15 January, 2011
And I can eat it. (Whoo!).
I just typed in 'coconut bread' into Google, and up came recipes calling for 2 eggs. But I only had one egg. Yea.. Awkward.
12 January, 2011
Did you know that the oldest peice of chewing gum is 9000 years old? Gross, but cool.
Did you know there are more then 10,000 different varieties of tomatoes? Wow. I only thought there was two, the simple red tomato, and the occasional green tomato that I had a glance at as someone was buying it at the grocery market.
Thick, eh? Yeah, this is the reason I can barely type any more.. the pulled muscle.P.s In France people eat approximatley 500,000,000 snails per year. PER YEAR. I think I'm going to hurl.
Whole Wheat Molasses Bread
Adapted from Joy the Baker
makes one 8×4 or 9×5-inch loaf
- 1 2/3 cups buttermilk or plain yogurt
- 2 1/2 cups whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup molasses
Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease and flour an 8×4 or 9×5-inch loaf pan. Non-stick baking spray works well too.
In a large bowl, whisk together flour, cornmeal, salt and baking
In a small bowl whisk together buttermilk or yogurt and molasses.
Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. Depending on how evenly your oven bakes, you might want to rotate the loaf in the middle of baking. Be careful though. Don’t manhandle it too hard or it might deflate.
When a skewer inserted in the center of the loaf comes out clean, remove the loaf from the oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.
Loaf will keep, well wrapped at room temperature for up to 4 days.
Serve with cream cheese, jam, salted butter or nutella.
P.ps. Lemons contain more sugar then strawberries.
05 January, 2011
I haven't slept properly in like 3 nights in a row. It's getting to me. Badly.
A tiny thing will totally set me off. Like Friends, it was scheduled to run at 10.30am. I sat there for two whole minutes waiting for Joey's face to appear.
No such luck. Okay two minuites does not sound like a long time, but trust me, when you are so cranky and irratible it's like... urgghh I don't even know how to explain.
Friends was not scheduled to run today. The TV guide was wrong.
Don't you hate that? I am in such a fit right now. Honestly, if you could see me right now, you would see how much harm I'm doing to this poor innocent laptop by punching the keyes as I type.
Oh well, tough tits. i'm tired, bored, irratible and way way way to overtired to even bother to have a nap.
But on the other hand, by nibbling on these morsels every few minuites kinda gives you a sugar rush and little bit more energy then sleeping in for a couple of more hours. And remember, your energy is way different from my energy. Chronic Fatigue.. duh!
If you magically happen to be in the same boat as me right about now. Don't fight the angryness inside you, make these now and do a favour to those around you prone to your lash outs of rage of not getting a goodnights sleep.
03 January, 2011
"Apparantly" the granita tastes like a slushy with a hint of berry, according to my sister. Well.. seeing as the whole flavour was blueberry I wouldn't be to surprised if there was a berry flavour. :/
I am in love with that colour! Tha deep purply pinky puree tastes even nice then it looks. Seriously. Your in for a real treat. The crunchy ice berry crystals are SO designed for summer. Instead of ice-cream at shops, wh ydon't they sell more granita? I want a granita shop to open in every city around the world.
More icey crystals and less creamy stuff.
I love ice-cream, but c'mon, even the sight of this is enough to make you drool on a hot summers day.
Pretty much a few ingredients, a splash of lemon and a dash of sugar creates a cool fruity summery pleaser. And the bonus is, you probably have all the ingredients already in the kitchen!
Except that vodka that you finished on New Years Eve, you should probably buy some more of that...
Adapted from Joy the Baker
3 cups water
2/3 cup granulated sugar
2 heaping cups frozen blueberries (un-thawed)
juice of 1 lemon
2 teaspoons vodka (optional)
whipped cream (sweetened as much as you like)
In a medium saucepan heat water and sugar until sugar dissolves. Add frozen blueberries and cook for about 5 to 7 minutes over medium heat. Stir to break blackberries up a bit as they cook.
Once blueberries are broken and cooked, place half of the blackberry and liquid mixture in a blender. Pulse and blend until a berries are broken down into a puree. Place a fine mesh strainer over the pot containing the other half of liquid and berries, and strain the puree into the pan. The end result is berry pieces, whole berries, blueberry liquid and the juice from the puree.
Add lime and vodka (if using). The vodka helps the mixture not freeze so solid, but is not entirely necessary.
Place mixture into a 9×13-inch pan and place in freezer. Set timer for 1 hour. After 1 hour, scrape any ice crystals that have formed towards the center of the pan. Set timer for another hour and again scrape the ice crystals towards the center of the pan.
Continue until all of the liquid has formed ice crystals.
**You can use any type of berry you want! Don't even stop there, go even further, experiment with seasonal fruits and tantalise the taste buds.