Thursday, April 28, 2016
Plate number is for Chelyabinsk region, city in the pic is Magnitogorsk. Countries of the former USSR know how to bake bread. There are two independent cases of San Francisco bakers flying old babushka state-run bakery workers to the Bay area to study their methods.
Everyone always raves about French this and Italian that ... Ukrainian bread. So criminally underrated.
Posted by Linda at Thursday, April 28, 2016
Wednesday, April 27, 2016
I still can't believe I made a quilt. It's amazing what you can accomplish with encouragement and determination.
It wasn't easy and there were times when I really didn't think I would finish it. I had to redo so many of the squares, which was frustrating. Gabe encouraged me, so did the ladies in my class.
When I had to do the mitered corners, Nancy explained how it was done. The class was busy,many of the ladies needing help thus I didn't understand what I was suppose to do to get the corners perfect.
You-Tube helped. I watched and googled about mitered corners and finally figured it out.
I'm still in awe when I look at it. I actually made a quilt!
The first quilt you make at the Lifestyle Enrichment Center you can keep. They supplied all the materials to make the quilt. The next quilt will be donated to the center.
More to come on the next quilt but for now I would like to present the finished project.
Tuesday, April 26, 2016
A few large stems were left on my plant and as you know I do not waste anything. The Spicy Baked Kale Chips I made a few days ago were gone. What else could I make?
This recipe came to me by accident. I get emails from bloggers and a recipe for Bacon Strawberry Mint Jam caught my eye. I pinned the jam and the blogger noted where the recipe was originally found. I explored the blog and HERE is the salad. Exactly what I wanted to make!
I adapted a few of the ingredients. I subbed honey for the agave nectar. I also had a bag of Craisin trail mix. No need for the cashews and raisins. The trail mix had plenty of goodies which worked for this salad.
2 bunches of kale, tough stems removed and roughly chopped, about 10 cups
1 tablespoon sesame oil (I used toasted sesame oil)
2 tablespoons soy sauce
2 teaspoons honey
1 teaspoon mirin
1/2 teaspoon fresh ginger, grated
1 bunch green onions, chopped, green and pale green parts only
Craisin Trail Mix- add to taste
Place chopped kale in a large glass or plastic bowl. Add all the remaining ingredients(except onion.ginger & trail mix) in a measuring cup. Mix well and drizzle over kale, tossing well to combine.
Add green onion, ginger to the kale and combine. Place uncovered into the refrigerator for at least 30 minutes (and up to 3 hours) to let the kale soften.
Add the trail mix before serving.
Note: I will be planting more kale in the fall! This is absolutely delicious.
Sunday, April 24, 2016
Tuesday, April 19, 2016
My garden was very productive this season. Kale was huge so I decided to make chips. I made them a few years ago and used package kale but this year I had my own to pick and bake.
The creole seasoning was from a can. You can make up your own favorite creole seasoning or use the Tony Charcheres Creole Copycat Seasoning.
5 large curly Green kale leaves torn into bite size pieces ( tough stems removed )
1 tablespoon olive oil
2 tablespoons or more to taste of creole seasoning
Was and dry kale-- Please don't think I'm crazy but the best way to dry curly kale is with a hair dryer. Yeah, sounds nuts but it works. Dry the kale for a few minutes.
Preheat over to 300 degrees
Place the kale in a large bowl and add the olive oil. Mix well with hands to make sure all the leaves are coated.
Line a large baking sheet with parchment paper. Add the leaves making sure they don't overlap.
Sprinkle with seasoning.
Bake in preheated 300 degree oven for 12- 14 minutes.