Monday, June 21, 2010

In my little kitchen

Although I have a large house ,my kitchen barely has room for one person.(Thank goodness the Hobbit isn't being filmed in her journey to self sustainment.) If I have someone in the kitchen talking to me,they better be ready to do-si-do out of the room if I have to open the fridge or check something in the oven. Over the years we have adjusted pretty well to this dance
and somehow we still manage to eat three squares a day.I guess it's all in what you love to do.I was blessed with a farm upbringing and the older I get the more connected to the past I want to be .Crazy isn't it?This year I decided I would make all our bread.I know some of you have been doing this already but,raising four children who needed to be carted wherever they had to go made domestic duties fall to the rear. Enough excuses, I have made a commitment I intend to keep it up. It's been 4 months and I think a routine has been established.Now that summer is here I find that some days are already getting too hot to bake. I should bake bigger batches but,I'm addicted to fresh from the oven.I have to laugh because if I freeze half the loaf we run out.If I leave the whole loaf out I think it will go bad before we finish it.One problem that my mother and grandmother didn't have was hamburger buns and finger rolls.They made one kind of bread and that's what you ate unless it was a holiday.Only then did they stress themselves out with over the top recipes. However times have changed and I can't imagine giving my family a hot dog or burger wrapped in a slice of bread. So,I'm currently looking for a bread recipe I could use for finger rolls and burger buns .I tried changing the shape of my regular white and wheat bread,the family was tolerant but I knew they seem to be too dense I want something lighter,fluffier.If anyone out there has had this problem let me know how you resolved it.Found a secret recipe? Let them adjust to the thicker rolls? I'd love to hear your input.
Another favorite of my people is what I call Kermie's pasta.If you're growing basil and baby spinach you pretty much have all you need to keep this filling and tasty salad on hand.Just make your favorite pesto and add an additional 2-3 handfuls of baby spinach to the blender or Cuisinart. I have very few people turn away from this one. I make this at the barn and it always sells out.
Well I'm glad to be back and it looks like I'm winning the battle however, I hope we don't have to go through this again any time soon.
New computers are for much younger people......................said the hobbit

4 comments:

Fonville Farm said...

Hi! I saw that you were looking for a recipe for hamburger buns, I realized that I didn't post it but I'll give it to you if you want it. They were really soft and easy to make! I love to eat them just by themselves:) I made them in my kitchen aid stand mixer.
Robin :)

Connie said...

Your pics look yummy this morning!I, too, bake most of my bread. However we are down to a simple mix of whole wheat, ground flax seed, 2 T. each of olive oil and honey, and the water. Simple, yummy; might change out the honey for molasses. I just started buying those really thin hamburger buns and everyone loves less bread on all the goodness.

Wish I lived closer to the barn so I could try out some of your cooking. I have never acquired a taste for pesto but would love to try.

pam said...

Wow! You really ARE back! Yaaaaay!

Congratulations on winning the "war of new computer"! I can relate and you are now my hero!

If we ever again see the sun and my basil plant ever gets enough sun to grow, I will be making this lovely pasta dish! We love pesto and we love spinach!

Margaret said...

Prior to opening the diner I was baking all our bread. I tried hamburger buns as well as English muffins but both were a disaster and gave up.

The salad looks delish.

Margaret