something alive/something dead

I took the dog out to feed her in her pen a couple days ago. A small compost bin is there too. On the way to the compost bin I noticed an opossum lying with face in leaves. I thought it was playing dead, but it’s been there a few days, so it’s really dead. Then in the compost I saw some bright green leaves and saw the celery had started growing. Interesting little trip taking the dog out : )

taupe for family room

We are planning on painting our very outdated family room paneling. This is now necessary because we have some rain leaking issues on the east side of the house by the fireplace. The ceiling needs to be fixed from when a worker stuck something all the way through the ceiling. We will have to replace that bit of paneling with sheet rock and then we will paint the rest of the room. I would like to leave the trim as is and I think it would look good with taupe.

how to paint over paneling

beautiful fall day

a cool video sent by my uncle

This sunset picture was of a few days ago and also the chickadee at the bird feeder.

This morning I took dog and walked at the park and picked up two bags of trash. People fish there and leave a lot of trash behind. It cooled off after I got back. Now I need to do laundry, work with the sourdough bread and sew plus clean up around the house.

Chickadees are so quick but fun to watch.

homemade graham crackers

This is a favorite snack for husband, but I don’t really eat them anymore. I found a decent recipe I revised for my use and they turned out okay which means he will eat them. What makes them crispy is a technique I’d never heard of. After baking them turn off the oven and leave the crackers in the oven for 30-60 minutes and this makes them crisp. The only thing is they should be lifted off the cookie sheet a bit before doing this because I could hardly scrape them off. I will make a new batch soon and see if this works better.

The recipe below is 1/2 of the recipe. To make a full batch just double it.

sourdough bread recipe

I will write the sourdough recipe I am using. The youtube video I got it from seems to have disappeared. The only thing I changed was the way I bake it. It really works to put the dough in a cold oven, then turn on the oven. Some recipes say to add sugar to the starter, but mine works very well with just flour and water. We must have a lot of yeasties in our air here.

SOURDOUGH STARTER

1 cup flour
1 cup water

Mix and put on stovetop with some kind of lid to let some air in but to keep out other things.
Each day take out 1 cup of the mixture and replace with 1/2 cup flour and 1/2 cup water. Stir it in well.

Another method would be to start with 1 Tbsp. water and 1 Tbsp. flour. Each day add more water and flour. This way you don’t have to through away anything. In 3-7 days your starter is ready. The starter that is not used for the recipe can be stored in the ‘fridge. See my post on Nov. 13 for some pictures.

SOURDOUGH BREAD

1 c. sourdough starter
1 1/4 tsp. salt
1/4 cup water

Stir this while adding 2 more cups flour and up to 1 cup more water a bit at a time. Mix and stir.

This will be quite a wet sticky dough. Put a plate over this and leave 12-18 hours until it is bubbly and liquidy.

Add a bit of flour on the outside of this so it is coated with flour and you are able to fold it by hand. Fold it over and over adding flour if too sticky. It should be springy.

You can sprinkle with oat bran or cornmeal. Cover with towel and let rise 2 hours.

Cut an X on top of loaf. Bake on cookie sheet or in glass bowl, whatever you like and place in cold oven. Turn oven to 350 degrees and bake 35-40 minutes.

RESTARTING THE STARTER

Remove starter from ‘fridge and keep at room temperature a few hours. Feed with equal parts of flour and water, or if it is too thin or thick, adjust accordingly. Keep overnight and then use starter as before.

This is the last loaf I made – actually I made 1 1/2 recipes and made 2 loaves. The other is in the freezer. I learned it’s okay to freeze sourdough bread but otherwise leave it at room temp. I added some ground flax seed for this batch. I grind it in a coffee grinder – works so well!