What a great Memorial weekend. Saturday and Sunday were sunny and warm, and Monday brought some much needed rain. We had some great food and each planned event was enjoyed by all. Saturday I packed a road trip lunch and we drove down to Claremont to attend a showing of Tomorrowland (there are no decent theaters in our area). The plot of the movie was interesting and the message is one that I think everyone should take to heart.
Heading out for the first paddle of the season
The wonderful weekend recharged our batteries and adjusted attitudes. Hope that all of you had a wonderful, relaxing weekend as well.
We have had one crazy spring so far… for the past week the temperatures were in the low 80s, then today it dropped to the 50s with high winds. I hope that all of vegetables we planted will be okay…. Given today’s weather I thought that it would be a good idea to prepare the rolls for this weekends sandwiches. One of my favorites to make are bulgur rolls. They are soft with a bit of crunch and hold up under sauces and other condiments.
- 2 cups water
- 1/2 cup bulgur
- 3 Tbsp butter
- 1 Tbsp yeast
- 1 1/3 cups warn water
- 1/4 cup honey
- 2 tsp salt
- 1 egg
- 3 cups unbleached all purpose flour
- 3 cups whole wheat flour
- Add 2 cups water, bulgur and butter to a medium saucepan. Using a medium heat bring the mixture to a boil the turn the heat off.
- All the bulgur mixture to cool to room temperature.
- In a large bowl dissolve yeast in 1 1/3 cups of warm water.
- Mix the honey, salt, egg, flour and bulgur mixture into the yeast. The dough should be soft and slightly tacky, but not sticky. Add more flour if needed.
- Allow the dough to rest for 15 minutes.
- Knead the dough for 5-10 minutes or until it becomes a smooth ball.
- Place dough in a greased bowl and allow to rise for an hour or until double.
- Punch the dough down and let it rest for 10 minutes.
- Shape or cut into rolls and place on a prepared baking sheet.
- Let rise for 45 minutes or until double in size.
- Bake in a 350 degree oven for 20-25 minutes.
- Place on a rack to cool.
Note: unused rolls freeze well. When ever I make a batch I freeze any that I do not intend to use right away. The frozen roll taste just as fresh as the newly baked ones.
Recipe adapted from the Home Joys blog
Growing season has finally arrived and life has gotten very busy again. We took a long weekend at the end of April to drive down to PA to visit the in-laws and an ill family member, and I have spent the better part of the daylight hours for the past two weeks preparing vegetable and herb gardens and cleaning up winter damage. During the long drive to and from PA (6-7 hours each way), and the couple of hours each night carved out each evening as a reward for the yard work I made some nice progress on three of the five projects started this year.
I hope to have another project at the end of the month along with a few garden pictures.
Enjoy the wonderful spring weather.
This past week we received our first true spring weather. The warm temperatures melted most of the snow and allowed us to do a large amount of yard cleanup and bed preparation. This week April showers will be coming down for the better part of the week. The showers are washing away the balance of the snow and encouraging perennials to push up and bush and tree buds to open. I am fascinated by how everything comes blooms this time of year, to the point that I do daily walks around the property to see what has changed.
For the past few weeks I have also continued work on the princess needlepoint piece and started creating some Bargello needlepoint pillow fronts. So far I have finished four tops for 12 inch pillows, started a fifth and started a top for a 24 inch pillow. All of the tops are stitched with wool/silk blend yarns on 14 point canvas.