Try Something New: Week Twelve

 This week we tried Boston Brown Bread for the very first time.

I have wanted to try Boston Brown Bread for a long time.
It seemed like an old-timey, old fashioned, piece of American history that I was missing out on. 

I relish learning about what people of the past lived like, what they experienced, what they ate, how they cooked, and what their daily life's involved. I had read about Boston Brown Bread being made in pioneer stories and wanted to be able to experience it for myself.  

I found a recipe for Boston Brown Bread in American Classics, a cook book by the editors of Cook's Illustrated magazine that was a wedding gift from my mother. I love the Cook's Illustrated magazine and check out a few issues from the library when I want a treat. :)

I was not sure what to expect as far as flavor goes. I thought Boston Brown Bread might be more of an acquired taste or may be just a bread you enjoyed because of the nostalgia associated with it. The ingredients were kind of an odd combination from my 21st century perspective.

 All of the recipes I have seen for Boston Brown Bread call for at least three types of flour, usually including; rye, cornmeal, and whole wheat, also a healthy dose of molasses, and raisins.

 Boston Brown Bread is chemically leavened with baking soda and buttermilk. I used kefir in the place of buttermilk because I don't have buttermilk. They are both acidic and can usually be interchanged.

Traditional Boston Brown Bread is cooked in small round coffee cans. I don't have small metal coffee cans. I was glad that the authors of the recipe that I was following did not have metal coffee cans either. :) They developed their recipe to be cooked in loaf pans covered tightly with greased aluminum foil.

 My loaf pans were a little bit larger (9x5) than the size of the loaf pans called for (8 1/2x4) so, my finished breads were not very tall.

The breads are cooked by steaming on the stove top. I had to use my water bath canning pots because they were the only pots I had that were large enough to fit my loaf pans inside.

 When the loaves were finished and still warm I had my first taste of Boston Brown Bread. It was delicious!
I was so pleasantly surprised! It is not a sweet bread like banana or zucchini bread, but the molasses does lend a subtle sweetness akin to sorghum. There are no spices that you may expect to be associated with the raisins. I felt that the raisins dotted throughout were a nice accent. The flavors from the cornmeal and rye flour were robust, but, well balanced.

 I would say that you could describe the whole over all flavor as, well balanced. So many of the ingredients could be over powering if they were aloud to be; molasses, cornmeal, raisins, rye flour, whole wheat flour, these are all strong flavors, but I felt that each one could be distinguished and, also, appreciated.

That sums up my review, now on to the recipe!

 Boston Brown Bread

2 TBS. butter, softened
1 cup cornmeal. preferably stone-ground
1 cup rye flour
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 cup raisins
2 cups kefir or buttermilk
3/4 cup molasses, preferably dark or robust

1. fold two 16 by 12-inch pieces of foil in half to yield two foil rectangles measuring 12 by 8 inches. With butter, liberally grease two 8 1/2 by 4-inch loaf pans as well as the center portion of each piece of foil.

2. Combine softened butter and all dry ingredients in a large bowl. Mix until well blended. Add the raisins and mix until uniformly dispersed. While mixing slowly add the kefir (or buttermilk) and molasses and mix until fully combined. Evenly divide the batter between the greased loaf pans and wrap very tightly with the buttered foil.

 3. Set each loaf pan in a large Dutch oven or a roasting pan and fill each vessel with enough water to reach halfway up the side of each loaf pan. (If your roasting pan is large enough, you may be able to fit both loaves in one pan.) 
Bring to a simmer over medium-high heat, reduce the heat to low, and cover with a lid.

 Check the water level every 30 minutes to make sure the water still reaches halfway up the sides of the loaf pans. Cook until a skewer inserted in the middle of the loaves comes out clean, about 2 hours. Carefully remove the loaves from the pans and transfer them to a cooling rack. Cool for 10 minutes. Slice and serve.
Enjoy!

What Is Different Is Not The Same: 006

Matthew 9:13

KJV
 But go ye and learn what that meaneth, I will have mercy, and not sacrifice: for I am not come to call the righteous, but sinners to repentance.

NIV
 But go and learn what this means: ‘I desire mercy, not sacrifice.’ For I have not come to call the righteous, but sinners.”

ESV  
Go and learn what this means, ‘I desire mercy, and not sacrifice.’ For I came not to call the righteous, but sinners.”

NRSV
 Go and learn what this means, ‘I desire mercy, not sacrifice.’ For I have come to call not the righteous but sinners.”


Call sinners on the phone? Call sinners names? Call sinners over for dinner? No. No. And, no!
Jesus came to call sinners to repentance. 

Try Something New: Week Eleven

For week eleven I made another recipe by Chef John from Food Wishes Video Recipes.

 

We tried Chef John's Peanut Curry Chicken. The ingredients and instructional video can be found here: at Food wishes.blogspot.com. The full recipe with written instructions can be read and/or printed off here: at allrecipes.com.

This was my first real experience making a curry.

The processes was relatively straight forward and easy to understand and follow, especially after watching the instructional video.

This was a delicious meal! The sauce was creamy and rich, with a slight tang and sweetness. I liked the vegetable combination; onion, zucchini, and peppers. The vegetables were tender but, not over cooked. 

I deviated from the spice blend specified in the recipe because I could not find ground coriander. Instead of using 2 tsp. of ground coriander, 2 tsp. of ground cumin, and 1 tsp. of ground turmeric, I used 5 tsp. of a generic curry spice blend. It still turned out with a very pleasurable and full bodied flavor.

I was out of natural unsweetened peanut butter which is what the recipe called for. I used conventional supermarket peanut butter instead and eliminated the brown sugar in the recipe due to the sweetness of the peanut butter.

The other thing I didn't do that the recipe suggests was garnish with fresh lime juice and chopped cilantro. Not that I think those things would be bad, but that I generally don't and didn't at the time have those ingredients on hand.

Peanut Curry Chicken (My Rendition)

1 Tbs. salt
5 tsp. curry spice blend
1 tsp. paprika
1/2 tsp. cayenne
2 1/2 pounds boneless skinless chicken thighs
2 Tbs. vegetable oil
1 large yellow onion, chopped
1 Tbs. finely grated ginger
6 garlic cloves, minced  
1/2 cup ketchup
3/4 cup smooth peanut butter
about 3 1/2 cups chicken broth, depending on desired thickness
1 pound zucchini, cut into chunks
1 red bell pepper, cubed
1 green poblanp pepper, diced
1/2 cup roasted peanuts
serve on rice
garnish with Fresh Lime, Cilantro, and Peanuts   

1. Mix salt, curry, paprika, and cayenne pepper together in a small bowl.
2. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
3. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
4. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
5. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
6. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Marbled Orb Weaver And Fear Of Spiders

2 Timothy 1:7

For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.

 

I have an irrational fear of spiders. I scream if I am startled by a spider. I get nightmares after particularly frightening encounters with spiders. I can't even bring myself to touch a picture of a spider! I can't help myself. 
I am terrified of spiders with the exception of jumping spiders. For some reason I see jumping spiders as cute.

On Sunday I discovered a horrifyingly, large, ugly, creepy spider by our front door when we were coming home from church. It gave me quite a scare!  

 I did some google-ing to identify this arachnid. Seeing all of the spider pictures in the results gave me the creepy-crawlies.

I found that this is called a Marbled Orb Weaver. 
Marbled Orb Weavers are usually seen in late summer and fall.
They are not aggressive and are also not considered a threat to humans. 
Bites are rare and are no worse than  bee or wasp stings.
Nocturnal Marble Orb Weavers weave their webs in the evening and then in the morning often take their web down and eat it.
 

After learning about Marbled Orb Weavers I have been trying to appreciate them for what they are, unique creatures that display God's wonderful design and diverse creation.
In Proverbs 30:24 Agur says, "There be four things which are little upon the earth, but they are exceeding wise:"
Then he lists the ants, coonies, locusts, and finally the spider.

Proverbs 30:28 The spider taketh hold with her hands, and is in kings' palaces.

I have always taken this verse to mean that we can learn from the spider that even though we may not have status or wealth we can work hard and take hold of opportunities that will lead us to success, but not necessarily fame.

Any thoughts on this verse?
Also, do any of you struggle with spider phobia? (I made that up but I am sure that psychologists have a term for it. They have a label for everything!)

What Is Different Is not The Same: 005

Matthew 6:27

KJV
 Which of you by taking thought can add one cubit unto his stature?

NIV
 Can any one of you by worrying add a single hour to your life?

ESV
 And which of you by being anxious can add a single hour to his span of life?

NRSV
And can any of you by worrying add a single hour to your span of life?

Try Something New: Week Ten

Better late than never............

Here is our recipe for week nine, Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting from Delightful Repast.

It was very tasty. Jean from Delightful Repast posted her recipe for Chocolate Buttermilk Sheet Cake With Coconut-Pecan Frosting on Thursday of last week. As soon as I read it and her back story for the recipe I wanted to try it. I encourage you to go check out her post. And, then make yourself some chocolate sheet cake. :)

Chocolate Buttermilk Sheet Cake with Coconut-Pecan Frosting 

(Makes 13x9x1-inch quarter-sheet, 16 servings)

The Cake 

2/3 cup water
8 tablespoons butter
1/4 cup unsweetened cocoa
1 1/4 cups unbleached all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg and 1 large egg white, lightly beaten
3/4 teaspoon vanilla extract

The Frosting

1 large egg and 1 large egg yolk
2/3 cup sugar
2/3 cup evaporated milk
Pinch salt

5 tablespoons butter, cut into 5 pieces
1/2 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup finely chopped pecans, toasted

1 Preheat oven to 350F/180C/Gas4. Spray a 13x9x1-inch quarter-sheet pan with cooking spray.

2 In 1-quart saucepan, combine water, butter and cocoa. Heat, whisking occasionally, over medium heat until the butter melts.

3 In medium mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In small bowl, combine buttermilk, eggs and vanilla. Add warm liquid mixture to dry ingredients and stir to combine; beat for about 30 seconds. Add the buttermilk mixture and beat for another 30 seconds.

4 Pour into prepared pan. Bake for about 22 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack while making the frosting.

5 In 2-quart saucepan over low heat, whisk together eggs, sugar, evaporated milk and salt; add butter pieces. Cook, stirring constantly, over medium-low to medium heat until mixture comes to a boil and then for about 8 minutes; remove from heat. Stir in vanilla extract, shredded coconut and toasted pecans. 

6 Spread the warm frosting over the partially cooled cake. Serve at room temperature. If serving the next day, store cake, covered, in the refrigerator.

Running Late And Running Short

Dear readers, I am going to be late this week with my new recipe.
I haven't tried it yet. What's more, is that I am not for sure what it is that I will try.
I have not been grocery shopping this week. I have a few recipes I would like to try, but as of now their ingredients are only on my shopping list. :)
Today I was blessed to be able to pick some apples and peppers at my Aunt's. And, last night Mr. In The Mid-west brought home a box of tomatoes that need canning. I will be busy most of this afternoon freezing, cooking, drying. etc.. 

Don't give up on me! I am hoping to bake a blue berry coffee cake or something before the day is over. I'll tell you about it tomorrow, Lord willing. :)

Sewing 1/2 Circle Skirts

I recently came across a web site that does the calculations for a circle skirt.

CLICK HERE for calculator

They also have options for 1/2 circle and 1/4 circle skirts.

I did not know there was such a thing as a, "Circle Skirt," until just recently.

I have cut out three and have finished one. 

Here are some pictures that I took along the way. :)  

 These are so simple to cut out. You just anchor your measuring tape at one point and then pivot, marking at the appropriate places, until you have marked off a 1/4 circle.

 Above I have laid out all of the pieces required for one 1/2 circle skirt.

 Here is one I have almost finished. It just needs a hem and a couple of buttons.

How do you like my model? :) 

I made a pocket on the right side and a lapped zipper on the left side.

It is a little breezy today which made taking pictures a little challenging. It was nice to be outside, though. :)