Text 10845, 151 rader
Skriven 2008-07-20 12:24:46 av Janis Kracht (1:261/38)
  Kommentar till text 10823 av Ruth Haffly (1:396/45.28)
Ärende: gardening
=================
Hi Ruth!

> Natural gas mixed in the water table. Talked to an Osterhouse (?)
> gentleman & showed a faucet running, then a lighter flicked & flames in
> the water.

Yes, that was the story.. it was in the local news here the day or so before.

>> minister in the area put it.. :(  It's worrisome if you take a look at
>> what these drilling firms 'do' to the land and wildlife where they
>> drill.  Thankfully, we aren't one of those properties.  There are some

> It would really change the look of the area--for worse.

Yes, it would.. I was looking at the landscape as we were driving into Windsor
the other day, and it is breathtaking.  I'd hate to see that change much, but
hopefully it won't even if the drilling does go through.

>> that would qualify outside the village (have to have enough property).
>> So it's not affecting the Village of Winsor.. the "Town of Windsor"
>> though is huge and that's where people will be that would be involved
>> in it.  Hey, maybe the village of Windsor will get "natural gas" as
>> opposed to the propane we have to buy now (g).

> You would still be cooking with gas but maybe not paying fr it.

Would be nice if we didn't have to pay for it, but that would be a dream I
think (grin).

>> Ah... couple things :)  The beds are in a fenced area (about 4ft.
>> high) and the dogs (two ferocious man-eating black dogs (bg)) go in
>> and out of the area at will since we have a dog-door on our back

> Teasing you.

And the maneating dogs is big joke (grin)  Think you knew that as well :)

>> entrance.  Haven't seen anything come anywhere near the garden beds
>> since putting them in, and I'm sure that's because of my little
>> 'angels'.

> Most likely.  My dad's biggest invaders are rabbits.

They can be a real pia.. I put in fencing around my first garden years ago that
I sunk down about 4-5 feet to keep those kind of critters (and others) out of
my garden..

>> want to disturb the roots I'd planted.  The asparagus plants are doing
>> well in that bed, so I planted my blue lake green beans in there and
>> the asparagus doesn't seem to care (g).  Next year, I'll let the
>> asparagus have the whole bed (actually late in the summer this year).

> You've got it down to a science.

The yard is getting full of garden beds Lol  I guess I could dissemble the
gazebo for more room (laugh).

>> Know what you mean.. It's been the same here off and on.  One day we
>> did have a downpour though..

> My mom mentioned it; I think it was Saturday.

We've had them off and on the last serveral days... downpour for a few minutes,
then sun.. (grin).  We had a wicked thunder/lightening storm that cooked one of
my modems day before yesterday (friday night).  Thankfully I had an extra one
from when I was running a two node dialup bbs.. now I'll get that fried modem
repaired in case this one gets hit.  I still run a dialup bbs (phone/modem)
along with the internet only bbs.

> I may bring some extra crumbs if I can get them made Monday.

It must be getting busy there.. so I can understand the "if" (grin).

>> > Who needs HFCS in bread crumbs (unless it's the sweetener used for
>> > making the bread)? I'm reading more labels these days and seeing
>> HFCS in > so many things..........

>> Yes, I know, it's the same here :(. I'm hoping the Barbecue sauce that
>> Dave mentioned, and these bread crumbs are a sign of the coming return
>> to sugar.. we figured it would happen soon enough since the price of
>> corn is so high. Bye-bye HFCS (and good riddance) (g).

> I generally make my own bbq sauce; have to check some recipes for you.

Oh I also make my own.. haven't bought barbecue sauce since I was married I
think (grin)... I was commenting though on the change I hope is taking place in
the general market.  It's aggravating when you have to check every package and
bottle of anything you buy to make sure HFCS isn't in it.. even ketchup is full
of it.. we buy only organic ketchup at the health-food store to avoid it, as
well.  Now once my tomatoes come in, I won't care that much about ketchup
either.  All out of my own til then.


>> > My bread crumbs are made from my home made bread; the sweetener I
>> use > for it is raw (turbinado) sugar.

>> Since I don't use my breadmachine that often, I don't use sugar in
>> recipes for bread as often as you probably do.

> It's for the yeasties to eat. I use 3 tbsp per loaf.

Yes, necessary for bread machines, not so much I think for bread done by hand.
I do use malt syrup for some italian bread that I make though.  It's organic
and I get it at the health food store.

===Potato Bread===
Two 8x4 inch loaves

This bread makes a great loaf for sandwiches because of it soft crust.  I had
to experiment with this one a bit since I wanted a loaf that wouldn't make my
daughter have problems with her allergies to milk and butter.  The grandboys
(grin) love it as well.


3/4 cup potatoes, mashed and cooled to room temperature 1 1/2 cups potato
water, at room temperature 4 1/2-5 cups bread flour
2 Tablespoons yeast
1/4 cup room temperature water
scant 1/4 teaspoon tumeric
1 teaspoon salt
butter or dairy-free margarine.

Dissolve the yeast in 1/4 cup water. Mix together the potato water, the salt
and the mashed potatoes. Stir in the yeast mixture gently.

Put about 4 cups flour in a large bowl and mix in the tumeric until well
distributed. Add the water/potato mixture and knead for 10 minutes, making a
soft dough.

Let the dough rise covered in an oiled bowl for about an hour and a half. Punch
the dough down and knead for a few minutes to redistribute the yeast. Cut the
ball of dough in half, and shape into two loaves. Put olive oil or vegetable
oil in the bread pans and place the shaped loaves in the pans. Turn the loaves
over in the greased pans to coat with oil. Cover with a damp towel.

Allow the bread to rise a second time, about 30 minutes. Bake in a 400° oven
for about 20 minutes, then reduce the heat to 350° and bake for 20 minutes more
or until the loaves are golden, and sound hollow when tapped.

When the bread is done, remove it from the bread pans and lay each loaf on its
side on a rack. Rub a stick of butter or dairy-free margerine over all tops,
sides and bottoms of the loaves.  Wrap each loaf in wet paper towels or wet
kitchen towels. Allow the loaves to cool like this for a few hours to make a
soft crust. When cool, store in large plastic bags.
========from Uno per Uno, by janis kracht===

Take care,
Janis

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