ROUND: On an unfloured work surface, use two slightly cupped hands to tuck the sides of the dough to meet underneath the mass, rotating the dough as you do so. After a few tucks the dough will form into a tight ball. Place the dough on a work surface that has been dusted with cornmeal, semolina meal or course wheat flour, or in a basket that has been lined with a well-floured towel. Cover with plastic wrap or a clean damp towel for proofing.
If you have friends with gardens, chances are that you also have friends with chickens ... or you may have them yourself! Show them off on this website!
Share with other gardeners, and maintain photo galleries to share with your friends. Learn from others in habitat zones similar to your own.
1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Bring all ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of hot soup to medium bowl.
Makes 2 generous servings.
1 French baguette, sliced
8 oz fresh crabmeat
1 med onion, finely chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1 13-oz can artichoke hearts, drained and chopped
Dash of Worcestershire sauce
Dash of Tabasco sauce
Preheat oven to 350 degrees.
In a medium bowl, combine crab meat, onion, mayonnaise, Parmesan cheese, artichoke hearts, Worcestershire and Tabasco sauces and mix thoroughly. Transfer to an 8 inch oven proof dish and heat for 15-20 minutes until golden brown on top.
Serve alongside baguette slices.
4 medium zucchini
1 pound ground beef
1 pound Italian sausage
1 small onion, chopped
1/2 cup dried bread crumbs
1 egg, beaten
1 (28 ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water
1.Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
8 oz. softened cream cheese
8 oz. sour cream
1 package taco seasoning
1 red pepper - cut very small
3 green onions, finely sliced
1 can small olives
Anything else you want to add (I add diced pepperoncinis, etc.)
Mix in bowl. Spread spoonful or two over a flour tortilla. Roll up tightly and wrap in cling wrap. Refrigerate a few hours, then slice to serve.
2 cups white rcie
4 cups water
1/2 cup frozen peas
2/3 cup baby carrots (choppe or shredded)
2 tbsp vegetable oil
Soy sauce (to taste)
Sesame oil (to taste, optional)
Combine rice and water in a saucepan and bring to a boil. Cover, and simmer for 20 minutes.
In a small saucepan, boil carrots for 3 to 5 minutes. Drop peas into boiling water, and drain.
Today I did my first hive inspection since installing the bees last Saturday. It's been nine days, but the weather has been cold and rainy. It was still cold today, but there was filtered sunshine. All the bees were home - none were out and about.
First, earlier today, I cracked the top to inspect the hive top feeder. It was nearly empty, so I refilled it. But then, a half hour later, the sun came up so I returned and opened the entire hive. Even with the smoker, they weren't too happy.
1.50 cup All-purpose flour
0.75 cup Sugar
2.50 tsp Baking powder
1.00 tsp Salt
0.25 cup Vegetable oil
0.75 cup Milk
1.50 cup blueberries (I use fresh, but imagine frozen would work)
0.33 cup All-purpose flour
0.50 cup brown sugar, firmly packed
0.50 tsp cinnamon (or more to taste)
0.25 cup firm butter (1/2 stick)
In a medium mixing bowl, blend together 1-1/2 cups flour, sugar,
baking powder, salt, oil, milk, egg and 1 cup blueberries.
3/4 lb Salmon; fillets are best
1 tsp Dill; dried or better, fresh
2 tbs Mayonaise
Hopefully you selected 2 nice fillets.
Preheat the oven to 400F.
Place the fillets skin side down in a baking dish (I use glass).
Squeeze the lemon over and lightly sprinkle with salt and some white pepper.
3 pounds chicken wings
6 tbs Louisiana-style hot sauce
1 stick butter
Blue cheese dressing
Split wings at each joint. Discard tips (or save to use in broth). Put wing sections in baking dish and bake at 325 degrees for 35 minutes. Place in bowl. Combine hot sauce and butter and pour over chicken wings. Cover and refrigerate at least 3 hours. Before serving, place wings in baking pan and back at 425 degrees for 10 minutes. Serve with blue cheese dressing for dipping.