Wednesday, February 12, 2014


Finally found the blog again. Have a new computer with W8 and am still learning how to get around on it. Somehow while moving information from one machine to the other I lost the address for the blog. Hope all of you are doing well. I will be checking in here now that I have added this address to my favorite list. BB

Tuesday, November 12, 2013

Friday, October 4, 2013

Goodbye, Sheila

Paddy posted to on the new Baking Circle today.  Her sister Sheila died early this morning in the hospital.  

Tuesday, August 6, 2013

Truck Wrecked

Fifty years of driving and my first wreck.

Friday we went to Waycross in my pickup to get a new dishwasher from Lowes.  I strapped it down in the bed of the truck and headed home.  About a mile from Lowes I turn left at a turn signal controlled intersection.  I get the green, look first then pulled forward as I turned.  Out of the corner of my eye, I see another pickup run through the red light.  I mashed the gas hoping to clear the path of the oncoming truck.  I didn't make it.  She slammed into the driver's side truck bed spinning us all the way around.  She slowed, looked in the mirror, then took off.  We got a partial tag number then called 911.

A young man on a motorcycle saw what happened and gave chase.  After running another red-light the police caught her.  She is in a heap of trouble.  She was thought to be DUI of something and was sent to the hospital for an evaluation.  Don't know what will happen there.

We have bruised ribs and abrasions but will heal up in a week or so.  Could have been much worse for her and for us, if she had hit the cab of the truck.  The truck bed crushed in absorbing a lot of the energy. 

We were immediately surround by lots of people trying to help.  All dismayed the other driver fled.  A young girl told me she saw the big box in the back fly up into the air then hit the side of the truck and fell back into the truck bed.  She said it almost fell to the ground.

With all the things I think of going bad, I think of Kathy of some of the others dealing with so much more.

Wednesday, July 24, 2013

Randy, DHL just posted on the KAF circle about the sad news on your  fruit trees. . How awful ! Are they really all dead ? The bananas too ? Did all the July peaches fall off too ? What a rotten luck!!

Sunday, July 7, 2013

Apple peelings

I have been drying my apples and made apple pectin with the peelings and apple cores. You can google it. Justt cover everything with enough water to cover it and let it get to a boil . Boil for a while till everything is soft like for apple sauce. Put in a cheese cloth lined colander and let it drip. Overnight is fine.  Reduce that juice till about half by boiling it. I don't know how long that takes, did not time it. Just looked at the pan till it seemed right.   Let it cool off and put it in a small jar. I did not rinse the pan right away and the little bit of juice still in there became like gelatin.
Now I might see how it works with making some grape jam.

Thursday, May 30, 2013

First Peach 2013

These early peaches are good but they are not as good a July and latter peaches are.

Saturday, May 18, 2013

Friday, May 17, 2013

First Banana

If you look real close you can see the first banana in the first hand forming.  The banana is about 3 inches long at this point. The tiny flower at the end of the green banana is the female flower.   It is very exciting.

Monday, May 13, 2013

Mother's Day bread

My DW wanted some cinnamon raisin bread.  This time I modified the recipe to make four loaves that would fit into 8x4 inch pans.  My recipe worked as planned except for the water.  I held back about 2 ounces.  The raisins add some water back in since I soak them.  Anyway, it worked.  No spiral in these loaves.  I use cinnamon chips.  I also add walnut chunks.  I buy the walnut halves and chop them down a bit.  All in all, I really like this bread.  And my DW was most pleased.

Tuesday, April 30, 2013

Banana Update

It has been a year now since I planted a tiny banana plant.  It is 11 feet tall and a foot thick the base.

It put out what I believe in  banana vernacular is a flag leaf which is about one third the size of a normal leaf.  The flag leaf signals the coming of the bloom. The top of the plant sweels as the bloom starts to push up.

Monday, April 22, 2013

Kaiser or Hoagie Rolls

For some reason Bryan never posted this leaving it in draft form.  In Byran's memory I thought I would post it as he left it.  We lost a good person.


With BBQ season rapidly approashing, these rolls or bread make a total and complete sandwich for a barbeque. This is an adaptation and variation of the Bread Baker's Apprentice... written by Peter Rinehart... recipe for Italian bread. It’s a combination of the Italian bread recipe, which includes Paté Fermentée in lieu of the biga(*). It yields a delightful roll with a soft, golden topped crust. These rolls go very well with just about anything you want to put on them like roast beef, turkey, char-broiled Italian sausage, BLT, BBQ beef or pork, or ham and cheese.

Dough Ingredients by Volume:

2 ½ cups Unbleached, high gluten bread flour
1 2/3 tsp non-iodized salt
1 TBS sugar
1 tsp instant yeast
1 tsp diastatic barley malt powder
1 TBS olive oil
7-8 Ounces milk
1 Egg yolk
8 Oz Pate fermentee
Semolina flour or cornmeal for dusting
Stick butter


Paté Fermentée should be at room temperature.

With a wooden spoon, stir together the flour, salt, sugar, yeast and barley malt powder in your largest mixer bowl. Add the olive oil, egg yolk, and milk. Mix until it forms a ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that passes the ‘windowpane’ test, is slightly tacky and soft, but not too stiff. The dough should clear the sides and bottom of the bowl

Knead for 10-minutes on floured counter, or 6-minutes in mixer bowl with dough hooks. Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until double in size. Because of the small amount of yeast used, the rising will take about 3-4 hours. DO NOT increase the amount of yeast.

Once doubled in size, add the 8-Oz of Paté Fermentée. Knead the Paté Fermentée into the raised dough, adding flour as necessary to get a silky, yet fairly stiff, flexible dough. Lightly dust with flour and return to bowl and let rise to double once again. This rising should take no more than 45-minutes.

Divide into either four or six equal pieces, depending on how large you want the rolls. Let the pieces rest for 10 minutes. Roll and shape into hoagie shaped rolls - about 8” long by 4” wide by 3 inches thick (for 4-roll.) The roll ends should be blunted, not pointed so you have a rectangular shaped creation.

Place the shaped rolls on a sheet pan that is lined with parchment paper, lightly oiled, and dusted with semolina flour (preferred) or cornmeal. Spray tops of rolls lightly with olive oil. Cover loosely with dry waxed paper and let rise to one and one half the original size.

Turn on oven and set to 500F. making sure there is an empty steam pan in the oven. Score the rolls with two horizontal slashes. Pour several cups of water in the steam pan, and spray the walls of the oven with water. Place the rolls in the oven. After 30 seconds, spray the oven walls again and quickly close the oven door. Repeat spraying again after another 30 seconds. After the final spray, lower the oven temperature to 400, and rotate the pan 180 degrees. It should take about 15 - 20 minutes for rolls to complete baking.

When rolls are golden and cooked through, remove them from the oven to a cooling rack and rub the tops of the rolls with a stick of butter for a soft, golden crust.

Paté Fermentée(*)
Paté Fermentée translates into fermented bread. It is NOT a sourdough, but rather a process that many bakeries use for either French bread, or Italian bread. The Italian version is called biga, and another French version is called poolish. Each version is different in consistency and has different uses depending on what kind of bread you are making. Each one is a key in breadmaking; a little bit from each batch is held over to the next day to make another batch, etc. the following day. I might add, that a frozen then thawed batch of the Paté Fermentée seems to have better bread rising qualities than the original.
This recipe yields approximately 16 ounces. Use only 8 Ounces for the roll recipe, and freeze the remaining 8 ounces in an air-tight freezer bag. It will last about 3-months. Lightly oil the inside of the freezer bag before you put in the Paté Fermentée.

Paté Fermentée Ingredients

1 1/8 Cups of unbleached high gluten bread flour
1 1/8 Cups of All Purpose flour
¾ tsp salt
½ tsp instant yeast
6-7 ounces of bottled water at room temperature

With a wooden spoon, stir together the flour, salt, sugar, yeast in your largest mixer bowl. Add the water. Mix until it forms a course ball, adding flour and/or water according to need. Mix on medium speed with dough hooks until you get a dough that is neither too sticky nor too stiff.

Knead for 4 to 6 minutes by hand, or 4 minutes in the mixer with the dough hooks. Dough should be soft and pliable and tacky, but not sticky.

Lightly oil a large bowl and transfer the dough to the bowl. Roll the dough in the bowl several times so it is coated with the oil. Cover the bowl with plastic wrap. Let it ferment/rise until 1 ½ times the original size.

Remove the dough from the bowl, knead it lightly to de-gas, and return it to the bowl. Cover with plastic wrap. Place the bowl in the refrigerator over night. You can keep this in the refrigerator for up to three days, or freeze in an airtight plastic bag for up to three months.
A P.S. here - always use bottled or spring water at room temperature. Chlorinated water and the yeasties don't always get along, and it can change the taste and texture of the bread.

Wednesday, April 17, 2013

Bryan Carmenati

Bryan's health has been going downhill for awhile now.  I read on the new BC that he has been moved to long term care at a VA facility.  Bryan has been one of my most steadfast supporters as I have fumbled my way into bread making.  Many helped me but Bryan always prodded me onward even when I was at my worst.  He's been in my prayers and I hope this great bunch of folks will offer him any prayers and support you can.  He no longer seems able to answer my emails and the last I heard from him was a few days ago when I called him.  I wish him the best.

If anyone has new info they are allowed to share, please do.

Thank you,
Mike (pmiker)

Tuesday, April 16, 2013


Imagine my surprise when I looked this page up just for old times' sake and found you all again!  I am so thrilled.  It's hard to explain, but lots of things in my life have changed and I missed you all.  You are all like treasured old friends to me and I am delighted to have you back! 
I live in Michigan now in the summer and in Texas in the winter.  Just got back up to Michigan and the weather is surprisingly cold.  I thought it was spring.
Looking forward to hearing about you all, and sharing my life events again.
Judy, congratulations and all the best wishes a person can summon up.  You sound so happy and like everything is working out just wonderfully for you.  I am so glad.
I am happier than I have ever been in this lifetime and proud to say that I now live with people who love and appreciate me.  It's good to be back where I belong.  North Carolina was wonderful in a lot of ways and I met a lot of people that I care about very much, but I was there with the wrong person and at times life was pretty grim.  There's no place like home, and nothing better than loving and being loved right back!  Blessings on everyone.   Cathy

Sunday, April 14, 2013

Figuring out my limits

Today I did a test to see just what I could do.  Could I bake six loaves at one time in my oven?  Could I hand mix and knead over 8 lbs of 100% whole wheat dough.

Yes, I can to both questions.  It's not 100% perfect but it's just a first run through.  Now I know what to expect if I'm ever asked to bake bread for a group.

Four are 8x4 and two are 8 1/2 x 4 1/2 inches.  The small ones are just over one pound and the larger ones just under a pound and a half.  Need to adjust weights just a bit better.


Thursday, April 11, 2013

Strawberry Cookies or Tea Cakes

Here is my latest cookie trails.  It was meant  to be strawberry lemonade cookies.  Close. They are tasty.

Tuesday, April 2, 2013

So Glad We're Back!!!!

Hi everyone!

So glad to see everyone!  Didn't realize we were back up till this morning.  Was thinking of all of you on Sunday when I was making yet another iteration of Bunny Bread to take to dinner at my friends.  I like this version much better!  Here they all are having a bake in the oven..... we put them in a cute basket on some of that fake grass for serving and scattered jelly beans and dyed eggs around them.  Everybunny got a bunny...

Hope everyone is well


Monday, April 1, 2013

I didn't come back because the site was closing down and it was just tooooooo sad. Im married. I bought a motorcycle. I gained weight. Im happy. I bake like a fiend and Gordons building me the outdoor stone bake oven that you can access at Wheeeee. Right now we are sawing up a black walnut tree into lovely lumber. Wow. Hi everyone.

Monday, March 18, 2013

Buns and Pork Chops

Here are some pictures I took this weekend.  The pork chops are from this website
Pork Inspired

These are the Mike Ditka pork chops.  With them are roasted green beans and mashed sweet potatoes.  Strawberries are in down here so as another side I made sliced strawberries with a touch of Amaretto, and a sprinkle of raw sugar.


Friday, March 15, 2013

New Dog

Here is a photo of my new dog.
Her eyes are a bit spooky till you get use to them.

Saturday, February 16, 2013

Saturday, February 2, 2013

Paddy and Sheila

Before Randy closes this site down I would like to let you all know that Sheila is not doing well at all. The cancer has spread to her liver. She is now trying to make the decision whether to undergo futher chemo or not. Paddy mentioned in her latest posting that the quilt that you all made Sheila gives much comfort when she needs it most. Said Sheila holds it close as if she is holding the hands of the four of you who made the quilt. Thought you might want to know this. You have given them both comfort when they needed it most. BB

Tuesday, January 29, 2013

Tuesday, December 25, 2012

Merry Christmas

I hope everyone is having a very Merry Christmas.  And may the new year bring you all new baking gear or doggie toys.

Thursday, December 20, 2012


For some reason I am unable to view the blog once I have signed in so am testing here to see if I am able to post to the blog. Hoping everyone has a very merry christmas. K2Q if you see this CindyL has asked me to extend her thanks to you for all the help you were to her when she was learning to make sour dough bread. She wants you to know that she is paying that favor forward. BB