Baking, cooking,Pilates, in the moment

On this Superb Owl Sunday, admire 

And a great moment from the monk leading the Peace Walk 

While he was speaking a drone flew over head, distracting his audience, and he instantly used the moment to remind everyone to note for a moment, let it pass, then return to the moment. He's a wonderful teacher.

Because I can't get out again and it's dispiriting, I did some Pilates first thing and felt much better. April and Aiko on yes2next.

This was created for a past Christmas but it's legal to do it in February, too.

And there was baking because cold weather is baking weather. Here's a banana chocolate chip loaf

Cook's first slice with a spoonful of plain yogurt.

Then I found lovely Alberto of the Waving Hands, at Spain on a Fork on YouTube, with a great sauce. 

I dressed roast potatoes with it, he did boiled. I used Greek black kalamata olives, he used green Spanish ones. 

The package is frozen thyme from the garden years ago but still with plenty of flavor.

Second picture's the sauce and boiled potatoes awaiting roasting. I dressed them right before eating, and forgot a picture, but they were excellent. Enough sauce to do this a couple times more, too.

The other good thing was that it finished up, finally, the capers and olives I've been using for ages. Bananaz honey and yogurt for dessert.

He used a food processor because I guess he's advertising them. I don't have one but my stick blender and a narrow container usually work just as well, and did here.

For other purposes, a hand held mixer will work fine, too, where YouTube chefs are using fancy food processors. We don't hafta.

About the fiberarts presentations, I think I'm still okay with Textiles and Tea. They know I blog about them, and I think they're okay with it. I've recommended a number of presenters to them, so I don't think they look on me as a passenger.   

The others, TMASC, Hajii Baba, New England Rug Society I'll give you a heads-up when they notify me, and you can sign up.  

TMASC has a lovely long, picture-rich monthly newsletter, too.

Pro tip: they get hundreds of viewers from many countries and usually fill up before they start, sending latecomers to YouTube, where they can watch but not participate in q and a. So I sign in at least five minutes early or more, because I like to have my say.

Happy day everyone, keeping warm here and hoping that warmer weather gets here 

Temps in the thirties! I don't know how I'm going to manage.

 

Ice conditions require baking

Since the first half of the day was about ice and snow and freezing rain, it seemed like a good day to decide to be active indoors. Particularly since my neighbor brushed off my sidewalk, steps, and car before he took off for the day. 

I caught up on baking, both wholewheat bread and banana bread, and took out the yogurt cheese I'd had draining in the fridge for a couple of days.

The bread is from the Healthy Bread book, except that I change up the flour often.  You need 7.5 cups for this recipe, makes four sturdy loaves. Today I used 4 wholewheat, two all purpose and one and a half oatmeal. Cups, that is. I left the oatmeal as whole flakes, interesting to eat, rather than grind into flour.

The banana bread, baked in my trusty castiron baking dish, worked well.  I like to add stuff in to the basic recipe, today golden raisins and crushed walnuts. When I've used golden raisins I've been dusting them in the flour first, so they won't sink in the cake.  But they hung onto the flour, and tasted okay but didn't look so pretty.

So this time I mixed them into the mashed bananas, sugar and egg, beat them all together, then added in the flour, baking soda and salt whisked together.  Baked about an hour at 325F.  Worked a treat. They blend very well. So this is how I plan to do it from now on.

Then put up the oven heat to 450F for the bread, and baked that, in the usual nonstick casserole dish, about an hour.  I bake in the same dish I mix it in, works nicely.

I had put some whole milk yogurt, Dannon my favorite, probably because it was what I ate all the time as an au pair in France long ago, up for cheese a couple of days ago.  

This is where you turn the whole big container into a cheesecloth-lined strainer, sitting on a bowl.  Cover it, sit in the fridge for a day or two, so the whey strains out.  Then the solids make a lovely cream cheese.  I use it everywhere you might spread butter or cream cheese, and it's tangy and more interesting than either of them.  The whey is now in the freezer ready to use in soup.

Perfect for afternoon tea, as here.  As I picked up the tray to carry it through, the fork flew off across the room with a clatter.  I'd never get a job at the Ritz at this rate.

You did know that afternoon tea is what they serve at posh UK places to visitors? that's the name. It's not high tea, that's a kind of workman's supper deal, a knife and fork meal you come home from work to, involving meat and other stuff.  Poor man's dinner. So now you know.  And if you see establishments advertising high tea, you know they don't know their onions. Or their afternoon tea. The food might be good, though, so try it anyway.

So today's baking yield will go, some across the street to Rajiv, who is a keen fan of banana bread, some for Handsome Son, some for me. The bread, a couple of slices of lovely crusty stuff to neighbor for tomorrow's breakfast, to substitute for those "English muffins" he buys.  They remind me of hockey pucks, no matter how much jam you put on them.  

And since banana bread has bread in its name, I might have some toasted for breakfast, too. The bread police are out brushing off cars.

Staff of Life Before and After

Following on the Great Oat Flour Experiment, here's a loaf I baked using oat flour, whole wheat and all purpose, with sunflower seeds on top.  Before

and after

baking. 

I wish I could transmit the smell of this bread to you!  As you see, I scored it and it will be easy to cut into four loaves once it's cool enough to approach.

I got a large carton of old fashioned oats, and ground it to flour, so I now have a big supply of oat flour for things like bread and pancakes and whatever else it works with.  In the fridge along with the whole wheat, the white whole wheat and the all purpose. And the vital or essential wheat gluten or whatever they call it.  Ed note:  Dragged myself out to the fridge to check, it's vital wheat gluten.