Saturday, May 31, 2008
Scrabble and Scrabulous
Tuesday, May 27, 2008
Apples to Apples
Last night, as T and I were going to bed, we were talking about many varied things and apples came up. Since T's from WA, and I went to school there (I consider myself "from" WA since I got married there), I had a rather amusing thought, which I shared with T:
"Wouldn't it be funny if we named all our kids after apples?"
We could have:
Fuji and Gala Black (twin girls!)
MacIntosh (aah, the Scottish side of T's family)
Granny Smith Black (sounds like a feminist grandmother from the 60s with a hyphenated last name)
Courtland Black (British sounding?)
Jonagold Black (German maybe.)
'Course, some names would be too bizarre, even for us:
Red Delicious Black (horror movie?)
Pink Lady Black (a rock band, maybe? Or, listed alphabetically by last name: Black, Pink Lady)
Then I went online today to find some MORE interesting apple names, and some of them aren't too bad:
Oliver
Baldwin
Anna
Elstar
Franklin
Oriol
Salome
Alexander (A & R, I'll bet you didn't know your son was named after an apple!)
Others, though, are not so normal, even for apples!
Early Strawberry (This is the name of an apple. Seriously)
Winter Banana
Ellison's Orange
Lemon Pippin (A hobbit apple?)
Leather Coat (??)
But how 'bout:
Black, King Cole
Black, Lady in the Snow (sounds like the title of a novel of the dark ages)
Black, Merton Beauty
Black, Rambo (yes, there's an apple variety called Rambo. It's for manly men only!)
And, in honor of my mother-in-law, here are a few alliterative names:
Bonnie Best Black
Billie Bound Black
Beauty of Bath Black
Belle de Boskoop Black
Black Oxford Black (or Black, Black Oxford)
What would YOU name your kid if you had to choose an apple name? :) Just click on the link above and have fun!
(Leave comments please, I have a feeling they'd be HILARIOUS!)
Wednesday, May 21, 2008
Sunday at St. John Chrysostom's
Psalm 84
How lovely is your dwelling place, O Lord of hosts! My soul longs, indeed it faints for the courts of the Lord; my heart and my flesh sing for joy to the living God.
Even the sparrow finds a home, and the swallow a nest for herself, where she may lay her young, at your altars, O Lord of hosts, my King and my God. Happy are those who live in your house, ever singing your praise.
Happy are those whose strength is in you,
in whose heart are the highways to
Sunday, May 18, 2008
"A wedding? I love weddings!"
Wednesday, May 14, 2008
Somewhere, Beyond the Sea...
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| San Juan 2008 |
Sunday, May 11, 2008
We Made It!
Friday, May 9, 2008
Bread :)
I've always loved home made bread. Few things are as comforting as walking into the kitchen and being met by the wafting scent of baking bread. Momma used to make Aunt Jacquie's bread recipe, and my favorite way to eat it was fresh out of the oven with butter melting into the cracks. It was never the same if I just toasted it, though that was good too. It's just perfect straight out of the oven. She also made pull-apart bread (great with split pea soup), which is another favorite of mine.
When I met T's family, his mom had a great recipe (4 loaves per batch!) of honey wheat bread which I made a lot. It's a very versatile loaf, good with everything from sweet jam to savory soups. I love the smell of the yeast mixing with the flour. I love the variety of recipes out there for different kinds of bread. I even love to knead my loaves by hand (though I often use only my mixer). And it's incredibly satisfying to pull out a steaming loaf from the oven and serve it with the dinner you've made.
Lately, though, I find I've been a bit disillusioned about making bread. I've been trying one recipe several times over, but it keeps turning out worse and worse. It seemed to work fine the first time I tried it, but maybe that was just beginner's luck. The main difference for this bread recipe is that you soak the flour overnight to make it more easily digestible. If we had four stomachs, like cows, I don't think we'd need much extra help digesting grains. But we don't, so we do.
I want to try making a sourdough bread, which accomplishes the same thing as soaking the grains in a yeasted bread, but I'm anxious about starting a culture. Not only does it require time and regularity of schedule (it takes about a week to get a good starter going), it also can depend largely on the type of water used, freshness of the grain, temperature, etc., etc., etc. Maybe when T and I get back from CA in June I'll give it a try. We should be home for a good steady period after that.
In any case, with the helpful urging of a good friend last night, I made another loaf of bread. It was Oatmeal Bread from the book Cold Weather Cooking (a gift from this same friend. I highly recommend this book--it's got LOTS of helpful hints, is very explanatory, and has well-written, almost-fool-proof recipes. I credit this book with the success of my first Thanksgiving turkey!). I didn't soak the grains first because I wanted to try the recipe without any modifications, to see how it is supposed to turn out and all that. As it happened, I didn't have any apply cider, so I used orange juice. And I didn't have enough honey, either, so I used maple syrup. I'm happy to report it turned out FABULOUSLY! In fact, I think it's the best bread I've ever made! The texture was great. It rose up to a normal loaf size. And it wasn't as crumbly as most other breads I've made.
I only made 1/2 a recipe because T and I are leaving for WA for 10 days on Saturday. I'm incredibly excited to see my in-laws (we haven't seen them since August!), and I may even bring the bread recipe with me since T's mom makes her own bread too. But I'm also excited to get home and try a full recipe and experiment with soaking. The oats in the bread need to be softened with boiling water anyway, so I think it will be very easy to soak the oats (and the whole wheat flour) over night in some warm water with yogurt or buttermilk added.
So those are my bread adventures so far. I'll be sure to let you know how the soaked version comes out :)
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“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard (1903-1985)
"[Bread-baking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells...there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread."
M. F. K. Fisher, The Art of Eating
Tuesday, May 6, 2008
Happy May!
It looks like spring has finally (and lastingly) sprung in Boston! Today is a sunny 65 degrees; I'm even wearing a sundress and sandals!
I am happy this month. It's not quite explicable, but it's undeniable. I feel more hopeful and optimistic about life in general and everything in particular. I don't think I had been pessimistic or depressed or anything, but I'm feeling a renewed freshness about my outlook...
Maybe it's because we are going to visit T's family in just a few days!
Maybe it's the wedding of our dear friends K and M we're going to see while in WA.
Maybe it's that T's siblings are all so excited to see us they've been planning a "welcome" ceremony for weeks.
Maybe it's because the sun is shining.
Maybe it's because we spent a lovely evening last night with two good friends here (who are expecting!).
Maybe it's because they're so happy together (and happiness rubs off on me).
Maybe it's because hope springs eternal.
Maybe it's because of all the babies we're expecting in the next year.
Maybe it's because I'm married to the most wonderful man in the world!
Maybe it's simply because God is good. All the time.
Could be this May may be the best May yet. :) Here's hopin'!

