Tuesday, December 01, 2009

Tuesday Dose of Cute (and Cold): December?











Yep.

Not quite frosty enough for you? Chill out with these:
10/26/05: Why We Cut Firewood
11/10/05: Where Sheep Sleep, Take Three (The Frosted Edition)
11/18/05: Snugglebunny with Frosting
3/22/06: Garden Journal: Some Very Cold Garlic and Kohlrabi
10/28/07: First Frost! Plus Growing Strawberries & Preparing Your Strawberry Bed for Winter
10/18/09: They Were Right About the Frost
12/1/09: Garden Journal: Brrrr!
And A Collection of Snow Photos (just in case you're really overheated)

© Copyright 2009 FarmgirlFare.com, the firewood's stacked up high in the living room wood box foodie farm blog where it was 20 degrees this morning, the kitchen garden was icy white, and snow is supposedly on the way—which means it's officially Cozy Bread and Soup Season! My favorite Four Hour Parisian Daily Baguettes are already on the baking agenda for tomorrow, and now it's just a matter of deciding between Easy Roasted Red Pepper and Tomato Soup with Artichokes and Hearty Lentil Soup with Smoked Sausage—or maybe some Quick Black Bean Chili. Not a yeast bread baker? Beyond Easy Beer Bread (my most popular recipe by far) requires five minutes of work and rewards you with a warm and crusty loaf in under an hour. Got butter?

10 comments:

  1. I LOVE IT WHEN IT GETS COLD AND FROSTY AND THE ANIMALS PUT ON MORE THICK SOFT HAIR, DON'T YOU? Come say hi :D

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  2. What a decision! I vote for the Hearty Lentil Soup with Smoked Sausage, but only because I've made it twice now, and it's FANTASTIC! Thanks for the recipe, by the way. I have often said that my favorite soup is 'Cream Of', but that Lentil soup is a very close second.

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  3. We have got snow in the forecast up in my neck of the midwest. I am personally not a fan of the boot soaking cold stuff. :(

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  4. mmmm now I think I'm gonna have to have one of those soups in a bread-bowl for lunch! I vote for the roasted red pepper, tomato, and artichoke soup! :D

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  5. I also vote for the roasted red pepper & artichoke soup. But only because I just finished a batch of lentil & sausage soup for lunch. So I'm ready for change ;)

    Maybe some braised lamb shanks to go with?

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  6. I am interested in making your four hour baguette but the recipe calls for instant yeast. Now, I don't have instant yeast, so how can I make it with "normal" powdered yeast?

    cpthegreat@federatedwildblue.com

    Thanks....

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  7. CountryMassage12/02/2009 7:35 PM

    How's Delores doing Susan? Did she seem to have grief?

    Bread bowl soup --- maybe my three fave words in the english language!

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  8. Hi Everybody,
    Isn't Cozy Breads and Soup Season the best?


    Anonymous,
    Braised lamb shanks - yes! I just saw some as I was digging through one of the freezers the other day and set them aside so I can find them when my mom visits for Christmas. She loves lamb shanks. We'll probably cook them up using this recipe. I can't wait.

    Connie,
    I made some of those Four Hour Baguettes last night. Yum. There's nothing like hot bread fresh from the oven.

    You can certainly use active dry yeast in place of the instant yeast. Some people just substitute 1 for 1, in which case you may have to increase the rising times a little, or you can use a pinch more active dry yeast - about 1¼ teaspoons instead of 1 teaspoon. Happy baking!

    CountryMassage,
    Dolores seems to be doing fine. What's interesting is that she's been staying really close to Daphne's four-month-old son, Fernando - playing with him, standing near him, etc. It's really cute.

    Now all I have to do is get Fernando and The Donkettes back in the hayfield where I'd put them. When I got up this morning I looked out the front door and there they were, staring at me over the front yard fence - and looking starved for treats of course! : )

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  9. CountryMidwife12/03/2009 5:00 PM

    << CountryMassage >>

    LOL! What my tired, weary brain was thinking while my fingers were typing, obviously!

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  10. I tried the Four Hour Baguettes yesterday and had the first bite today! It took longer than normal to make but it IS the best that I've ever tasted. I will use this recipe when ever I make French Bread (if I plan ahead). Thank you very much. The extra yeast worked.

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