What did you do today?

At day's end, ask yourself this question, "What did I do today that truly mattered?".... most likely it will have everything to do with relationships and nothing to do with money or possessions.

Focaccia Bread

The finished product looks a bit flat, due to the angle the photo was taken I suppose, but they had risen and baked well. It was fun making these and, oh sooo good! - here are the instructions:

3-1/2 teaspoons of fermipan instant yeast
1/4 teaspoon sugar (I used honey)
2 cups lukewarm water
4-1/2 to 5-1/2 cups flour (I used unbleached)
1/4 cup olive oil plus additional
1 Tablespoon salt

Topping
rosemary seasoning
sea salt
diced red onion
..or whatever you fancy

1. Mix water, olive oil and honey together in a bowl. In a large bowl, mix 4-1/2 cups flour, (sugar if you are using this), and salt and make a well in the center. Add the wet ingredients and mix well. Add additional flour as needed to reach the desired consistency.

2. Lightly flour a work surface, turn the dough out of the bowl and knead until the dough is smooth, about ten minutes (adding more flour as needed). Place the dough in an oiled bowl, cover and let rise in a warm place for one hour.

3. Lightly grease 2 baking sheets (or you could sprinkle cornmeal on the sheets instead). Divide the dough in half and, with fingers, press down and out until each half is about 1/2 inch thick. Place on the baking sheets, cover and let rise for 30 minutes.

4. Remove cover and, using the end of a wooden spoon, dimple the dough. Cover and rise 30-45 min. again.

5. Set oven to 375 F (I set my oven to 350 F because it tends to be hotter). Carefully brush each loaf with olive oil, sprinkle with diced red onion, followed by rosemary and a sprinkle of sea salt.  Bake 20-25 minutes (lower temperature if it gets too brown).

Spring Days

How I'm loving the sunshine. We planted a bit of lettuce behind the house and it's coming nicely. Can't wait for fresh garden salads again.

Sixteen years ago, a grade one boy came off the bus proudly carrying a bedraggled, sorry looking plant for Mother's Day. If that plant could have talked, I'm sure there would be stories of little boys tussling on the bus ride home with the plant thrown in the mix. I hugged that little boy, thanking him for such a wonderful gift but secretly wondered how that plant would ever revive. But survive it did and now it thrives each year again!

And another from the garden that comes back year after year.......in awe of our Creator!

Poem for those who are struggling....

There are many people who quietly struggle with various trials. May this poem be a source of comfort and strength for you:

STEP BY STEP

He does not lead me year by year,
Nor even day by day;
But step by step my path unfolds,
My Lord directs my way.

Tomorrow's plans I do not know;
I only know this minute.
But He will say, "This is the way,
By faith now walk ye in it."

And I am glad that it is so,
Today's enough to bear,
And when tomorrow comes, His grace
Shall far exceed its care.

What need to worry then, or fret?
The God Who gave His Son
Holds all my moments in His hand
And gives them one by one.

author unknown

Chicken Noodle Casserole

When we have crispy coated chicken, I always take two chicken legs/backs attached and roast them in a separate covered dish in the oven. Then I use the extra chicken to make this Chicken Noodle Casserole.

2 cups cooked chicken
2-1/4 cups dry spaghettini, broken into 2 inch pieces
1 can Cream of Mushroom Soup
1-1/2 cups grated cheddar cheese (I use medium or old)
1/4 cup finely diced green pepper (I keep chopped frozen green pepper in the freezer)
1/4 cup finely diced onion
1/4 cup finely diced celery (optional)
1-1/2 cups chicken broth (I make chicken broth from 'Better Than Bouillon')
1/8 tsp cayenne pepper
1/2 cup additional cheddar cheese (for topping)

Cook spaghetti and drain (don't overcook).  Mix all other ingredients together (except cheese for topping). Add cooked spaghetti and mix well. Top with the last ingredient 1/2 cup cheese.
Bake 350 degrees for 40 minutes until bubbly. If top becomes too cooked, cover loosely with foil.

Interesting video on neurosurgery

Having had brain surgery some years ago, neurosurgery interests me. This is an interesting video for sure:

http://www.wimp.com/switchoff/

Dill Onion French Bread

I love baking bread and trying new recipes. My trusty Bosch Kitchen Machine comes in handy for large batches but today I was trying a new recipe the old fashioned way.  The bread turned out delicious and next time I'll triple it using the machine. The recipe below says it makes one loaf but I made two loaves because I like crustier bread.

Dill Onion French Bread

2 tsp fermipan instant yeast

1/4 cup very warm water

1 cup plain yogurt (room temp would work best)

2 T finely chopped onion

1/4 cup sugar

2 T butter, melted

1 egg

1 T dried dill weed 

1 teaspoon salt

3 - 3-1/2 cups all purpose flour

In large mixing bowl, mix everything except the flour and yeast. Stir 1 cup flour and yeast together and add to bowl and beat until smooth. Stir in enough of remaining flour to form a soft dough. Knead until smooth and elastic (about 6-8 minutes), adding flour as needed. Place in a greased bowl, and grease top of dough as well. Cover and let rise in a warm place until doubled in bulk. 

Punch dough down a bit and turn onto a lightly floured surface. Divide into thirds (I divided into six pieces for the two loaves). Shape each portion into a 20 in. rope. Braid into loaves and pinch ends to seal. Cover and let rise until doubled again. Bake 350 degrees for 30 minutes or until golden brown. Move to wire rack to cool.