FLOUR
   
     I had a garage sale recently and put out some of my cookbooks that I wasn't using.  A lady came along and asked if I had a sourdough recipe.  Alas, the books incorporated in the sale did not, and I was not aware at the time whether I had one.
     A friend of ours shared her sourdough starter and bread recipe with me some 20 years ago and I did bake with it for a while.  We really enjoyed the mildly sour (I prefer to say earthy.) taste and aroma it held in and out of the oven.  I have since asked her about the starter.  She said she still uses it and has continued to do so for about 25 years.  Wow, I do admire her faithfulness to this wholesome task!  I did not keep up its use and told myself it was because I wanted to try other bread recipes.  So I suppose that means I would not have been a good pioneer wife.
   

     The Saturday Evening Post All American Cookbook, by Charlotte Turgeon and Frederic A. Birmingham, copyright 1976 by Thomas Nelson Inc. & Curtis Publishing Company, says sourdough starter was not an American invention, but was used by pioneer families who were far away from a source of yeast. Once it is started, each individual has to keep feeding it and using it so bread can continue to be made.  These authors have included a recipe for sourdough starter and Crusty Sourdough Bread.
     Carla Emery's Old Fashioned Recipe Book, An Encyclopedia of Country Living, copyright 1977 by Bantam Books, says anyone can have a real usable sourdough starter.  That person would naturally have to live in an environment with food around and air circulating.  Then he or she would mix a cup of flour with a cup of water and leave it covered with a light towel for up to five days.  A starter will vary depending on where it is made.  Starters can be purchased or received from friends, but Emery says the easiest way to get one is to start your own.  The picture at left is my starter after three days made with one cup of flour and one cup of water.  Emery's book also gives recipes for three other starters; one that substitutes milk for water and is mixed with flour, one that adds yeast with the flour and water, and another that adds yeast, sugar, and a little salt with the original flour and water.   

       With my starter, I chose to make Sourdough Soda Bread from Emery's book.  The night before I mixed 1 1/2 cups each of the starter and warm water.  This is the sponge.  I warmed the water until it was 100 degrees on my cooking thermometer.  I left the sponge out on my counter overnight.  In the morning I added 1/2 teaspoon soda and mixed well.  Then I added 1/4 cup melted butter, 1/2 cup sugar and 1 teaspoon salt.  Here's where bread making experience comes in handy.  I added flour until I was able to knead the dough.  I took this step slowly until I was sure I had the consistency of a mixture that could be kneaded. It ended up being about 5 more cups. I was able to tuck under the ends until I had a circle and I let the dough rest on my wooden board.  This first rising, it spread more than it rose. Then an hour later, I pressed it down with my finger tips, reshaped it into more of an oval and let it rest again on my board.  This time it spread and rose a little.  An hour later I pressed it down again, reshaped the dough into one loaf and put it in a greased pan.  After one more short rising, I baked it in a 350 degree oven.  There were no baking times given, so I assume this would vary with each oven.  And voil'a, here it is.  This bread had a mild sour smell and taste.  It was dense, but really delicious warm and spread with butter.  Happy sourdough baking!


& FLOWER

     

     My husband had an uncle who was one of my favorite people.  We were gardening buddies.  He used to say that we liked things and we loved people.  But I have to admit that I dearly love so many flowers and plants, especially the geranium.  This photo of a potted geranium hangs in our kitchen, probably too many years to count.  This plant's simplicity and charm, to me, are its most endearing qualities.  More than once I've considered replacing it, but still haven't.

     This geranium is one of my babies that I winter-over
in my garage usually from early November until about mid-April.  Though it is not large, I am happy that it still appears healthy and likes its location enough to decide to bloom!
     I have raised geraniums for many years.  I probably should begin keeping exact records just for the sake of my own curiosity.  I have probably had this particular one five years already.
     Geraniums seem easy to grow.  I usually put them in a mostly sunny location and water them at least once a week.  And I do mean water until it drains from the bottom or water raises to the top of the pot.  Geraniums just do not like to sit in water, so make sure your pots drain well.  During the hotter months I water them sometimes twice a week. I also apply a fertilizer that lasts during the summer growing season.  I have given them a second treatment before since some geraniums seem so prolific.  Of course their care will depend on weather conditions in your particular area.
     The geraniums found in local gardening shops are from the genus Pelargonium.  That large class of flowers has so many different kinds that can, for example, be scented, have ivy-like leaves that trail downward, and come in a wide range of colors.
     

FLOUR

     Mother's Day is coming and our hearts and minds are with our moms.  If I had to say what would have been my mom's favorite baked good, it would be something made of chocolate.  However, I have few memories of my mom eating sweets at all, even though she grew up when desserts were still freshly made at home.  She would much rather eat a plain slice of bread, especially if it was homemade.  However, she did enjoy a piece of chocolate cake occasionally, or a chocolate chip cookie, perhaps remembering what her mother used to bake. 
     My mother-in-law adores sweets to this day, but most especially anything made with chocolate.  I have eaten slices of different kinds of cakes and pieces of pies and numerous cookies she made over the years.  But the one most unique dessert she served just a couple of times was slices of chocolate cake with a caramel sauce spooned warm over each piece.  She would follow a basic chocolate cake recipe and bake it in an oblong pan.  When the cake was out of the oven and cooling, she would make the caramel sauce with ingredients very similar to those for caramel candy like butter, brown sugar, and cream.  When it was finished, this luscious warm dessert was ready to enjoy.
     I have shared tidbits about my grandmother before, my mom's mother.  She was the baker in our family.  We relished in her treats: cakes, pies, cookies, puddings, and candies.  I know she was the one who influenced me with baking.
     About the time I was able to follow a simple recipe, I received as a gift, Betty Crocker's New Boys and Girls Cook Book, copyright 1960, by General Mills, Inc.  This was a grand starter cookbook for a young person as it included many basic tips and techniques.  My next-door neighbor, who shared my cooking interest, and I would try out a recipe when we would have a sleepover at my house and always with my grandmother nearby.  One of our favorites was Brownie Slowpokes, a cross between a cookie and a brownie.  They were made by placing three pecan halves per Slowpoke in a sort of triangle where you could visualize the two back feet of a turtle and its head.  Then a teaspoon of brownie mixture was dolloped atop the pecan triangles simulating their shells, and they were baked.  When cooled from the oven the brownie-like turtles were topped with swirls of chocolate frosting.
     But in homage to my grandmother for Mother's Day, I would have to say her favorite baked good was strawberry shortcake.  Coincidentally, the recipe she used that I remember was very similar to what is in my Betty Crocker cookbook and at the time, on the Bisquick baking box.  Her birthday was in early May when strawberries were so fresh and good.  She would make a large pan of shortcake, hull a huge pan of strawberries, and whip a large bowl of cream in preparation for the whole family to enjoy.  This woman who was known for her cooking and baking for years was more than content with this classic and simple dessert.

 


Are you a sliced strawberry fan or a crushed strawberry fan?  My grandmother preferred to slice her strawberries for their appearance.  However I like to use my potato masher and crush my strawberries.  Then I add just enough sugar to enhance their juices created while they sit in the refrigerator for a short while.  Later I assemble each dessert plate making sure there is enough juice to seep into the shortcake before adding the whipped cream.






& FLOWER 

     How many of you enjoy seeing butterflies, hummingbirds, and even bees in your gardens? I love to be outside working in my perennial bed and look up to see a beautiful butterfly land on one of my flowers.  I can't decide if it's their grace or beauty that mesmerizes me. There have also been many times when I'm weeding or planting, totally focused on the task, and a motorized sound breaks my concentration making me wonder what is coming down the sidewalk.  I look up only to find a hummingbird straight-line flying towards a stand of flowering sage near me, unaware of my presence.  When I find myself in situations like these I try so hard to "be very still," like my mom used to say when I was very young.  I wish these garden friends did not sense me as quickly as they seem to do.  I admit to being leery of bees due to the chance I could be stung.....you know, allergic reactions... but have a great respect for them pollinating plants.  So, I invite them into my garden by continuing to maintain my perennial beds, roses, and growing my summer vegetables.  I respect them by steering clear of certain areas they inhabit during the day.
     Here are three perennials I have in my yard that are all attractions to butterflies, hummingbirds, and bees.

SALVIA - The top photo is a Black and Blue Salvia before it blooms.  It has lived in my perennial bed for several years.  The black and blue variety is a favorite of hummingbirds, bees, and butterflies.  It has reached about three feet tall at its full height in some years.  When it blooms, as in the second photo, the dark blue almost black blooms appear on dark stems and are in contrast to the shiny green leaves of the plant.  Each black, sometimes purple, and blue flower reminds me of a small mouth with the top lip curled up and over the bottom.  This salvia will be a highlight of your garden from mid-summer to frost.
 

 

 

     This blue salvia variety has already begun blooming in its first stages.  It is also a draw to hummingbirds, bees, and butterflies.  The blue variety is smaller in stature and sits in front of the Black and Blue variety to the left.

FOXGLOVE - As you can probably tell, I planted this Foxglove recently.  I wanted another specimen in my perennial bed to keep the hummingbirds happy this summer.  I hope this Foxglove will like its new environment.  We have since received some rainfall which is good since Foxglove need to be moist.  I will also add more mulch to the bed to keep moisture consistent and to control weeds.