"Have you ever tried to put a muffler on a frog?"... that was good for a big LOL. I probably startled the dogs who were sleeping by the computer. I have a feeling Campbell is going to be as big a riot as Mz JT. I'm looking forward to meeting him in person. hugs, Karen

Here in Billings...soccer mom, many games canceled. But as far as flowers...I just planted 8 KO roses (I know they are not considered roses with those articulate with roses, but two years ago we back gated and I can plant without fear of deer). Tina

Years ago I read about culturing yeasts from one's own kitchen, with just a bit of commercial yeast in a sponge, which is left open to capture the natural yeast spores that colonize the kitchen--similar to the sourdough cultures which were unique to the areas where they were cultured. The kefir bread is similar to Mark Bittman's recipe and technique. I culture the kefir (one source) all day, then use it for the water in the recipe, with a teaspoon of sugar, the yeast, and one cup of the flour. Let that sponge 'work' overnight, then add the salt and remaining flour the next morning. Let that rise all day, and bake in the evening. If I don't have time for an all day rise, I add another teaspoon of yeast with the remaining flour, and let the dough rise until doubled, usually about an hour. The length of time for the kefir to culture, as well as the rising time for the bread dough, depends on the room temperature, although I usually proof it in the oven. If you're experienced in bread baking, you'll know when everything is right. Today's loaf is one-third whole wheat flour and two-thirds all-purpose flour, but I sometimes vary the ratio, and sometimes substitute a small amount of other flours, such as spelt or oat, or a tablespoon of wheat germ and/or bran. The crispy-bottom cornbread is basically the Better Homes recipe for Bacon Cornettes, without the bacon. I have the cookbook, but here's a link I found online. I use half whole wheat and half all-purpose for the flour, and half yellow and half white for the cornmeal, and a little less salt and sugar than the recipe lists. To make it crispy on the bottom, I bake the mixture in a preheated iron skillet that has had a teaspoon of bacon grease melted in the bottom. The same way my grandmother baked her cornbread. :) The crackers are a simple tortilla recipe, like this one, but I use olive oil, one-third whole wheat flour and two-thirds all-purpose, and add different herbs, spices, and grated parmesan cheese. As I mentioned above, I use the pasta roller, set at #2, using smaller pieces of dough than if I were making tortillas. The roller makes the crackers more oblong than round, but it's much quicker than rolling by hand. I sprinkle with a little kosher salt, then bake them at 400 for about 5 minutes, on cooky sheets. The last time I made crackers, I made a few using the #1 setting, which is almost paper thin. I reduced the baking time to 3 minutes, keeping a close watch so that they didn't burn. They were very thin, crispy, crunchy and yummy. I plan to try the thinner ones with half flour/half cornmeal soon--I'm thinking they will be similar to tortilla snack chips. I know this might sound confusing, but that's the way I cook. :)

Beautiful sunrise and that other photo reminds me how much I appreciate that for once there is no snow or freezing rain falling here today. Supposed to be coming tomorrow and Monday but all clear for our FL trip on Tuesday.