I have to admit I've been out of the cooking and baking arena for a while. It happens, and its very depressing. Evidentally, I lapsed for so long that I forgot how to make my favorite "no-knead" bread. See, I made some today for Fathers Day and it came out ever-so-slightly not done. Worse though-it stuck to the pan SO much that I found myself thinking: wow. who wasted their time inventing super glue? Do you get what I'm saying? A freaking chisel would not have gotten this loaf out. Heavy artillery or the world's sharpest machete? Nope. Don't waste your time. This loaf is NOT coming out. And yes, I floured the bottom. So, it had nothing to do with that. We don't need to go there. I scooped out the center and top portion of the loaf, asking if anyone would care for a "dough ball" with their eggs. Sometimes I really wonder if I'll ever mature into a dependable cook. Sigh.
I made Strawberry Jam again as well. I think it turned out better than the bread. It came out of the pan, at least. You know those blogs where everything is perfect and recipes and advice are offered? The ones you can aspire to? This is not that. Clearly. But. I will still give you the jam recipe because it is truly delicious and I know someone will ask how I make it and I've never shared it in the body of the blog (only in response to comments.) The recipe I show in the book (above) is ever so slightly more complicated. It offers more steps on making sure the jam is the right consistency and has an option to make it "Lavender Strawberry". It's this book, and it's great. My jam is never exactly the right consistency and I'm okay with that. Yeah. Guess what? I'll live knowing my jam is not perfect. Cause it's freaking close, people. Really close.
Here's my easy take on Strawberry Jam:
::coarsely cut up 3lbs berries (or apricots, peaches, etc...)
:: boil 1 cup of sugar in 1/2 cup water for about 7 minutes, until center is bubbling (and not just the sides.)
:: add fruit
:: stir a lot for about 15 minutes (on med. heat.)
::pour jam into a bowl that is resting in another bowl of icewater (this will help cool it down faster.)
:: while jam is cooling, grate and stir some lemon zest in it (a tablespoon or less will do.)
::pour into mason jars and let cool to room temp before putting lid on and refrigerating. It will last in fridge for about a month.
Next up? Butter. I can't wait to make my own butter. I got inspired by several other blogs last week and I'm finally going to do it. I have to buy raw milk for it which costs an arm and a leg. Don't tell The Brad about the high cost of raw milk cause he'll totally harsh my butter-buzz right off. And you know what? After the bread fiasco today...I really don't need that crap.
Oh. And Happy Fathers Day to my awesome dad ....andto my husband. Brad. The one who finds raw milk too expensive. I love you Brad! I love you Dad!
edited later to add: here is a good use for that jam....on top of homemade vanilla bean ice cream...
and don't forget about my funky thrifty giveaway here...I'll keep it open a few more days. what's wrong with y'all? It's FREE COOL stuff!
XO
