Text 25248, 112 rader
Skriven 2015-03-23 10:04:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Compost was:changes
===========================
-=> Ruth Haffly wrote to NANCY BACKUS <=-

 RH> First off, we have to get a soil test done. Steve also bought on
 RH> markdown and clearance (or was it the other way around) a compost
 RH> barrel today so I'll have to start saving scraps for it. That'll help
 RH> the ground and our water bill (less use of the garbage disposal).

 NB> True, the soil test would give you a better sense for what is
 NB> needed... Composting almost always helps enrich the soil, though... :)
 NB> It's a good ecological practice, too...  :)

 RH> The compost barrel has been started. Looks like the back yard is mostly
 RH> clay, a clay/sand mix out front. Amazingly, stuff grows, but don't know
 RH> how well veggies would do.

I have a composter that looks very much like this one:
http://tinyurl.com/DIRT-MAKER with the addition of a wind powered turning
mechanism. I use the resulting product to fill a hole where a stump was ground
to below grade. And I will soon have another similar hole on the opposite side
of the house.

It gets leaves, sticks, grass clippings, kitchen waste, etc. and turns out
black dirt in just a few weeks. I like the windmill feature (which was added by
the guy I got it from) as it makes it a "fill and forget" thing until I am
ready to take out the product and add more materiel.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Compost Cookies
 Categories: Cookies, Snacks, Chocolate, Grains
      Yield: 20 Cookies
 
    225 g  (16 tb) butter; room temp
    200 g  (1 c) granulated sugar
    150 g  (2/3 c, packed) lt brown
           - sugar
     50 g  (2 tb) glucose
      1 lg Egg
      2 g  (1/2 ts) vanilla extract
    225 g  (1 1/3 c) flour
      2 g  (1/2 ts) baking powder
  1 1/2 g  (1/4 ts) baking soda
      4 g  (1 ts) Kosher salt
    150 g  (3/4 c) mini chocolate chips
    100 g  (1/2 c) mini butterscotch
           - chips
    1/4    Recipe Graham Crust
           - (separate recipe)
     40 g  (1/3 c) old-fashioned rolled
           - oats
      5 g  (2 1/2 ts) ground coffee
     50 g  (2 c) potato chips
     50 g  (1 c) mini pretzels
 
  Recipe created by Christina Tosi
  
  Combine the butter, sugars and glucose in the bowl of a
  stand mixer fitted with the paddle attachment and cream
  together on medium-high for 2 to 3 minutes. Scrape down
  the sides of the bowl, add the egg and vanilla, and beat
  for 7 to 8 minutes.
  
  Reduce the speed to low and add the flour, baking powder,
  baking soda and salt. Mix just until the dough comes
  together, no longer than 1 minute. (Do not walk away from
  the machine during this step, or you will risk over-mixing
  the dough.) Scrape down the sides of the bowl with a
  spatula.
  
  Still on low speed, add the chocolate chips, butterscotch
  chips, graham crust, oats and coffee, and mix just until
  incorporated, about 30 seconds. Add the potato chips and
  pretzels, and paddle, still on low speed, until just
  incorporated. Be careful not to over-mix or break too many
  of the pretzels or potato chips. (You deserve a pat on the
  back if one of your cookies bakes off with a whole pretzel
  standing up in the center.)
  
  Using a 2-ounce ice cream scoop (or a 1?3-cup measure),
  portion out the dough onto a parchment-lined sheet pan.
  Pat the tops of the cookie dough domes flat. Wrap the
  sheet pan tightly in plastic wrap and refrigerate for at
  least 1 hour, or up to 1 week. Do not bake your cookies
  from room temperature-they will not bake properly.
  
  Heat the oven to 375++F/190++C.
  
  Arrange the chilled dough a minimum of 4 inches apart on
  parchment- or Silpat-lined sheet pans. Bake for 18
  minutes. The cookies will puff, crackle and spread. After
  18 minutes, they should be very faintly browned on the
  edges yet still bright yellow in the center. Give them an
  extra minute or so if that's not the case.
  
  Cool the cookies completely on the sheet pans before
  transferring to a plate or an airtight container for
  storage. At room temp, cookies will keep fresh for 5 days;
  in the freezer, they will keep for 1 month.
  
  Makes 15-20 cookies
  
  From: http://www.oprah.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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