It Must Be A Breed Thing

This morning I tried out a new whole wheat bread recipe that I saw in my Mother Earth News magazine. The recipe comes from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë Francois, and was featured in the magazine. The dough sat in the refrigerator over night and was ready for a section to be cut off and baked today. The bread rested, cooked and then sat on a cooling rack in the middle of my extra large, square kitchen island.

While it cooled, I decided to take a minute to read an article online. Not long later I heard a noise in the other room. Assuming it was the kids playing, I continued reading my article for a minute or so more, only to continue hearing this strange sound.

As I came around the corner of the island, I found an oversized, shaggy white thing devouring my newly baked loaf. My response…GRRRRRRR! Lincoln dropped the bread and ran outside to devour the piece he still had in his mouth.

As you can see, he did a number on the loaf. And yes, that is a piece of grass he had brought in with him from outside. I decided to cut the loaf open before throwing it away, and it looks like it should be a nice, sandwich bread.









Our first Great Pyrenees would do that same thing. He used to steal Amish Friendship bread off the counter when we lived in Washington. It would never fail. One batch would make two loaves and he almost always got away with one of them. That combined with just about anything else he wanted from the counter (we had a really shallow counter top). Ekimo and the cat would some times tag team the mission. DC would jump up and knock things off the counter that he wasn't able reach. He would then tear it open so that the two of them could munch. I can't count the number of bags of bread and buns I had to throw away because they had been demolished by the tag-teaming duo. DC is a bit older now, and somewhat selfish. You'd be hard pressed to find her teaming up with either of the dogs at this point. I wonder if Lincoln will be so kind as to share his next treasure with Chester, the eleven pound terrier mix. I'm sure he'd really appreciate it.

I guess it doesn’t matter where food is kept on the counter…nothing will stop a Great Pyrenees from their prize.

But really, who could stay mad at a face like that?

Relaxing Weekend

We’ve had a nice weekend.

Friday night was our pizza-and-a-movie night. I made homemade pizza and breadsticks and we watched The Bee Movie. We try to watch a movie and have pizza every Friday. The ritual sort of gets us in the mood for the weekend. Poor Jensen doesn’t think you can eat pizza unless you are sitting on the floor watching a movie.

Saturday, Jolie and I started the day off at the salon. We had a semi-girls’ day out. We hadn’t had our hair cut since early May when Jolie donated her hair to Locks of Love, so I figured it was about time. Jolie just got her hair trimmed this time. She is planning to donate her hair again as soon as her hair is long enough.

I, on the other hand, wanted a change. So I went drastic. I chopped a whole three inches off! Okay, so not really a drastic change, but I couldn’t make up my mind. I hate getting haircuts. I usually get antsy about twice a year...my hairstyle just is no longer working for me. It’s either too long; too short; not enough layers; too many layers…you get the picture. When it’s too long, I cut it and for a time it’s too short. When it’s all one length, I get some layers and they just don’t lay right. So I thought I would look online for a new “do.” Can you believe that I didn’t find one online that I was completely happy with? So, as usual, I went to the salon unprepared. The stylist was great. She worked with me and cut my hair exactly how I asked her to. Just not quite as short as I had asked. I guess you can always take more off but you can’t glue it back on.

Here are some before and after photos –

The rest of Saturday was spent around the house. We took the kids to the neighborhood park. The kids climbed on the equipment and swung on the swings. Do you know that I haven’t swung on swings since a few days before Jensen was born? I was trying everything to go into labor and thought that playing tag with Jake and Jolie and then swinging at the park might do the trick. Unfortunately, no. I didn’t remember how relaxing it is to swing. I just closed my eyes, leaned back, and felt the wind in my newly cut hair. I can’t remember the last time I felt that relaxed. It was great. The park adventure was followed by a refreshing run. Dinner consisted of Dumplings (‘n Chicken for the non-vegetarians), rolls and corn, yum! Jolie and I made ice cream while Justin and Jake built a model rocket. I also started some cajun boiled peanuts in the crock-pot, double yum!



Sunday was a lounging sort of day. We had a nice breakfast (pancakes, scrambled eggs, and sausage) followed by “home church.” Then a little left over pizza, and because we can’t have pizza without a movie, we watched a documentary on George Washington and Ben Franklin. The kids played for a while while I made pita bread for dinner (thank you King Arthur Flour Baker’s Companion) and Justin did some research.



We had Greek salads with pita bread and tazhiki sauce for dinner and because Jake wowed Justin by knowing one of the political commentators on “Meet the Press” this morning, we splurged and went out for ice cream. We finished the night off with a blast from the past, the movie Mrs. Doubtfire. Jensen has decided that he wants to dress up like Mrs. Doubtfire for Halloween instead of Spiderman. How do you dress a nearly three-year-old up like Mrs. Doubtfire? That would be a sight!

So I rambled on and on just to tell you that this was a wonderfully relaxing weekend. I don’t think I really got much done, but it was great nonetheless.

Back to the real world tomorrow…though I think we might take the week off of school. I’m trying to complete six weeks of school and follow it with one week off (except during holidays), that way we’ll end up schooling year round. We’ve completed seven weeks thus far, so this week might just be a “catch up” week. Jake has a few history projects he needs to get caught up on, and I’d like to go through and make sure I’ve documented all of our “achievements” thus far for the year (i.e. fieldtrips, projects, community events, etc.). This week is definitely a down week at the Miller house. Woohoo!

Welcome Fall!

I so love fall. Fall…the days start getting shorter, there’s a crispness to the air, leaves start changing color, pumpkins and squash abound. That is unless you live in the Sunshine State where it is still nearly 90 degrees and humid and you break a sweat walking to the mailbox. Yuck!

Well, for the rest of the country. Yeah for fall!

We ushered in the first day of fall with some extra yummy pumpkin bread. The kids and I have already scarffed down half of one loaf and I’m sure we’ll have the other loaf and a half polished off before bedtime tomorrow.

According to my can of Libby’s 100% Pure Pumpkin, ½ C of pumpkin puree provides 300% of a person’s daily nutritional needs for Vitamin A and has 5 g of fiber (20%). Not too shabby.

We love pumpkin bread, and pumpkin pancakes. I’m sure we would love just about anything with pumpkin in it, although I’m not sure that the fam would like pumpkin soup. That probably wouldn’t go over very well.

Because of our fondness for pumpkin, I have already bought our pumpkin seeds for next year’s garden. They are none other than Seeds of Change (certified organic) Heirloom Small Sugar Pumpkin. I saw them on display at our local organic store and couldn’t pass them up. They are supposed to be good for pies and work well in a small garden. I wouldn’t say our garden will be small, but pumpkin vines do tend to run amuck if left to their own vices. Seeds of Change has a nice web order site for organic and heirloom seeds. I need to get my order in soon so the seeds will be here ready for planting come spring. We had some pumpkin pie pumpkins in our little yard last year and they made wonderful pies, so I can’t wait to cook up and freeze our little pumpkins next year for lost of yummy pumpkin recipes throughout next winter.

If you’ve never cooked with fresh pumpkin, you should try it. It’s easy. You just remove all of the seeds and strings from inside the pumpkin. Slice the fruit into chunks. Place it shell side up on a pan and bake for about 1 hour at 325 degrees F, or until the pulp is tender. Scrape the pulp from the shell. I like to let my pumpkin drain in cheesecloth in a small container in the fridge for several hours so that it better resembles the “canned stuff.” To store, place desired amounts in individual storage containers or freezer bags and freeze for up to a year. To use, defrost in the fridge for about 24 hours before use.

Some great pumpkin information can be found at the University of Illinois Extension website.

I have a wonderful Pumpkin Bread recipe that I have been using for years, but today I tried the Pumpkin Bread recipe from the King Arthur Flour Baker’s Companion cookbook that I borrowed from the library. [Thank you Colyn for the suggestion. The cookbook is WONDERFUL and it will be on my list for Santa.]

The recipe really isn’t all that different from my original…a bit less sugar and the addition of a little baking powder, but I thought I would give it a whirl. Plus, as always, I had to add my own little flair to the recipe. So what you see below is my “new” Pumpkin Bread recipe.

Jaynelle’s Pumpkin Bread

½ C. canola oil
½ C. unsweetened applesauce
1 1/3 C. brown sugar
1 1/3 C. sugar
4 large eggs
2 C. (or 15 oz. can) pumpkin
2/3 C. water
2 C. all-purpose flour
1 1/3 C. King Arthur whole-wheat flour (I think it does make a difference)
½ tsp. baking powder
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla extract

Preheat the oven to 350 degrees F.

In a large bowl, cream together the oil, applesauce and the sugar. Beat in the eggs, pumpkin, and water. Add the flours, baking powder, baking soda, salt, nutmeg, cinnamon, and vanilla, stirring to blend.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake for 1 hour, or until a tooth pick inserted in the center of one loaf comes out clean. Remove the bread from the oven and cool it on a rack. When cool, wrap the loaves well in plastic wrap or foil. [King Arthur recommended that the loaves be wrapped overnight before cutting, but who can wait that long for bread when the house smells so good!?!]

Happy fall!

Ice-cream Cookie Cups

Have I told you just how much I like dessert? People think I exercise to stay in shape. That is only part of it. I exercise every day so that I can eat dessert and still fit into my jeans. Sometimes I run a little extra so I can have two desserts. I usually try to fix up a recipe to make it a bit healthier so I don’t feel so bad for splurging...you know, use some apple sauce for part of the oil/fat and add some milled flax seed for an egg. But sometimes, I just go for it, and run a little longer the next day.

I have had a hankering for ice cream sandwiches. I saw a potential recipe for Ice Cream Cookie Sandwiches on the FamilyFun website that looked good, but decided to try their Ice-cream Cookie Cups instead.

The Cookie Cups were wonderful. We all loved them.



Jensen loved them so much that the little stinker stole one off the counter while I was eating mine and hid in his room eating it...that is until Jake tattled on him and of course I had to get a photo.



As usual, I altered a few of the ingredients from the original recipe. We don’t use shortening, so I used all butter instead. I also substituted brown sugar for the white sugar. The results were fabulous.

The recipe made 10 cups, so we have enough for another day...well, since stinker stole one, we have four left. Sorry, Daddy. We might have to have dessert tomorrow after you head to work.

Enjoy!



Ice-Cream Cookie Cups

1/2 C. butter
2/3 C. brown sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 C. flour
1/4 C. miniature semisweet chocolate chips.

Step 1
To make the cookie cups, beat together the butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

Step 2
In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

Step 3
Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

Step 4
Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside.

Step 5
Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

Step 6
Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10 cookie cups.

Do You Know What's in Your Jell-O?

Well, gelatin of course. I know, I know. But what is gelatin made of?

While at park day with some of our homeschool friends, one of my vegetarian, military, homeschool friends (I have more than one that wears those same hats) mentioned that she had found a Kashi substitute for a commonly known cereal that her family likes. I inquired about the substitution and she said that the common brand had gelatin in it. Being somewhat new to the vegetarian community, I was still in the dark and asked why gelatin was a problem. She told me that gelatin was not vegetarian. I was shocked! What the heck was gelatin made of?

So being the skeptic that I am, I came straight home and Googled "what is gelatin made of," and low and behold, she was right!

According to HowStuffWorks, gelatin (specifically that used in Jell-O) is made of collagen. Oh, good. But wait, isn't collagen found in the human body?

So good of you to ask. Why yes it is. Collagen, used to make gelatin that is found in products such as Jell-O, is made of ground up animal parts, particularly cow or pig bones, hooves, and connective tissues. Gross!

Check out the HowStuffWorks page on What exactly is Jell-O made from? It is very enlightening.

Well, needless to say there will be no more Jell-O in this house, or gelatin for that matter, which is a bummer because I have several really good family recipes that use boxed Jell-O and they are really yummy. I'm really going to have to check the labels on any convenience foods we buy to try to avoid gelatin. Gelatin is smuggled into all sorts of foods that you wouldn't normally think of. Check out that yummy frosted, rectangular, wheaty cereal (they come in mini and regular) that is frosted on one side...you know the one. Just so you know, the Kashi version doesn't use gelatin.

One of my vegetarian, unschooling, home-birthing friends (yes, I have more than one of those too) said that Agar Agar was a seaweed based gelling agent that worked well. The Vegetarian Society has several suggestions for substitutes for gelatin.

So before you shake down that package of Jell-O to make that dessert, consider where it came from. Do you really want to be eating gelatin, not to mention all of the artificial colors and flavorings?

Just some food for thought...in this case, literally.

What The Heck is "A Scant Cup"

I was making pita bread the other day (which didn’t turn out…arrrr, I hate when that happens…I need to find a different recipe) and the recipe called for a “scant 2/3 cup” of water. I’ve seen “scant” used in other recipes and honesty I just ignored it.

I had a few minutes, so I decided to look it up. According to Baking911, “any time you see a ‘scant’ measurement, for example ‘1 scant tablespoon’, you just fill the measuring tablespoon barely full instead of filling and leveling off the top.”

Good to know. I’m sure that knowledge will come in very handy, and maybe my "scant-full" recipes will turn out even better.