SALAD TIME

Sonny #3 has gone back to college which means we are much more faithfully eating salads. I love how this looks so pretty and fresh! Spinach and fresh red bell pepper = TOTAL yummsville!!  And as per always on a paper plate (yes-indeedy)

Walking With God (and my iPhone)

Oh my, am I loving my iPhone? In a word . . . yes!  Loving the Bible app (youversion) because it SPEAKS the Bible to me in a wonderful, soothing  voice that I listen to when I do my trek through the house.  Wearing a pedometer, trying to get my 10K steps in (at least) a day, and listening to God’s Word.  WHAT can be better than that?!  Tonight I listened to Ephesians 5 through I Thessalonians 5 ¹⁵ Make sure that nobody pays back wrong for wrong, but always strive to do what is good for each other and for everyone else.

 ¹⁶ Rejoice always, ¹⁷ pray continually, ¹⁸ give thanks in all circumstances; for this is God’s will for you in Christ Jesus.

 

Amen.

Adventures in Breadland

Yesterday I tried my own rendition of Ciabatta Bread after buying a pkg from Sam’s this week. I used the dough only mechanism on my bread machine and then followed the directions on how to make it Ciabatta–you can virtually use any recipe. I used 1 1/2 cups of warm water, 2 tsp yeast, 2 T sugar, 2 T Flax Seed, 2 T Olive Oil, 2 tsp salt, 1 c Whole Wheat Flour, 1 c Oat flour (pulverized Old Fashioned Oats) 1 c Bread flour.  Throw it all in your bread maker–I cured the yeast or whatever you call it, is it cured?  I let the yeast stand in warm water with the sugar to see if it would bubble (which means the yeast is still yeasty :p ) Selected “dough” on my bread machine and then waited for the bread machine to do its thing to the dough–> mixed, jiggled & raised.

I then followed the directions on how to turn it “into” Ciabatta bread by letting it sit 15 minutes with a bowl inverted over it, (after I rescued it from the bread machine) and then I separated it into loaves (I chose to make rolls) and then let it rise again 45 minutes in draft free environment. I set the oven at 400 degrees. I spritzed water on them a few times during the baking process. They came out with a perfectly crispy crust, chewy inside (Just how we like it)  

Bake at 400 on a stone pan if you can for about 20 minutes for rolls

This inside pic wasn’t focused very well, but it had good air pockets which you want in this type of bread.  YAY!  Total Yummsville