Saturday Picture Post

Fete De Marquette 2025

We've talked about coming to Fete de Marquette in years past, just have never made it until this year.  McPike park is relatively new to Madison, established about 10 years ago, and creates a nice open space near downtown Madison.  Initially, it was even called Central Park.  There is a skate park and some facilities, but mostly it is open lawn (a very well-kept lawn compared to other parks) with few trees mostly on the border.

We went about mid-day on Saturday, early enough that it wasn't too crowded.  The skies were mostly clouds and there was a good breeze.  We spent a couple hours, then left as the clouds started to break up and the sun made it very hot.  Atwoodfest is coming soon, and so is Eken Park Fest in August.  There are more but we'll just have to see.

A few more pictures after the break.

Cacio E Pepe Rolls

My wife's latest choice for me to make from King Arthur's Big Book Of Bread - Cacio E Pepe Rolls.

This appears to be a recipe reminiscent of a classic Roman pasta. It's a salty, peppery dough with pecorino Romano cheese.  Once baked, they are also tossed in a topping of salt, freshly cracked black pepper, pecorino Romano cheese and olive oil.  Big flavor in these rolls, half of which have been frozen for another day.  They took about 4 hours to make, start to finish, and was a good baking exercise even if I never make them again.  I can't wait to see what she chooses next.

Happy 4th of July, 2025

Sunflower Update

I started with 24 seedlings, using seeds from my 10-foot sunflower of two years ago.  Of those, one didn't escape the shell so it's tiny leaves died within and another got pulled out of the ground by something several days after it was planted.  That leaves 22, two of which broke in heat and high winds yet they still thrive.  I noted earlier that we had a hot spell, well, that hot spell has mostly continued for us the last few weeks.

It was a beautiful, sunny afternoon today so I decided to take some sunflower pictures to share an update, most of which will be after the break, if interested.

Starting in the corner by the house, porch and steps there are two clusters of three sunflowers.  In the one on the left is one of the broken stems.  It fell forward, but I leaned it back, and that is where it still is leaning on the cage but growing well nonetheless. 

My Basic Flat Bread Recipe

Basic flat bread has become a staple in our household, we always have some on hand in the freezer.  We use it for homemade gyros, sandwiches, personal pizza and I've even had it as the bun for sausage.  My flat bread recipe was taken from a ToYoube video, but I can't remember which otherwise I would link it here.

I did have to modify it a bit and convert volume to weight.  The smaller weights are trickier with scales, I've always read, so generally I do also use teaspoons and tablespoons but I can provide the weights here as well.  I remember it took a couple tries before I finalized it, but now I've been using this recipe for quite some time and we've been very happy with it.

240g hot water (115-118ºF or 46-48ºC)

370g all purpose flour

1 tsp instant yeast (~3g)

1 Tbsp olive oil (~13g)

1 tsp salt (~7g)

Combine and mix all the dry ingredients before adding to the wet in a mixing bowl, I normally use a spatula until no dry spots are left, then on a KitchenAid mixer using the dough hook, mix for about 5 minutes on medium-low setting 2.  If you don't have a mixer it would be kneading by hand for about the same amount of time, I presume.  Form into a ball and place into an oiled bowl, covered, for 1 hour or until the dough has doubled.

Empty the dough onto a lightly oiled work surface and divide into 8 equal pieces.  I try to keep the round shape from the bowl then using a bench knife or bowl scraper, divide it like a pie into 8 pieces, adjusting if necessary to make them all about the same size.  My note says about 80g each, but I normally just eye it up.  Form each piece into a ball by pulling the corners in, then turning it over and rolling it in a cupped hand.  Set them aside and cover with a greased plastic film for 10 minutes.  (Sometimes I skip the cover, doesn't make much of a difference since the outside should be a bit oiled, anyway.)

While waiting, preheat a dry, non-stick pan to very hot; your stove may vary so adjust as necessary.  Again, on a lightly greased surface and rolling pin, roll the dough into a round shape about 1/8 inch thick (3mm).  Carefully transfer the dough using the rolling pin to the pre-heated pan.  Right away while that first side is cooking, roll the second flat bread out and by the time you're done the one in the pan should be about ready to flip.  After a few minutes remove to a cooling rack and cover with a towel.  You're looking for good browning and 'leopard spotting,' but the pan is hot so be careful not to burn.  Repeat this process until complete.

They are delightful to enjoy right away or, once cooled completely, freeze them to preserve the freshness.  They thaw quickly, still fresh and pliable for whatever you may need.

Thank you, delcatto!  This was interesting, let me know if I left anything unclear.