Today is one of those rare Summer of 2011 days where the thermometer has actually risen above 22 degrees. To celebrate, I decided to turn my oven on and bake my house full of love. _uacct = “UA-4888259-1″;urchinTracker();
Beignets were first on the list, since they were such a success on Friday and I’ve had a few requests to share
Next was banana bread, since the banana I went to eat for breakfast was at that gross stage between ripe and overripe – it just tasted awful. Mash, mash, mash!! I used the traditional Company’s Coming recipe, with an extra 3/4c or so of rolled oats (not oatmeal!!).
Then I decided I would try my hand at real whole-wheat bread. I still have whole grain, fresh milled whole wheat flour in my freezer from our food co-op last summer. I’ve wanted to make break from scratch for awhile, and I gave my mom’s bread machine back to her last year.
Let me tell you this: punching and kneading dough for 10 minutes in a house that is NOT air-conditioned is a crazy-good workout. I’m starting to really understand why our society is heading to the land of Wall-E…imagine that being only a part of your day’s work, every day?? Phew!
So the beignets are proofing, the banana bread is baking and the bread dough is rising. I’m taking a blog-n-blueberry-beer break while I wait.
There is also cranberry-orange-BBQ chicken cooking in my slow cooker. I plan on making pulled chicken sandwiches tomorrow night after yoga. I’m also soaking a couple of cedar planks to grill salmon on tonight, to serve with dilled baby potatoes and corn on the cob.
You may now wipe the drool from your chins