Darienne

I have a pair of gloves very close by each of our two large freezers to make sure that I don't freeze my fingers or hurt them...painful injuries seem to be much more easy to get once the fingers are cold... And my own rule is inviolate now having hurt my fingers...and always the more useful fingers on my right hand...so many times in the past. I often wonder how I got to be so old and so brainless at the same time.

My vote would be for Shortbread Cookies. Always.

We are due for a visit in town to our favorite Asian grocery store. I shall look for a sugar section this time. Love this kind of ingredient information. Not that I can ever use it I fear.

Wonderful. Thanks liuzhou.

Who knew? This is fascinating. Is there more to tell? Please. And thank you.

And the apple harvesting and processing seems to go on forever. Does anyone know when to harvest Northern Spies? They are obviously later than the Macs. But then it would matter at what climate zone one lived. In the meantime, I took some Apple Butter made last year and never eaten...we are not toast eaters...added some chopped nuts and made as if to dehydrate it and make Apple Leather. Well, many hours later I have some kind of chewy candy. A bit sticky, but oh so delicious.

Fun to look back in this topic which started a number of years ago and see what folks wrote. I wrote in 2011, five years ago and of course the past hasn't changed. However I could add that I never taught our children how to cook and our daughter still doesn't cook and both our sons do, the youngest makes dinner every night for his wife and him.

And the apple harvesting and processing goes on and on at the farm. Nothing compared to last year (thank heavens) but still more than bountiful. None to give away this year unless folks will accept falls. We had the trees pruned in the spring and the pruners have to return to finish the job. The trees had been uncared for for over twenty years...did I say I'm not a gardener?...and now we and the trees are paying a price. Come back next year. Making a new family favorite: "Mother's Applesauce Cake (Poor Man's Fruitcake) generously given to me by eG member, Arey. (photo from 2015)

Sorry for the addition on Apple Leather. Forgot to add about leaving the oven door open during the drying process. A doubled over oven mitt does the trick.

Made some Apple Pie Ice Cream and some Apple Leather to take to friends for lunch today. The Apple Leather is 2 cups of apple sauce and 1/2 cup of finely chopped walnuts, spread onto 3 cookie sheets and left in the oven at 150 degrees Fahrenheit until they are satisfactorily dried. The time depends upon the thickness of the spread. They are delicious and make the best snack.

Our apple season, chez Road's End Farm, is just beginning. So far all we have made is a small amount of Apple Cider to be frozen, Apple Leather with Walnuts for gifts, and I'm about to make some Apple Pie Ice Cream for a luncheon gift on Sunday. And all this is from falls only. One tree is Macintosh and the other, untouched as of yet, is a Northern Spy. When we moved onto this property 22 years ago, we were told that there were 19 apple trees. We have not located all of them. Probably some/many were Heritage varieties. And recently, a couple of the trees whose apples tasted not too wonderful are now bearing delicious apples. O no! Not more apples. We gave away so many apples last year. If you knew us and were willing to come to the farm...you got apples. And so it goes. Ed is out back right now, picking up windfalls after the storm last night. How I would like to try David Ross's Tarte Tatin. To eat I mean...not to make at this point.

Welcome Michaelt and the first thing I have to say to you is that I am green with jealousy. If only we had a cooking school of ANY kind in my area.

Poked around online and found a name for the electronic fly zapper: Koolatron Electronic Handheld Insect Zapper and a place: Staples. So off we go later today to get one of these little beauties. (OK. I am in Canada.) As noted before, the flies suddenly pretty much disappeared when we purchased just simple, but effective, traditional fly swatters. Karma, I guess. But I am taking no chances.

Flies. Ugh. Last year we were inundated by two different kinds of ants. First in 21 years. This year it was houseflies. First in 22 years. I found the source of the flies. Revolting. Don't want to tell. And then when we got some new special deluxe fly swatters...they just disappeared. Well, of course we got rid of their 'harborage' (that's really where cockroaches live...I can't find a word for 'fly nests'.)

Oh, get in line, Kerry, Anna N and kayb. I've been thinking about this one for a couple of years. I can feel myself falling....falling.....

So three times this week I have dropped the lid of the small pepper shaker into whatever I was making along with a fair bunch of ground pepper. The last shaker had a removable lid and top...this one you open the top bit...unless you are too tired and you simply take off the lid and let fly. I should use gorilla tape and fasten the tape on. Not too aesthetically pleasing...but useful. Not trying to one up JoNorvelle in the realm of stupidity...

My DH says that we have never toasted the Seeded Quick Bread and I have never used barley flour as noted at the bottom of my recipe printout.

OK. I'll go to the library on Thursday and find the book. And if I am wrong, then I will hang my head in shame. Is your copy the original or the revised? I also made the 'Ridiculously Easy Cheese Bread' and I am staring to have a very strange feeling about the Seeded Quick Bread.... As for the transfer station...I could have wept. It was wonderful and we still have many items in our house which came from it.

A 641.815 Raab Raab, Evelyn. The clueless baker : baking from scratch - easy as pie / Evelyn Raab. Toronto : Key Porter Books, 2001. 215 p. : That's the book. And that's the recipe from that book. The book is in the Bruce Johnston branch of the Cavan Monaghan (and that's pronounced 'Monagan') libraries. And yes, the Transfer Station is no longer the Cavan Mall. But it's not the doing of the 'guys' who work there. But rather of management types. And I do hope we meet, Nyleve.

No, Nyleve, it's the Seeded Quick Bread. Period. Seeded Quick Bread Ingredients 2 1/2 cups all-purpose flour 2 1/2 cups barley flour 1/2 cup salted roasted sunflower seeds 1/2 cup raw pumpkin seeds 4 teaspoons baking powder 1 1/2 teaspoons sea salt 1 1/2 cups buttermilk 1 1/2 cups hot water How to make this recipe Make the bread Preheat the oven to 400°. In a large bowl, whisk both flours with the sunflower seeds, pumpkin seeds, baking powder and salt. Stir in the buttermilk and hot water just until the dough comes together. Scrape the dough onto a parchment paper–lined baking sheet and shape into an 8-inch round. Bake for about 40 minutes, until golden and cooked through and the bread sounds hollow when tapped. Transfer the bread to a rack to cool completely. Notes: I've never had the barley flour but have used rye flour when I make it. My sunflower seed are not salted. I'm not sure if the pumpkin seeds are raw or not. Have no buttermilk and so I use milk and lemon juice.. Also I usually put the round into a 9" ring from a spring form pan. (Have no 8" spring form pan.) And I do know where you live and have actually been to your house during an Autumn Artists' Tour many years ago. So there.

Ankthey ouyey. Ightrey Nyleve Baar, a long time member of eGullet wrote the book.

This seeded quick bread has made a wonderful addition to our household eating. So easy, so quick, so delicious...and so heavy...exactly what DH wants in bread and is so hard to find anymore. And it doesn't call for yeast or kneading or rising or forming and is right up my lazy know-nothing alley. The recipe is Seeded Quick Bread in The Clueless Baker, Key Porter, 2001. I'd put in the author, but I can't remember her eGullet name and I know she would not appreciate my naming her publicly. Recipe is terrific. I'll share with anyone who is interested.

Hi MArkF. Nope you just have more courage than most of us. Well, me for one. Almost every one of the new recipes I've gotten over the past few years has come from eGullet or somewhere else on the web. Go for it, sir.

Absolutely LOVE Ratatouille and yours looks wonderful.

No one will ask about sugar burns and no one will tell. Sorry about the cheesecake episode...but just think...you got to see the new day in. I'm always careful about slow cooking pork; put it on early enough so that I will still have enough energy (and caring) at the finish of the cooking to shred the meat. I pretty much always make Puerco Pibil and that means assembling a great bunch of bits and bobs earlier in the day than I am qualified to do so.