I assume I am not alone in finding bread-making both fascinating and scary. It is a simple process, but for some reason the thought of starting bread would paralyze me. The other thing that would keep me from starting was the idea that I had to make sourdough, and keep feeding a starter. That sounds like work. I am not sure I can keep track of how many times I told Sarah “I am going to learn to make bread” and then never did. That changed a few weeks ago, and since then I have made a few successful loaves using a simple recipe I found online. Of course, once successful, I had to tweak things! Click through to learn how to make this simple, rustic bread as well as a few tips on how to change things up to make even more-interesting breads!Read More »Simple Rustic Bread as Base for Exploration
The Hairy Porter is a full-bodied, slightly sweet, chocolatey beer without the astringency some dark ales have. We forwent the usual black patent malt and swapped it with a dark wheat malt, leaving the familiar brownish-red color and highlighting the Belgian Special B and chocolate malts. The flaked oats and the wheat malt make for a rich, creamy head with staying power.
By comparison to some other beers — especially hop-forward IPAs —this brew is pretty straight forward, and we recommend it for brewers of all levels. The only challenge we encountered was achieving fermenting temperatures in our cold Vermont home during the winter.
Need a quick, tasty, and filling dish for your next family gathering or potluck meal? This upscale version of Macaroni… Read More »Fancy Mac & Cheese: a favorite crowdpleaser that’s quick to prepare
Last year I wanted to mix it up with holiday baking, and came across a recipe for Swedish cardamom bread.… Read More »Swedish Cardamom Bread is a delicious holiday treat that makes a great gift.
We have been intending to make mead for so long that it had become something of a joke. “I’ll get to that right after we make mead.”
Then this past summer whilst cleaning the basement we realized we had nearly 14 pounds of honey … and that it was six years old.
Coincidentally, we had recently picked a large amount of elderberries. Sarah had originally intended to use the elderberries to dye yarn, and her mother, Nancy, intended to make a medicinal syrup, but they had so many elderberries they were looking for other options.
Time to make the mead… and a melomel.Read More »Making Mead: Honey plus time yields a delicious beverage
When it’s this hot out I like to cool off with summer cocktails with fruity flavors that bring to mind… Read More »Summer cocktails: refreshing drinks for hot days
This recipe was inspired by a locally made brand of tomatillo salsa that I still buy on occasion. But with… Read More »Tomatillo salsa: a simple, flavorful sauce
Quinoa. Salad. Two words that strike boredom and possible fear in your average lunch-goer. I was skeptical of quinoa myself,… Read More »Quinoa salad, a quick and healthy lunch