Multi-style cooking

This muffin, is a healthy tasty one --nutty soft little bread with sweet date flavor. Muffin is easy to prepare, just remember, never over-blend, it always comes out to be perfect. Ingredients: (1) Dry mixture: 3/4 cup whole-wheat flour, 4/3 cup all purpose flour, 1/3 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, whisk together; (2) Wet mixture: 1/2 cup milk, 6 tbsp oil, 2 large eggs, combine together; (3) Nuts mixture: 11/4 cup walnut and 1 cup pitted dates, both coarsely chopped. Directions: (1) Stir dry mixture into wet mixture, mixing just until moistered. (2) Fold in nuts mixture. (3) Preheat ... Read Full Story

Stir Fried Tomato Slice Recipe Introduction: I have come to love tomatoes more and more ever since I attended the lecture that was made by a nutritionist at the fitness center. Tomato is a vegetable that we all know and like. It can be eaten raw or cooked. It can be cooked into soups and processed into paste. According to the nutritionist, tomato is a vegetable that benefits men the best. She warned the women in the audience who should observe their husband urinating. When they see that the husband’s urine flow gets thinner and more difficult, they should know that it is time ... Read Full Story

Sorry, guys. I know I promised this post yesterday but life got in the way. For those of you anxiously waiting, here’s the recipe I mentioned in my last post . I tried out and adapted several different wheat bread recipes and finally settled on this one for three basic reasons. 1 - It’s made entirely from food storage ingredients (no refrigerated items needed). 2 - The finished product is good for sandwiches or toast. 3 - It freezes really well so I can make four loaves in one batch and have enough to last the entire week. This recipe uses both wheat and ... Read Full Story

Welcome to the second part of my sourdough baking series. This is the part where you make and bake amazing, nibble-worthy loaves of bread. Yesterday, I made the sponge for my bread using my sourdough starter . I let it sit overnight, covered, to develop flavor. Today, I used that sponge to bake dense and chewy loaves of sourdough bread. The method couldn’t be simpler. Basically, I added a little salt and more flour the the sponge, then kneaded it into a stiff dough and formed it into loaves. The dough pretty much does the rest all on its own. Start this early in ... Read Full Story

While rummaging through my kitchen cabinet the other day, I came across this beautiful slip decorated redware bowl. The bowl measures 8 inches across the top and is 2.25 inches tall. The foot measures 3 inches. Every time I come across the bowl in my cabinet I remember Gary's grandmother. My mother and I discovered this bowl in her apartment when we packed her possessions when she passed away at 98 quite a few years ago. When I turned the bowl over, I saw, Made in Finland , stamped into the bottom. This didn't surprise me since Gary's grandparents on both sides immigrated to ... Read Full Story