JLfromNH

Adventures in Cooking

February has been a crazy month, with various events prompting me to look more into preparing various food stuffs from scratch rather than buying them from the store. I started with bread last month, finally getting to the point this month where they don’t deflate like a spent balloon in the oven. For those bread loaves less than perfect, I found a use for them as breading for home made stuffing mix. Waste not, want not, as they say. Finally satisfied with the results, I decided to move onto home made saltine crackers.

I’ve been making soup for quite some time now, but what’s soup without a few crackers? I went to the following website: https://www.servedfromscratch.com/saltines-from-scratch/. I used cake flour and since I didn’t have any vegetable oil, I substituted lard. The resulting dough was difficult to work with, especially after leaving it in the fridge overnight like the web-site suggested. Using a rolling pin just didn’t get it as flat as it looked in the pictures, never mind getting the nice, neat squares she showed. After baking them in the oven, this is what I wound up with. Those little suckers would just not compress.

Saltines-first try — My first attempt at home-made saltine crackers

Hmmm, definitely not nice flat crackers! However, they did taste like saltines, and were actually quite good, so I figured I was headed in the right direction. It’s possible the measurements given weren’t quite accurate or maybe using lard instead of oil affected it.

So, I tried a different recipe. This one is from Homemade Saltine Crackers – The Mountain Kitchen . It has fewer ingredients, uses unbleached flour instead of cake flour and doesn’t have the overnight resting time in the fridge which the previous recipe suggested. One ingredient was 7 tablespoons of water, but I found I needed to add a few extra tablespoons to make the dough more workable. The dough ball flattened out much better under the rolling pin. After cutting out roughly square shapes and using a fork to make the classic indents, I basted them with butter and added Celtic Sea salt to the tops. After baking, I achieved the result below.

second try of saltines — Results of the second try at home-make saltines

This effort was much better and had a good flavor. I may experiment with a few more variations before settling on a favorite. Since I only use crackers intermittently, I had run into the problem with store-bought crackers going stale before I used them up. Home baking allows me to make small batches as needed. I haven’t tried assessing the cost of making these but I’m sure it’s more economical than buying the store brand and ending up wasting some because I didn’t use them up quick enough.

Hope this inspires any readers to make their own stab at home cooking.

Have a safe and happy March.

Bits and Pieces of January 2025

Chilly weather is biting this month, though nowhere near as hard. The lowest nighttime temperatures I’ve seen this month have been just 10 degrees below zero Fahrenheit, a far cry from my childhood when 20 to 25 below zero F and even 30 below would occasionally accompany a real cold snap. The picture below dates from at least 10 years ago.

Thermometer showing below zero Fahrenheit

I only took a picture because such low temps seem to be a thing of the past (hope I’m not jinxing myself). This is one aspect of global warming I won’t complain about.

Snow has been sparse this winter. On January 19, there was about two inches or snow on the ground instead of the usual 6 to 8 inches. Additional flurries have left a dusting, maybe one time we got about three and half inches. This was dry snow, so dry that my brother was able to use a leaf blower to clear his driveway.

This is worrisome as it likely means a dry spring with the risk of brush fires. While New Hampshire is usually immune to the vast wildfires which plague the far West, smaller brush fires are not uncommon in the spring. The largest forest fire to hit New Hampshire was in April of 1941, the result of some unusually hot weather coupled with a huge amount of tinder left over from the Great Hurricane of 1938. WMUR, the state TV station, had a local color story giving an account of the event.
Only time will tell if we get any major fires this spring and summer.

Animals are stirring about. I have a plastic composter in the backyard where I collect leaves, spent flowers and weeds I yank up. Food waste also goes into it, but only after sitting in a compost bucket in the breezeway where it gets skanky enough so wild animals will turn their noses up at it. Even so, they still check the backyard composter once in a while. About a week ago, I noticed the lid was off. On checking I found a generous number of raccoon tracks around the composter. The material inside is still frozen solid, so I don’t think they found much that was palatable. I’m glad it was just raccoons rather than a bear, as bears can trash a plastic compost bin without too much trouble. That was the sad fate of one that I had many years ago, which is why I have the food waste in a ‘half-way’ house before I finally consign it to the composter. I figure even bears have their limits.

While it’s still mid-winter, I saw something this past week which is usually a sign of spring. A flock of robins came through, feeding on the neighbor’s lawn and visiting my hawthorn trees which still have berries on them. It was startling to see them and left me wondering if this meant an early spring. Previous to this, the earliest I had seen a robin was late February.

As mentioned in a previous post, I have begun baking bread again. Since it’s been so long, a learning curve needs to be renegotiated. So far, my loaves seem to want to deflate in the oven. I’ve gotten new yeast so the problem is likely over-kneading or possibly over-proofing. I do tend to be a little vigorous with kneading so will have to lighten up. The resulting loaves are still perfectly good for eating but not quite what I’m striving for.

One use for less than perfect loaves is to use them to make stuffing mix. A YouTube video by someone styling himself Wyyse Guy had a recipe that looked good. I made a few adjustments, leaving out the carrots and egg. There’s no need to wait for the bread go stale, you can just dry it out in the oven. As it was always my mother’s custom to add giblet meat to her stuffing mix (she used Bells Stuffing Mix for her breading), I saw a chance to use up the chicken livers I had bought at the local farmers’ market over the summer. After cooking and grinding up a few, I added them to the mix I had, along with the cooking water. Baking it all in a casserole dish produced some very pleasing results.

Well, that’s all for now. Have a good February.

Year’s End: Food For Thought

Now that the year is nearly out, the Christmas bacchanalia has receded, so things are quieting down. New Years usually doesn’t get celebrated by me. I gave up on watching the ball drop in Time’s Square years ago as I found getting a good night’s sleep more desirable. With the Winter Solstice past and the chill this time of year settling in, I find myself thinking more about food.

I like cooking from scratch, something I took up when my late mother began having too much difficulty moving about. It tastes far better than prepared foods since I can make meals from fresh ingredients without all the additives which make commercial foods questionable.

The old Rival crock-pot which my mother rarely used, though a bit beat, still works and get a lot of use making soup stock, so much so that I never buy commercial soups anymore.

Making stock (or broth, I’m not sure on which to call it) is astonishingly simple. Just save up bones and skin from poultry, beef or pork. I use a zip-lock freezer bag. When I have enough collected, I thaw and place in the crock-pot along with some chopped onion and celery, add water until it’s just barely covered then turn on the pot. It has a low and high setting so I use the high setting to start with. When it reaches a simmer, I turn it to low and just leave it. Four hours for poultry, six or so for beef or pork. For bone broth, simmer for at least 24 hours with beef bones or ox-tail. Be sure your meat is of good quality.

Some people may express concern about the fat content of poultry skin or bones but if you get meat from pastured animals rather than battery raised, the fat profile is far more healthy and should not be a matter of concern for you. Fat has been demonized for so long that it’s hard to get across that it’s not the enemy. Locally produced meat, which I have access to, has far less to travel and if you have a farmer’s market near you, you can become acquainted with the farmers who raise these animals. Healthy animals translate into healthy meals for you.

Years ago, I made loaves of whole wheat bread. The loaves came out dense and chewy but good. However in the press of work and looking after aging relatives, bread making fell by the wayside. Now with food prices looking to rise, I want to resume bread making. This time I will be looking to lighter bread, with some whole wheat but enough unbleached bread flour to make sandwich breads or rolls.

You-tube is an interesting source for bread recipes and methods of making loaves as I re-familiarize myself with bread-making. As with all their how-to videos, it’s a mixed bag with some just using it as a venue for showing themselves off. Others can’t seem to hold the camera completely steady, a non-starter as I am prone to motion-sickness so a herky-jerky video is pretty much unwatchable. But more than a few do a good job demonstrating their techniques.

Now which is the best technique for making a basic loaf of bread? Well, my come-away is that they all work. Some use bread-making machines but others do it by hand, which is my preference. It doesn’t seem to matter if you knead or don’t knead. Not kneading tends to give you a rougher more artisanal type loaf, while kneading and shaping produces the traditional rectangular loaf. Ingredients may vary but basically are wheat flour, salt, sugar or honey and yeast. Sourdough can get a good rise without yeast but maintaining the sourdough starter is more work than what I want.

So, once I settle on a good recipe, I will begin baking and with any luck add to my repertoire of recipes.

Happy New Year!

Tail End of November

It’s amazing how fast this month has come and gone. So much has been happening, it’s hard not to be left a little dizzy by it all. A Thanksgiving Day storm allowed only one of my brothers to come for dinner. It was a quiet meal as we avoided politics and stuck to mundane topics like odd family relatives, cat hijinks and how easy it really is to replace the battery in a watch.

The weather in the earlier part of the month was mild enough to I was able to snap this picture in mid-November of a dandelion plant, near the edge of the road, sprouting a pair of bright yellow flowers.

There have been enough frost so that it’s unlikely pollinators will be visiting these blossoms. But dandelions are rugged little beings. If they could talk, they would say “We don’t need no stinking pollinators.” They can self fertilize and set seed. The seeds can lie dormant in the soil for up to five years before sprouting. The plant can re-sprout from bits of small taproot left in the ground. No matter what you do to them, they can bounce back from any blow.

Now there’s snow staying on the ground so winter is here, at least for now. But take a lesson from the dandelion. It’s possible to bounce back from anything. If a lowly weed can do it, so can we.

Peace and long life.

Looking Over October

With Halloween on the horizon, it’s worth looking back over the past month. October is one of those transition months, where late summer and early winter duke it out. Global warming has pushed the first frost date into October instead of mid to late September, the way it used to be when I was young. Not that I’m complaining, mind you. A few extra pleasant sunny days are always welcome. It also extends the growing season a few weeks longer. My calendula has been faithfully blooming, though thanks to the light frosts of last week, insect pollinators have largely vanished. A pot of johnny-jump-ups that I had dumped into the garden since it looked like the plants were winding down, instead has put out a new crop of small bright flowers. A very nice surprise for so late in the season.

Still all good things come to an end. Columbus Day weekend is usually considered the end of the summer tourist season with a brief respite before the skiing season starts. Tourists come for a look at the fall foliage. It’s always a busy long weekend but this past holiday stood out for the shocking hordes of leaf-peepers it brought. Franconia Notch was apparently the go-to place to see and everyone must have decided to come on the same day.

The above is an image taken by a hiker showing how packed things were. Some locals who had come were shocked by the enormous number of people.

Artist’s Bluff (shown above) was filled with humanity and if you look closely, you will not see any protective barrier at the cliff’s edge, nothing to stop some idiot from falling over it. Fortunately no one was injured but some locals who had come for the view had difficulty enjoying themselves. WMUR interviewed one woman who stated she felt unsafe with so many people jostling and elbowing up and down the trail. And who could blame her?

Such huge numbers of people also meant a lot of trash was left on the trail. Two employees from the Tramway took it upon themselves to go up and brought out several large bags of rubbish, ranging from plastic water bottles to used disposable diapers. It was great that they were conscientious enough to do this, but it shouldn’t have fallen upon them to collect trash. The tourists themselves should have cleaned up after themselves.

This is a problem afflicting all tourist attractions ranging from Mount Fuji to the beaches of Bali, not just in terms of trash but in the vast press of humanity. Everyone wants to see the beauty of nature but in such large numbers, the risk is that they will love it to death. It might be useful to come during the off season, but if everybody decides to do that, we’re no better off than we were before. One solution might be charging a fee to enter the favored spot but of course this blocks out people who can’t afford it. Another is to limit the number of people who can enter the tourist attraction at any one time. The risk here is disappointing people who might have to call ahead to see if they have any chance of getting in. There probably is no perfect solution to this dilemma.

Perhaps we might benefit by simply staying closer to home and discovering the beauty and occasional surprises of our own local area. While out walking last week, I came across a stone wall abutting someone’s property. On the stone wall was an open padlock someone had forgotten. No one has touched it as it is no use without the key. But someone found a use. A very tiny someone.

Within the red circle I drew on the photo is a very, very, VERY tiny spider, barely visible even with the arrow pointing at it and the circle around it. Its body wasn’t much longer than one of my eyelashes. Even this late in the season, this minuscule being was spinning a web on the padlock, showing that hope springs eternal.

Enjoy the rest of this fall and be sure to keep your eyes peeled. You never know what you’re going to see.

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