Ann T. and others...
lizbeth-gardener
6 years ago
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anne rasp vs. others
Comments (7)I am in zone 4 and my annes are showing life before all others. Very strange... As for the fruit, you will love it! It is a splendidly creamy berry with a mild vanilla-ish undertone. Very good for fresh eating. If it is showing a green bud, let it go. It does have a live root and it will sucker, just give it time. Once it is established it is a very aggressive raspberry. We are in a very cold zone and it doesn't slow it down in the slightest....See MoreKelly Ann photos and others
Comments (16)Thanks everyone for the compliments- I wish I could have you all over for a picnic- wish we weren't so far from each other! Sandyseeds- Crepe Myrtle is a favorite and well loved standard shrub / tree here in NC. It lines the streets and cul de sacs everywhere. Mine smells like vanilla, so does the white variety. I do not know what the name is of this little purple guy- I rescued him from a dry stony lawn when he was 2 feet tall, 3 yrs ago. Actually- I really don't like Tabu- my sister had it when we were young- too strong. I just bought vanilla coconut body spray from bath and body works- keep it in the fridge and spritz it on when I come in from the heat. Refreshing! I also have a sweetly scented blooming Hawaiian white flowering ginger, and my Gardenia is in full flush- I can smell it right now coming in through the window. They love cool nights- and it's been in the low 60's lately. Glad everyone enjoyed! kasha77...See MoreAnn T, I made your flour tortilla recipe
Comments (4)shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag...See MoreThe Holey Grail of Bread, thank you ann_t!
Comments (32)ann_t, you saw the shine! As my bread mentor, I sure wanted you do see my progress and am thrilled you popped in! I had a better photo showing the shine but didn’t upload it. I let this bread rise the same time, but the difference was the pizza stone and the grill – sure hope I can replicate it as we enjoyed in so much this weekend! I think you’ve done an amazing job at describing the uses of the pockets/holes, the flavor difference, texture difference. dcarch, as always, your words are so kind – thank you. I agree, a bread with only massive holes would be useless. It needs ‘pockets’! I admit, I am proud of this loaf. Ricky (fawnbridge), I’d never heard of ‘voonge’ but clearly I do it, a lot! We used this loaf to voonge gravy and bits from beef tips : ) Thank you for the kudos! mamapinky0 – wonderful descriptions of ciabatta and artisan breads – makes me hungry for it right now – and how blessed you are to have a bakery to make it for you! I like all breads – white and whole wheat sandwich for our lunches, and eggs on toast, savory for cheese and herb breads, uber-soft Hokkaido for melt-in-the-mouth dinner rolls and decadent French toast – and yes, even bread pudding. DH and I love the crust of artisan, the pockets that hold flavor, and the ability of this bread to hold up to moisture over regular sandwich bread – but the flavor is also quite good. We all have our preferences : ) Hi chas045! Seems you’ve been following posts! The credit really goes to ann_t, who in her recipe (link above) explains the entire process and includes wonderful photos. I thought it was the grill – my first pizza on the grill had nice holes and pockets accompanied with an excellent crust, but the 2nd was like my cast iron in the oven pizza… I suspect it’s the wetter dough, among other things. As with my first attempts decades ago with white bread, there came a point when it was muscle memory while kneading – it just felt and looked right at some point. Hopefully I can attain this over the next year on a consistent basis with artisan. annie1992, thank you! I’ve seen photos of your breads – and your bread always looks better than mine (and while it’s not about looks, when bread looks right, it tastes right) – and you explained it so well also, the artisan is chewier and more substantial. Chewier does not equate to ‘tough’ in case anyone who hasn’t tried it is wondering. . I started making artisan bread a few years back, but it was rather tasteless and touch, rather than chewy. The crust was like concrete also – and my pizza could not hold up to sauces, so I just stopped all attempts. ann_t’s tutelage and recipe have improved my recent efforts to the point we prefer this over sandwich breads now. I’m hoping others who want to try artisan breads will be encouraged to! I’ve learned some wonderful lessons in bread-making, but the biggest lesson which ann_t taught me: Don’t be afraid of the dough – it can take a lot!...See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agolizbeth-gardener thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mplllog
6 years agolast modified: 6 years agolizbeth-gardener
6 years agoUser
6 years agolast modified: 6 years ago
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