The saving grace to the heat is our whole house fan, which makes nights cool enough to sleep. The other good news is it is only going to get cooler this week as we are having to wait until Thursday to get the air conditioning fix. Tuesday, June 29, 2010
It's Getting Hot In Here
Today was another day spent without air conditioning. Yesterday, of course, was the warmest it's been so far this season topping over 100 degrees. Today we stayed under 100. We managed to keep the temperature in the house yesterday at 85 although after baking bread, which I would not recommend without air conditioning, it felt warmer. This loaf was seasoned with rosemary, garlic and butter on top to go with our spaghetti dinner. It also did not last real long. Hagen and I had barely enough for sandwiches today. 
The saving grace to the heat is our whole house fan, which makes nights cool enough to sleep. The other good news is it is only going to get cooler this week as we are having to wait until Thursday to get the air conditioning fix.
The saving grace to the heat is our whole house fan, which makes nights cool enough to sleep. The other good news is it is only going to get cooler this week as we are having to wait until Thursday to get the air conditioning fix. 
Friday, June 25, 2010
Tennis Anyone?
After taking Jake for a walk this morning, Hagen and I went and played tennis at Hagan Community Park. I was concerned the courts might be a little wet because it rained early this morning - I liked to remind everyone Jim told me it never rains here - but the courts were relatively dry when we got there.
I even beat him 6 to 4. Now I probably will not be moving too quickly tomorrow but we had a good time and hope to get back out there on Sunday.
Saturday, June 19, 2010
Baking Bread
Who doesn't enjoy the smell of fresh baked bread? The aroma of baking bread was always so tantalizing as you drove on the freeway past Mrs. Baird's Bread Company.
I recently bought the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, M.D. and Zoe Francois. Included in the title in smaller letters is, "The discovery that revolutionizes home baking". And after making a loaf I might have to agree.
You begin by putting all your ingredients in a bowl and mix until you have a uniformly moist dough. This then goes into a plastic container and covered loosely. You notice folks there is no kneading involved. Yes I said NO KNEADING!! After 3 hours your dough is ready to become bread but they actually suggest you let it sit in the refrigerator overnight, which is what I did.
The next day you cut off a grapefruit-size piece of dough and quickly formed it into a ball which you let rest for at least 40 minutes.
Thirty minutes in the oven and VOILA - a beautiful loaf of crusty bread. "And tasty too" as Lucy would say. This bread was made using the master recipe but there is many more flavors of bread to try.
Jim has now requested a baguette so we will be trying that out tonight. I'll keep you posted
I recently bought the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, M.D. and Zoe Francois. Included in the title in smaller letters is, "The discovery that revolutionizes home baking". And after making a loaf I might have to agree.
You begin by putting all your ingredients in a bowl and mix until you have a uniformly moist dough. This then goes into a plastic container and covered loosely. You notice folks there is no kneading involved. Yes I said NO KNEADING!! After 3 hours your dough is ready to become bread but they actually suggest you let it sit in the refrigerator overnight, which is what I did.
The next day you cut off a grapefruit-size piece of dough and quickly formed it into a ball which you let rest for at least 40 minutes.
Thirty minutes in the oven and VOILA - a beautiful loaf of crusty bread. "And tasty too" as Lucy would say. This bread was made using the master recipe but there is many more flavors of bread to try.
Jim has now requested a baguette so we will be trying that out tonight. I'll keep you postedTuesday, June 1, 2010
Pushing Vegetables
I have become a vegetable pusher. The goal each week is to consume the vegetables in the CSA box before I pick up the new one. I haven't been winning. So far we've been getting lots of greens which I am not sure how to freeze or dehydrate so creative cooking 101 has been happening here. Some successful, others not.
These beautiful carrots were in the box today. I don't like cooked carrots. Either does Jim so they will be eaten raw. Along with the carrots we have squash, collards, kale, cipollini onions, kohlrabi and cauliflower.
Tonight with our grilled hamburgers we had sauteed squash and a kale oven frittata. Thank you Natalie for the recipe for the frittata. I put my own twist to it and it came out delicious. I'm not sure Jim is enjoying the CSA box experience as much as myself. It should be real interesting when the children come to visit.
These beautiful carrots were in the box today. I don't like cooked carrots. Either does Jim so they will be eaten raw. Along with the carrots we have squash, collards, kale, cipollini onions, kohlrabi and cauliflower.Tonight with our grilled hamburgers we had sauteed squash and a kale oven frittata. Thank you Natalie for the recipe for the frittata. I put my own twist to it and it came out delicious. I'm not sure Jim is enjoying the CSA box experience as much as myself. It should be real interesting when the children come to visit.
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