Since we had that beer in the house we kept finding recipes that we could use it all up. Yeah finally! THIS was really fun and yummy. I love bread but have never made bread sticks, or at least it’s been awhile if I have. It’s so easy and perfect for the party plate. You can’t mess this one up. Well of course you can see mine are a little wonky, but so am I so they are perfect!
Thank you to Tessa of ‘Handle the Heat’ (http://www.handletheheat.com/cheesy-garlic-beer-breadsticks/) for this recipe. Please see hers, they are really yummy and professional looking.
Here’s all you do:
Cheesy Garlic Beer Breadsticks
2 cups all-purpose flour
1 teaspoon instant or rapid rise yeast
1/2 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup room-temperature beer
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Marinara sauce, for serving or your favorite
In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast, baking powder, salt, olive oil, and beer until well combined. Knead with dough hook until the dough is soft and smooth. Cover and let rise for 1 hour.
Place a pizza stone in the bottom rack of the oven and preheat to 450°F.
In a small bowl combine the butter and garlic with a fork. On a large sheet of parchment paper, stretch and roll the dough into a 12-inch circle, taking 5-minute breaks between stretching if the dough is springing back. Spread the butter mixture evenly over the dough. Sprinkle with the cheeses.
Use the parchment paper to slide the dough onto the pizza stone. Bake for 9 to 10 minutes, or until bubbling and golden brown. Let cool for 1 to 2 minutes before slicing into bread sticks. Serve hot with marinara sauce or hummus or your favorite toppings.
** (I personally cut the bread sticks before placing on the stone as I wanted the edges to crunch up a bit. If you do this step, be careful as the bread sticks will become very long and stretched out and wonky so use a spatula to keep them from becoming jump ropes. (Hmmm see how I know this??) ;-) And I didn’t want all that much cheese so I just sprinkled the Parmesan when they came out of the oven. I will do them properly next time. Dip and enjoy and check out Tessa’s site.
It’s BaaaaaaaaacK! Yes indeed, that very favorite Vintage Bicycle apron is back for a very limited time. I am going to let those in the know get first shot at it as many of you don’t live near Seattle and wouldn’t know it’s returned! It went so quickly last time it made my head spin!! Here are a couple of swatches for you to get a feel of the fabric. You can order from my website or just email me from here and I will send you a Pay Pal link.
The fabric is 100% cotton and has a nice weight to it. You all know I only prefer to work with Upholstery or Home Dec fabric so you can rest assure it has durability written all over it. I pipe the apron with a dark chocolate piping! Side pocket, ruffle ($55) and away you go. Also comes in Medium ($35) and Large ($40) both with 3 pockets.
It is such a sad affair. RIP Charlie, rest in peace.
To freedom of expression, truth and peace on earth. May we see this in our lifetimes.
Signing off with a heavy heart.
Not one of my typical update posts, but I believe important. First still reeling from the loss of a very amazing human being who apparently took his life this week. So tragic, and sadly what we hoped would be so unnecessary. But my heart and thoughts go out to his wife and his family. I worked on three films he was in. Robin was brilliant. Utterly brilliant. And I am a push over for laughter. (PUSHOVER for a giggle, it’s so embarrassing!) The only person like Robin Williams who could make me Giggle constantly was my brother. Robin was terrific, gentle and no he did not know me but he certainly touched my life. I LOVE LAUGHTER! It is the ONLY medicine in life we truly need. God Speed Robin, and may God bless and keep you near. We are so saddened by his choice to leave. Too soon, too soon.
On another note this week, as a Puget Sound resident, for those of you who have heard about this diver, I want to concur that he is in fact absolutely accurate in his estimation of the seashore. We have noticed hardly ANY sea life and this is a TRAGEDY of epic proportions. Epic. Please, pay attention to the planet, she needs you. We need awake and aware human beings.
Signing off with a heavy heart.
Published time: May 21, 2014 16:37
Despite the flood of corporate money poured into two small Oregon counties, local residents voted on Tuesday to ban genetically engineered crops from being planted within their borders.
Although Jackson County itself is home to less than 120,000 registered voters, the measure to ban genetically modified crops (GMOs) made headlines around the nation when it was revealed that large biotech companies like Monsanto were pouring hundreds of thousands of dollars into the area in order to affect the vote’s outcome.
As RT reported previously, Monsanto and five other corporations spent at least $455,000 in an attempt to defeat the initiative, and opponents of the GMO ban had gained an eight-to-one spending advantage as of April. According to the Associated Press, nearly $1 million of the $1.3 million spent during the campaign was used by opponents.
When the results were tallied, however, 66 percent of Jackson County residents voted in favor of the ban.
“We fought the most powerful and influential chemical companies in the world and we won,” local farmer and anti-GMO advocate Elise Higley told the Oregonian.
“It’s a great day for the people of Oregon who care about sustainability and healthy ecosystems,” added the group GMO Free Oregon on its Facebook page.
As noted by Reuters, the newly approved measure mandates that people “harvest, destroy or remove all genetically engineered plants” no later than 12 months after the ordinance goes into effect. The process of getting the proposal to a vote has taken about two years, and began over concerns that GMO crops planted by some farmers would drift onto other, non-GMO farms and contaminate them.
Opponents of the ban, however argue there is nothing wrong with GMO crops and that science has been unable to prove that they have negative consequences for health. Additionally, they claimed the measure would be too expensive to enforce.
“Regrettably ideology defeated sound science and common sense in Jackson County,” said Barry Bushue, of the Oregon Farm Bureau and spokesman for Good Neighbor Farmers, as quoted by the Oregonian.
“We respect the voice of the voters,” he added, “but remain convinced Measure 15-119 – the crop ban – is bad public policy. While this election is over, this debate is not. We will continue to fight to protect the rights of all farmers to choose for themselves how they farm.”
Meanwhile, a similar measure in Josephine County passed with 57 percent of the vote, despite the fact that a new Oregon law labeled the state itself as the only regulator of seeds. Jackson’s proposal had already qualified to be on the ballot then, so it was granted an exemption. The initiative in Josephine did not qualify for an exemption since it was proposed later, but residents went ahead with their own vote anyway and have decided to let the courts determine its legality.
The two votes in Oregon come as the debate over GMO crops and food labeling continues across the United States. Numerous states have considered slapping a marker on food products made with GMOs, but the results have been mixed despite nationwide polls showing Americans generally support the idea.
As RT reported earlier this month, Vermont will become the first state to require GMO labels on its food. That regulation is expected to go into effect in July 2016, but is sure to face legal challenges from opponents.
In other states, initial polling support for labeling cratered under what was reported to be heavy spending by the likes of DuPont and Monsanto. Both California and Washington state considered labels last year, but the proposals ultimately failed after millions of dollars of corporate spending entered the equation.
Meanwhile, Republican Rep. Mike Pompeo (Kan.) has introduced a bill in Congress that would prohibit all states from implementing their own labeling laws, on the grounds that having each state create its own rules would result in “a patchwork” of requirements “that makes it enormously difficult to operate a food system.”
Ahhh the human spirit! Enjoy. ;-)
It is often said when we lose a loved one that He or She has gone to a better place. We can reason all we like, but we will miss them. And a piece of our own heart feels broken and missing for quite some time.
This post is to Honor my beloved nephew Andrew who passed quite unexpectedly on January 23, 2014. He was a living Angel. He was perfect. No, truly. He was. Don’t believe me? Ask ANYONE who knew him. He was more than a nephew, he was my good friend and confidant.
My other living angel is my good friend Vicki who jumped right in to take care of my boys. NO Easy feat, they can be a hand full! She’s an Angel. The comedy of errors upon leaving would make a great scene in a movie. But for now, I wanted to bake her an angel food cake. Seemed appropriate for this grey and wet and sad January, which has so quickly turned into February.
I snagged this easy and delightful recipe from American Heritage Cooking. Beautiful site, and great photos. (Unlike my photos….I don’t have the time and I am never ashamed to admit it! You should see the valentines aprons I knocked out today…..darling!) So bear with my photos, and trust me that this is one safe angel food recipe if you are new to angel food. Angelic!
Here’s all you do:
ANGEL FOOD CAKE
- 1 cup cake flour
- 1 ½ cups powdered sugar
- 1 ½ cups egg whites (about 9-12 eggs)
- 1 ½ teaspoons cream of tartar
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla (high quality)
- ½ teaspoon almond extract (high quality)
- About an hour before starting the cake, separate your egg whites from yolks. Cover the yolks with water and refrigerate for a later use. In measuring cup or small bowl let the egg whites warm to room temperature.
- Preheat oven to 375° and set rack to middle shelf.
- Sift flour and powdered sugar together 4 times and set aside. Yes, at least 4 times.
- Measure out all other ingredients to have them ready for cakes that require precise timing.
- Beat egg whites with cream of tartar in the bowl of a stand or hand mixer until foamy and cream of tartar has distributed evenly through out whites.
- Beat in sugar 2 tablespoons at a time, on high speed, until stiff and glossy. Add the extracts and salt with the last addition of sugar. Mine were slightly less stiff that true stiff peaks and the cake still turned out fabulous so don’t be too worried but ideally you should have true stiff peaks.
- Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears.
- Push batter into an ungreased tube pan, 10×4 inches. Cut gently through batter with a metal spatula or gently tap on counter to settle batter.
- Bake until cracks feel dry and top springs back when touched lightly, 30 to 35 minutes.
- Invert pan on bottle and cool completely.
- To remove cake from pan, gently insert a flat metal icing spatula against the sides and carefully cut all the way around. You can use a small thin knife or a cake tester to cut around the middle tube. Gently flip cake over on a cooking rack, remove the pan and place the cake right side up with your hands. It should feel as light as air!
- Serve with powdered sugar, strawberries, blueberries or a light whip cream. YUM!
Here is a Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons granulated sugar
- ½ cup water
- ½ teaspoon cornstarch mixed with 2 teaspoons water
- Combine all ingredients except cornstarch mixture in a small sauce pot. Bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and cook for 5-10 minutes.
- Add cornstarch and water mixture and stir until the cornstarch is completely incorporated.
- Continue to simmer for 10 minutes. The sauce will continue to thicken as it cools.
I can only imagine heaven is an even brighter place now.
May your day be filled with much to be thankful for.
Recently I had a customer inquire about Lighthouse Fabric. Of course, I had never seen any on my travels. But as fate would have it guess what I stumbled upon shortly after she asked? Yep, Lighthouse fabric.
If you are still on the hunt for a lighthouse apron, I should have this one done in a few weeks. I only found enough for two but it sure is a great blue. Check it out.
Just letting you know that we are in the process of moving the studio and are going to try to keep our regular schedule. It’s a bit tricky so we appreciate your patience and will put our new schedule hours up in September.
Our deepest apologies if we missed you this week. Til then, we hope to see you at the market and will be there this Friday and Sunday (August 23rd and 25th). (We pray that doesn’t change, but for now that’s the plan.)
See you soon!