Month: December 2025

I think I have made the best loaf of bread I’ve ever made.

The recipe is from a bag of Bob’s Red Mill Artisan Bread™ flour, and is a no-knead loaf that was an absolute PITA, (pain in the ass), to make. It is a very wet dough, and difficult to work with, but the end results were worth every moment of angst I went through to bring it about. I’ll show you in a moment.

Let me just preface this by saying that it won’t look like much because it doesn’t, not even for me. But the flavor, the texture, mouth feel is incredible. Unlike any loaf I’ve made to date. I can’t get enough of it.

It was made with only 1/4 tsp. of yeast, not my sourdough starter, and it rested overnight in the fridge to rise for about 14 hours. It had been a blob when I scraped it off of the countertop, and put it in the not-floured-enough banneton to do its fridge rest. The next morning, I turned it over, onto a piece of parchment paper, (having to scrape it gently away from the cloth of the banneton because I didn’t use enough flour), and put it into the scalding hot 475ºF Dutch oven, then back into the oven itself. It was still a blob; a bubbly blob, but a blog of dough nonetheless. My bread dough usually has a bit of body to it, but not this one. I was skeptical to say the least.

Having said that, here is how it turned out. A bit more blonde than I’m used to but delicious.

I am going to use this recipe to make this amazing loaf for the next little while as it makes the best grilled sandwiches this side of the Rio Grande river.

Until next time, I pray your Christmas was enjoyable, that you have all stayed safe, and are healthy in the love of our Lord, and Savior, Jesus Christ.

I wasn’t sure if I would, should, or could put up the Christmas tree, and decorations this year, or not.

I did.

And I’m so glad I did. It has helped so much to lift my spirits this holiday season. It’s only the second time Christmas decorations have been enjoyed here since we moved.

The living room has always been so full of “stuff” that there was no room to put up the tree. The tree isn’t very big, 6ft. tall, and the base isn’t very wide, about 4 1/2 ft, but because there is so much less “stuff” in here now, there’s plenty of room to accommodate it.

I’m not going to go on about how my heart is still quite empty, and how sad I am that Ivan isn’t here to enjoy what I’ve done, but let me just say that without the support of my loved ones, life right now would be so much more difficult than it is.

Thank you, each of you, you know who you are. I’m not going to name names as I have no idea who all reads my silliness. Those of you of whom I am aware, you’ve made a huge difference in my life. I cannot thank you enough.

Until next time, stay happy, and healthy in the love of the Lord.

Post script: here’s a photo of the living room as of today.

I have just gotten a brief whiff of Pine Sol.

I haven’t smelled it for decades. I think the last time was when we lived in Laredo, TX. That was 1989! When we lived there, everyone, except us, used it. Ivan didn’t like the smell of it because he grew up smelling it. I have no memory of what my mom used to clean the floor.

Down here, they use something else, but I can’t remember what it’s called as I don’t use it. It’s strong smelling, and very chemical. I prefer Ajax scented ammonia.

It cleans everything it touches so it makes my cleaning chore that much easier, and faster. Win-win.

That’s all I wanted to say. See you in the next one. Have a great day.

Until next time, stay happy, and healthy in the Lord.

I’ve done it.

I’m leaving all of the nonsense behind, and becoming myself again.

Yesterday I decided to, once again, start eating the things I enjoyed, and stop the nonsense of trying to lift the Titanic; so to speak.

I made a batch of small, about 10cm in diameter, corn tortillas, just to get my guts back into the habit of digesting such hellenistic things like grains. As it’s been since just before Ivan died that I stop eating sugar, wheat, and grains, I thought I’d better ease back into them.

I found it a bit difficult to sleep last night in anticipation. I got up this morning and refreshed my sourdough starter that has been in the fridge for months. I’m hopeful it will be useable by the weekend. I’m coveting a slice of toast with avocado, salt, and a couple of strips of bacon on it.

Until next time, stay happy, and healthy in the Lord.

Post script: next week I’m on to wheat!!! Have a very Merry Christmas everyone.

I have found my answer to sugar.

Stevia.

Currently I have it in 2 different forms: its natural green powdered form, (thought it was white when I ordered it, but found it was green when it was delivered), and its liquid form, my favorite. I use it anywhere I would normally use sugar. Since I’m not eating any sugar right now, it has made the not eating of sugar very doable.

I eat a cup of Lactobacillus Reuteri “yogurt”, really just a fermented dairy with that specific bacteria fermented in it, every day, and it’s incredibly sour. Just adding a dropper full of the liquid Stevia to it, makes it nice and sweet, easy to eat.

Then, there’s the sauerkraut I make. It, too, is incredibly sour, but tastes like a guilty pleasure with a dropper full of Stevia. In fact, I no longer need to make coleslaw as I get those flavors from the aforementioned sauerkraut with the sweetener.

As I’ve been making the chocolate chip cookie bars, using almond flour, and Stevia, I’m using the green powdered form of the Stevia there, not the liquid. I have about a half kilo of it in powdered form to use up, and, as it’s green, it changes whatever I use it in, a very odd color. In the bars, they become a strange grey/green color, somewhat off putting, but delicious.

I also use it, with Erythritol, and Monk fruit, when I make chocolate fat bombs to make them edible. Cacao powder is incredibly bitter, and sour, so the combination of the 3 sugar alternatives makes my life so much easier. In fact, when I have my dish of yogurt, after dinner, I add about 2 T. dried cranberries, the 2 droppers full of liquid Stevia, a tablespoon each of chopped almonds, cashews, and pepitas, and a chopped up fat bomb. Mix it all up, and Bob’s your uncle. Lovely. I look forward to eating a bowl every evening. I may start making it for brunch soon.

Just thought I’d let you know some of the good things to do with Stevia, in case you’re not familiar with it. I grew it for several summers back in Iowa. Loved it.

Until next time, stay happy, and healthy in the Lord.

My skill at making an omelette is sorely in need of refinement.

Good thing I don’t work as a line chef, or any kind of chef for that matter. Though I’m sure that if I did, my skills would be much better than they are currently. I think that, even though it didn’t look like much, it sure tasted good.

I watched an omelette making video yesterday on a YT channel called Sam The Cooking Guy, (STCG), where he made 5 different, though similar, omelettes. They all looked delicious so I thought I’d try making the Denver omelette.

Easy enough, I must say, though mine looked nothing like his. I was encouraged by his saying, frequently, that it didn’t have to look good, it would still taste good. He was right about both thoughts.

I also happened to have a bit of Costco ham, cooked green pepper, white cheddar cheese, and onion at hand. Score. Sometime later, I was sitting at the table in the LR, eating my ugly, but delicious omelette. The only negative thing to say is that it needed some spicy heat, a salsa, or pickled jalapeño.

So, this was my creation. Enjoy the “creativity” of it. Please remember, I don’t have a boss, and I’m not getting paid. 😉

Sam executed only a “fold over”, not a trifold, so I did the same.

Christmas is right around the corner, so start behaving, or you’ll end up on the bad list. Me? I’m looking forward to an electric sander, and pads. You?

Until next time, stay happy, and healthy in the Lord.

I’ve made a major decision.

I’m not going to rush into doing things, and buying the things needed to do those things. I’m going to take my time, and wait until after the beginning of the new year, when my finances have leveled out, and have become more stable.

Then, best not get in front of me at the checkout. I’m going to go like a house on fire.

In the mean time, I’m going to take it easy, do a little of this, and that, and make tentative plans for what I want to do, and in what order. Meanwhile, I’ve got the herbs to get on top of.

Sound good? I thought so too.

Until next time, stay happy, and healthy in the Lord.

Post script: only 7 more shopping days until Christmas. Have you finished your shopping, or do you wait for the last minute?

I just had the worst dinner I think I’ve ever made.

I had a dried out chicken breast, green beans, and “rice”. I put the rice in quotes as it was the worst replication of rice I’ve ever eaten. I won’t be eating it again.

It’s made from Lupin bean flour, etc., and was awful. I’m not sure if I’ll try to use the rest of the package in a soup, or casserole, but I sure as certain will not be eating it as a side. It was awful.

Did I mention that it was awful? Well, it was.

I don’t usually cook chicken breasts as they routinely come out dry. I checked the internal temperature, and took them out too late. They came out at 165ºF, not 145º as they were supposed to do. I was busy doing who knows what, and forgot them. Dammit.

I struggled through the chicken, and some of the green beans but couldn’t/wouldn’t finish the “rice”. It was awful.

It sure looks like rice, doesn’t it? It doesn’t taste anything at all like rice.

Next, I’m going to try making some sort of small tomato based casserole using different flavored pastas. I’ll let you know how it/they turn out. At the moment, I’m not encouraged.

Until next time my friends, do stay happy, and healthy in the Lord, won’t you?

Some of the seedlings have sprouted.

Specifically, Genovese basil, chives, cilantro, dill, Greek, and Italian oregano, and Mexican tarragon. Nothing in the peppermint, sage, or Thai basil cells, but it’s still early days for some of these.

This morning I was able to remove the plastic wrap covering the cells to maintain moisture. I also added a second grow light over the seedlings as the dill were getting a bit leggy, IMHO. Since I’ve never grown dill, I really have no idea if they’re considered leggy, or not.

Let me show you how things look on this particular day.

I’ve had to add another grow light to the equation as I feel the dill has been leaning over to find the one light I originally had. Here’s what I’ve done.

The light on the right, (red spectrum light, for established plants), is now hanging directly over the plants wintering here from the LR, and there are now 2 grow lights, (with blue spectrum light, for seedlings), hanging directly above the seedlings. I also put the lily on the warming mat just because I could.

So, for the foreseeable future, I will definitely have Genovese basil, chives, cilantro, (which is a bit more difficult to grow than most people realize), dill, oregano, tarragon, and thyme to learn how to use in my cooking.

Until next time, stay happy, and healthy in the Lord.

Last week I ordered another 5 tier utility cart.

It was delivered today, late morning, so I spent 2 hours getting it put together, and moving the microwave off of my very limited countertop, and onto the cart. I took everything off the small metal cart that was there, and found plenty of space for everything on the behemoth. You’ll see.

I bought this big cart because I wanted to take both appliances out of the kitchen to be placed on the cart, but the SmartOven decided it needed to be fed directly from the outlet nipple. I had to put it back on the counter. Well, getting one off the counter was better than nothing. The microwave doesn’t require as much energy evidently.

Anyway, here’s a quick peek at my accomplishments for today. I’m going to rest as I’m tired from manipulating those metal pieces by myself.

Until next time, stay happy, and healthy in the Lord.

The start.

Job done.

Counter space acquired.