Two great bread recipes from two great bloggers – Pizza bread and Easy french bread Continue reading Bread Recipes
I don’t know why exactly, but I do really love blogging, and even more so creating things. I think art is mean’t to be shared (otherwise what’s the point in doing it ?), and a blog allows that combination of creation and sharing.
I’ve been doing my best to try and warn people about the Coronavirus pandemic as it transpired. And, I don’t make any money from blogging. Today, I feel like I’ve been sitting at my computer for weeks now, and fed up with dealing with stupid people I have to deal with on a day-to-day basis.
And, no I probably don’t mean you, I do mostly get many lovely commenters, who are supportive and positive, good well meaning people. No, it’s a tiny minority who are complete assholes. “Haters gonna hate” I think is the collective wisdom on this. And “The biggest fool is the fool that argues with a fool” or there or there about.
A fellow blogger once advised me – “just put them in the spam folder, and you’ll never hear from them again”. Not sure that’s very ethical solution, or recommended, just passing on what he told me.
So today, as I have all the ingredients, I’m baking some bread, which I haven’t done for a while. Not quite sure what kind of bread it will be, I have a selection of flours, and a sourdough culture living in my fridge.
Sometimes I use my breadmaking machine just to make dough, and then cut up into balls, wrap in clingfilm and freeze (like the photo above). Then with pizza sauce and mozzarella, I can make my own pizzas, as and when I want.
As I don’t have an oven, I cook the pizza base, like the “Fry bread” which I watched native Americans make. Basically I roll the Pizza base out into a round shape, leave in the the frying pan (with lid) to rise. Then nuke it on highest setting the hob will do, the steam generated by the lid being on helps to cook the pizza base. You have to be careful, because the time difference between “cooked” and “burnt” is literally around 30 seconds. So timing is everything with that one. Oh, and it does need turning once the bottom is cooked, to cook the top for a short time.
Other times I can let the machine complete it’s cycle and bake a loaf. I pause the cycle after it’s mixed, so I can remove the stirrer from the dough, so loaf doesn’t have a hole in it where the stirrer was, when baked.
Anyway, hope you are safe and it stays that way for you and your loved ones.
(Original post removed at “Chef’s” request (sharing isn’t caring it seems.) ) So here’s nice some soup photos instead. Personally – I never found it that difficult, or skillful, soup making that is. Continue reading Soup Making The Easy Way
I enjoyed yesterday’s “ART Reblog Day” … today asking for submissions for you to have your FOOD blogs reblogged here. Slots fill super quick, so don’t think about it, do it … Today I will reblog a limited number of … Continue reading FOOD Reblog Day