Rustic Italian Loaf

My first attempt at bread using a starter - not bad, but room for improvement!

First Light

I had this past Saturday morning/afternoon to myself to putt around and do pretty much whatever I wanted. Not being content to sit around (at that point), I thought I'd try my hand at making a challah. Come to find out, it was also the first night of Hanukkah..so I guess that worked out pretty well. :)

Challah is a traditional Jewish braided bread eaten on holidays and the Sabbath. According to my quick Wikipedia search: each loaf has six strands...traditionally, two loaves are served with a total of 12 strands symbolizing each of the tribes of Israel. You learn something new every day! 

It doesn't taste wildly different than any other homemade bread I've ever had, but I didn't include poppyseeds or any of the other traditional toppings. I'm liking it toasted, and it makes really good French toast..but it also looks like it's really complicated, so people assume you're a genius if you make one :)
The recipe I used was really straightforward AND taught me how to braid it - No problem!
http://www.thekitchn.com/how-to-make-challah-bread-cooking-lessons-from-the-kitchn-181004
Shalom :)

It's beginning to look a lot like..finished :)

So, I’ve been posting much shorter entries lately. Which, for long-time readers, is probably fine because there are a few over the past several months that are a bit lengthy. Anyway..for whatever reason, the shorter posts just seem more in line with what’s going on around the house lately. Little projects here are there being finished up – but the impact of those projects is pretty huge!

The last “little” project to be done was painting the inside of the house. The entire. Inside. Of the house. When compared to building a garage or rewiring the entire place, it’s not a huge project..but it took some time, nonetheless. Now that that’s been completed, we got back into trimming things out.

Last night’s project du jour was the quarter round in the front half of the house. When we tore out the plaster and lath and replaced it with drywall, there was a pretty good sized gap between where the wood floor ended and where the wall (and even baseboard, in some spots) began.

Remember these gaps? No more!

The solution I chose was a thicker, taller baseboard that would be more in keeping with the age and scale of the house, and a ¾” x ¾” quarter round strip to fill in the gap and give it a more polished look.

I bought the quarter-round preprimed - all we had to do was throw on a couple coats of the 'White Dove' paint, cut it, and pop it in place.

Over the course of a couple hours last night, we had pretty much everything done save for a few small pieces in the office, and it looks really great!

Much more finished looking!

A few days ago, I took the time to organize where all the ‘header’ pieces would go – because we’re working with salvaged stuff, nothing fits exactly over the doorways in my house, so I was trying to fit each piece to a door with as little cut-waste as possible. Once I had everything placed, we cut the pieces down to fit as needed and did the necessary cutting, sanding, and filling to make them look good once they were in place. As of last night, the laundry room was done and we were starting to think about the more complex cuts for the pieces over the bathroom doors.

Last Tuesday’s farm box came and I feel a little embarrassed that I haven’t used up much of the produce..especially because the next box comes today at 4! Anyway, last night I made up a batch of seat-of-my-pants eggplant Parmesan. I say seat of my pants because I had never had 1. Eggplant, or 2. Eggplant Parmesan. I knew the basics – after all, two of the ingredients are in the name – but had never done it before. Granted, mine was the quickie version – no baking, just skillet-quick – but it was really good and gave me the confidence to buy and use eggplant again in the future!

OK, I cheated..this is NOT a picture of my eggplant Parmesan. I scarfed mine before taking a picture.
And this one looks better.

The other thing I tried was much more by the book – I found a recipe online for a banana cake that looked and sounded really good. I can usually kind of take or leave banana cakes, breads, etc. but this one was quite good. Really dense and moist with lots of cream cheese frosting. (The frosting was not from the recipe..it was mine: 1# cream cheese, ½# butter, 1# powdered sugar, 1t vanilla. So good.)

Waiting for the oven.

Trimmed the rounded top off the bottom layer (and dipped it in frosting..nice snack :) )

Again..cheated..not mine. But mine was kind of crooked - I'm not a professional, get over it.

http://www.bonappetit.com/recipes/2012/05/double-banana-cake

I brought the cake to work Monday, gave a hunk to mom and dad, and had a piece for dessert after my eggplant Parm..and it was pretty well gone! Which is fine..the last thing I need is a double-decker cake staring at me every time I open the fridge.

More trim tonight, I suppose – will post pictures as good things continue to happen! J

Almost forgot my trip (back) to Cedar Rapids! My friends were getting rid of a perfectly good twin bed that I will be putting in my office for visiting friends. We stopped off at Parlor City Pub & Eatery again this time and were very happy with it. Awesome beer selection and good food! http://www.parlorcitypub.com/

Farm Box Soup

Did I tell you I signed up for a CSA membership?

Well, I did.

For those who haven’t heard of it, a CSA is Community Supported Agriculture and basically gets me my percentage of all the crops harvested from a local, organic family farm! I’ve read a lot about them, and known people here in town who have bought shares before, but never been in a position to do it, myself. Not having a kitchen will do that..

Ahh..the good old days. Er..

I took the plunge this summer, and have been very happy with it so far! I only ever really know what I’m going to get on the day I go pick up my box full of goodies..the farmers send out an email to everyone letting them know what will be in the box, new developments around the farm, how they’re doing at the market, etc. It’s a really cool way to stay in touch with what’s happening around you, AND the farmer gets a much larger chunk of your food dollar than they would if you bought the same produce from the grocery store.

It’s also way fresher (picked right before it goes into the box), local (less fossil fuel to transport AND it helps you develop higher tolerance to local allergens..a big selling point for me because I really suffer through the fall allergy season) and chemical free (never a bad thing).

http://www.bluegatefarmfresh.com/

The cost of a big box of goodness once a week throughout the growing season was $460 – kind of a big chunk of change to drop all at once, but it’s not that much more expensive than buying the same foods from the grocery store over the same time period.

Plus, it’s delivered to the bookstore near my house (http://thenextchapterbooks.wordpress.com/) so I don’t have to drive across town..I can pick it up on my walk home from work! It also forces to me try new things..otherwise I waste food and money, neither of which I want to afford to do right now.

Anyway – I got my ‘farm box’ on Tuesday and took it home to see what I had to work with.

Two different kinds of summer squash, snap peas, Swiss chard, new potatoes, hard-neck garlic, lettuce, beets, squash blossoms, assorted herbs, and a few other things. You can purchase an egg option, extended herb option, honey, or goat cheese through the program..I went with the base share this year.

Another cool thing: I haven’t been exposed to a lot of the things that come in this box. I’m learning so much, and experimenting with new things all the time! Up until yesterday, I had never eaten or cooked with a summer squash before..I decided I like them a lot!

Anyway, as I said, I had no idea what I would do with some of these things so I decided I’d make something up: Farm Box Soup..or CSA Soup, which rolls off the tongue nicely.

I large-diced the new potatoes, squash, and a few carrots I had in the fridge and spread them out on a big sheet pan. Didn’t even peel anything..very colorful..very hippie-healthy. Olive oil, salt and pepper. Roast these at about 375F until they get to be fork tender..kind of al dente, I suppose.

In the meantime, I started warming a quart of store bought chicken stock that I mixed with a little homemade chicken stock I had in the freezer. I plopped a few cloves of farm garlic into the stock to infuse a little more flavor..and let that come to a slow boil. The homemade stock used all kinds of herbs and you could really smell them all at this point.

(http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe/index.html - I never follow the recipe completely. She uses way more chicken than I do..because she makes millions of dollars. Also, what the hell is a parsnip going to add? Cost.)

I pulled the roasted vegetables out of the oven and scooped them into the stock to soak up all that flavor. I also mounded some chard and leftover fresh spinach into the pot and stirred that in to wilt.

At this point, I also pulled out a couple old parmesan cheese rinds from the freezer. I keep the rind to use for sauces or soups because there’s a ton of flavor left in them. I salted and peppered a bit and let everything simmer away.

About this time, I minced up some green onion for a little more flavor and pulled some pesto (that I made with the basil from last week’s farm box) out of the freezer and dropped those into the pot.

Cubed up some homemade bread from earlier in the week..use the leftover olive oil on the roasted vegetable sheet pan and sprinkle with salt, pepper, and Parmesan and toast in the oven. Homemade croutons are better than anything else you’ll ever eat. Ever.

After all of this, I still wasn’t totally sure it would be any good. Like I said, I’d never had a summer squash, and I’m still pretty new to chard. I had tasted things along the way to make sure I wasn’t going to screw up a huge pot of vegetables and I felt OK about things..but whoa.

Anything with chicken soaked croutons, though..right?

This stuff is good!

And wicked nutritious. It’s so different from the chips and salsa dinners with an M&M dessert I had eaten the previous days..

The difference food like this makes is really amazing. I don’t get to sleep as much as I’d like, but I don’t feel tired when I eat this way. There’s so much good stuff in this soup it makes me feel...good!

Anyway..highly recommended made-up soup here. Exact proportions should be decided on-the-fly..that way you can’t blame me if it doesn’t turn out right J Give it a go!

Painting/Cooking/Boozing/Cleaning/Traveling

First coat of "Greyhound" in the office. So far, so good! Probably finish the second coat tonight and start touch ups on the kitchen paint - cabinets and walls.

Homemade bread..who needs the grocery store?
http://www.foodnetwork.com/recipes/ina-garten/honey-white-bread-recipe/index.html

Garden-fresh broccoli! I had great expectations that this would last me a little while. Those expectations vanished when I ate the entire head for lunch..

I've been squeezing more and more 'fun stuff' into my days lately - this was taken while crossing Lake Red Rock (just north of Knoxville) on the way to Cedar Rapids and Cedar Falls to spend the weekend with friends! I didn't do any boating, but I did take a nap while on the lazy river..nice little sunburn.

Aside from the friends, this was possibly the highlight of the Cedar Falls trip. Bloody Mary with fresh tomato juice, bacon, pickle, celery, roasted asparagus, and a sweet little pepper. Glass was rimmed with seasoned salt and pepper. I was basically full after this, but continued to eat breakfast anyway. 

Laying in a park, listening to bluegrass. Happy summer, everyone!

It's a kitchen! And color! Whoa!

So, “beeswax polish night” turned into “beeswax polish week.” It turns out, the beeswax I used made the counters look like someone had peed all over them..just kind of generally yellow with bright yellow spots where the grout holes are.

I will say this, the countertop was super smooth and shiny after the beeswax. It just had that...urine..tint to it I wasn't crazy about :)

Not what you’re 'going for' in a kitchen.

I’m still confused by that because everything I’ve read has said beeswax is the way to go – all natural, food-safe, blah blah blah. So, I don’t know if I got the wrong kind of beeswax, or if there’s more than one type? Again, because nothing out there is really specifically marketed to concrete countertops, no one at any hardware store knows ANYTHING about making them or what to sell you to finish them.

My giant beeswax. I chopped it up and melted it down so I could remove any impurities, many of those were just stuck on the outside, though. I wonder if there's a lighter colored beeswax that wouldn't yellow? I should have known this one would - being yellow to begin with and all.. 

Oh well. A little wax remover and a couple days of random, half-hearted sanding here and there and it all worked out.

We set the tops in place a few days ago and I’ll seal them in the near future. Not as convenient this way, but the show must go on.

Speaking of the show going on: I’ve got cupboard doors and drawer fronts! I’ve even got knobs and pulls! And a sink! And a dishwasher! Holy freaking moly!

Giving everything a test fit. Of course, it had nothing to do with my need to take pictures of everything..

Coming together!

A place for everything! Now I'll just finish painting the cabinets and we'll really be in business!

I called my favorite local plumber – the crew that installed my new furnace/AC/water heater – and he had all of the above knocked out in a couple hours. He also installed a new outside spigot for my hose, and hooked up the garbage disposal. For the first time ever, I was really happy to be doing dishes J


The maiden voyage. I was making sure the dishwasher wouldn't explode and figured I'd get the hang of my giant faucet in the meantime. Big fan of this sink!

 I’ve also picked out some paint – I’m just in the process of deciding where it will go. My friend Anna is coming over this afternoon to paint. She volunteered, I accepted. Things are going to start looking a lot different very soon! :D

The brown in the upper left will go in the living room, the blue in the dining room, and I haven't totally decided on the other colors. Suggestions?

I bake because I'm a patriot.

Happy (late) President's Day to all!

I celebrated my day off by doing almost nothing. A nice luxury. Though, after a day of pretty much lounging around, I tend to get restless and usually end up making something good to eat after everyone else has gone to bed. For those of you who may be concerned, I always share with the "roommates."

Based on Ina Garten's Summer Fruit Crostata from her book "Barefoot Contessa At Home", my Winter Fruit Crostata was soooo good and pretty easy to make! (A crostata is to Italians what a galette is to the French - a rustic, free-form, pie-esque pastry. My dad noted that it’s actually just a pie without the pan. Point: Dad.)

I followed the pastry recipe to the letter. By the time the dough had relaxed in the fridge long enough, I was done peeling, chopping, and seasoning the apples and had time to do my happy dance around the kitchen a time or two.

I used Gala apples because that's what I had on hand. Ina recommends (and I agree) that you use a tart apple such as Granny Smith. This gives the crostata a little extra flavor. Alas, I had Gala, and it's nearly gone, anyway. Must not have been too bad..
For the seasonings, I just went with what tasted the best along the way. A good pinch of salt to bring out the rest of the flavors, a few big shakes of cinnamon and nutmeg, a clump of brown sugar, and enough sugar and flour to create the right amount of "goo" - a technical baking term. To loosen the mixture and contribute to the goo, I added water - though, orange or lemon juice tastes amazing and provides the right amount of zing which, again, keeps the apples from tasting like every other apple pie you’ve ever had.

Bake at 450F for 20 minutes and you've got yourself a tasty little President's Day treat. And because the tart is supposed to look rustic, no one will notice when you rip it completely in half while moving it to the cooling rack :)

The re-assembled result.