Yesterday And Today

Yesterday I completed getting the bulk of the plant matter out of the strip of the stump area by the fence, 4 five-gallon buckets full.  My back is definitely tight and sore, but I've had it lots worse.  I asked the new neighbors if they needed any free dirt, and they said yes so hopefully they can take most if not all of it for us.  Below is what it looked like when I got done yesterday.

And here it is this afternoon, after several inches of wet snow from about midnight until noon today.

Tomorrow should melt most of the snow that is left, but our weather looks to be pretty wet until the middle of next week.  While this does hamper the preparation for the fence installation, besides agreeing to take away at least some of the dirt the new neighbor also let me know of plans to remove their fence soon, as well.  Hopefully things fall into place in the next week or two, but again, I won't let the fence be installed until we're ready.  I do look forward to that first fire after having the new fence installed and everything else - mostly the firewood - back in order.

But, March will be March, after all.  I forgot to say it last post, but Happy Spring Equinox, 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!

Weather, Sickness and Livestreams

Since the foot of snow we had earlier this month we spent the following week in a deep freeze.  Temperatures at and below 0ºF after all that snow and with little or no sun contributed to snow-packed to ice roadways and dangerous conditions all-around.  That was followed by significantly warmer temperatures that hovered at or above the freezing mark, day and night, for another week, which has allowed salt to work and aid in making the roadways better, finally.  Last Tuesday we had all 4 types of precipitation in one day; rain, freezing rain, sleet and snow.  Along with those temperatures we had many days of dense fog and rain on a few days which has helped melt a lot of snow, yet there is still plenty of it everywhere you look.  This next week looks to be more familiar with daytime highs above freezing and the lows below, and no real chance of snow.

That's enough of a weather report, I think.  Wisconsin can have more extremes in weather than many other areas, many times seemingly without rhyme or reason, so can be interesting to note.

Also, last Sunday I started to feel like I was fighting a cold so I stayed in, started taking my supplements and just relaxed.  Didn't matter one bit.  Monday and Tuesday I felt like I was hit by a truck with head and body aches and lethargy, staying home from work and sleeping a whole lot.  (I tested for Covid and it was negative.)  While I got a little more energy back on Tuesday it was only temporary as the virus had settled deeply into my sinuses where it still resides now.  And no matter what cold medicine I've tried it barely helps, but that always seems to be the case for me.  I want to say I feel slightly better today, but really this whole week has been just absolutely miserable for me.  Today will be more of the same - rest and relaxation and hoping this virus clears soon.

At least today I will have some entertainment.  At the end of November I signed up for a yearly pass on Veeps, a popular livestreaming site.  I paid $60 (a half-price Black Friday deal), which is about what I spent on livestreams on that site last year but now I'll have access to all of their shows so will be more likely to watch shows that I was hesitant to spend money on before.  

At almost 2 this afternoon on Veeps is Bad Omens with opening act Poppy, airing live from Germany (7 hours ahead of us) on their current European tour.  I'm a big Poppy fan and while I don't know much about Bad Omens I do like the song they did together, V.A.N., released just a couple days ago.  Interestingly, it was written entirely by the singer of Bad Omens but it is not a duet with Poppy handling all of the vocals.  A good song and fits right in with Poppy's catalog, though.  I'm sure they'll share the stage at some point to perform the song together.

Bad Omens & Poppy - V.A.N.

Later today there is still playoff football on TV so that will be the rest of my day, then back to work tomorrow - hopefully feeling much better.

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.

WFW Part 4 - Final

I woke up at 3 a.m. this morning so looked out and saw it snowing, though less accumulation than before.  The snow petered out by 9 this morning, so about 9:30 we went out to clean it up again.  This time was 2-3 inches, depending where you looked, so I'm going to say we got a generous 12 inches from this storm.  I'll have to try and catch the news to hear the official amount since I still haven't found a good source on the internet.  Our official amount is taken at the airport, about a mile north of here, but we had high winds also so there was some blowing and drifting, so results may vary.

It cleaned up well enough again, I'll put more pics after the break.  The solar lights are still poking up but there is the gnome on the stump, now just a slight bulge in the snow.

WFW Part 3

I went out again about 7:00 and cleared around another 4 inches, making my guesstimate be 9 inches so far.  Keep in mind we had some inches on the ground before this started.  The tracks you see here are from taking compost to the bin, which was frozen shut so it got dumped behind it along the fence.  It has fallen slower than it did this morning, but we still have a ways to go.  I'm going to put it out of my head for the rest of the night and we'll see what we have when I get up in the morning.

I'll put some pics for more context after the break.