Hot Weather continues

Today we are 100 degrees. It is really getting old that it is just day after day of heat. The mornings start off nice and then by noon it’s hot.

It looks like this will continue for at least the next week. I mean it is July/August in California but still…

The NP, in the video conference, did tell B to lower the Jakofi to one a day till we see how the hydration is going. I’m pretty sure she talked with Dr. Abedi and voiced my disapproval/concern about the creatine being linked to when he started the 2nd Jakofi. So I guess we’ll see.

I haven’t been too inspired to cook( too hot) but I did make a nice brown rice salad last night for dinner. It was brown rice, carrots, green onions, a few olives, a nice zucchini from the garden, tomatoes from the garden and some parmesan cheese. It was good.  I also made kinda a green dressing with parsley, basil, and a little thyme. I put it in the Vita-mix with lemon and olive oil. I had tried it in the food processor before and it didn’t seem to pulverize it. I’m wondering if the food processor just doesn’t do that. If that’s what you have happened let me know.  So I think my son is planning on cooking some fish tonight( mahi-mahi).  Not sure about the vegetarian option but the rice salad and maybe a beyond burger. No one seems especially hungry at dinner time so maybe we should do a few YOYO nights.

I ordered a few used cookbooks to purview.  One is actually one I gave away years ago. A vegetarian cookbook from Ananda.  I found it on amazon used so with our pet bookstore closed I decided to get it. I had ordered a book on eBay about southern cooking but then it was not in stock even though I paid for it so now it’s hanging out there to be refunded. Oh well, not good communication on the seller’s part.

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I offered up some sourdough starter on our Nextdoor neighbor site. I have way too much starter. So I had one person interested so I gave them 2 jars. I still have a quart in the fridge.

 

sourdough bread

I’ve got a terrific starter going that I made in the fall. It has been really useful and flavorful.

I’ve made pancakes and two days ago started on bread. I make the bread using the ‘Tartine’   bread book.

It’s really an easy recipe ONCE you get past the scientific stuff. But it does take making the leaven,then the autolyse, then the first rise, and then the final rise in the refrigerator.  Then you can bake the next day. I use Banneton  bread proofing basket.

It gives a nice pattern to the bread and holds it in shape too.

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The flour lines are from the proofing basket..

I’ve been making bread for over 40 years off and on. I started with the Tassajara bread book and Laurels kitchen.  Most of my loaves back then were heavy and more like bricks. But we ate them anyway(most of the time).

Breadmaking is an art form, for sure. But the real trick is to just keep trying and making lots of bread because you do start to get a feel for the bread. I make a number of different breads. This is the sourdough but I also make a sandwich bread in a loaf pan. I start that using the Kitchen Aid and then let rise in the bowl. Then bake in a Williams Sonoma professional loaf pan.

One thing I’ve learned is to get the best equipment you can afford and get the right tool for what you’re making. It really does make a world of difference.