We found a farm just around the corner (more or less) that sells the most beautiful produce. We can order online and pick up within about 24 hours.
There are three types of apples. The yellow ones are Mutsu. The yellow-red ones are Elstar (a new kind and I’m excited to try them). But the green-red ones are the most exciting... Spy! These were the apples of our childhood. I can’t remember the last time I saw one in a store.
One day we came home to find every tree near the house filled with grackles. We could hear them before we opened the car doors and, once we did, it was deafening. And beautiful. For the next half-hour, they swooped and settled, swooped and settled, always in great masses against the grey clouds. At times, it felt like the whole sky was moving---as though we were watching a river flow from underneath. It was magic.
This is the third (fourth?) year in a row a robin has nested in the awning over the back door. Once she gets used to our coming and going, it’s a perfect spot: well-constructed, excellent views, and hydro included.
After five batches, two recipes, and some refinements, I think I’ve figured out how to make decent bagels. Still not even close to the St-Viateur gold standard, but pretty ok. These are chewy and dense but not hard, and with just a hint of sweetness.
Recipe and notes after the break.
INGREDIENTS
1 c lukewarm water
2 tbsp maple syrup or honey
2 tsp dry active yeast
1 1/2 tsp salt
3 - 3 1/2 c all purpose flour
• sesame or other seeds for topping (I used sesame and flax)
• a few tbsp honey or syrup to sweeten boiling water
DIRECTIONS
Mix yeast, water and syrup/honey and let it sit for five minutes. Add salt and flour to make a stiff dough. Knead until smooth (about 10 mins). Place dough in a lightly greased bowl and cover with a tea towel. Let it sit for 1 1/2 hrs until doubled in bulk.
Punch down and divide into 8 equal pcs. Roll into a 6″ - 10″ rope. Wrap the rope around your four fingers allowing for a couple of inches overlap. Roll overlap between palms to seal. (I found wetting my hands to do this made for smoother rope and more cohesive bagels later.)
Flour bottom and set aside, covered with a tea towel while you...
Preheat oven to 450F. Fill a pot or deep pan with a few inches of water and 3 - 4 tbsp syrup or honey and heat to boiling.
When the water’s boiling, drop bagels in a few at a time (they’ll expand a bit) and boil 45 sec to a minute before flipping and repeating on the other side.
Remove with a slotted spoon and cover top with seeds before placing on a baking sheet.
NOTE: I had huge issues with burning, esp on thinner, darker sheets. I had the best luck with a heavy aluminum sheet covered with parchment. IF YOU HAVE A BAKING STONE, this could be totally different. I do not, and have adjusted temps and times to compensate for the equipment we have. ☺
Upon placing sheet in oven, reduce heat to 425F and bake 20 minutes or until deep golden. Cool on a wire rack.
So, while the last bagels looked nice--and even tasted ok for a hot minute--they quickly turned to pucks which we donated to the local wildlife.
This new batch comes courtesy of my delightful brother-in-law and sourdough mentor. Despite the fact they are big (I miscalculated the amount of dough I had), these are Montreal-style bagels (sweeter, chewier and, ideally, smaller than their NY brethren).
So far, these are superior in flavour and texture. This was a small test batch; I suspect I’ll make more before the week is out. ☺
Yesterday we were down to our last container of water and nothing much fresher than cooking onions. Then my friend gave me lift into town, my brother let us refill our drinking water at his place, and accessible social safety nets put a couple of bucks in the bank for us. Throw in a little DIY and today looks like this.
We’re lucky and we know it. In these strange times, I hope there’s a place in your day that lets you feel lucky, too.
Also, all due respect to cooking onions because they are great. ☺
Not being able to restock the pantry offers interesting changes in perspective. One of these is a surprising flexibility regarding expiration dates. ☺ The other is an expanding appreciation of lesser used spices.
I’m not sure when I can get more ginger and cinnamon, so I spiced our most recent batch of granola with cardamom and anise. The kitchen smells amazing. Cardamom ftw!
C met with the surgeon yesterday. He’ll have to have surgery, likely in the next couple of weeks. There will be pins and a plate. But the surgeon is optimistic he’ll be able to start physio after two weeks and be mostly recovered in six. He should have 100% recovery.
It’s a weird time to access medical care. It’s hard not to feel bad for “taking up” resources that feel very precious right now. We’re so grateful for a healthcare system that, despite its current challenges, continues to care for all our illnesses and injuries. And we’re grateful we can access care without incurring massive debts. Whatever our uncertainties, there are still many things--and people--to appreciate. ♥
amandla
yousharknotpass
turnnoffyourmind
vaporwave
blakekathryn
gamechangershow
discoholicmusic
jimmyeatworldofficial
s-u-f-j-a-n-s-t-e-v-e-n-s
ellievsbear