BEaUtiful!!!You live in amazing country!!
Do you spend time on that swing!!
Hi Wendy,Thank you and good morning! I've been wondering what you've been up to lately (busy baking bread maybe?). So nice to see you back at the farm. Oh, I don't swing nearly as often as I should. In fact, I think I should put "swinging" on my To Do List for the day. What do you think? : )
great shot - like the composition with that swing in the background awaiting a new sunny day..
Beautiful photo. And that swing sure is inviting. I can't remember the last time I was on one.
I HEART swinging! Good exercise too ;)you are sucha dag :P *mumbling* fence out a sunrise :P..... oh wait what did I say about swinging lol!gorgeous photo!
Oh yes please swing for me!!(I have been stopping by, just no comments lately. I stop by & then I have to think of what to say, then I come back and it is the next day, and it starts all over again!!!, but I Love all your posts, the farm photos, the pita & the soup!! Yum.)
Thanks for stopping by my little ol' blog...cookiesinheaven.I love your site here...I will be back! You never know...I just might be wanting to move out there with you soon! ;-)
Hey there. My again. I just got around to reading your completed bread-baking tips list, and I'm very excited to apply them this weekend. I'm going to make a honey wheat loaf, and was wondering this: When you say to cut the yeast in half and double the rising time, should I double the rising time of both rises: the proofing rise and the fermentation rise?
oh stop it, that's too beautiful.i'm sure when im in that vast city of san francisco i will be here EVERY DAY trying to recapture the feel of the country.
Hello Everyone!Just a quick note to thank you for writing, and to extend a very warm welcome to all the new visitors who left comments here and at other posts today. So glad you found the farm!I'd like to say more, but I'm in the middle of writing a new post, and if I don't finish it real soon, I'm going to start getting harassing little emails from my pal Clare at Eat Stuff because it's morning now in Australia, and she and I have a little something planned. . . Hope you'll check back! : )P.S. Wendy--so you thought you could just pop in and out for days without even stopping to say 'hi' and then make it all up at once? Nice try. P.P.S. I have crossed "swing on swing today" off my To Do List! : )
Oh, I am way late tonight but of course I love this photo. Amazing angle/composition/viewpoint/whatever you call it. ONe of my favorites, for sure.
Excuse me for barging in but I'll answer while Farmgirl's phone line is messed up. Kristi, rising time is always pretty flexible anyway (depends on so many things - temperature, amount of yeast....). Just let dough rise until it's about doubled. A good way to check (when the dough is still rising in the bowl) is to put your finger into a bowl of water and then poke it into the center of the dough. If the hole closes up, the dough hasn't risen enough. If it makes a sort of whooshing noise and the whole thing begins to collapse, it has risen too much. If the hole stays exactly the same, it's juuuuuuust right.To check for rising once the dough is shaped into loaf form, lightly flour your finger and gently press against the side of the loaf. If the indentation springs right back, it hasn't risen enough yet. If it stays indented, it has over risen. If it slowly returns to the original shape, it's juuuuuuust right.I hope that made sense AND I hope that Farmgirl concurs. -Elizabeth
January 2013 update: Hi! I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one) you can check the NOTIFY ME box that is below and receive all follow up comments to just this specific post via email.I look forward to hearing from you and hope you enjoy your e-visits to our farm!