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Fresh Tomato and Onion Salsa

2 cups freshly diced tomatoes, seeded

1 medium sweet onion, finely diced

8-10 cloves garlic, peeled and finely diced

1 Teaspoon dried oregano

2 Lemons, juiced

2 Tablespoons Sea Salt

1/4 cup spring water


Combine everything but the water in a bowl, mix together well. Pack the tomato-onion mix into a Quart jar, then add the water, adding more to cover the tomato-onion if necessary.

Tomato-Onion Salsa

Tomato-Onion Salsa


Cover tightly and leave at room temperature for 48 hours. Store in refrigerator after that.

Good with corn chips, on taco’s, or anything else you can imagine.


This recipe was adapted by me from Page 103  “Salsa” of Nourishing Traditions by Sally Fallon



Culture Talk

I’ve been thinking about doing more with bread again. I stopped making my own spelt sponges quite awhile ago. I need to get a proper sourdough starter. I’m making that my objective to complete in the next couple of weeks.

[I do not want to “attempt” to make my own BTDT it’s not for me.]

Another thing is something I used to do with cream and milk. Piima culture  is really nice with raw milk. It’s pretty easy to use, but I was struggling in my house to find the right place for my starter to work since we changed things so much the past several years. I want to get back on track with that.

Another thing is croissants. I don’t like anything but a really well made one. Homemade … I attempted it long ago, in the 2000’s when internet recipes and comparison tools were NOT as they are now. It was wild and crazy, but I made them, tasty, wonderful but I’d never go through that again. Of course there are much better instructions online nowdays. It’s a peculiar bread, it must be folded with butter to laminate the layers to create the perfectly edible croissant at home. Starting with the right ingredients for the dough is key. I’ll get this going sometime soon as well.

Blueberry Corn Muffins

1 1/4 cups corn meal (a Masa variety)
3/4 cup Sprouted flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt

1 cup blueberries, fresh or frozen

1 egg
1/2 cup butter, melted
2 1/4 cups milk

In a large bowl combine the dry ingredients. Add the blueberries, stirring to distribute them fairly evenly.

In another bowl stir the egg well, then drizzle in the melted butter while stirring well, then add in a little of the milk, stirring well, then stir the rest of the milk in very quickly.

Add the milk/egg/butter mixture to the large bowl of dry ingredients. Using a spatula carefully combine only until the dry mixture is wet (do not over stir!)

Drop the batter via a spoon or scoop into a 12 muffin pan, buttered, or paper liner cups, filling with a rounded mountain above each muffin.

Bake at 350 to 400 degrees, however fast or slow your oven is (also taking into account convection or conventional ovens) for 15 to 25 minutes, until golden brown and a testing stick inserted in the center of the muffins comes out clean.

I prefer to bake for 15 minutes, asses and turn the pan around as needed.

Corn-Bread Taco Casserole

This recipe is made in a 9×13 glass pan, serves a large family or small group easily. (Really delicious first time, or as leftovers!)

Make a double recipe of cornbread batter, layer cornbread batter and taco meat and cheese, bake in the oven until the cornbread is done, lightly browned on top.

Taco filling:

2 lbs ground beef
2 tablespoons Ancho Chili Powder
1/2 small onion, finely diced
3 cloves garlic, smashed and finely chopped, smashed to paste consistency
1 tablespoons Cumin
1 teaspoon Sea Salt
1 teaspoons Oregano
1 small cans diced tomatoes

Cornbread Batter:

2 cups cornmeal
1 1/2 cups white spelt flour
1/4 cup sugar
5 teaspoons (non aluminum) baking powder
1 teaspoon sea salt
2 cups milk
4 eggs
1/2 cup melted butter


2 Cups of Monterey Jack Cheese shredded fine

Put half corn bread batter on the bottom of the pan. Taco filling goes next, then cheese, then the last half of corn bread batter.

Bake for 20 to 30 minutes at 400 degrees F., or until the cornbread on top is set and lightly browned.

Serve and enjoy piping hot!

Blank Paper Feeling Time Crunch

There’s a birthday in the family coming up on Tuesday. Today we got most of the presents wrapped. I’m trying to figure out what kind of project to make, including a card, and I don’t have that much time left! I’m feeling like a blank sheet of paper, basically. Totally no idea of what to make.

All in all I know what we are doing with a cake and dinner plans and a special breakfast for the birthday. I always make a card, or mean to. Usually do. I love to try and make a book or something that the birthday celebrator will like and I hope they’ll use it. (Blank book for notes and saving photos, whatever they want.)

I don’t have any non-acrylic book covers. No old book that I want to utilize. I should have either ordered a Tim Holtz Worn Cover or gotten something that’d work.

I do have Grunge something or other or both (board and paper.) I just don’t know what I want to do, so I won’t even mess with that precious stuff.

Then there’s what I have done before, making my own notebook paper with either the printer or by hand, I don’t like putting all blank pages in a book.

Anyhow, as I sit here writing, I am somewhat inspired and will try something later on, or not.

Apple Pie

1 Double Crust Pastry, divided

6 to 8 Granny Smith Apples, peeled, thinly sliced (or your favorite variety of apple or combination of)
Lemon Juice

Granny Smith & Red Delicious Apples

Granny Smith & Red Delicious Apples

Sprinkle lemon juice over the apples as they are sliced, toss to keep apples fresh (no browning.)

Apples pared, thinly sliced, lemon juice

Apples pared, thinly sliced, lemon juice


Mix spices and sugar:

1/2 cup of white sugar
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon ginger

Toss the spiced sugar mixture with the apples.

Line a deep dish pie plate with one part of the pastry (rolled out to be an inch or so larger than the circumference of the pie plate.)

Pie plate lined with bottom layer of pastry

Pie plate lined with bottom layer of pastry

Pour the apples into the pastry lined dish, arranging in a peaked pile, basically.

Put the remaining pastry, rolled out, over the whole pie. Trim the top and bottom pastry layers to the same length as when held together at at the edge of the pie plate, to allow for rolling and crimping.

Take the edges together, roll once under towards the outside of the plate, all around. Then using your fingers and knuckles, make a crimped notch every inch or so around the pie plate.

Cut a pattern into the top of the crust (to allow steam to escape.)

Brush milk over the crust (using a soft pastry brush) then sprinkle with white sugar crystals (table sugar.)

Cover the edge of the crust with foil.

Apple Pie ready for the oven

Apple Pie ready for the oven

Bake at 375 degrees F. for 30 minutes, then remove the foil and continue baking for another 30-40 minutes, covering with foil the last 15 minutes if necessary (to avoid over browning.)

Allow to cool some. Serve warm, or refrigerate and serve cold or at room temperature. Refrigerate any leftovers if not eating all of it in the same day.

Hot Apple Pie, cooling

Hot Apple Pie, cooling

Fireplace Update – New Back Installed

The fireplace back piece was installed two days ago. Unfortunately I have a bad cold and wasn’t in the room to see it happening, and it’s not what I was told was going to happen.

It’s totally different from the original sidepanels. They were going to paint the new piece black so that it would blend into the back of the fireplace, not be so noticeable.

Oh well.

Fireplace after one long day of initiating it into the famly.

Fireplace after one long day of initiating it into the famly.

Tuna Casserole

Tuna Casserole

for a large family

You will need to combine the following items:

2 cups grated cheddar cheese, divided

2 cans tuna in water, drained and flaked into small pieces with a fork

1 12-oz. pkg. frozen peas, cooked until soft, then drained

1 16-oz. pkg. medium egg noodles, cooked in salted water for 7-8 minutes, then drained.

Onion in White sauce: 5 Tbsp. butter melted, 1/2 large onion diced finely, stir together over medium-low heat until onion is soft.  Add 5 Tbsp. flour, stir  over medium heat until bubbly. Add 1 tsp. salt, stir well, then add 2 1/2 cups of milk while whisking. Allow to come to a boil while whisking every few seconds.

Combine everything into a 9″x13″ baking dish, saving 1 cup of the cheese for later.

Bake in a 425° F. oven for 10 minutes (pre-heated oven.)

While that is heating in the oven, take rice crispy type of cereal and crush (place cereal in a gallon bag and use a rolling pin to roll over it, crushing the cereal.) In a large frying pan melt 4 Tbsp. butter then add the cereal and 1 tsp. salt, mixing and turning over medium heat until the mixture is covered with butter and gets crispier, a crunchy golden brown.

When the timer goes off take the casserole out of the oven, scatter the 1 cup of cheddar cheese over the top, then spread the crispy golden brown cereal over the entire top.

Tuna Casserole after 10 minutes in the oven then topped with cheese and crumbs.

Tuna Casserole after 10 minutes in the oven then topped with cheese and crumbs.

(picture is a bit blurry, sorry!)

Put the casserole back into the oven for 15 more minutes.

Tuna Casserole is done!

Tuna Casserole is done!


Then it’s time to eat!

Tuna Casserole

Tuna Casserole

Fireplace Update & A/C Forecast

Our fireplace is still in use, and the part was supposedly ordered, but hasn’t come in yet.

It’ll be a couple more weeks of fireplace use, at least. Maybe more. Spring doesn’t look too far away looking at Accuweather data.

Then it’ll be back to the A/C to keep pollen to a minimum and hope for the best that the air will be cool enough throughout the house, but not too cold anywhere, and not too warm or hot anywhere else.

We got a new A/C system a few years ago and they had to repair a leaky outside pipe the next year, which showed us WHY it didn’t function (the A/C) very well the first year. I have more complaints about it though ever since. I despise the multiple digital zones we have. Master bedroom has the upstairs thermostat in it. That room gains so much heat winter or summer, and the attached bathroom seems like no air goes to it, just like before the A/C was fine-tuned (or was it really fine-tooned, that seems more fitting a name for it.)

The rest of the upstairs is much warmer in the summer and cooler in the winter.

The main floor has another thermostat. It’s OK, but the kitchen is still much more dramatically affected by outside weather, making it uncomfortable in their when cooking in the Spring through Fall, and miserable in the winter for the most part.

The basement has another thermostat in the hall. My office has a door and is the first room on the left, another room straight ahead, and the more open space of the basement to the right through french doors. It’s a cold hallway in the winter, with that heat turned on most of the time. My office though, it’s blasting hot in there and I HATE HEAT like that. The other room is a bedroom and kind of cold most of the time in the winter. The main basement is always either warmer or cooler, really not seeming to be much connected to the other parts I referred to before. Summer flips the switch and everything is opposite in the basement. I can tolerate colder in my office in the summer, but not so cold as it has to be to make it chilly enough elsehwhere.

My house needs per room thermostats, I swear it does. I don’t have much faith that it would even work well that way though.

So that’s what’s coming up soon. The no fires, A/C battle of pollen and heat.


We had our chimney swept and the guy was impressed with the lack of … saying we must burn good stuff. Yes. Hardwood, as well Seasoned as can be.

Our back panel will be replaced, the rest of it can get by for another couple of years. He said it’s safe to use it as is for now too. 🙂

It’s more than heat, it’s the flicker and colored light from within that hole in the wall is what I need on any winter day.

Fireplace December 2013

We need to get our fireplace and chimney inspected. Yes, we burn wood every year. No, never have had it swept. Bad, bad, bad.

Our fireplace has 3 panels of fire-whatever it’s called. The back one is cracked near the right side, and only recently we noticed that the left side is worse than that, crumbled and missing pieces, left bottom corner.

I was moving embers around the other day when I noticed something, got a closer look and my spirits sunk to nothingness.

I am grateful that nothing bad has happened and that we got past Christmas without knowing about it. 🙂 But …

No more fireplace. Winter is dull and lifeless and meaningless to me without a fire to tend every day.

Christmas 2013

Merry Christmas!

Christmas was nice this year. It wasn’t awesome for photographs though, I didn’t take very many. It wasn’t that I didn’t want to, it just didn’t happen.

I got the (then) soon to be retired LEGO Red Cargo Train last Christmas, but didn’t build it until this month. It’s under the tree, which looks good enough, though I want to make it quite different next year.

This year it caused a room for presents … none, pretty much, issue. I had presents stacked on the old piano, all over the bench, on that little table piled high, high, high.

Because of that, I was all over the place looking for packages to distribute. Gone was the standard hubby sitting by the tree handing things out. It was fun, though somewhat chaotic.

We went to see The Hobbit: The Desolation of Smaug 3D that night. There was no Christmas Day Opening movie we wanted to see as a family.

That was our 2nd viewing of the movie as a family. We saw it in BigD 3D 1st, Opening Day. It looked dull in the normal 3D showing Christmas night.

My husband and I saw it in HFR 3D two days before Christmas. That was FANTASTIC! The BigD 3D was really nice and great and all that, but HFR 3D blew that away.

I’m spoiled now.

So I’ve seen the latest Hobbit movie three times. I am anxious for the Blu-ray version!

Before Christmas we got The Hobbit: An Unexpected Journey 3D Extended on Blu-ray at Best Buy. It doesn’t come with a non-3D disc, but it does come with a UV for the non-3D version. Lovely! We watched it from Vudu on PS4. We laughed so hard!

LoTR always makes sense around Christmas. It’s how the early 2000’s went, it’s a tradition, sort of, to watch more of that stuff in December, and it’s great to have The Hobbit added to it. I’m pretty addicted to it all. It’s more year round, it’s a Christmas feeling then, anytime during the year.

LEGO dominated gifts, an expected outcome.

LEGO is very popular in our house. It wasn’t always, but it’s something that has grown over the years. I got involved in 2011 personally. I have as much as my children do now, plus more (counting the Christmas sets which are mine, but for the whole family, if that makes sense.)

I didn’t like LEGO before all this. I liked the building idea, just wanted nothing to do with LEGO bricks all over the place. Ouch!

But somewhere, somehow, my boy got interested in Bionicles. The door was opened, just a crack, that became a Bionicle obsession, which bled into LEGO Star Wars which turned into a full blown LEGO habit for my children. My girl has only recently liked anything they offer. Lord of the Rings and The Hobbit, and some of the Kingdom stuff. My personal addiction happened before LoTR LEGO was around. Alien Conquest hooked me. My first LEGO set was a polybag of a Toy Story Alien. Then the Alien Conquest theme was unveiled and I had every set available by the end of August. Sadly, that was all they gave us. No second wave. 🙁

Since then I love the buildings, cars, helicopters, and I’ve amassed some great sets. Cinema, Haunted House, other Monster Hunter sets, Chima sets, the annual Christmas set, I got the first two the year the 3rd one came out and ever since, the same year they are released.

I love the Lord of the Rings and The Hobbit LEGO sets. I have very little of it though since I also LOVE MARVEL. So I have lots of Marvel sets, and the Chima sets are current, so take up some of that. Isn’t LoTR and Hobbit better than Chima? Yes! But Chima stuff is just something I like and I can’t explain and I have to have it. Sigh.

Everyone was pleased with their Christmas gifts, LEGO and non-Lego gifts. Christmas is over and life goes on. 🙂

The Holidays are approaching!

The weather is cooler and the calendar is now showing November. Time to start thinking about a birthday and Thanksgiving, which are usually entwined to some degree more or less, this year the least of ever, with Thanksgiving being so late (compared to normally.)

My husband is tasked with finding a nice FRESH Pastured Free-Range Turkey.

I need to go through things and make plans for ingredients I need to get, replace, restock, etc. I have pumpkin already. I still have some from last year too.

I’ll need to be prepped for Thanksgiving soon, so that I can get fully into my daughter’s birthday. Usually hers is right before or right after, and this year is odd, I have a few days for preparations in-between.

I was on Google just now searching images of free-range turkey’s and what do you know, down the page a bit, there’s my turkey from 2012, not exactly what I wanted back then, but it worked out. It’s not the kind of picture I’m looking for to put in this post though 🙂

I should make some whole spelt bread this week, and dice it up, put it into a freezer bag and freeze it. That’ll be the base of my stuffing for the turkey. I’ll have another small loaf of white spelt bread, which is easier to make so I’ll do that another time.

I should get out a notebook and make lists and more (I can’t go digital, no matter what, I always need a pen and paper. FWIW)

Hamburger Steaks (Full Dinner)


Hamburger Steaks are ground beef, whichever kind you use, with added ingredients and molded into an oblong flattened shape, about an inch high. They are browned on each side and finish cooking in the oven on a moderate temperature while gravy is made in the same pan as the hamburger steaks were browned in.

Complimenting the hamburger steaks and gravy is a side dish of Basatmi Rice, and green beans. A nice addition to that would be homemade biscuits, dropped or rolled.


Hamburger Steaks

2 lbs. ground meat (chuck, or hamburger, or sirloin)

1 1/2 tsp. Sea Salt

1 med. onion, divided 1/2 diced finely, 1/2 sliced thinly

A pinch of dried thyme

2 tsp. Granulated Garlic

1 egg

1 cup bread crumbs

1/2 cup milk

Mix all ingredients together well (except for the thinly sliced onion, reserve that for the gravy instructions.) Form into patties that are oblong and about an inch high, sized for an individual portion. You should be able to get 6 to 9 of these from this recipe.

Brown the first side of the hamburger steaks in a large frying pan with a bit of Olive Oil over medium heat. Carefully flip each steak to brown the other side. Remove from pan onto an oven safe casserole dish. Brown the remaining steaks, and put the casserole dish into a 350 degree oven for at least 30 mins.


In the same frying pan, without cleaning it out, add some oil and the thinly sliced onion, cooking on a medium heat until translucent. Add 4 tablespoons of flour to the onion/oil and enough extra oil or butter to make a nice rouge (paste) –stir it until well blended and allow to come to a slight bubbling state.

Once the rouge is ready, add some beef base (a tablespoon or two) and 3 to 4 cups of water, or use beef stock. Stir well until the flour is absorbed into the liquid. Bring the mixture to a boil, stirring frequently, as it thickens (full thickening will happen when it boils.)

When the gravy is as thick as it can get, add a little more liquid at a time, stirring well, until you get the texture thick/thinness that you wish. Taste, and adjust flavorings with Sea Salt and any other beef friendly flavours you favour.

When the gravy is done, the hamburger steaks may be added to the pan of gravy on a low temperature.


Make rice to accompany the meal.

Basmati Rice – 2 cups, Water or Stock 4 cups, 1 tsp. salt.

I prefer to melt a couple tablespoons of butter in a pan, pour the dry rice into the pan and stir around over a medium heat until rice changes to an opaque white. Add the salt and water or stock. Stir well. Over a medium-high heat allow to come to a boil. Stir once more, and place a lid over the pot and turn the heat down to a medium-low setting for 20 minutes. At the end of 20 minutes do not remove the lid. Leave the pot sitting on the burner until you serve the dinner. Sometimes it’s useful to start the rice at the beginning of the meal preparation. Sitting after cooking tempers it nicely. Leave it on a very low temperature burner until ready to serve. This makes it absolutely done for sure.

Green Beans

French Green Beans cooking

French Green Beans cooking

Cook green beans, fresh or frozen, which ever variety and cut you prefer. I like true French Green Beans, not french-cut. These are petite beans, long and skinny and very tender and yummy.

When green beans are done, I like to melt some butter and toss them in the butter with some Sea Salt, until nicely coated.


Serve the Hamburger Steaks on a platter with the gravy in a separate bowl or gravy boat, rice in a serving dish, fluffed with a fork, and green beans in a serving dish too. If you have bread to serve, use a kitchen towel in a basket to keep the bread warm.

Help! It’s dinner time and I have no idea what to make!

I need ideas for more meals. I am in a rut. Always the same old thing. I’m really picky as to what to have though, not usually having much energy to actually make much of a meal for dinner anymore either. I want simple from scratch things, no mushrooms. No fish or seafood.

Not that I haven’t changed things up at all. I have. I have done some different things over the years, making something new of something old, finding something online that inspired me to make something else from something else as well.

I get sick of chicken breasts and ground chuck.

Sometimes I have whole chickens to roast, but that’s just once or twice a month. Otherwise it’s just ground up beef or boneless chicken breasts. Occasional bone-in pork chops, as well as cubed steaks (which always require a fussier amount of time to prepare, the 3-ways I use them.)

So I’m totally bored with food of late. It’s troublesome, considering we have to eat every day.

Rain; Migraine; Cheeseburger Macaroni

It’s been raining a lot lately. Thunderstorms, warnings, flash flood watches, etc.

Last year it was like this around now. Both in 2012 and this year we had rain on the 4th of July, but windows of no rain opened up to let us do our fireworks in the evening. That is so awesome!

July is the mid-point of the year. Both my husband and I were born in July. I consider it a really good month since it was the only month always free and clear of school entirely, so summer, so holiday and so free.

The promise of the rest of the year being great is ahead. Nothing is impossible.

I have had a migraine since yesterday. I woke up with signs of it on the 4th and battled it all day. I had it well enough beat down to function outside with the fireworks (the most fun there is!) but was miserable afterward.

I was able to get to sleep after midnight, woke up sometime after 7AM. Didn’t feel so bad, took some meds (over-the-counter) just in case. Get up, get coffee, within a half hour, here it comes rearing it’s ugly head again. It wasn’t gone. It was backbuilding.

I felt so sick and miserable all morning. Nothing touched it. I forced myself to eat some macaroni and cheese and felt SOME better, getting an appetite for it as it heated up. Otherwise I had hardly eaten anything all yesterday and today.

I was still battling it later on this morning and into the afternoon, but now that it’s early evening I feel much better, but I do feel sensitive and like it’s only letting me catch my breath. I need to find more meds. Then hopefully it’ll let me eat dinner, my  recipe:

It’s really good. My daughter is making it (for the first time all by herself, for me.) Thank you!

This is why I put some recipes on this blog. I need to do more of them.

Chicken Parmesan – Mother’s Day 2013

Mother’s Day yesterday was alright. I got two gift cards, one for Michael’s and one for Best Buy.

I also was given a LEGO set, Iron Man 3 –> attack at sea or something. I could do better with the set name, but I just don’t care right now. I built it last night. I like the missle firing setup in the boat. It’s not the best set though, and just something that makes me think I must have fallen asleep at the movie. I really can’t come up with a scene to go with the set.

Uh oh.

Anyhow, pickings for food are on the slim side, haven’t gone food shopping a lot of late, so whatever is in the freezer has been what we have been making. So it’s Mother’s Day, I ended up doing the most of the cooking. Figures.

My husband used to cook the dish we had, no problem way back. I still have the same recipe book he used back then. It didn’t help. He did do some of it, but it was rather sub-par and so I had to be involved.

Chicken Parmesan

I prefer the advanced method for coating the chicken breasts. (Many recipes use a lesser method)

Dip the chicken into flour, thoroughly coating it.

Dip the chicken into egg/milk mixture, thoroughly coating it.

Put the chicken breast into bread crumbs, thoroughly coating it, carefully placing it in a hot pan with olive oil to brown on each side, then carefully put on a platter, add the sauce to the pan, heat that up and then put the chicken breast into the sauce until “done” then cover with shredded mozzarella and top with grated Pecorino Romano.

As for sauce, just a good marinara. I make it from scratch, canned tomatoes, olive oil, onions, garlic, basil, oregano, parsley, sea salt. Sometimes I’ll add a bottle of pureed tomato. Depending on what kind of tomatoes, whole, diced, crushed, it needs to cook longer or shorter amounts of time. I cook it until the colour is a deep red (loses that fresh blood red colour.)

I’ll post a recipe of this, more formal, when I get that made up.

Smothered Chicken (in Creamy Sauce)

Smothered Chicken (in Creamy Sauce) – Stovetop version

Chicken Breasts, brown on each side, set aside. (One for each person)

In large pot put onion, diced, lots of garlic, smashed, into olive oil, and cook until onion is translucent. (One onion, less or more, and several garlic cloves)

Put the browned chicken breasts on top of the onions and garlic. Add a couple cups of chicken stock (or water), plus a tablespoon of Soy Sauce, a tablespoon of chicken base.

Cook until chicken is done, no more pink remaining, tender, but not falling apart.

While the chicken is cooking make a sauce base which you’ll add to the chicken later.

Several cloves of garlic, smashed, cooked in olive oil a few minutes. Add butter and olive oil and flour (3T of butter, 3T oil, 6T flour) … stir together well and cook until bubbly, add 2 C milk, stir well until the mixture heats up and gets thick.

When the chicken is ready, add the sauce into the pot with the chicken, stock, onions, etc. Stir it in some, it’ll seem clumpy and not mixed well. It will integrate into a thick, rich sauce.

Cook for another 20 minutes or so. (Carefully remove chicken from sauce, put on platter and put sauce into a bowl with a serving spoon.)

Serve over rice or noodles. Adjust amounts up or down for your family needs.

Dinner Rolls

Dinner Rolls (Any shape you want!)

Heat the oven to 350°F

First thing is to warm the milk and melt the butter, etc.

  • 1 cup milk
  • 1 stick of butter, cut into pieces
  • 1/4 sugar
  • 1 tsp. sea salt

Heat on low until butter mostly melts.
Take off of the stove.

  • 1 package or 2 1/4 tsp. active yeast

Sprinkle the active yeast onto the milk mixture, let it sit until softened, then stir.

  • Flour – 3 1/2 to 4 cups

Stir in as must flour as you can by hand, then put out on a kneading surface and continue kneading until smooth, or use a stand mixer to need, adding flour by the 1/4 cup or 1 Tablespoon until it doesn’t need anymore and knead until smooth.

Form into a ball and put oil in the bowl, then turn the ball of dough upside-down there and swirl it around to
distribute the oil. Turn the dough right-side-up. Allow to rise until doubled, then make into shapes and bake when desired.

This can be put into a bag to slow rise in the fridge. Make it on day 1 and on day 2 use it. Bring the bag out and put the dough into an oiled bowl to come to room temperature, then punch down and shape and bake until golden brown.

This recipe makes about 12 large rolls.

Thanksgiving Prep 2012 Free Range Turkey

Free Range turkey in the oven

The turkey is in the oven. Free Range Young Turkey, stuffed with my own stuffing made from white spelt bread (which I made yesterday) cut into small cubes, then dried. I used onion and celery cooked until soft in 2 sticks of butter, then 1 1/2 quarts of chicken stock, 2 eggs, a bunch of raisins, dried cranberries, an apple cut into slices then thirds. Of course the parsley, sage, and sea salt (no true measurements.)

Stuffing is ready for the bird

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