Crusty, yet oh so soft

May 30, 2009

This past February, you may recall, I did a quick update in my kitchen and dining room.  Laminate flooring, fresh paint, storage cabinets in the dining room, hard-plumbing of my portable dishwasher, new sink and faucet.  The kitchen was in a shambles for over three weeks that go-round.  I couldn’t do much cooking during the process because I had crap all over my counters.  Tools, shit from the cabinet underneath the kitchen sink, paint rollers - you name it, it was on the counters.

I knew it was going to be a royal pain to remove the existing Kohler ceramic sink.  It’s been there for 20-some-odd years, when the cabinets and countertops were replaced by the in-laws.  Also, knowing my father-in-law, it probably wasn’t installed “normal” LOL

Poor JR.  He’s the guy I hired to do the floor, dishwasher, sink and faucet.  He and his helper started working at pulling out that sink - finally going to get a pry bar out of his truck.  I was told to pray, because new countertops weren’t in the plan and I was rapidly running out of money.  Slowly but surely, the right side of the sink separated from its glue/caulk/cement/whatever and rose toward the ceiling.  The guys carefully chiseled at the adhesive as the sink went up.

I was sitting in the living room, reading or some such nonsense (all the kitchen and dining furniture was hanging out in the living room, so my entertainment options were extremely limited), when I heard…

<CRACK> “Oh, shit!”

I barreled into the kitchen, expecting to see half the countertop gone, if I were judging by the loudness of its complaint.

We were damn lucky.  As the last section of the sink lifted from the adhesive, it snapped a 2″ crack in the formica, right at the edge of the sink - and only the formica was damaged, believe it or not.  The substrate underneath was perfectly fine.  The new stainless steel sink and faucet were installed by a horrifed JR (I had to tell him to calm the hell down; it wasn’t that big a deal!) in short order.  He sealed the crack as best he could and I called it good.

Within a couple of weeks of the installation, I noticed that the sealant used on the crack was gone.  Go Figure - The Man thought it was extra caulk from around the sink and peeled it off. I knew I needed to do something before the wood underneath was damaged, and the more I thought about it, the more I knew I needed to either replace the countertop or cover it with something.  Soon.  To carry us through, I glued the living hell of of the crack.

When I began the whole kitchen thing, I told myself I wouldn’t put anything in that I couldn’t live with for a long time.  I was only spending big money in the room once.  Ideally, I wanted granite countertops.  However, I just can’t suck it up when it comes to the pricing of slabs.  In fact, I sit here shuddering, just thinking about it.

The internet is a very good friend to me.  Every single problem we’ve had in this house that I have repaired, I was able to fix whatever it was because of researching the web.  It was the internet that brought me to the realization that I have a problem with gluten, then it showed me how to get tested…and of course, here we are.

Well, I don’t remember exactly what words I used to search, but I came up with several websites that talked about using granite tiles butted right up against each other - on top of a formica counter.

Holy Sweet Mother of God.  There was my answer.  My countertops, other than the new crack and a few scratches, were damn solid (the formica is installed on 2″ thick wood - and I don’t think it’s plywood, actually).  The cabinets below were handmade, according to my sister-in-law (which is why I kept them - can’t find that kind of stuff around any more without a hefty price tag).

So, hell yeah- granite tile it is.

When we received the farm rental check at the beginning of May, I already had a plan of action (after an assload of research on the web, of course).  I ended up purchasing the tiles from Bedrock Creations, because the tiles come bullnosed.  All I had to do was cut shit to fit (which was a lot scary as I have never used a circular saw, much less a tile saw where I am pushing body parts toward a rapidly-spinning blade).  Bedrock Creations was also kind enough to miter some 45-degree angles on a few edging pieces so I didn’t have that horror to deal with.

I had The Man cut the cement board for me (chickenshit with the spinning blades, remember?).  I glued and secured that shit down (I had to take many, many deep breaths before doing this because I knew that once this happened, I couldn’t stop the project unless I wanted to live with concrete dust throughout the house for the rest of my life), then laid out the tiles so I could mark them for cutting.  Then I had to wait 3 days before I could start tiling (job duties were involved with the delay).

That Sunday, I cranked out the backsplash and field tiles.  Monday after work, I put the edging on.  Tuesday and Wednesday after work were spent laying around with “oh my god oh my god oh my god please don’t let me screw this up” running as a chant in my head.  Thursday, I grouted.  Saturday, I sealed.  This past Sunday, I started installing stainless steel trim on the top of the backsplash and along the bottom of the edging (I totally love that look and I was doing it no matter what anyone said).

I was on vacation this week, but I was so sick of the whole project that I couldn’t bring myself to finish the metal trim until YESTERDAY!  LOL

But damn, don’t it rock?  Ha - rock.  Get it?

Countertops - before

Countertops - before

just-not-dinner-005

Countertop - after (do you see the bread left of the sink?)

My first baking excursion since the project began was this morning - two more loaves of bread, just to be sure one more time that the recipe worked - because I am at heart a paranoid dork.  A PB&J and patty melt later, I am ready to divulge the goods I alluded to in my last tweet.

This bread recipe has been through the wringer (and probably should go through a few more rounds, but it’s pretty damn good now, in my humble opinion.  I’m thinking of asking it to marry me - The Man won’t mind).  The bread has a thick crust but such a soft, moist interior.  I have to get the second loaf in the freezer, because I am betting the first loaf will be at least half gone by the time I go to bed tomorrow night.

The best thing about this bread (IMHO again) is that it held up to a HUGE sandwich (1/2″ thick with meat, plus lettuce, tomato, cheese….all in all, the sandwich was 3″ tall when I got all my crap on it) without falling apart. Hear that?  No falling apart.  No toasting is necessary.  It’s not all crumbly and nasty.  It has chew.  And oh - did I mention crusty and soft, all at the same time?

Lookit that CRUST!

Lookit that CRUST!

I recently started doubling the recipe to make 2 loaves at a time (less time dinking around with rising and stuff) and it still works like a charm.

Multi-Grain Bread

Makes one 4×8 loaf

1/2 cup brown rice flour

1/4 cup millet flour

1/3 cup sorghum flour

1/4 cup amaranth flour

1/3 cup cornstarch

2/3 cup tapioca flour

2 tsp xanthan gum

1 tbsp whole millet

2 tbsp oatmeal

1 tbsp flaxseed

If you want to be a little nutty with your bread, you can also add 1 tbsp each unsalted pumpkin seeds and sunflower seeds.

2 egg whites

1 1/4 cup warm water

1 tbsp yeast

2 tbsp canola oil

1 tsp kosher salt

1 tbsp dry milk powder

2 tbsp agave nectar

In a large bowl, combine the warm water, yeast, and agave nectar.  Set aside for 10 minutes so the yeast can bloom. In another bowl, combine all dry ingredients.

After the yeast has bloomed, turn the mixer paddle on low and slowly add the dry ingredients, scraping down the sides of the bowl periodically.  Add the oil and egg whites, continuing to beat on low speed.  When the oil and egg are incorporated, increase the mixer speed to medium, add the seeds, and continue to beat for 3 minutes.

While the dough is mixing, grease a 4×8 loaf pan (it works in a larger pan, but you won’t get as much height).  When the 3 minutes are up, pour the dough into the prepared pan.  Place the pan in a warm, safe place to rise for 45 minutes.  DO NOT ALLOW IT TO RISE MUCH LONGER THAN THIS!  I found out the hard way that the bread will end up losing height in the end.

Preheat the oven to 400 degrees.  After rising, place the pan into the center of the oven and bake for 65 minutes.  Remove the bread from the pan within 10 minutes after it comes out of the oven.

{ 2 comments }

Scary amounts of healthy

March 22, 2009

just-not-dinner-734

I decided yesterday to take advantage of my stuffy nose and stained my little wooden garden enclosure (the smell of stain is nauseating to me) and hit a couple of spots on the deck that had to be skipped last spring because of the growing flowers.  I also tore apart the aquarium, but ran out of juice on that about halfway through.  I suppose I better finish this post and get that done before the fish die from lack of oxygen!

Whenever I feel like crap, instead of going for comfort food, I go for good-for-you stuff.  My appetite is pretty much guaranteed to be non-existent, so if I feel like eating when I have a cold, flu, or something else, I make it count.  Hence yesterday’s breakfast.

I like to eat these with turkey sausage and some fresh fruit.

Multi-Grain Apple Cider Waffles

Makes 12 waffles

1/2 cup brown rice flour

3/4 cup tapioca flour

1/4 cup quinoa flour

2 tbsp amaranth flour

2 tbsp arrowroot starch

2 tsp xanthan gum

1/4 cup gluten-free oats

1/4 cup flaxmeal

1/4 cup rice bran

4 tsp baking powder

1/4 tsp kosher salt

2 eggs

2 cups apple cider

1/4 cup safflower oil

1 tsp vanilla

Stir together all dry ingredients in a large bowl.  In a smaller bowl, whisk together the wet ingredients.  Pour the wet ingredients into the dry and stir well, until completely combined.

Preheat a waffle iron.  Spray both sides with cooking spray; scoop the waffle batter by 1/4 cups onto the hot surface and close the lid.  Cook until the steam coming out the sides stops.

{ 7 comments }

I need a little sympathy

March 17, 2009

just-not-dinner-7281

I really need to put a different CD or two into the stereo in the kitchen.  I have been listening to so much Stevie Nicks and Fleetwood Mac that I’m amazed I’m not running around in gypsy wear and platform boots.

(STAND BACK!)

I should probably say that I WOULD be running around in gypsy wear and platform boots but (1) I don’t have any gypsy wear; (2) I don’t have any platform boots; and (3) it’s a good thing I don’ t have any platform boots because I would have broken many body parts in the attempt to wear them.  Graceful, I am not.  Particularly in heels that are taller than the length of my foot.  How the hell Stevie bops around in those things, I’ll never know.

(YOU’LL SEE YOUR GYPSY….)

<getting up now to turn off the stereo so I don’t bore anyone with intermittent bursts of song>

The Man skipped off work last Thursday and Friday.  Well, I have to admit that I thought he was skipping, but after my own little experience with this illness, I guess I can say that he wasn’t fakin’ it.

The flu sucks.  Every joint aches.  My allergy meds appear to be keeping my head clear for now (not that this will last), but my chest and throat are miserable - just in time for a big company meeting later this week, naturally.  I love being around my co-workers while sporting a red nose and a box of tissues.

So, yes - I need a little sympathy from somewhere, cuz I sure ain’t getting none here LOL

Between loads of laundry and games of Wii bowling this weekend, I managed to crank out a wonderful cake that used up the cherries from the tree in our backyard.  I actually ate this for dinner last night because I knew it tasted better than anything else I was going to come up with!  I sent half the cake across the street with The Man when he was visiting friends/family and I hear that numerous forks dove in.  Does a heart good, it does.  Even The Man said it was good - and he doesn’t much like cherries (imagine that).  I told him he had no choice but to try it - the fruit was off the tree we’d planted in his mother’s memory.

I came across this Vault recipe while digging through a wad of papers in our spare bedroom, looking for something that I never found and quite frankly, forgot all about after finding the recipe.  I immediately thought of my first tart cherry crop, peacefully and patiently residing in my freezer until I found an appropriate us.

I personally am more of a sweet cherry lover, but this cake is pretty dang good - the cake is moist and sweet and the cherries put just enough pucker in your face that you can feel the back of your jaw tighten, just a bit (you know the feeling I’m talking about).

You know, I bet this would be good for breakfast tomorrow.  There’s only a small slice left, so I guess I better put it where someone won’t eat it on me.

Cherry Upside-Down Cake

Adapted from the Vault

3/4 cup unsalted butter

3/4 cup brown sugar

14 ounces cherries, pitted (original recipe calls for halved also, but I didn’t feel like it)

1/2 cup brown rice flour

1/2 cup tapioca flour

1/4 cup sweet rice flour

1/4 cup cornstarch

1 1/2 tsp xanthan gum

2 tsp baking powder

1/4 tsp kosher salt

1 cup white sugar

2 large eggs, separated

1 tsp vanilla

1/2 cup milk (I used skim, but use what you have)

1/4 tsp cream of tartar

Preheat the oven to 350 degrees.  Place 1/4 cup of the butter into a 9″ round cake pan (2″ sides preferred) and place it into the oven to melt; leave the remaining butter on the counter to come to room temperature.

When the butter in the cake pan has melted, remove the pan from the oven.   Use a pastry brush to lightly coat the inside walls of the pan with butter, then carefully stir in the brown sugar; spread the mixture evenly over the bottom of the pan.  Add in the cherries, patting them into an even layer across the brown sugar-butter mixture.

Combine the dry ingredients except white sugar and cream of tartar in a small bowl.  Set aside.  Separate the eggs into yolks and whites.

In a large mixer bowl, blend together the white sugar and remaining 1/2 cup butter until creamy.  Add the yolks one at a time, beating well after each addition.  Beat in the vanilla.

Add the bowl of dry ingredients, alternating with the milk.  I did this  by 1/2 of the dry mix, 1/2 of the milk and it worked well.

In a separate bowl with clean and dry beaters, beat the egg whites and cream of tartar until the whites are stiff, but not dry.  Scoop 1/3 of the beaten whites into the batter (mix ever so lightly to lighten it up a bit), then slowly and gently fold in the remaining whites.

Spoon the batter on top of the cherries in the prepared pan.  Use a rubber spatula to slowly spread the batter evenly out to the edges.  Place the cake in the oven and bake for 55 minutes (cake will be golden brown and toothpick inserted in the center comes out clean).  Remove from the oven and cool on a rack for 15 minutes or so before running a thin knife around the inside edges to loosen the cake from the pan.  Invert on to a platter and allow to cool a little longer before cutting (you know I burned my mouth, right?)


{ 4 comments }

← Previous Entries