Then perhaps you could rush out & buy your own fancy bread then? And a few other exotic goodies while you're at it!
i do have a couple of panettones
Good, good!
That's an excellent start!
mmmm, panettone....
says she who used to make her own, better than the packaged stuff (involving my own candied orange and lemon peel), but, since the process is not hard but long (heh), I tended to make 3 x the recipe and totally envelope my kitchen and myself with flour. One of these days I'll do that again... still have the pans (some use coffee cans, but nemmeeeeee, I use star shaped pan d'oro pans).
<waving to osso on Christmas Eve>
Have a good one, dearie!
Waves to MsOlga and djjd...
I'm busy trying not to ruin a serious Bolognese sauce. Holds breath.
Oh, boy, printed off hamburger's herring salad recipe so I can prepare it for Mr. M. over the holidays. He will love it. Thanks, hamburger!
you are welcome , mkcenzie !
hope your husband likes it . we had some at lunch today(as a sidedish) and will have some left for tomorrow's turkey-dinner .
if there is any more left , i'll have a little bit with an hard-boiled egg for breakfast .
and a merry christmas/festivus !
hbg
EZEKIEL BREAD
------------------
"This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe calls for grinding your own flour from a variety of grains and dried beans."
(i would imagine that buying the ground flour should still give the same - but easier - results)
INGREDIENTS
2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt
DIRECTIONS
Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown
Than you for enlightening us, hamburger.
That bread has everything! (So healthy, too!)
Yes, you could indeed survive on it!
Shopping's done! We had lots of last minute things to pick up yesterday and today, but that's it ... I think ... until I get started tomorrow. Dinner tomorrow and Christmas Day are at our house, so I'm glad the stores are open tomorrow, just in case.
Dinner tonight will be leftover pork cutlets with spanish sauce, garlic toast and salad, along with a glass or two, maybe three (it's been a long week) of nice white wine while watching a video.
I don't believe you ever have an "off" day, mac!
Dinner is always great!
I've tried to follow your example, but failed dismally. I will try to do better in 2007!
Best wishes to you and yours. Enjoy the feast tomorrow!
I'm glad your ricotta thingy was a hit, Olga. What are you having for Christmas Eve dinner? We're having the usual roast salmon with pecans. This time I'm serving pumpkin ravioli in browned butter with sage as a side. I bought some Swiss chard, too. I've never had it before. I know you love Swiss chard. Can you give me a preparation that will go with the rest of the meal I've planned?
Swiss chard, faints....
as a start, anything that works with spinach works with chard. You can separate the stems or not... I don't when I'm making soup. I might when sauteeing.
I was thinking of sauteing it. Olive oil? garlic? salt & pepper. Sound about right to you, osso?
Yep, olive or (any vegetable) oil, Swimpy. And lots of chopped garlic! I like to throw in some chili flakes, too.
In a hot wok, done quite quickly. You might like to throw some toasted pine nuts (or toasted almond slivers) on top, when you serve. (I like it on plain, steamed white rice. Simple.)
For this, definitely separate the stems (& ribs down the centre of the leaves) from the leaves, which you can then cut into ribbons. (I'd actually leave the stems out of this dish & save them for something else. They're rather "robust" in flavour & can over-power everything else.) . But if you do plan to use them, do them first, then the leaves, later)
What am I having for Christmas dinner, Swimpy? Well I'm going to my sister's place in the country (I think!), for lunch, so whatever her son (the cook!) cooks! Most likely roast chicken & roast pumpkin & potatoes, plus peas & gravy. The usual, traditional lunch.
I love the idea of fish!
I see hamburger beat me to the Ezekiel question (Ezekiel 4:9). Thanks for the recipe!
We've got a panettone too for Christmas morning brunch -- it makes amazing french toast.
the dogs made us get up at 7 am !
so we had an early breakfast : bananas , kiwis , nectarines (put up during september) , yoghurt , flaxseed and cereal , followed by eggs of your choice with whole-grain buns and bread , sweet butter and home-made strawberry jam and plenty of coffee and tea .
mrs h is getting the turkey ready for roasting (mozart playing in the background) - so we'll probably take the dogs for a walk along lake ontario - beautiful sunshine and mild (is this christmas ? last here it was well below freezing !).
merry christmas to all !
from all the hamburgers
Enjoy your walk by the lake -- walks down around LOP are what I miss most about Kingston (there's lots of other stuff....sigh...). Merry Christmas to you all.
