dillydally daffodils

Here they are finally (dilldally means:  to move or act too slowly : to waste time)

The daffodils posted the other day are on the south side of the house; now these, on the north side are blooming – so glad!

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daffodils finally bloom

In 2012 March 8 we had daffodils blooming. This year yesterday was the first day I saw some blooming. Very cold winter, but spring is slowly showing some signs.

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food

Here’s part of what we ate tonight; there was also a millet/potato/veggie casserole. I love the sourdough bread, salad, hummus and raw veggies from Aldis. They have the best produce for the best price. I eat with chopsticks because when I was in Youth With a Mission outreach in Asia I learned to and bought some chopsticks in Hong Kong, which you see here in this picture. I bought 10 sets and only one has broken in all this time since 1987.

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sourdough muffin recipes

Great recipes http://www.culturesforhealth.com/sourdough-muffin-recipes

These sourdough muffins are barely sweetened with honey and have just a bit of tang from a long-fermentation period. They are the perfect accompaniment to a supper or lunch of soup or stew; or great as a not-too-sweet muffin breakfast treat.

Feel free to mix in whatever you like: raisins, nuts, seeds, or even chocolate chips.

 

SOURDOUGH SPELT MUFFINS

Ingredients:

  • 2 cups flour
  • 1/2 cup sourdough starter
  • 1 cup kefirbuttermilk, or milk
  • 1/4 cup honey
  • 3/4 teaspoon salt
  • 2 large eggs, beaten
  • 1/4 cup melted butter, coconut oil, or lard
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 cup dried fruit or nuts (optional)

 

Instructions:

  1. 7 to 12 hours before you wish to bake the muffins combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7 to 12 hours.

  2. Once fermentation period is up pre-heat oven to 425°F. Combine honey, salt, beaten eggs, and melted fat in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.

  3. Begin to mix in leavening agents while pouring in 1/3 of liquid mixture and dried fruit or nuts, if using. Repeat with other 2/3 of mixture, beating well to combine. The dough may be a bit stretchier than you are used to with a quick bread dough because of the fermentation process.

  4. Once all ingredients are mixed in thoroughly, divide batter amongst 12 to 16 muffin cups, depending on the size of the cups. Bake in preheated 425°F oven for approximately 20 minutes, or until golden brown and puffed up.

  5. Serve with butter, honey, or jam.

Made a beanie but it’s kinda weird

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