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Archive for September, 2009

Odds and ends

As you may have guessed the term has started and I am spending more time in my office, preparing for classes and doing other work-related things.  I am determined not to let work “interfere” with blogging too much; I almost brought my camera into work today but at the last minute I left it hanging in its usual spot at home.

I plan to get out this weekend and take some new pictures, but in the meantime here are a few of the photographs I have taken in the past couple of weeks that I haven’t found another place to post.

These incredibly-colored heirloom Roma tomatoes insisted that I buy them.  When combined with caramelized onions and fresh herbs and cooked down a bit in a saute pan they made a wonderful quick pasta sauce for Sunday dinner.

greenromatomatoes

This sign (photographed at the downtown Farmer’s Market) has been waiting to be posted for weeks.

freshfish

And these lilies are just too lovely to hide in a desktop folder any longer.

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lilies

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Baking challah

In my post about baking crackers I mentioned my love for the cookbook Baking with Julia and the fact that my copy of the book falls open at a few, often-baked, recipes.  One of the pages that the book opens to most easily is page 93 and the recipe for challah that Lauren Groveman contributed.

eggsandchallahrecipe

In the introduction to the recipe, Julia and Lauren encourage you to think of challah as sort of an Eastern European version of brioche, a butter- and egg-enriched slightly sweet bread.  Of course, unlike brioche, challah is also the symbol of the Jewish sabbath.

I love baking this bread; it’s no more difficult than any other bread recipe and the dough is soft, smooth and golden, and smells rich even before it is baked.

endofbraidedloafrising

I especially like the way this dough feels when I knead it (I do most of the kneading in my KitchenAid standing mixer,

challahinthemixer

but always do the final knead by hand because the dough is so smooth to the touch).

readytoknead

I also love the way the dough rises.  The addition of sugar and milk and eggs makes the yeast very active and the dough always rises robustly each time it is shaped and left to its own devices.

risingchallahdough3

Braiding the loaves is another part of making this bread that I look forward to. Once the dough has finished its second rise,  I divide it into 6 even pieces and use three for each braid.  I have found that it is helpful to use a kitchen scale to weigh out the dough because I am not good at judging equal pieces using my eyes alone.

braidedloavesrising

closeupbraidedloafrising

braidedloafrising

The final rise takes place after the bread is braided.  Before putting them into the oven the loaves get glazed with an egg and cream mixture

glazedchallah

and dusted with coarse salt and, if you like, sesame seeds.

saltandsesame

When the bread comes out of the oven it smells irresistibly sweet and bread-y.

challahalldone

I always have trouble waiting for it to get cool enough to slice.  It’s lucky the recipe makes two loaves.

finishedchallah

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Today we decided to explore the Thirteenth Annual Oregon Flock and Fiber Festival being held at the Clackamas County Fairgrounds in Canby.  It was a perfect fall day, sunny with enough of a cool breeze to keep it from becoming too hot.

chinadragonsign

After breakfast downtown at Mother’s Bistro we drove south to the festival; a combination fiber and craft sale,

fiberatOFFF

thickyarnatOFFF

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livestock judging,

sheepatOFFF

and workshop and demonstration site.

workshopsatofff

Local artist, John Beard demonstrated Ravenstail weaving in one booth,

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ravenstailofff

African baskets were piled on the lawn,

basketsatOFFF

and yarn was everywhere.

yarnatofff

It probably won’t surprise anyone who reads this that I came away with some yarn myself

yarnfromofff2

and even started a new project in the car on the way home.

sohpiashat

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