usual, I wanted us to do something different.
I've made the Babes start sourdough starters from scratch for my Dark Onion Rye and then I made them not only make Injera but I made them make a whole Ethiopian meal to go with their injera.
Well, after this month, I'm pretty sure the girls are going to take my hosting duties away from me because I not only made them once again go scurrying around trying to find strange flours BUT I made them make a bread that didn't need to be kneaded when I chose a gluten free no knead sandwich bread from Nancy Baggett's Kneadlessly Simple
for our bread of the month.
I've made no knead breads before and gluten free breads before but I have never tried to do both at the same time. Since I have really enjoyed the other recipes from Nancy's fine book I wasn't worried about the recipe (and this one didn't disappoint me). This will be the Bread Baking Babes first no knead bread and our first gluten free bread of the month. Hopefully, it won't our last of either.
The thing I was most worried about was some of our gang in Europe easily finding the flours. There were a few folks who had some trouble, but based upon the usual flurry of flour discussions on our super secret blog, I think most everyone had success.
The bread has a nice crust, good crumb and other than being a bit dense (common for gluten free breads) was pretty tasty. I'm not sure I would want to live on a diet of this bread but I really enjoyed it toasted spread with almond butter or Nutella.
If you want to join us this month as a Bread Baking Buddy, we're giving you a little extra time than the normal one week after our posting to give you some time find the gluten free flours. You have until March 31 to make the No Knead Hearty Seeded Sandwich Bread, post about it on your blog and email me a link to your post. I'll email you a badge for your blog and post a round up off all your wonderful loaves on April 1.
I hope you will find this bread as much fun and tasty as I did. To see how the other Babes did with this month's bread, go check out their blogs from the links on my sidebar.
Oh, and don't freak out Susan but I'm actually going to participate in Yeast Spotting this week too! I just may be getting back into the swing of this whole blogging thing again...
A special thanks to Nancy Baggett for allowing me to post her recipe in full on the blog. If you want to try no knead bread for the first time, I can't recommend a better or easier book to use.
So, without further adieu, here is the recipe.
Gluten Free No Knead Hearty Seeded Sandwich Bread
from Nancy Baggett's "Kneadlessly Simple"
1 2/3 cup white rice flour, divided (may need more depending on your dough)
1/2 cup cornmeal or brown rice flour
1/2 cup cornstarch
1/3 cup tapioca flour
1/3 cup flax seed or golden flax seed meal
1 1/4 tsp salt
1 tsp instant yeast
1 1/3 cup ice water
1/3 cup corn or canola oil
1/4 cup molasses (not black strap)
1 large egg, room temperature
1/4 cup plain yogurt, drained of excess liquid
2 1/2 tsp baking powder
3 Tablespoon of mixed seeds (millet, poppy seeds, sesame seeds, flax seeds, etc)
First Rise:
In large bowl, stir together 1 1/3 cups of white rice flour, cornmeal or brown rice flour, tapioca flour, flax seed meal, salt, yeast, and 2 Tbsp seed mixture. In another bowl, whisk together water, oil, molasses and mix thoroughly with flour mixture.
If too stiff to blend, add more water to form a barely firm dough. Tightly cover the bowl with plastic wrap. For best flavor, refrigerate dough for 3 - 10 hrs then let stand at cool room temperature for 12 - 18hrs.
Dough will stiffen as it stands and it is alright if it doesn't rise very much.
Second Rise:
Whisk egg and set aside 1 Tbsp to brush top of loaf. Stir the yogurt, baking powder, and 1/3 cup white rice flour into the remaining egg. Vigorously stir the yogurt mixture into the First Rise dough until completely mixed.
If it is too soft, you can add more of the rice flour (white or brown, doesn't matter which). Turn dough into a well greased 9" x 5" loaf pan and brush a little oil on top of loaf.
Brush the reserved egg and seeds over the surface. Using a well oiled serrated knife, make a 1/2" deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of plastic wrap.
Let dough stand for 2 1/2 - 4 hrs in a warm room until dough extends 1/8" above the pan rim.
Loosen plastic wrap as dough nears top of pan to prevent dough from smooshing down.
Baking:
15 minutes before baking, place a rack in the lower third of the oven and pre-heat the oven to 375 degrees. Bake bread on the lower rack for 55-60 minutes, until the top is nicely browned. If the top starts to over brown, cover with a piece of foil. Continue baking until a skewer inserted comes out with few crumbs or the internal temperature of the bread reaches 206-208 degrees. Bake for 5 minutes more. Remove bread from oven, and leaving bread in pan, let cool on wire rack for 15 minutes. Remove loaf from pan
and let cool completely before slicing.
I've made the Babes start sourdough starters from scratch for my Dark Onion Rye and then I made them not only make Injera but I made them make a whole Ethiopian meal to go with their injera.
Well, after this month, I'm pretty sure the girls are going to take my hosting duties away from me because I not only made them once again go scurrying around trying to find strange flours BUT I made them make a bread that didn't need to be kneaded when I chose a gluten free no knead sandwich bread from Nancy Baggett's Kneadlessly Simple
for our bread of the month.I've made no knead breads before and gluten free breads before but I have never tried to do both at the same time. Since I have really enjoyed the other recipes from Nancy's fine book I wasn't worried about the recipe (and this one didn't disappoint me). This will be the Bread Baking Babes first no knead bread and our first gluten free bread of the month. Hopefully, it won't our last of either.
The thing I was most worried about was some of our gang in Europe easily finding the flours. There were a few folks who had some trouble, but based upon the usual flurry of flour discussions on our super secret blog, I think most everyone had success.
The bread has a nice crust, good crumb and other than being a bit dense (common for gluten free breads) was pretty tasty. I'm not sure I would want to live on a diet of this bread but I really enjoyed it toasted spread with almond butter or Nutella.
If you want to join us this month as a Bread Baking Buddy, we're giving you a little extra time than the normal one week after our posting to give you some time find the gluten free flours. You have until March 31 to make the No Knead Hearty Seeded Sandwich Bread, post about it on your blog and email me a link to your post. I'll email you a badge for your blog and post a round up off all your wonderful loaves on April 1.
I hope you will find this bread as much fun and tasty as I did. To see how the other Babes did with this month's bread, go check out their blogs from the links on my sidebar.
Oh, and don't freak out Susan but I'm actually going to participate in Yeast Spotting this week too! I just may be getting back into the swing of this whole blogging thing again...
A special thanks to Nancy Baggett for allowing me to post her recipe in full on the blog. If you want to try no knead bread for the first time, I can't recommend a better or easier book to use.
So, without further adieu, here is the recipe.
Gluten Free No Knead Hearty Seeded Sandwich Bread
from Nancy Baggett's "Kneadlessly Simple"
1 2/3 cup white rice flour, divided (may need more depending on your dough)
1/2 cup cornmeal or brown rice flour
1/2 cup cornstarch
1/3 cup tapioca flour
1/3 cup flax seed or golden flax seed meal
1 1/4 tsp salt
1 tsp instant yeast
1 1/3 cup ice water
1/3 cup corn or canola oil
1/4 cup molasses (not black strap)
1 large egg, room temperature
1/4 cup plain yogurt, drained of excess liquid
2 1/2 tsp baking powder
3 Tablespoon of mixed seeds (millet, poppy seeds, sesame seeds, flax seeds, etc)
First Rise:
In large bowl, stir together 1 1/3 cups of white rice flour, cornmeal or brown rice flour, tapioca flour, flax seed meal, salt, yeast, and 2 Tbsp seed mixture. In another bowl, whisk together water, oil, molasses and mix thoroughly with flour mixture.
If too stiff to blend, add more water to form a barely firm dough. Tightly cover the bowl with plastic wrap. For best flavor, refrigerate dough for 3 - 10 hrs then let stand at cool room temperature for 12 - 18hrs.
Dough will stiffen as it stands and it is alright if it doesn't rise very much.
Second Rise:
Whisk egg and set aside 1 Tbsp to brush top of loaf. Stir the yogurt, baking powder, and 1/3 cup white rice flour into the remaining egg. Vigorously stir the yogurt mixture into the First Rise dough until completely mixed.
If it is too soft, you can add more of the rice flour (white or brown, doesn't matter which). Turn dough into a well greased 9" x 5" loaf pan and brush a little oil on top of loaf.
Brush the reserved egg and seeds over the surface. Using a well oiled serrated knife, make a 1/2" deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of plastic wrap.
Let dough stand for 2 1/2 - 4 hrs in a warm room until dough extends 1/8" above the pan rim.
Loosen plastic wrap as dough nears top of pan to prevent dough from smooshing down.
Baking:
15 minutes before baking, place a rack in the lower third of the oven and pre-heat the oven to 375 degrees. Bake bread on the lower rack for 55-60 minutes, until the top is nicely browned. If the top starts to over brown, cover with a piece of foil. Continue baking until a skewer inserted comes out with few crumbs or the internal temperature of the bread reaches 206-208 degrees. Bake for 5 minutes more. Remove bread from oven, and leaving bread in pan, let cool on wire rack for 15 minutes. Remove loaf from pan
and let cool completely before slicing.
Sunday, March 14, 2010
Happy Π Day!
Today is Π (Pi) day! The day geeks celebrate 3.141592653yadayadayada
In honor of Pi Day food bloggers around the world normally bake pies. Since I'm in the middle of my end of winter pantry/freezer clean out, I decided to make a summer treat, strawberry rhubarb pie.
I used the last of the frozen strawberries and rhubarb from last summer and my go to pie crust from Alice Water's The Art of Simple Food
It's cooling on the counter right now and when I'm done washing dishes, I'm plopping the last of the vanilla ice cream in the freezer right on top and grabbing a fork!
Bet I finish the whole pie before you can name the first 30 numbers in Pi!
In honor of Pi Day food bloggers around the world normally bake pies. Since I'm in the middle of my end of winter pantry/freezer clean out, I decided to make a summer treat, strawberry rhubarb pie.
I used the last of the frozen strawberries and rhubarb from last summer and my go to pie crust from Alice Water's The Art of Simple Food
It's cooling on the counter right now and when I'm done washing dishes, I'm plopping the last of the vanilla ice cream in the freezer right on top and grabbing a fork!
Bet I finish the whole pie before you can name the first 30 numbers in Pi!
Saturday, March 13, 2010
Weekend Cat Blogging: Where Did a Month Go!
OK, so obviously Mom hasn't been here a lot lately because I just had to clear away the cobwebs from the login button. I guess it is a good thing that I came by because we're hosting Weekend Cat Blogging this weekend.
Since Mom last typed any words here quite a few things have been going on for her both at work, on the golf course, and in the kitchen. On the work front, things are a crazy as ever but a few of her jobs are entering the really fun stage of a project where Mom gets to go out to the project and make lots of noise.
On the golf course, Mom has been working really hard this winter to shave strokes off her score.
She has been taking her golf clubs with her on her business trips and hitting local driving ranges and golf courses after finishing her work. She also took a long weekend trip to Florida to meet her parents and golf with her Dad and Uncle at Disney on the Magnolia,
home of the Children's Miracle Network Classic.
She purposely put her ball in the Mickey Mouse Bunker on the 6th Hole because Mom likes to play out of bunkers.
And when she's home, I try to help her with her putting.
On the baking front, Mom has been really busy working on her home baking instruction business she started in the Fall. She has her business cards and is working on updating the website she used when she baked for clients out her home in Cambridge. That hasn't kept her from the kitchen though.
She had a special order from a friend who wanted cinnamon raisin swirl bread to surprise her mom on her birthday
and Mom made two loaves so she could make some bread pudding to take into the office.
She also made two King Cakes for a Super Bowl party complete with hidden Baby Jesus.
Today, she is in the kitchen working on a few new recipes and prepping for a lecture on baking with herbs she is giving at a garden show next weekend.
Me?
I'm napping on the couch listening to the wind howl outside.
If you want to join us for Weekend Cat Blogging leave us a comment and check back at the end of the weekend to see what other kitties have been up to!
Since Mom last typed any words here quite a few things have been going on for her both at work, on the golf course, and in the kitchen. On the work front, things are a crazy as ever but a few of her jobs are entering the really fun stage of a project where Mom gets to go out to the project and make lots of noise.
On the golf course, Mom has been working really hard this winter to shave strokes off her score.
She has been taking her golf clubs with her on her business trips and hitting local driving ranges and golf courses after finishing her work. She also took a long weekend trip to Florida to meet her parents and golf with her Dad and Uncle at Disney on the Magnolia,
home of the Children's Miracle Network Classic.
She purposely put her ball in the Mickey Mouse Bunker on the 6th Hole because Mom likes to play out of bunkers.
And when she's home, I try to help her with her putting.
On the baking front, Mom has been really busy working on her home baking instruction business she started in the Fall. She has her business cards and is working on updating the website she used when she baked for clients out her home in Cambridge. That hasn't kept her from the kitchen though.
She had a special order from a friend who wanted cinnamon raisin swirl bread to surprise her mom on her birthday
and Mom made two loaves so she could make some bread pudding to take into the office.
She also made two King Cakes for a Super Bowl party complete with hidden Baby Jesus.
Today, she is in the kitchen working on a few new recipes and prepping for a lecture on baking with herbs she is giving at a garden show next weekend.
Me?
I'm napping on the couch listening to the wind howl outside.
If you want to join us for Weekend Cat Blogging leave us a comment and check back at the end of the weekend to see what other kitties have been up to!
Friday, February 12, 2010
Weekend Cat Blogging: For the Love of a Cat
LB is going to take a quick break from hosting to let his mom take over on this Valentine's edition of Weekend Cat Blogging. I'm going to come clean and tell you how much I am a huge anti-Valentines Day person.
When I was in elementary school I was the weird, ugly duckling little girl who would only receive four or five Valentines in her "mailbox" and at least one of those was a nasty Valentine. You know the one where someone signs the name of the cutest boy/girl in the class and then when you go to thank them, they are stunned. I hate the candy hearts with sayings on them unless they are the sweet-tart ones. I've never been big on red roses. Luckily, most the men in my life have felt the same way about a day that makes you feel inadequate as a human being if you aren't part of a couple.
But, as I was packing for a long business trip to Florida that would also give me a few days break from the snowy winter weather to play some golf with my parents, LB, who was sulking because I was leaving again, wandered into the living room where I had the golf club bag spread on the floor and proved to me what unconditional love really is by climbing into the bag and looking up at me with all the love only a pet can give us.
In the mornings, I wake up every day to his little furry face right next to me.
In the evenings, after a long hard day at work, he greets me at the door and after dinner curls up next to me on the couch while I work, read or watch TV.
So, while I may not celebrate Valentine's Day, every day with LB show me the power of love.
When I was in elementary school I was the weird, ugly duckling little girl who would only receive four or five Valentines in her "mailbox" and at least one of those was a nasty Valentine. You know the one where someone signs the name of the cutest boy/girl in the class and then when you go to thank them, they are stunned. I hate the candy hearts with sayings on them unless they are the sweet-tart ones. I've never been big on red roses. Luckily, most the men in my life have felt the same way about a day that makes you feel inadequate as a human being if you aren't part of a couple.
But, as I was packing for a long business trip to Florida that would also give me a few days break from the snowy winter weather to play some golf with my parents, LB, who was sulking because I was leaving again, wandered into the living room where I had the golf club bag spread on the floor and proved to me what unconditional love really is by climbing into the bag and looking up at me with all the love only a pet can give us.
In the mornings, I wake up every day to his little furry face right next to me.
In the evenings, after a long hard day at work, he greets me at the door and after dinner curls up next to me on the couch while I work, read or watch TV.
So, while I may not celebrate Valentine's Day, every day with LB show me the power of love.
Friday, February 05, 2010
Where in the World is
Breadchick?
Well, I haven't been traveling like I was the last three months of 2009 but I have been out and about at least two days each week since my last post. When I've been home, I've been at the office burning the candle on both ends.
This weekend though I get to spend it at home and no packing/cleaning to take of until next Thursday.
So, there is going to be some baking going on in the form of King Cakes to take to two different Super Bowl parties and I'm also thinking that the Thai Chicken Pizza that the gals in the Test Kitchen at King Arthur Flour have on their blog today.
So look for some food here this weekend!
Well, I haven't been traveling like I was the last three months of 2009 but I have been out and about at least two days each week since my last post. When I've been home, I've been at the office burning the candle on both ends.
This weekend though I get to spend it at home and no packing/cleaning to take of until next Thursday.
So, there is going to be some baking going on in the form of King Cakes to take to two different Super Bowl parties and I'm also thinking that the Thai Chicken Pizza that the gals in the Test Kitchen at King Arthur Flour have on their blog today.
So look for some food here this weekend!
Monday, January 18, 2010
Bread Baking Babes: Live Bread Blogging
5:54pm East Coast Time: I Begin Naan
Sorta...
I had planned on doing this month's BBB Bread: Naan as suggested by our lovely Lynn live while I made it and keep you up to date step by step.
That was the plan anyways. But, I'm seeing a problem with this whole live blogging thing. It is hard to type and mix dough at the same time!
So, instead of absolutely live there will be a 5 minute taped delay.
You know just in case the yeast has a wardrobe malfunction or the flour utters a word that isn't fit for the little yeast tots out there.
So off we go!
6:45pm East Coast Time: Little Blobs of Dough
Here is the recipe we are using:
Plain Naan
scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix (10oz)
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying
1- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.
2- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.
3- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.
Makes 3 naan (which I wonder about - same amount of flour as above, so why half the yield? - Lynn's Note) I wonder why too so I divided it up into eight pieces!
Another place I kind of deviated from Lynn's recipe was I always proof my fresh yeast, regardless of what the recipe calls for. I use a 1/4 cup of luke warm water and pinch of sugar when I proof fresh yeast. You are all set to go when your yeast looks like this
I used two spices in my Naan: cumin seeds and the Penzy's Balti mix (coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, funugreek, mustard, cardamom, clove, fennel, chamushka, star anise, ajwain, black cardamom, cilantro, anise seed, and bay leaf).
I put that stuff on everything, including popcorn and I can't wait to taste it in my naan.
While my dough is finishing resting for the hour, I'm going to marinate some chicken for my curry and cook the rice.
8:45pm East Coast Time: Let's EAT!
After letting the dough rest for one hour you have puffy little balls of dough.
The dough was lovely to work with, soft and pliable when rolling out.
Heat some oil in a pan and fry up the naan.
Traditional naan is actually baked on the side of a tandorri but since I don't have one of those, nor do any of my friends or fellow Babes, we have to use shallow frying.
Look at this bubble!
When they are golden brown on one side, flip them and let them brown and take them out to cool.
I'm lucky I had any left for dinner because I had the curry sauce and my favorite Indian condiment, tamarind chutney on the counter while I was making the naan.
I decided to try one while the rest were frying and next thing I knew, I had eaten two. oops.
I restrained myself and while the rice finished cooking in my rice cooker, which next to Isabelle (Kitchen Aid Pro V) is my favorite kitchen appliance, I fixed the curry.
Fifteen minutes later I sat down to a wonderful home cooked Indian meal.
Naan was pretty darn easy to make and I can't wait to try another batch.
Go see what the other Babes made to go along with their naan by visiting their blogs listed on my sidebar. If you want to try your hand at making naan, we'd love to have you join us as a Bread Baking Buddy. Just make the naan, blog about it and email our lovely host kitchen, Cookie Baker Lynn by January 25.
Sorta...
I had planned on doing this month's BBB Bread: Naan as suggested by our lovely Lynn live while I made it and keep you up to date step by step.
That was the plan anyways. But, I'm seeing a problem with this whole live blogging thing. It is hard to type and mix dough at the same time!
So, instead of absolutely live there will be a 5 minute taped delay.
You know just in case the yeast has a wardrobe malfunction or the flour utters a word that isn't fit for the little yeast tots out there.
So off we go!
6:45pm East Coast Time: Little Blobs of Dough
Here is the recipe we are using:
Plain Naan
scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix (10oz)
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying
1- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.
2- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.
3- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.
Makes 3 naan (which I wonder about - same amount of flour as above, so why half the yield? - Lynn's Note) I wonder why too so I divided it up into eight pieces!
Another place I kind of deviated from Lynn's recipe was I always proof my fresh yeast, regardless of what the recipe calls for. I use a 1/4 cup of luke warm water and pinch of sugar when I proof fresh yeast. You are all set to go when your yeast looks like this
I used two spices in my Naan: cumin seeds and the Penzy's Balti mix (coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, funugreek, mustard, cardamom, clove, fennel, chamushka, star anise, ajwain, black cardamom, cilantro, anise seed, and bay leaf).
I put that stuff on everything, including popcorn and I can't wait to taste it in my naan.
While my dough is finishing resting for the hour, I'm going to marinate some chicken for my curry and cook the rice.
8:45pm East Coast Time: Let's EAT!
After letting the dough rest for one hour you have puffy little balls of dough.
The dough was lovely to work with, soft and pliable when rolling out.
Heat some oil in a pan and fry up the naan.
Traditional naan is actually baked on the side of a tandorri but since I don't have one of those, nor do any of my friends or fellow Babes, we have to use shallow frying.
Look at this bubble!
When they are golden brown on one side, flip them and let them brown and take them out to cool.
I'm lucky I had any left for dinner because I had the curry sauce and my favorite Indian condiment, tamarind chutney on the counter while I was making the naan.
I decided to try one while the rest were frying and next thing I knew, I had eaten two. oops.
I restrained myself and while the rice finished cooking in my rice cooker, which next to Isabelle (Kitchen Aid Pro V) is my favorite kitchen appliance, I fixed the curry.
Fifteen minutes later I sat down to a wonderful home cooked Indian meal.
Naan was pretty darn easy to make and I can't wait to try another batch.
Go see what the other Babes made to go along with their naan by visiting their blogs listed on my sidebar. If you want to try your hand at making naan, we'd love to have you join us as a Bread Baking Buddy. Just make the naan, blog about it and email our lovely host kitchen, Cookie Baker Lynn by January 25.
Saturday, January 16, 2010
Drive-By Weekend Cat Blogging
Happy New Year to all my fans and fellow kitties!
This is my first time this year that Mom has let me have the computer and I know it will come as no surprise to you but she is no where to be found this morning to help me with this post for our first hosting of Weekend Cat Blogging for 2010.
You will also be further non-amazed that she is out on the golf course this morning.
(10th Tee Box a Royal Oak Golf Resort in Titusville, FL)
Yes, you read that right. Mom is out golfing. In the winter. In the cold. She has completely lost it I tell you.
You see Mom, despite her best efforts to not travel in January has been informed she is leaving on Wednesday to go spend a few days in Las Vegas on that project and she is planning on taking her clubs with her and since it has been several weeks since she has been on the course, she decided she better get back out there before going and playing with some business people. Besides, she wanted to show off her brand new pink golf bag
that my Grandma, her MIL, gave her for Christmas.
Grandma also sent back from Tennessee a box of kittie treats, a funny ball that I've already batted under the china cabinet to lose sight of God and man, and a can of tuna for me. I got one more Christmas present from Grandma that Mom didn't know about.
Her pink and purple warm socks!
You see she took them off and set them next to her one night two weeks ago and they were so soft and warm, I decided she didn't really need them anymore and I've taken for myself.
Right before Mom left for Christmas in Florida and Tennessee, she decided to join the 21st Century with her cellphone. She had a seven year old Nokia phone that she was loathe to give up but it finally stopped working right and she was forced to give it up and bought herself this
Yup, that would be an I-phone
with it's golf ball skin.
She downloaded a bunch of cool audio, golf and cooking apps and has fun playing with them and getting to know her phone. She even found out that the phone takes really good food pictures
and pictures of dough.
Now if she would just quit taking pictures of me all the time with it!
I'd be happy.
If you want to tell me what you or your humans have been up to this week for Weekend Cat Blogging, leave a comment. If you want to find out what all the kitties and humans have been up to, check back on Sunday evening to see the comments.
Now, I have to go sleep in the sun
before Mom comes home and makes me pose for more pictures...
This is my first time this year that Mom has let me have the computer and I know it will come as no surprise to you but she is no where to be found this morning to help me with this post for our first hosting of Weekend Cat Blogging for 2010.
You will also be further non-amazed that she is out on the golf course this morning.
(10th Tee Box a Royal Oak Golf Resort in Titusville, FL)
Yes, you read that right. Mom is out golfing. In the winter. In the cold. She has completely lost it I tell you.
You see Mom, despite her best efforts to not travel in January has been informed she is leaving on Wednesday to go spend a few days in Las Vegas on that project and she is planning on taking her clubs with her and since it has been several weeks since she has been on the course, she decided she better get back out there before going and playing with some business people. Besides, she wanted to show off her brand new pink golf bag
that my Grandma, her MIL, gave her for Christmas.
Grandma also sent back from Tennessee a box of kittie treats, a funny ball that I've already batted under the china cabinet to lose sight of God and man, and a can of tuna for me. I got one more Christmas present from Grandma that Mom didn't know about.
Her pink and purple warm socks!
You see she took them off and set them next to her one night two weeks ago and they were so soft and warm, I decided she didn't really need them anymore and I've taken for myself.
Right before Mom left for Christmas in Florida and Tennessee, she decided to join the 21st Century with her cellphone. She had a seven year old Nokia phone that she was loathe to give up but it finally stopped working right and she was forced to give it up and bought herself this
Yup, that would be an I-phone
with it's golf ball skin.
She downloaded a bunch of cool audio, golf and cooking apps and has fun playing with them and getting to know her phone. She even found out that the phone takes really good food pictures
and pictures of dough.
Now if she would just quit taking pictures of me all the time with it!
I'd be happy.
If you want to tell me what you or your humans have been up to this week for Weekend Cat Blogging, leave a comment. If you want to find out what all the kitties and humans have been up to, check back on Sunday evening to see the comments.
Now, I have to go sleep in the sun
before Mom comes home and makes me pose for more pictures...
Subscribe to:
Comment Feed (RSS)
