One week

One week from today Linda & I will be in DC.  Can't wait to share the details with you.

telling time.....

It is no secret, I have trouble telling time.  I thought I could overcome this problem once digital clocks became the norm but alas, last weekend proved I still have a wee bit of a problem.  Saturday morning I mixed together the ingredients for a loaf of bread.  The directions are for the dough to sit for 12 to 18 hours.  After sitting & fermenting, the dough is gently turned out onto a floured surface, stretched a little and then wrapped in a floured tea towel to rise again for about an hour.  Baking time follows, 45 minutes.

Well, I mixed the dough at 8 am.  Then, I proceeded to determine what time it would be 18 hours later - I counted (on my fingers) 8, 9, 10, 11, 12, 1, 2 - and decided 18 hours later would be 2 pm ..... Sunday afternoon. 

At 11 pm Saturday night, I realized the error of my calculations.  The dough had fermented and I could have set it for the 2nd rise but that would mean I would not be going to sleep for several more hours - and I was exhausted.

Instead, I gently turned the dough out, stretched it, wrapped it in a floured towel and then placed the dough in the fridge.  Sunday morning I set the dough out to warm a little while I preheated the oven.  Well, the bread turned out to be the best bread I have ever baked!!!!!  It was moist, chewy (crust), crunchy (walnuts), sweet (raisins) and absolutely delicious.

Can't wait for my next mistake in the kitchen.

Rye Bread

Years ago we bought a huge Dak bread maker.  The bread came out is a big cylindar shape.  The bread maker served us well but eventually wore out.  It was eventually replaced by another machine, I don't remember the name but that machine was nothing like the Dak, if I recall correctly, I think we could even make jam in the breadmaker.  That machine was replaced by another bread maker that met it's untimely demise when I pulled it away from the wall to add some ingredients and it "walked" off the counter during the kneading cycle - crash!  Our current bread maker is a Breadman.  It does a fair job making bread but I always hate the hole it leaves in the bottom of the loaf.  If time allows, I use the Breadman for mixing, kneading and rising - then I remove the dough and place it in a regular loaf pan for the 2nd rise and finish by baking it in the oven.

I have found the best loaves are the ones that I stretch (sometimes I use a rolling pin) the bread into a rectangles and then roll the dough, jellyroll style, into a loaf.  No matter what, the home baked bread is always better than the preservative laden bread sold in the stores. 

The recipe book that came with the Breadman has some terrific recipes, including the following Rye Bread

Add the following ingredients to the bread maker in the order given:

1 1/4 cups water (80 degree F)
3 TBL. oil (note to friend CP - I recommend Canola Oil - fresh from the bottle, not french fry oil)
4 tsp. Caraway Seeds
3 TBL. Brown Sugar
2 tsp. Salt ( do not cut back on the salt, it is important for the yeast!)
2 1/2 cups Bread Flour
1 1/2 cups Medium Rye Flour
1 TBL. Red Star Active Dry Yeast
(or 2 tsp Red Star Quick Rise Yeast)
(or 2 tsp Bread Machine Yeast)

If you want to bake the bread in the oven, program your bread machine for "Dough".  When you hear the beep (at least on my machine) remove the dough and roll out into rectangle and follow steps listed above.  Allow the loaf to almost double in size (about 1 to 2 hours).  Bake in a preheated 375 degree oven for 30 to 45 minutes (possibly an hour) - the loaf should be a nice golden brown crust color.  I also use a instant read thermometer - the center of the bread should be 200 degrees.  Allow the bread to sit in the pan for 10 to 20 minutes.  No matter how tempted you are, do not cut the bread until it has cooled on a rack for at least one hour.

Yeah, about that last piece of advice, my favorite memories as a child was sitting in my grandpas kitchen smelling homemade bread in the oven.  Gramps would cut the bread while it was still warm and we would enjoy a slice with real butter and honey.  I still can't resist reliving those childhood memories!

Tsunamis, earthquakes and prayers

The news this morning is filled with reports of the huge earthquake in Japan and the tsuanis that are spreading throughout the Pacific Ocean.  I have two daughters living in the Pacific.  As a mom I do tend worry about their safety.  Instead of sprouting grey hairs and worrying about things I cannot control, I will continue having conversations with God.  Today I am asking him to protect my daughters and everyone else affected by the earthquakes and tsunamis.  It is in his hands!  I know he does not need reminders but, if you are reading this message, please take a minute to say a prayer too.

Good feeling type of day

Normally I groan at the thought of having guest teachers bring classes to the library.  Today, I saw eight classes and two of them had guest teachers.  Fortunately, the guest teachers were former student teachers in the building and knew the students pretty well - and the students knew what their expectations were, at least while in the library.

It was fun seeing both of these lovely ladies - seeing how they have grown since their days student teaching.  Both did well as student teachers and they excel as guest teachers too.

French Toast

Found this recipe on Snap Fitness website.....

Stuffed French Toast

Prepare the evening before for a decadent, but lighter version, of this perfect brunch treat.

6 servings | Prep Time: 20 minutes | Cook Time: 50 minutes

Ingredients

• 12 (1-ounce) slices cinnamon-raisin bread
• Cooking spray
• 1.5 cups 1% low-fat milk
• 1 cup egg substitute, divided
• .5 cup half-and-half
• .5 cup sugar, divided
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened

Preparation

• Trim crusts from bread. Arrange half of the bread in an 11 x 7-inch baking dish coated with cooking spray.
• Combine milk, 3/4 cups egg substitute, half-and-half, and 1/4 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
• With a stand up or hand mixer, combine 1/4 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees.
• Uncover and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving.

Nutrition
Per serving : 366 Calories; 11 g Fat; 0 g Sat; 31 mg Cholesterol; 55 g Carbohydrates; 15 g Protein; 8 g Fiber; 392 mg Sodium

Whenever we have an unhappy experience with another person, we must not complain, “Why did he do this to me?” That is the first reaction almost everyone makes. However, it misses the mark entirely. Instead, you must ask, ‘Why did I react painfully to what he did?” This reaction brings us back to our responsibility for abandoning ego-centered sensitivities. Then, anyone can do anything to you and there is no pain, only a peaceful understanding. Vernon Howard

I read the above quote on an e-mail from Inner Kiddies today. Later in the day I was treated quite rudely by a co-worker. My first response was "geesh! What did I do to deserve that treatment?" I recalled the same co-worker biting my head off for no reason the week before. Then, I remembered reading this e-mail earlier in the day. I went back to my desk and re-read the e-mail with the quote.

I still do not understand why this co-worker is taking her frustrations out on me. Perhaps I have done something to make her angry. Perhaps she is having a bad day, week, month or school year. What ever the reason, I will keep her in my prayers and hope that she finds the peace she needs. My first reaction was to confront her. I view a confrontation as a form of complaining. Instead, while keeping her in my prayers, I will also steer clear of her, eventually she will need my assistance and will have to treat me with respect. Perhaps an apology is in order but I won't hold my breath.

excellent quote

"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around." -Leo Buscaglia

Fajita Recipe

From Taste of Home - a recipe I want to try. Leaving it here so I don't lose it.

Chicken Fajitas

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 2 flour tortillas (10 inches), cut into 1/2-inch strips
• 3 tablespoons olive oil, divided
• 1/2 pound boneless skinless chicken breasts, cut into strips
• 1/2 pound beef top sirloin steak, cut into thin strips
• 1 medium green pepper, sliced
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch
• 2 tablespoons lime juice
• 1 cup cubed fresh pineapple
• 1 medium tomato, coarsely chopped

Directions

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
• In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
• In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips. Yield: 4 servings.

Nutrition Facts: 1 serving (1-3/4 cups) equals 390 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 717 mg sodium, 29 g carbohydrate, 5 g fiber, 27 g protein.

happiness

"Many people think that if they were only in some other place, or had
some other job, they would be happy. Well, that is doubtful. So get as
much happiness out of what you are doing as you can and don't put off
being happy until some future date." - Dale Carnagie

Cheesecake Recipe

One of my favorite chefs on Recipezaar (now food.com) is Kittencal. She has a tremendous number of recipes posted, I have used some of her recipes and have always found them to be the best. Now, when I am looking for a recipe, I will search her postings first. Thursday night I wanted to make a cheesecake so I searched for Kittencal and narrowed my search to cheesecake. Sure enough - she had a terrific recipe posted!!! I made the cheesecake, using a graham cracker crust instead of oreo cookies. I also used low-fat cream cheese and low-fat sour cream. We topped it with no sugar added cherry pie filling. This is definitely a 10 star submission!

Cheesecake

Ingredients:

Servings:

12 12

12-16

Servings Size

CRUST

• 24 Oreo cookies, finely crushed
• 2 tablespoons melted butter or 2 tablespoons margarine

FILLING

• 3 (8 ounce) packages Philadelphia Cream cheese, room temperature
• 1 1/2 cups sugar
• 5 large eggs, room temperature
• 2 teaspoons lemon juice
• 1 tablespoon pure vanilla extract
• 4 tablespoons all-purpose flour (1/4 cup)
• 2 cups sour cream

TOPPING

• 1 (28 ounce) can cherry pie filling or 1 (28 ounce) can blueberry pie filling

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. 1 Set oven to 325 degrees F.
2. 2 Set oven rack to middle position.
3. 3 Grease bottom and sides of a 9-inch springform pan,.
4. 4 For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this).
5. 5 Pat into the bottom of the springform pan; chill while making the filling.
6. 6 For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes).
7. 7 Add in eggs, lemon juice and vanilla; beat until thoroughly combined.
8. 8 Add in flour; beat until completely combined.
9. 9 Add in sour cream; beat until well combined.
10. 10 Pour over the crust in the pan.
11. 11 Bake for 1 hour.
12. 12 Turn the heat off and open the oven door to stay slightly.
13. 13 Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off).
14. 14 Cool slightly at room temperature then refrigerate overnight.
15. 15 Before serving release the sides of the pan from the cheesecake.
16. 16 Slice as desired then top slices with pie filling.

Read more: http://www.food.com/recipe/kittencals-cheesecake-298498#ixzz1FmHgyMH2