playing catch up

The computer was out for over a week! So now it's time to play catch up here but, first I just want to show you this granola which is hands down the best granola I've ever had. It's My New Roots Chunky Chocolate Buckwheat Granola and it's amazing. I made it last week and I agree that's it's more of a snacking then a breakfast granola. I highly recommend making this as soon as you can get your hands on the ingredients and buckwheat (found at Whole Foods) is really healthy for you.

I've spent the morning practicing my calligraphy, it's challenging yet relaxing. I have to remind myself to go slowly.

This beautiful antique hydrangea has been nice to look at while I work.

shortbread

It snowed here this weekend and I did some baking. One of the cookies I baked is a bit special to me and so I thought I'd share it here.

It has been passed to me by second cousin's daughter, Leann. Is that second cousin once removed? I can never remember such things but, she got it from my Great Aunt Janet. It is a Scottish recipe and tradition. My Mom does not make it (not a fan of the kneading) so she will get some for Christmas.I think it is delicious.



Here is the recipe for my shortbread. I hope you enjoy it!


1 pound (4 sticks) room temperature butter
1 cup superfine sugar
4 cups all purpose flour
1 cup rice flour


Set butter on a counter top or flat surface. Sift superfine sugar over butter.Then sift 3 cups of all purpose flour over butter and sugar. Then sift the 1 cup rice flour over the butter, sugar and flour. Then sift the last cup of all purpose flour over everything.

Now with clean hands knead the dough. Bringing it together with your hands and using the base of your hand. Knead until everything is incorporated and it is smooth. You should be able to lift the dough without it breaking. (it might take a while)

After you are done with the kneading, pre-heat your oven to 250 degrees. Make the racks one apart.

Now split the dough into 2 halves and set one aside. Take one half and place on cookie sheet. First press it down with your hands to flaten it and once you have it bascially equal place Saran wrap over the top and use a cookie roller to smooth it out even more. Make sure it is the same thickness so it cooks evenly. Then take your pointer and thumb on your left hand and place them on the border of the dough and then with your middle finger on your right hand push between your pointer and thumb. It creates a crimp on the edge. Complete it around the whole edge. Then take a fork and lighly push it along the top of the shortbread, vertically. Making rows of little holes on top.

Repeat this to the other half that you set aside
Place first half in oven on top rack..

Place the last half in oven on bottom rack.

Time it for 15 minutes and then switch them to different racks.

Time for 20 minutes and then turn then around in oven.

TIme again for 20 minutes and just open oven.
(The reason we are doing this is becasue we need to let out the heat so the shortbread doesn't burn.)

You will know that it is done when you can smell it and also it has a lightly golden brown color. You want it to stay the light golden color. If you need to cook it longer do it in intervules of 10 minutes.

Immediatly after you take it out of the oven cut into squares, (cutting horizontally and vertically)

Shake some superfine sugar on top and place back in oven but make sure the oven is off. It is just to get some of the sugar to melt.

Then take out of oven and let it cool.

The best way to package shorbread is in tins or something of that sort. Always remember to layer it with saran wrap each layer so the shortbread does not break.

* usually the kneading takes about 15 minutes, it depends on how you knead it and what the temperature is. but trust me the first time i made it i thought i put too much flour in but i didn't. just keep working at it, lol. you have to tell me how you make out with it.

soup + some knitting

I'm still sick- WAH! It's tiring to be sick, get better only to get sick all over again. Last night we ordered Japanese and I had Udon Noodle Soup with Vegetable Tempura. Tonight, we made this delicious soup so I thought I'd share the recipe. It's from Vegetarian Cooking for Everyone by Deborah Madison which is a wonderful cookbook.


Chard Soup with Sorrel or Lemon (we used lemon)

2 tablespoons butter
1 onion or 2 medium leeks, white parts only, chopped (we used onion but leek would be lovely too)
3 red potatoes, peeled and thinly sliced
1 bunch chard, stems removed, about 10 cups leaves
2 cups sorrel leaves, stems removed, or juice of 1 lemon
Salt and freshly milled pepper
1/3 cup creme fraiche or sour cream (we used creme fraiche)
1/2 cup cooked rice or small toasted croutons (we used medium sized croutons)

Heat the butter in a soup pot over medium-high heat. Add the onion and potatoes and cook, stirring occasionally, until they begin to color, about 8 minutes. Add 1/2 cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 1 1/2 teaspoons salt. As soon as they wilt down, after 5 minutes or so, add 6 1/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 12 to 15 minutes. Puree the soup, then return it to the pot. Taste for salt and season with pepper. If you didn't use sorrel, add the lemon juice. Mix the creme fraiche with some of the soup to smooth it out then swirl it into the soup. Serve with rice or croutons in each bowl.


I've also been knitting away here and there a little and have managed to complete 2 more kerchiefs over the past week. One in this color and the other in sort of an oatmeal color.