Baking/Cooking Weekend

Two batches of baguettes yesterday.

Flatbread made today.

A fresh batch of pizza sauce made.

And not made today, but homemade pizza dough fresh from the freezer to thaw and rise for dinner.

What did you do this weekend?

Street Reconstruction Part 17 & More

Yesterday they installed two No Parking signs near the top of our street and the next one over.  Today they installed more down both streets, but spaced further apart.  There is a sign two houses up and two houses down from us, which makes me happy we don't have one on our terrace to mow around.  So rather than take a picture of one of the signs in front of a neighbor's house, here is a stock photo of what they look like.

I'm thinking all that is left is for the extra poles to be removed and trees planted in spring, but they may surprise me with something I didn't think of again.  Happily, it appears people are heeding the signs and only parking on the other side since I'm not sure how many neighbors looked into the work to be done as I did and knew about this change.  And while I'm happy parking is on the other side, that means I'll have to back out a bit more carefully on this narrower street since we're pretty much guaranteed to have a car across the street now, and it may be my wife's at times.

When I got home from my Mom's on Thanksgiving Day I caught this fat squirrel eating from the frozen pumpkins on the stoop, picture taken from the car.  Well, they lasted out front for about a month and a half, through Halloween and Thanksgiving, so it was time to put them in back and let them decompose or be eaten.  

I've had trouble with my display driver on this computer so haven't used the trail cams lately as reviewing all that video does bad things, but you can still see the squirrels eat up our pumpkin from a couple years ago here.  Question:  Does anyone know if you can download a new display driver?  I haven't found anything when I looked, so I fear I may need to get a new computer to fix the issue.  And yes, the driver is fully updated.

I placed the pumpkins on the rotting stump in back, near the frozen bird bath.  (We've been below the freezing point for several days now, though we might manage to get just above tomorrow so we can get some rain that can then freeze for us.  Wonderful.)  Whatever the squirrels leave of the pumpkins can help nourish the wildflower seeds we plan to spread on the stump again next year.

After the break is just some recent baking, if interested.

Happy Thanksgiving Weekend 2024

Happy Thanksgiving weekend, everyone.  A much needed 4 days off from work here.

I wasn't feeling the best yesterday, but I traveled down to my Mom's house.  I wasn't sure if I was getting sick or not so I wore a mask the whole time and cut my visit short, leaving shortly after my sister and nephew got there early afternoon.  

My wife made a traditional Thanksgiving spread with a large turkey, stuffing, mashed potatoes, gravy, cranberry sauce and dinner rolls.  Kate then took some to her dad, but they wound up going to their family gathering.  She's been his caretaker for many years now, and he just gets more difficult as he gets older.  Anyway, there's plenty of leftovers for us to eat, plus she'll make up some freezer meals for her dad.

There's a dusting of snow on the ground and it will be cold, but there are some outside chores I could do.  And we'll see if I have a fire pit tonight or tomorrow, but otherwise the time will be spent inside.  There's a lot of football on the next few days, but otherwise I have some inside chores to do, maybe some baking, and lots of relaxing.  Cheers!

Street Reconstruction Part 16 & Miscellaneous

 It's late, but I wanted to share the latest update, however small.  Yesterday, temporary no parking signs showed up all along our side of the street.  Apparently to give the regular street sign installers more time?  Who knows.

Fall Cleanup, Fire & Baking

It's shameful how I've been neglecting the fire pit this year, but fall is here so I think it will be easier to get out there more now that it gets dark so much earlier.  Saturday night had ideal conditions so I was determined to relax by the fire while watching the first half of the Badger football game.

Earlier in the day I spent some time cleaning up the back yard; mulching leaves, cleaning up the gardens and flowerbeds, put the compost soil in the gardens and get the bin ready to receive on the right side while giving a good turn to the left.  I have a couple buckets of yard waste to get to the dump, just a bit of sod, and some woody stems and dead raspberry branches from the gardens.  Technically it all could go in with the compost but I always end up pulling out a few chunks and sticks and tossing them into the other side of the bin so they have another year to break down, and the less of that the better.

There's not a whole lot else to do outside before winter arrives.  I still have to clean out the gutters, though our windy weather has me hoping that will be a, um, breeze.  And I still have to make sure the snow blower starts and move some things from the garage to the basement.  Other than that, just keep on top of mulching the leaves, is all.

*               *               *

I haven't written about baking much recently, though I have kept it up very regularly.  I fell into a good routine with my baguette and flatbread, and there's usually cheese pennies available in the freezer to make a tray when we feel like it.  On October 22, King Arthur's Big Book of Bread was released, and I received it from Amazin'.  The first part of the book covers the basics of breadmaking, then there are over 125 different, detailed recipes.  Around the same time I bought a rectangular stone for baking bread on.  We have a round one for making pizza (also with my excellent homemade dough and sauce!) but wanted better for making bread.

So far I'd only tried their Yeasted Baguette recipe, and I liked it but I used a combination of the methods in the recipe and what I'd done before.  They turned out great, but I wanted to more closely follow and practice the book to learn.  Mainly the differences were wet handling/proofing with oil spray or now dry handling/proofing with flour and a couche (which I had done some of before), and using the peel and stone for baking rather than the baguette tray.

Anyway, I got ambitious Sunday.  I had a grocery order to pick up too, but I wanted to make baguette, at least two batches of cheese pennies, and try the Pita Bread recipe from the book and also using the stone.  My first try for pita, and it was interesting to see it puff up so much in the oven.  I thought they would collapse as they cooled, but I had to flatten them before storing them in the freezer.  That's right, we've not even tried them yet.  I think we're going to have homemade gyros on Wednesday, which is why I made them.  At that time we can decide if my flatbread would be best for gyros or not.  Making either is a similar process.

Everything got done in about 6 hours total, ending around 3 in the afternoon, and my legs were tired from standing.  The Packer game started shortly after so I was able to put my feet up and watch the game.  I'm glad I got done as much as I did, but I don't think I'll try to do quite as much in one day again.  I do look forward to trying other recipes from the book, but I have no idea what the next one will be yet.

Beef 2024

I picked up our latest split half of beef this morning, along with some other meat candies.  The 1/4 cow was $906.54 for 136.8 pounds, about $6.63 per pound.  That's about a dollar more than last year, but not unexpected as the price of everything has risen and last year's went down to $5.60 from $5.98 the prior year.  We pay for the hanging weight, these numbers are for the amount of meat we actually received.

I forgot to get a picture until after I had everything sorted and ready to put in the freezer.  Not pictured is the 48 pounds of ground beef.

While I was there I also spent $132 on various things from their store, some we've had before and much we hadn't.  Overall we spent over a grand on meat today but it will last us for over a year.

I wanted to finish with a joke about meat, but I was afraid I'd butcher it.  ;-)

Flatbread, Flowers And Hamish

We had gyros some time ago from a delivery restaurant.  I got the regular gyro meat and my wife hasn't cared for their chicken version so tried the veggie, which is just more of the gyro veggies in a pita.  Unsatisfied, she recently wanted to try to make homemade ground beef gyros (since we still have lots to use before we can order another side of beef) with a Greek seasoning.  She found a recipe and it turned out really better than expected.  That seasoning also seemed to work as a binder so the patties were able to be cut similar to regular gyro meat and made for a rather good meal. And we love tzatziki sauce!  The only downside was the store-bought pita bread, of which only one choice is ever available at the local grocery store, as it is way too dry and bland.

So, for the leftovers I tried a flat bread recipe that I had saved but not yet made.  In fact, I hadn't tried to make any kind of flatbread previously, but I found this so quick and simple, and yet so good.  Like my homemade baguette, pizza dough and cheese pennies, flatbread will now surely be a regular homemade food in this house, though I may experiment with other recipes/techniques, too.

Otherwise, I've just been so tired this week.  I don't want to discuss my job here, but I've been doing it now for over 8 months without taking any time off for myself, only a few sick days when I've been unable to work.  I have a couple days off soon here which will hopefully recharge me until my week off in September.  After that I'll have to see what little time off I have left for the rest of the year and plan accordingly.  That's all I want to say about that for now, since I'm in a rather crispy state of mind at the moment.

Anyway, the tiger lilies by the porch are mostly waning, but for each end which are a different type and will continue flowering for a bit.  The tree stump area is doing pretty well with some of the wildflowers on the old stump starting to do what they do.  The day lilies are big and strong and many smaller plants are maintaining, at the least.  The newly planted bushes seem to be doing okay but not really taking off yet, but hopefully by next year.

The two sunflowers by the back corner of the garage are still doing their thing and growing tall.  About a week ago the remaining stalks of the peony next to it were bitten off by a critter, which is unusual for peony but wouldn't be for the sunflowers next to it at that stage so thankfully keeping that cage has kept them going.  That peony may not even come back next year as the lily of the valley has mostly strangled its roots, it seems.

And lastly for today, I've not posted any cat pictures in a while and I really ought to more.  After the break is Hamish, tonight, waiting on the back of the chair for me to come into the computer room and type this.

July 4th, In Pictures

Happy Independence Day, everyone.  (Those in this country, anyway.)  I don't have a lot to say right now, I'm just enjoying a day off work so here's some recent pictures I found interesting.

We took a walk to the Atwood area for lunch last Sunday.

From the breakwater at Tenney Lock yesterday, the capitol building in the distance.

Interesting skies in the waning minutes of daylight last night.  Good to see bats and fireflies about.

I made each kind of cheese penny this morning.  On the left is parmesan on top and sharp cheddar with cayenne below. On the right is the last of the mild cheddar and bleu cheese below.

I think we may go out to lunch here in a bit, but I'm otherwise just relaxing after some baking and making pizza dough this morning.  Back to work tomorrow for a day and then the weekend.  Cheers, everyone.

Cable Update and Cheese Pennies

A couple hawks with a snack, across the street yesterday.

After finally getting cable TV canceled last month, no small feat, I changed my strategy a bit on Tuesday when I called to cancel cable internet.  I simply told them I was moving to Tokyo, which still didn't stop them from offering better deals or putting me on hold to delay me, but it did seem to go quicker this time.  I seemed to annoy them (again) that I would not end the call until they turned the internet off and I verified, but they had already proven their word could not be trusted.

Then, at the end of the call, he brought up one piece of equipment we supposedly still had - one of their modems.  I was pissed.  I told him it had been several years since we returned that modem, so long ago I couldn't remember what year or where I returned it.  He opened an inquiry and said it could take up to 72 hours.  Meanwhile, I looked up when we bought our first modem from Amazin' and it was March of 2014, so I would have returned their equipment by early April that year at the latest, over ten years ago.

Thankfully, later that night, I received an email that stated they have "completed your equipment research request in alignment with your expectations."  As far as I'm concerned, that better be the end of it.  Fuck Spectrum, I'll never be a customer of theirs again.

Meanwhile, I've continued to make cheese pennies every so often.  I'm finding it easiest to make multiple batches at once to have them available in the freezer.  I baked most of the last of a roll of mild cheddar cheese pennies yesterday, and today for the freezer I made bleu cheese (for the first time), parmesan, and sharp cheddar with cayenne cheese penny rolls.  (I've also made swiss cheese pennies before.)

Our first-place Brewers are playing the last-place Cubs this weekend.  It's always fun to beat the Cubs, especially this year.  Rain again last night and now too windy tonight for a fire, so I'm going to kick back and watch the game this afternoon and enjoy a quiet evening in.  Have a good weekend, everyone.

Baking and Fence

I made two rounds of baguettes last weekend, pizza dough, and an odd recipe for cool ranch corn bread.  The first round of baguettes were marred by the gold non-stick surface of the baking pan coming off onto the bottom of 2 of the 3 baguettes.  I've used this tray since the middle of last year with no issues, so not sure why it happened now.  I contacted the seller and they apologized and refunded my money, but now I have to get a new baguette baking tray and they all have a non-stick coating.  We were able to cut off the affected parts of the bottom of the baguettes and ate the tops.  The next day I made more and used the same tray, but with parchment paper.  Pizza dough is pretty easy, no matter the recipe, and went straight into the freezer for future dinners.

The cool ranch corn bread is another recipe from the vlogger that I got the peanut butter bread recipe.  Quick and simple, but nothing to really jump up and down about.  He said it tasted like a cool ranch Dorito, and I thought corn tortilla versus corn bread with that seasoning might work.  I'm glad I tried it but I won't make it again.

Last Wednesday I signed the papers and put down a deposit for the fence to be put in on the East side of the back yard.  At the time, he said they were scheduling about a month out, but on Friday I got a phone message saying our fence would be installed the next Thursday.  I don't think so.  We have a lot of work to do on the fence line before that can happen, and it won't be done by then.

On Sunday morning I took the chain saw to the lilac bush, which is now half the size, if not less.  The firewood I plan on dumping to the ground the day before the fence will get installed, then afterward put the rack where it will go and restack the wood.  Seems easier than moving and restacking the wood twice.  And we're going to have to dig up about 3 feet of the stump area all along the fence line to get a gradual decline to the neighbor's yard, to where the ground level should be if it had not been built up around the tree that was there.  Only then the fence can go in.

It's going to take a lot of work, but it will get done.  I got a start on it this afternoon only to find out the city drop off site is still on winter hours until April, which means they're open only during my work hours.  We can put the plant matter into the compost bin if needed, and hopefully we will find neighbors that need the dirt or else it will sit in the garage until I can get rid of it.  Another problem is the weather.  We'll be cold for the rest of the month with some snow expected.  I'm hoping to work on it a little at a time to save my back.

The fence company knows I don't want it installed this week, and we discussed the first week of April.  I probably won't get an exact date until it gets closer, but I will not let them install it until I'm satisfied we are ready.

All That, And Cheese Pennies

As the days grow longer and the temperatures are warmer I'm reminded of how I haven't really walked the neighborhood since starting my new job.  Winter temperatures and very active work days seemingly justified the break, but my wife has suggested we start walking again when it gets a bit warmer and I think we should, too.  We can enjoy watching the neighborhood wake up from winter and grow into summer, until it's too hot to walk outside, maybe.

I'm not sure if I mentioned this yet, but since commuting every day I'd been saving dashcam videos of egregious traffic violations/stupidity/arrogance.  I soon stopped bothering as it's become so common in these times that I see at least one and often several egregious things every day.  Running red lights, not stopping at stop signs, cutting people off in traffic with not even a blinker, stupid speeds, tailgating, or you name it.  This just seems to be the new normal.  Look both ways, folks.

I've not yet had a fire this spring, but I'm sure it will happen in the next few weeks.  There have been crocus coming up in the lawn for at least a week now.  (I always want to type 'krokus' because of the band!) The new neighbors really opened up the other side of their back yard for access to trim the black walnut trees, which look real good now.  It's been 3.5 years since we had the back fence replaced and we've considered putting a matching fence on that side ever since, and now's the time.  There will be much more on that coming soon.

Yesterday I perused King Arthur's website for a quick and easy recipe for something I could make with what was in the house and I came across this recipe for Cheese Pennies.  Today, I decided to make them as a distraction from the Badger game, which they were not favored and did lose.  It was interesting getting the dough to come together, but with a bit of water it got there.  Everything was pretty easy and was done in a short amount of time.  They taste like one of the name brand cheesy cracker snacks but have a home made texture.  I got 69 crackers and the recipe says about 80, so I may have sliced some a bit thick.  Overall, a fun experiment and a tasty, cheesy snack.  Good to try but not sure if I'll ever make it again.

And finally, before I forget to post these, I came across a recent PBS video of a show about Madison.  I found it interesting and noticed they did one about Dodgeville last year.  They're almost a half hour long, so only for the interested.  Links to the Madison and Dodgeville PBS videos are under those words.

I'm looking forward to spring, a big fence project, and more backyard privacy.  Among other things, of course.

Leap Day & Mom

Happy Leap Day, everyone.  Not really a holiday, just novel in that it only comes about every 4 years, usually.  (Century years must be divisible by 400 to have this extra day.)

Today would have been a normal workday for me but I took it off as my Mom returned from Alabama yesterday afternoon.  After work I gathered my stuff, plus some snacks since she had no food in the house after being gone a couple months, and headed to the airport to pick her up.  Everything went smooth and quick and soon we were on our way to Dodgeville.  We got dinner and stayed up to watch ToYoube videos and talk.  The next morning I did a couple small things that needed to be done, but everything was pretty much in order since she hadn't been around.  She ordered groceries for delivery and we had a lazy morning before I left mid-day after they had been delivered.

It's been 10 years since my wife and I visited her down there.  She shares the rental with a sister now and many other family and friends have done the same visit.  And going back to the same place every year she's made friends with other snowbirds from various other places.  All in all, she enjoys her time down there and I'm glad she gets to do it.

Every time I go down to Dodgeville for a night I seem to forget one thing, this time it was the two baguettes I was going to take to her.  Bugger.  For some reason I still don't have bread flour again yet but I will soon so hopefully I'll have even better ones for her next time.

And, of course, the cats didn't seem to miss me one bit.

February T-A-T Follow-Ups

It appears our new neighbors moved in late last week, ready or not.  There's still workers over there every day and as I write now, but not yesterday so I'm thinking they just wanted one quiet day to settle in a bit - but who knows?  I reckon that's about 6 grand off their total bill for the renovation, but I won't ask them details (though I'm curious!).

My wife fell ill on Sunday and still doesn't feel good today.  I hope she feels better a lot quicker than it took for me.  And even my two weeks followed by lingering sniffles seems to pale to what they have across the pond - Get well soon BW, Delcatto and Sue!

Weather has been colder, at and below freezing, but we saw the forecast and now it will become warmer again, and very much like spring again.  But there's still time for winter to return.

I made crostini last night from one of the baguettes I made two weeks ago, pictured in the last post.  Those were made from bread flour, and I finally saw the bigger bubbles in the crumb that I've been lacking with this recipe.  I might try an all-purpose/bread flour 50/50 split next time and see if I get close to this.  Baking baguette has become an ever-evolving experiment for me by now, and very enjoyable.  

I baked both the new and old baguette recipes again on Friday night and Saturday morning, respectively.  I forgot the diastatic malt powder when I made the new recipe and while still good bread you do notice what that DMP does for the taste and crustiness.  No issues with major splitting this time, though a little deflation in the transfer process.  I'm warming to the couche but ordered a new one as the light cloth towel I'm using now still sticks a bit after proofing no matter how much I've tried to embed the flour.  Also a transfer peel since I don't have a good equivalent, so that's two more new baking related gadgets for me coming soon.

And I won absolutely nothing on the Super Bowl this year.  Easy come, easy go.

Above is last week's baguette, and I'll put the new and old after the break in that order.

February This-And-Thats

I've been feeling much better this week but for continuing sniffles, since being sick the prior two weeks.  It's just been going around as I've heard of several others being sick.  It's no fun, especially since I was barely sick for several years due to changes that came with the pandemic, like masks and working from home.  I'm around so much more people now than I have been in a long time.

New neighbors, late neighbor Dave's daughter and son-in-law, are still not moved in.  The house was supposed to be done December 15, they told me, and they had to be out of where they lived January 31, so not sure where they're living now.  At least they are getting $100 off the bill for every day past December 15, but I'm sure they'd rather it just get finished.  In the early days late in summer and fall there was work being done maybe one day a week. Now, for the last several weeks there's work being done weekdays, weekends, holidays, and sometimes late into the night.  Further exterior work will have to wait, they said, whether for weather or financial reasons I'm not sure.  We've been thinking of putting a fence on that side like our back fence, and they may want to remove theirs before then if they want the metal posts covered with wood on their side of it, like the fence in the back.  We'll talk to them again sometime after they finally move in, I'm sure.

The weather has been mild, kind of like March at the end of January/beginning of February and continuing.  Early last week we again had morning fog on several days, including freezing fog in areas.  Was like nothing I'd ever seen.  Driving through one of the little squalls is a almost a whiteout of tiny snowflakes, with everything getting frosted in white with them.  Otherwise, the snow has been melting so just a small mound here and there where it was deepest.  And we had thunderstorms the other night, including a few tornadoes just south of here - the first February tornadoes in Wisconsin in recorded history.  It feels like spring though the calendar says otherwise.  I guess we'll find out if February will start acting like winter again or not.  And anything could always happen in March.

I came across a website that provides (for free) background noises, and you can customize and combine to make one to your liking.  Noises Online is under those blue words, if interested.

The last time I made baguette I used bread flour instead of AP and proofed them in the couche.  I seemed to get bigger bubbles in the crumb but proofing them in a floured cloth makes the skin less flexible to expand when baking, thus they tend to split on me, so far.  But I like mixing it up and trying new techniques.  In fact, I'm even starting to reconsider getting a sourdough culture that I'll have to feed and keep alive in the fridge.  Ugh!  Anyway, they always are good bread no matter and I look forward to my next stab at it, probably next weekend.

Tomorrow is Super Bowl Sunday.  I do plan on watching the game, but only to try and catch a glimpse of Taylor Swift!  Just kidding.  I don't really care who wins, but I do like to see Patrick Mahomes whine so I may root for the 49ers.  Mostly, I just hope it's a good game - and that my number$ hit!

New Baguette

For over a year now I've mostly made the classic baguette recipe from King Arthur Baking Company.  Every now and again I tried a different baguette recipe, but some were better than others and I always went back to the original.  Over time, I refined that recipe and my technique to make pretty good baguettes every time.  Still, there were some characteristics I just couldn't seem to get, like bigger bubbles in the crumb and a nice ear on the cuts.

I tried a new baguette recipe yesterday and I was encouraged enough that I made it again this morning.  At first, I wasn't too impressed as I was making it and I was very unsure how they would turn out, but the oven rise and ears of the cuts were impressive and the crust was even better in today's batch since I added 1/2 Tbsp of the diastatic malt powder, which helps the taste of the bread, too.  I also used a homemade couche for the first time to proof them.  The classic recipe is a wet proof although I have tried dry proofing enough to know the cuts are easier that way though the oven rise was otherwise restricted.  The first batch of this new recipe yesterday had the bread exploding out of it's skin, to my surprise and delight.

Yesterday afternoon I also tried an interesting Peanut Butter Bread recipe from the great depression.  No butter, milk (sry!) or eggs, just peanut butter as the fat and lots of baking powder for the rise.  A pretty easy recipe I came across on the internet and while it's actually pretty good I'm not sure I'll have a need to make it again.

Back to baguette:  I also like the amount of dough this new recipe makes.  The classic recipe would yield 3 baguettes close to 300 grams so I had to make an effort to keep them short enough for the baking tray, while this new recipe is closer to 230 grams each so I can shape them as I want and still have the traditional pointy ends while easily fitting them on the 15 inch tray.

In some ways, the first batch is more what I'm looking for and the second I may have just thought about it too much though they still turned out very good.  I think this recipe is a keeper and I look forward to making it the best I can, as I did with the classic recipe.

Cuts Like A...

I managed to bake two types of bread on Sunday morning, classic baguettes (left) and simple French bread (right).  Thankfully I was able to keep everything straight as, of course, the timing of the steps for each are different.  I think both turned out well but for the French bread getting maybe a bit overdone.  And while the demi baguette size is handy it is more of a pain to make.  I've tried making them from smaller cuts of dough and regular size cut in half, as here.  I think I may just stick to making the full size 15-inch baguettes going forward.

The last thing I really need to figure out is the cuts.

I started with various sharp knives that we have, settling on the serrated bread knife.  It does give some good cuts most of the time, though I don't really get an 'ear' on the cuts during baking.  It's also a pretty big knife for a small job and I wanted something better.

Eventually I bought a UFO lame - which is one of the most dangerous things I think I've ever had in my kitchen.  Two round pieces of wood that screw together with a razor blade between them.  One slip when tightening and your finger would go right into the blade, or if a corner of the blade is left peeking out, or if it loosens and the blade moves outside the wood - all of these can spell bloody disaster.  I tried it anyway but it seemed to grab the dough much more than the knife, resulting in ugly and ineffective cuts.

Recently I picked up a baker's lame, which has a curved razor blade that is supposed to help in creating that 'ear' on the cuts, those raised ridges on either side.  Similar to the UFO lame, I found it grabbed the dough more than the serrated knife and also resulted in ugly, ineffective cuts.

My wife says I'm too hard on myself, the cuts don't affect how the bread tastes, after all.  But I know it can be done so I will keep trying.  I do know that it should be sharp, quick cuts, so maybe I hesitate because I'm expecting it to grab.  I think next time when it's still early in the process I will practice my slices on raw dough.

In other news, we went from high temperatures in the 80's to highs in the 50's within a week, with a frost warning last night and tonight.  Autumn is definitely upon us.  Yard work beckons but this weekend will be cold and wet, and there still should be plenty of time yet.  I did mow again today, so now I think I've mowed the whole yard 5 times and only the back yard twice this year.  I'm losing track, not that it matters.  I just find it notable for how few times it's had to be done this year.

I'm planning on going down to my Mom's on Saturday in time for the Badger game that afternoon, then coming back Sunday to relax and fix the refrigerator.  I'll talk more about the refrigerator later as I'm planning on posting about it.

My work situation has not improved, but I just deleted the rant I wrote to spare you.  Suffice it to say I am not a happy camper, but you knew that.  So on that note, I guess that's enough writing for now.  I hope everyone is doing well!

Gameday Baking

Kate made olive parmesan bread on Sunday morning.  It was a first try making it and it turned out very good.  She thawed the frozen white bread dough in the fridge overnight, then let it rise a bit more before cutting it into pieces, then mixing it with various sliced olives, shredded parmesan cheese and olive oil.  I suggested the square baking dish but next time I think she'll try it on a tray with parchment paper.

When I told my Mom some time ago that we were getting these loaves of frozen bread dough she reminded me of when I was young she'd make cinnamon rolls out of it.  I'm sure they were yummy so we may try that in the future.

Once Kate was done in the kitchen I began making baguette.  It was a couple hours before the Packer game at noon so I knew it would overlap but I can still hear the television from the kitchen.  And I often text with my Mom during the games so I texted her pics and kept her up with the process.  So, since I already have the pictures, I'll put that baguette process after the break with some narrative on the changes I made to my technique. 

100º Sunflower Baking

I'm not sure what the official numbers were, but I saw 100ºF actual temperature and 117ºF as the 'feels like' temperature on Wednesday.  It was over 90% humidity in the morning but was down to mid-40's at the hottest part of the day, which is still more than enough to be very palpable at that temperature.  It was our first 100 degree day since July 2012, in a worse drought that year.  Thursday was much the same, just a few degrees less.  Kate dug up an old pan to put out with water for the critters so we did that and I threw some peanuts on the stump area to help bring them in so I could put out the trail camera to see what happened.

This new trail camera shows the temperature on the pictures but not the video, which is disappointing.  I've searched through the settings a few times, but the option just isn't there.  The video below is clips with pictures here and there, all in timeline order, of that time of the week so you can take a moment to consider the temperature and time of day.  The water pan wasn't used a whole lot yet, but it was a new thing, too.

Other than that, last post was the sunflower at its peak.  I now have a bungee cord helping stabilize it as it appeared to be leaning more, and with the heat and heaviness of the bloom the top is looking a bit more droopy.  And if you look close, the small one does have an odd, small attempt at a bloom.

You can't tell, but yes, I've been watering.

I also did some baking today, trying a new recipe for the second time.  It's a very versatile French bread recipe and a full batch makes a lot of dough.  This batch I made into 4 burger buns with 4 pepperoni and cheese rolls below those, and hot dog buns and a baguette on the right.

Oh, I was off work for an appointment today, so I had the time.  Have a great weekend, everyone!

Low Creeks and Stubby Baguettes

The creek is well grown over, on the banks and in the creek itself as canoeists find as they go up the low, weedy creek.  Interestingly, the brown grass on the banks died early in the year from the drought.  Some of the first things to grow after the prescribed burn and before everything else filled in.

And I like the new baguette baking tray that I was originally hesitant to buy because of the rounded bottom (it flattens a bit on the cooling tray and is not an issue).  The tray seems to minimize the hot spot toward the back of the oven with the last row empty.  I'm foregoing any pointy ends and trying to make the baguettes more 14-15 inches instead of 16 so they can more easily fit in the bread bags I bought for freezing, as 18 inch bags appear to be standard. 

After the break is a preview of what I plan to post about next. ;)

June This-And-Thats

I've a few things on my mind and I have a new keyboard to get used to so I need to do some typing to see if I still like full size keys, so here we go!

• New computers come with a keyboard but they are cheap ones with flat, "chiclet" keys and I can't stand those.  For the last few years I've had a keyboard with actual keys, about half size keys, but keys.  There's nothing wrong with that keyboard but it is filthy, as keyboards get over time, so I ordered a new one that has full size keys.  What size keys do you prefer?
• 
  The bird food we have now is good but has some large dried fruit and lots of peanuts, and sometimes those clog up the feeder so I've been going through it and removing those dried fruits and many of the peanuts.  Now, without the clogging, the birds have been emptying the feeder in just about 2 days.  Plenty of entertainment for the cats, for sure, but tiresome to keep going through the bird food and refilling so often.  My wife knows more about bird food so will get something different soon, but there's still a few pounds left.  The dried fruit and peanuts that I remove I've been putting on the stump around the gnome for the critters.  I put the trail camera there to watch and while there's a few entertaining videos they are all pink still, hard to watch so unusable.
• Because of that, I ordered a new trail camera, this one.  I spent a bit more hoping it's worth it, and it should be here anytime, actually, maybe by the time I'm done writing here.  Then a few hours later a new SD card is scheduled to arrive, as well.  I know BW bought the same trail camera as I had, and I hope she has better luck with it than I did.  And I'm hoping I like the new one better since it has been very interesting putting it in different areas and seeing what happens when we're not around.
• Early this afternoon I want to paint the front door, so if the trail camera and SD card arrive in time I was thinking of trying a time lapse.  The door is currently a dirty white, and so we picked out a shade of purple to add a little color.  If I don't do it today it will be at least 2 weeks until I can get it done because we're going to be hot so very likely will have the air conditioning on for much if not all of that time so the door will have to be closed.
• 
  Because I just touched upon the weather, since I last reported on it we've had some very cool days and some comfortable days recently, but just a very little rain.  And while there is a small chance of rain today I don't see it happening and there's no real chance for the next week or more.  We've officially moved from "dry" to "mild drought" again.
• So we've still been watering the gardens and sunflowers every day.  One sunflower has really taken off, the pair seem to be doing okay still, just younger.  And the other seems to have been struggling a bit, so I hope it makes it.  I feel I should take the cage off the bigger one but I'm afraid a critter will fell it with one bite.  Precedence was established long ago.
• I made baguette again yesterday, and my latest baking purchase was a UFO lame for making the cuts.  I hate it.  It doesn't work as well as a sharp serrated knife and seems very dangerous when loosening/tightening as one slip and your finger would slip into the razor blade.  I'll stick with the knife, see the difference in the picture here.

• 

  Top two serrated knife, bottom UFO lame.

  Someone also mentioned the state of our street recently and I noted how there are worse.  In fact, the next block over is much worse.  Well, there's been a surveyor in the neighborhood recently and little pink flags started appearing on the lot lines, see bird feeder picture.  I talked to him the other day, and the city is looking to update our street and that other street, and I'm sure the sewer under it while they're at it.  He surveys and creates a 3D model which then is used for the planning.  Our two streets create a horseshoe so it makes sense to do them both at one time, and likely next year, he said.  It won't be fun while it's happening but will sure be nice when they're done.  

I think I'll get used to this new keyboard, but work will be the real test.  Worst case, I clean up and reconnect the old one.  Now I have to go fill the bird feeder again, and the trail camera is late...