Are you surprised that I forgot?

Ha! I just reread my other post and realized I forgot to add the recipe and fun news!

So my fun and exciting news is this: I am putting together a cookbook! Its going to take a while because the process of cooking, taking pictures of the food, and entering the recipes is a long one, but I am trying to do 1-2 recipes a day.
The company I am using is called Tastebook and its really neat. The cookbook is a hardbound spiral book with a super nice,glossy cover and heavyweight pages. What makes it so cool is this: After my cookbook is done, I will offer it for sale to family and friends (hint hint:), but the book can also be custom made! Basically the book will be $35 buckaroos and you can decided if you want to keep all my recipes, delete some and add your own, or even go online in their extensive food magazine library to find new recipes! Fun, huh? I'll keep you posted as the cookbook comes along, but basically it has all my favorite recipes, and encompasses my cooking style: simple, hearty and tasty.


And now, without further ado, here is my recipe for:
The real Slim Shady Soft Pretzels to make at home: (this recipe will be in the cookbook)

2 T. yeast dissolved for 5 minutes in ½ c. warm water and 4 t. sugar

8½ c. bread flour

2½ c. warm water

4 t. salt

5 T. butter

1 oz 100% lye (I used ROOTO brand, bought at Ace Hardware)

1 quart of water

Kosher salt

View full recipe

Measure the flour into a mixing bowl, add the salt, the yeast mixture, and 1 c. of warm water. Mix by hand or a stand mixer with a dough hook until flour mixture comes together to form a stiff ball. Add water if needed to form dough.

Knead for 5 minutes, let rest for a few minutes, then add the butter and knead for 5 more minutes or until butter is fully incorporated. (If it just seems slimy and won’t come together, let rest for a 5 minutes or so and then knead again) Dough should be firm and soft, velvety to the touch.

Form into a ball, spray with cooking spray, and let rise in a LARGE bowl covered in saran wrap until double, about 1 hour in a warm spot.

Place parchment paper on 2 baking sheets. Punch down the dough and divide into 24ish pieces. Form into balls. Form balls into 2 foot long ropes, tapering slightly at ends.

Twist into pretzel shape. Place some of the pretzels on baking sheets and let rise in a cool place for an hour. This helps to form that lovely chewy skin.

****Put the rest of your pretzels in zip lock bags and store in your freezer. These are only good THE DAY you make them-they don’t last! When you would like more, take them out of the freezer, let rise in a warm place for an hour, and follow the directions for dipping and baking***

OK, here’s the part that is so easy yet freaks everyone out. Get everything set up first: Place a glass bowl in your sink. Fill with 1 quart water. On the counter next to that, place a baking sheet lined with parchment paper. Place your salt in a handy spot. Now your ready to make the lye solution: If you want, don rubber gloves. Add 1 oz lye to the water. Always add the lye to the water. Stir with a plastic spoon to dissolve. If any lye solution splashes on your skin, counters, whatever, wash with soap and water. Get your pretzels and dip each for 30 seconds in the lye solution, using your plastic slotted spoon to hold them under. Remove with the slotted spoon and place on parchment lined baking sheet. Sprinkle with Kosher salt.

Heat oven to 375° and bake until deep golden brown, 20 to 25 minutes.

Pour lye solution down the drain and wash all implements in hot soapy water.

I am finally Modern....

Along with the revolution in food practices, I have also been thinking about my decorating style. I am so excited to be able to finally say my style is Modern!!! Yes! I'm cool now! Actually, I only fit in the NEW Modern. (those tulip lamps? Can't stand em.)
I love clean lines, eclectic makeovers, and layers of yum. I have been dying to do some fantastic vintage furniture makeovers, but its hard to find that kind of stuff out here. Either it costs a million bucks or the 'vintage' they are talking about is 'vintage' 1992. No thanks. One of these days I'm going to make a Billings furniture trip and see what I can find. You just need more people to have cooler junk.

http://freshhomeblog.com/wp-content/uploads/2011/01/trends1.jpg

The New Modern (Soft & Layered): Look for layers of cozy textures, like velvet, faux fur, leather and sisal, plus well-curated collections of books, objets and plants. This is me, it's really me!


1. The New Vintage (Edgy & Focused): This year, the more tattered the better! “Vintage” means intentionally deconstructed furniture, worn edges, distressed fabrics and faded prints
2. The New Country (Sleek & Artisanal): Instead of the traditional cluttered country look, this year “country” means cleaner edges, sparse Shaker-like furniture, industrial appliances, farmhouse tables, and lots of wood punctuating bright white spaces
3. The New Tradition (Bold & Exotic): Think super regal and dramatic, with bold patterns, splashes of gold, and saturated — perhaps clashing — colors
4. The New Global (Subtle & Tailored): The “global” look will be less eclectic and more elegant this year, with a true “Moroccan vibe.” Think of African and Asian influences paired with a cool blue palette mixed with traditional earthy and jewel-toned hues

So what fashion design trend are you?

Hello New Year!!

I have a big vision for this next year. I would like to move deeply into the Great grandma's table idea for this next year. The idea is pretty simple- therefore increasing my odds of actually doing it! Basically, it involves growing and locally sourcing the food for my family.
I want to move away from WalMart food and all it's unhealthly grossness. The big picture involves finding and buying a small (10 to 15 ace) landholding and moving onto it, then maximizing it's potential with a garden large enough for me to feed my family as well as preserving and canning. Other pursuits would include chickens for eggs and table, a small greenhouse, land enough to graze two horses and a roping steer to feed out and butcher, and eventually a small orchard.
I know I can locally buy fresh milk, cream, and honey. The boys can fish for free if it comes down to it, although trout isn't my dish of choice. We are blessed with wonderful hunting friends who like to share- which is really fantastic since game meat is healthy, extremely low fat and tasty.
I also want to begin making our own bread. We eat about 2 loaves of wheat bread a week.

So! I think this is really doable, well, when we find the right place. For now, I am planning a garden for this summer and buying some of the equipment I'll need for canning and preserving.
I'm investing in:
A dehydrater- just picked one up for 30$ from Big R. This will be great for fruit, and making jerky.

A counter mounted apple corer peeler and slicer. -Just got this for 20 at Big R as well. It's AWESOME for apple butter, making apple pie filling to can, etc. I stick an apple on the end and with a few easy cranks I have a beautiful curl of peeled apple. Fun for kids too. (I love disguising work as fun)

A food mill- the kind I want is around $50. This makes jams, jellies, tomatoe sauce etc. easy. I am all about the right tools for the job. If I have to peel core and slice 25 lbs of tomatoes by hand, it will never get done. But if I just have to run it through a food mill- chances are it will get done.

I recognize my need for a high quality bread maker, if fresh homemade bread is ever going to be a reality. All that kneading and rising? Yeah, probably not going to happen. But if I can dump the ingredients in and several hours later have a loaf of fresh, beautiful bread, than yeah- doable! Based on a "professional home baker"'s suggestion, I am trolling ebay for a bread maker whose brand I can't remember but whose price tag- around $200 is definitely the priciest investment I have in mind.

This is going to be a lifestyle change, for sure, but after this baby is born, I don't know how much longer I am going to want to work. If I can "make" money by being a bit more diligent with spending on food, then I will feel better about not working a part time job.

This vision is going to take a bit more refining, but I am definitely able to get a start on it now, while waiting for our 'roots down deep' place to appear. My investments now can be on equipment and later will take the form of bigger things: the greenhouse, a chicken coop etc.
Exciting! (at least for me:)
And here is something I made for the first time over Christmas break. They were a triumph of yum! I'll include a recipe tomorrow, along with some fun new news!