Here is a shot of my new kitchen! Surprisingly, it has more cabinet space than our last one (even though the apartment is 50% smaller) and i find it is easier to work in. One cook at a time.
I, like a lot of Americans right now, don’t have a lot of expendable income, and so i have not yet bought a copy of the Bread Bakers Apprentice. I have been checking it out from the library in DC (and then for a short while in Charlottesville). I have not yet gotten my driver’s license for Massachusetts, and therefore cannot yet get a library card here. I could not find the recipe for ‘Light Wheat Bread’ on Google Books. Panic. Luckily, Smitten Kitchen has published the full recipe on her site! Thanks to her, i am saved for this week, and should be able to get my hands on a copy from now on. For free.
Also to save money, i did not buy the powdered milk that the recipe called for. Instead, I substituted 4 T regular milk for 3 T of powdered. Otherwise i followed the recipe exactly and the bread came out GREAT. It was a little on the sticky side after 10 minutes of kneading, and approximately an additional 1/2 C of flour (white wheat flour added during kneading). I sampled a slice while it was still warm and it was delicious with bit of jam on top. This will also make some excellent sandwiches. I think next time (there WILL be a next time) I will try adding some sunflower seeds to mimic my favorite bread in Charlottesville – sunflower wheat from Bread Works.
Check out more of my Light Wheat Breadmaking photos on FLICKR!
Joe made some of his delicious thai peanut chicken for dinner. he picked up the chicken at a really cool butcher shop we found while biking the other day. The Mayflower Poultry Company’s meat is antibiotic and hormone free, and they have organic and free range meat in addition. After watching the movie Food Inc. a couple weeks ago, we have decided not to support large, national meat companies like Perdue and Tyson that represent the majority of meat in grocery stores today.
For dessert he made pineapple that we bought earlier that day at Haymarket for ¢75.
- 1 whole pineapple
- 1/2 C coconut flakes
- 1/3 C dark brown sugar
- Trim the pineapple by snapping off the top, cutting off the bottom, quartering it, cutting off the core, cutting each quarter away from the roughage, and then dividing each quarter into 1/2″ slices.
- Set oven to broil with a rack on the second from top shelf.
- Sprinkle pineapple with brown sugar (it may take a little patting to get it to stick) and then coconut flakes.
- Broil for 4 minutes, or until the pineapple begins to soften and the brown sugar is gooey.