pmccool's blog

The grandfather of the husband of one of our nieces (nephew-in-law?) died recently and my wife made a meal for his family.  I pitched in with ciabatta bread, using Reinhart’s ciabatta with poolish formula from BBA.  Since each loaf was a different size, we gave them the Papa Bear and Mama Bear sized loaves.  

We've been traveling. It seems a bit odd to say that we are vacationing, since we are retired, so “traveling” might be the better verb.  Last week we were in Nashville, TN.  This week we are in Sapphire, NC.  

A good part of yesterday was spent helping my brother-in-law cut, split, and stack firewood for his winter heating.  After that, I came home to clean up (and take some ibuprofen!) and make hamburger buns.  Those will be used for this afternoon's Halloween gathering.

Paul

Although, really, I think it would be better named “Apple Chopped Bread”.  One could almost treat it as a pull-apart bread but it toasts up so nicely that I prefer to slice it.  As its appearance suggests, flavor matters more than beauty for this bread. 

I've been jonesing for a rye bread, so when my most recent bread (a yeasted 100% whole wheat bread with tangzhong) developed mold before the loaf was half-eaten, I seized the opportunity. 

Using the recipe from the King Arthur Flour 200th Anniversary Cookbook, I recently made teething biscuits for two great-nephews who are each 6 months old:

Peter (I've no idea why the picture refuses to display in the correct orientation.)

Amos

Getting them off to a good start with home-made baking.

A week or so ago, my sister said “Let's make bismarks.”  So today we made bismarks, aka paczki.  Two batches, as a matter of fact.  It was one of our favorite things that Mom made.  Today, there are a number of happy McCool kids, grandkids, and great-grandkids reliving memories of Mom/Grandma/Great-Grandma Joyce and her bismarks.  

We never just make food.  We make a tangible expression of our love with everything that we prepare. And memories; strong, lasting memories. 

Paul

The last time I made this bread, I said I'd definitely make it again.  That was two years ago.  Two years!  At least I got back to it faster than MacArthur got back to the Phillipines.

About a month ago, I reviewed Daniel Leader's Living Bread.  In passing, I mentioned that I had baked one bread from the book and would post about it separately.  Well, finally, here is the promised post.

Michigan's deer season opens this coming Sunday, November 15.  My brother-in-law and some of his cousins will set up camp on Friday and Saturday, continuing a tradition begun by my late father-in-law.  Accommodations are rather Spartan, in the form of a converted school bus.  I've volunteered to bring bread as my contribution to the groceries for our stay.