Have you prepared to bring your trees in yet? What have you done?
Meyermike(Zone 6a Ma.)
2 years ago
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Jurassic Park
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What have you done with your Christmas tree?
Comments (46)I don't usually make resolutions, but after reading all the good posts in this thread, I've made up my mind. I want it ALL! I no longer want to enjoy the holidays looking at a gaily decorated petroleum-based interpretation of a fir tree. I want the live green tree with the O2 mitigation. I want winter interest and shelter for the birds. So my Christmas gift/resolution to myself will be - a balled tree. Yeah, it'll cost a few bucks, but for the next 30+ years (I plan on living a loooong time ;-)), imagine how nice the whole place is going to look when they are planted, and how much the wildlife will appreciate them. Unless someone can suggest a better way to go, here is my plan (I've never had a balled tree before, so save me from myself if I'm off base). I'll buy it in November, tub it on the deck, decorate it there with lights and strings of popcorn and fruit and I (and the critters) can enjoy it for the holidays. Then, after the festivities, drag it over to a pre-dug hole, plant it, and voila! If I get one small enough I think I could handle it (root balls are heavy!). At least I have a year to get any kinks out of this plan. Kris (already thinking about she's gonna do with her next Christmas tree....)...See MoreWhat have you done this week to save money in your household?
Comments (35)Carol - Here's the short and long version of the recipe. I have it taped to my bread machine on a 3x5 card. It's our everyday bread, and I also use it for dinner rolls, cinnamon rolls, burger buns and hot dog buns. I've also included the long version of the recipe which includes instructions for making it in the bread machine, as well as by hand. I lovingly call the recipe "Mildred Bread". It was based on a recipe my friend, Mildred, got from Pleasant Hill Grain and some input from me. Sponge: 3/4 c. warm buttermilk (I use kefir) 3/4 c. warm water 2-1/2 c. milled whole wheat flour 1/4 t. ascorbic acid 2 t. instant yeast Mix on quick dough cycle for a few minutes. Stop machine and rest the sponge at least 2-1/2-hours. Stir in these ingredients: 1/3-1/2 c. chia seed goop (optional) 2 T. coconut oil (butter or vegetable oil can also be used) 2 T. agave nectar (or honey) 1 egg Add to the top: 2-1/4 c. whole wheat flour 2 t. salt (on top) Process on the quick dough cycle. Remove as soon as the kneading has stopped. Note: I sometimes add 1/3-1/2 c. multi-grain cereal at the add-in beep, and also add 2 T. flaxmeal. ----------------------------------------------------- The long version: 100% Whole Wheat Bread Bread Machine (changes for by hand in italic) Sponge: 3/4 c. lukewarm buttermilk (I use homemade kefir.) 3/4 c. lukewarm water 2-1/2 c. freshly-milled whole wheat flour (Prairie Gold from Wheat Montana is my favorite wheat) 1/4 t. ascorbic acid* 2 t. SAF-Instant Yeast Mix these ingredients in the bread machine pan and set the machine to QUICK DOUGH. As soon as the mixture is well mixed, unplug the machine and allow to sit (with the lid closed) at least 2-1/2 hours or up to 12 hours, or something in between. If you use a red variety of wheat, it will be less acidic-tasting if you use a 12-hour sponge. After the sponge has set, mix these ingredients into the sponge: 2 T. melted coconut oil (or butter or veg. oil) 2 T. agave nectar (or honey) 1 egg (I also add 1/3-1/2 c. chia seed gel. **) Add to the top of the sponge mixture in the pan: 2-1/4 c. freshly-milled whole wheat flour 2 t. salt (on top the flour) Set the bread machine on regular DOUGH cycle and process. Check the dough to make sure it's formed into a nice soft ball and adjust the hydration as needed. My changes: I process the dough in the bread machine until the dough is mixed and kneaded. I don't let it rise in the machine. I place the dough in a dough rising bucket, place the lid on the top and allow the dough to ALMOST rise to double. Whole wheat dough does NOT have the extensibility that white bread dough does, so try not to let it go more than double. Using a dough rising bucket helps you to accurately judge when dough has doubled. Place the dough into a dough rising bucket. It should come up to the 1-quart line. It's doubled when it reaches the 2-quart line. You can get plastic food storage containers (with a tight-fitting lid and graduated measures on the side) at restaurant supply stores (or through King Arthur Flour - aka dough doubler). For this recipe a 2-quart container works perfectly.) After the bread machine finishes the dough cycle (or has doubled in the dough rising bucket), dump the dough onto a Silpat and with oiled/greased hands deflate the dough by pushing it in the middle with your fist then drawing all edges of the outside dough into the middle (turning the dough inside-out so to speak). Divide the dough into portions (I scale the dough for accuracy.) Round each portion (make it into a smooth ball) so that all the gluten strands are going into the same direction. Cover and allow to rest 10-15 minutes so the gluten relaxes. Form dough, pan, cover with plastic wrap for the final proofing - etc.... I make this bread into 3 small loaves (7-1/2x3-1/2-inch pans - 350°F for 20-25 minutes), OR one 1# Pullman Loaf and use the other 1# of dough for 6 pecan rolls OR an 8-inch pan of dinner rolls - sometimes I use a portion of the recipe for hamburger or hot dog buns. A very versatile dough. ------------------------------------------------------ * ascorbic acid powder is available at most health food stores. It's a very important ingredient ANY time you make bread that includes wheat germ (which is in whole wheat flour). There is a substance in wheat germ called Glutathione. This substance breaks down the gluten and can result in a short loaf. The bran in whole wheat bread can also cut the gluten strands which results in a short squatty loaf. The sponge helps to soften the bran. The addition of 1/8 t. ascorbic acid per loaf of bread will counteract the negative effects of Glutathione. It will help prevent the gluten bonds from breaking down and will also help repair gluten bonds that have been broken. The ascorbic acid also helps sustain the leavening of bread loaves during baking. Yeast grows longer and faster when there is also ascorbic acid. Do not add it to sourdough recipes because they are naturally an acidic atmosphere. ** Chia seed gel is a mixture of chia seeds and water (1 part chia seeds to 9 parts water). This mixture thickens as the seeds absorb the water and adds hydration to the crumb of the loaf. It looks like poppy seeds in the bread after it's baked. Excellent nutritional boost and additional fiber. By hand, place sponge ingredients in a glass or plastic bowl and mix the sponge ingredients together with a Danish dough whisk or a wooden spoon and beat the ingredients about 100 strokes. Cover, and allow to sit at room temperature at least 2-1/2 hours. After the sponge is done: add the flour gradually to the sponge mixture using a Danish dough whisk (or wooden spoon) and carefully beat in each addition of flour before adding more. You may end up beating the dough 500-800 strokes, but do as much mixing as you have the strength to do. If you need to stop and rest, that's fine. The rest will allow the dough to hydrate. Towards the end of mixing, add the salt (DON'T FORGET!!!). The gluten will tighten up and make mixing harder after adding salt. The better job you do of mixing the dough and developing the gluten while it's in the bowl, the less time you'll need to knead it. When you knead the dough, avoid adding a lot of bench flour. If you have a problem adding too much flour during kneading, grease/oil your hands during kneading instead - especially during the last 2-3 minutes of kneading. -Grainlady...See MoreWhat have you done with, and how have you organized photos?
Comments (5)Welllll.... I did manage to get started on the task after taking the rest of the day away from it. I talked to DH too, which was helpful and he was supportive of organizing them in a more efficient manner- including the possibility of getting rid of the old albums. Started this morning by quick sorting the box into piles based on time frames. Tried not to let emotions interfere. After looking at the old albums, I realize that they had been rearranged already and were out of order, as well as having quite a few blank spots. Add to that they are older and starting to yellow, so all the photos are out of those and into their proper piles now. So far have sorted a few piles, getting rid of any duplicates and any photos that are just bad condition or that I've always hated. Putting them in labeled plastic bags temporarily as I go. I think it will require a bit of fine tuning and for now I'm pulling out the obvious and seeing what is left- from there I can go through them yet again, and cull them further. It is time consuming, but I think it will be worth it in the end. Sort of thinking about going with photo storage boxes, where you have a bigger box that then holds a number of smaller boxes, which hold about 100 photos each. I like the idea of having the photos in that type of system, where you can pull them out and look at them by category if you actually do want to look at them, but it will depend on how many photos we are left with in the end, and if the boxes will be compact enough to make that a good solution. DH also offered to scan some into the computer. Might end up doing that too- not sure if we'd need the smaller organizing boxes if we just did that. Oh well, just thinking out loud now. If anybody here has done such a thing, I'm still listening. OK, now this topic can start moving down the list :)...See MoreHave you done any gardening yet?
Comments (3)I think you will get all the rain you want and then some today! Our forecast up here in the KC area doesn't show anything below 40 for the next 2 weeks with highs in the 60s and 70s so I figured it was safe to at least plant out the cool weather veggies that would normally go in around St Patty's day. I've planted out 4 types of onions from Dixondales and 3 kinds of Potatoes and seeded carrots and radishes over weekend. My lettuce and broccoli starts are still a couple weeks away from being ready to go into the garden. Peppers were started on March 1 but haven't sprouted yet. I will start the tomatoes later this week with plans to put them out in late April or early May. I have an order of 25 Purple Passion and 25 Pacific Purple asparagus crowns coming the first week of April from Nourse Farms and have the new beds prepped and ready to go....See MoreMeyermike(Zone 6a Ma.)
2 years agolast modified: 2 years agoJurassic Park
2 years agolast modified: 2 years agoCA Kate z9
2 years agobob_15
2 years agoponcirusguy6b452xx
2 years agoCA Kate z9
2 years agobob_15
2 years agoMeyermike(Zone 6a Ma.)
2 years agolast modified: 2 years agoMeyermike(Zone 6a Ma.)
2 years agolast modified: 2 years agoJurassic Park
2 years agolast modified: 2 years agobob_15
2 years ago
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