FLOUR
As far as bakeware goes, my supply runs from old to newer and glass to aluminum. I have not bought or been given any of the silicone pieces that are so popular now. My friend swears by the ease of using the silicone. I, on the other hand, still have two of my grandmother's glass Pyrex pie pans. I don't make pies often, so these do not get used much for baking. They do get used for holding leftovers at times; especially slices of meat or meatloaf. I cannot seem to part with them just yet because of all the times I used to watch my grandmother place a rolled out crust in one of these pans.
My current baking stash is described piece by piece below. Most of these are for legitimate baking. Some pieces have alternative uses as well. Some of my most unique pieces are pictured at left. Standing on end at left in the back is my spring form pan. Then my large bundt with miniature muffin resting inside. Then below spring form is my bar pan, then fluted tart pan, and miniature bundt, at bottom right.
Angel Food cake is my husband's favorite. I do not make one often, but I need the pan when we want the cake, soooooooooo...it IS important, especially if you want the round shape. Angel Food has always been his favorite for birthdays.
For special occasions, I sometimes use my large bundt pan or my two that are medium size that are actually made into one piece of bakeware. Each cavity of this medium piece has its own design. Usually I make one bread or cake batter and divide it between the two shapes. I also have two pans with eight individual bundt cavities each. These shapes are good for making the tops and bottoms of miniature pumpkin cakes.
Loaf pans have probably been used the longest in my kitchen. I have six that measure 5 x 9 inches each. I have one more measuring about 4 x 8 inches. I began using loaf pans when I was a young teenage baker. My dad's favorite baked good was his mother's nut bread. I began making this simple loaf. It was slightly sweet and buttery and always, made with pecans. Don't worry. I have updated my pans since then; and they remain busy.
Muffin pans get used a lot here on weekends. Every Saturday for the longest time was the day for trying a different muffin recipe. What didn't get eaten got carried over into the new week which made good snacks. I have a couple of regular size pans, one large, and three miniature. I have since acquired a pan similar to one for muffins, but with eight rectangular indented spaces just right for individual bars. I use it for miniature bread loaves.
I have two 12- inch pizza pans that I have literally had FOREVER. To this day, I still use them for warming bread, baking refrigerated biscuits, roasting vegetables, AND...baking pizza. I would not get rid of them for anything. My grown children will find them after I'm gone and shake their heads.
I have one spring form pan that has been in my possession for quite a while. I first thought it would only be used for making cheesecake. Not too long ago I contemplated getting rid of it because I wasn't using it. I mean, how many cheesecakes can you make and eat without taking on that round shape yourself? Now I see some bakers on television using their spring form pans for one layer cakes. I love that! I'm glad I kept mine.
My tart pan has a fluted edge which makes a pie crust, crumb or puff pastry look special when presented on a tiered plate. Considering its two pieces, pushing up from the bottom of the pan releases it from the side. This allows you to cut your pie or tart slices without competing with the side of the pan, giving you a clean slice. Apple tarts are good baked in this pan.
I have two 13 x 9 inch glass pans. I do not make many sheet cakes anymore. These get used mostly for brownies, bars or for something besides a baked good...like a casserole, any casserole.
I look through my bakeware occasionally and sometimes get rid of things that are not being used. I mean, who has that much space? I would be down right dangerous with unlimited kitchen space. Besides when I get rid of one, I can go out and purchase another! Right?
& FLOWER
We visited our daughter recently. She lives farther south than we do and often there are other flowers, shrubs, or trees growing and/or blooming there that we don't have in our area. One such blooming plant I saw was Wisteria. There, the Wisteria was growing as a vine that had wrapped itself in and around trees along roadsides and in wooded areas. I realize some people might see this as a nuisance plant if it got started in their yard. However, I was delighted to view these beautiful lilac colored blooms since winter's cold (in our area) has decided to hold on much longer this year. I even found some Wisteria in a wooded area near a parking lot where I broke off a few pieces. It would really be neat if I could get it to root. And I have already dipped the pieces in rooting powder and planted them in an empty pot. Maybe this WILL work!
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| Wisteria bloom |
I have recently had both of my African violets blooming, as you can see from the photos below.
The white one with pinkish tips I have had for a while. I enjoy looking at the lacy edges. Its center stem is getting rather tall. That means this plant would probably benefit from being repotted this year, possibly a little deeper.
The violet at right has bloomed out mostly with off white flowers all winter. Some of them have just the tiniest bit of purple on the edges. I was first concerned with these blooms after I brought this plant inside from its time outdoors on my front porch. When it was living outside, it bloomed and the flowers were mostly all purple! Amazing what Mother Nature can do.
I am looking forward to when the outdoor temperatures will remain in the fifties at night That is when I know my indoor plants can remain outdoors. They all seem to do so much better then.
