Blueberries are fading into a sweet August memory. Poetic, huh? My husband and I picked 14 pounds last Saturday with the sun at our backs and two whiney children at our feet. Not so poetic. I flash froze the berries that weren’t gobbled up fresh.
I never post about HOT! deals, but it’s hard to beat the pricetag on those gorgeous blackberries that are ripening as fast as school is approaching. For an invasive species, they sure are delicious. Peaches are also in season right now. Go to Pick Your Own to find an orchard near you.
Tomatoes are slowly ripening; the heat we’ve had recently has definitely helped. There will be a whole lot of roasting and canning in my future. More on that later.
It’s a good thing I live in the Pacific NW, because I don’t really follow the whole don’t-turn-on-the-oven-when-it’s-hot-outside line of thinking. I can’t help it. I love to bake, without worrying about how much butter is involved or how many degrees it is outside.
This week, I made the Easy Little Bread, featured over on Heidi Swanson’s 101 Cookbooks. The recipe title does not lie; this bread is both easy and little. You mix together the basic ingredients in two bowls, dump it into a buttered loaf pan, let it rise for 30 minutes, and bake it for 35 minutes. If baking with yeast is intimidating to you, this is a good way to ease into it.
In just over an hour, you can be pulling a piping hot loaf of bread out of your oven. This is a great recipe if you find yourself in need of bread for tonight’s dinner or tomorrow’s breakfast or lunch, but have no desire to change out of your sweats to run to the grocery store. Easy Little Bread is also a perfect recipe to make with those little kitchen helpers in your life.
Speaking of bread, remember how much I adore Artisan Bread in 5 Minutes? Well, my loyalty is in jeopardy since discovering Jim Lahey’s no-knead method from his book, My Bread. It is seriously the best thing since, well, sliced bread.
The steps are very similar: you mix up water, flour, yeast, and salt in a big bowl, let it rise, and bake it in a hot oven. All with very little hands on time. However, with Lahey’s recipe you let it proof overnight (12-18 hours) before baking.
By following his simple method, you can achieve bakery quality artisan bread in your own kitchen. So far I have made his basic bread and pizza crust recipe, and both received rave reviews. People couldn’t believe that neither Little T nor Ken were involved
And just so our GF readers don’t feel left out, here you go: Gluten-Free Brownies. My sister called me last week and insisted I drop everything and make these. So I did. Yum. They are like a flourless chocolate cake, only better. So good, in fact, the pan was emptied before I could get a picture. You’ll just have to take my word for it and make your own.
Leave a comment! What’s going on in your kitchen/garden/home this month?
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