Tag Archives: bread

Screveton through the Looking Glass

Well, that’s the paperwork up to date. I can clear my desk with a clear conscience now and feel virtuous until we start tomorrow morning – that’s a whole 17 hours.

I’ve been struggling with the organisation of the Lammas Fun Run. The two things (one being an ancient Anglo-Saxon festival of Loaf Mass) and the other being a twenty first century celebration of people looking uncomfortable whilst running. At least Loaf Mass does what it says on the tin. Fun Run isn’t fun, and it’s barely running. Now, I’m no athlete, as you might have gathered from my comments on food, exercise and youth, so I do admire fun-runners: I just don’t understand them.

It’s also another example of the Random Events Generator that seems to be in use round here. Lammas is about loaves. We normally do a couple of wheatsheaf loaves (complete with traditional mouse) – though that’s more a harvest festival sort of thing. Last year we also made soda bread straight from the field (and had it back to the combine crew in time for lunch) and did a couple of plain loaves which were used in the Communion service.

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having mentioned it I’m seriously thinking of building a random event generator – that’s for “Events” as in Open days and such, rather than just things that happen. What with guinea fowl and goats we have enough randomness in everyday events not to need any more. No, this is Over 60’s Limbo Championship territory, plus the Santa Fire Walk and Full Contact Knitting. We already have Breakfast and Yoga next Saturday and Doga in a couple of months. That’s Yoga combined with dog walking – I’m told it can be a bit lively when the dogs get together.

Yes, it’s like the Through the Looking Glass version of The Office working here.

Fortunately I’m not in it for the money or the glory, I just like a laugh and the feeling I’m doing a bit of good.

So let’s see what the next week brings.

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And watch out for the further adventures of Farmer Ted…

 

Focaccia and nettle soup

It was the baking group again today, though they were slightly thinned out by holidays. It’s always good to see them because they are a happy lot. This is good when you’re baking (as some of my attempts have been horrendous and several, despite exhortations to “re-use the dough” have ended up in the bin – sometimes scraped from my fingers, and sometimes propelled with at speed). The fact that Focaccia was bread of the day was a bonus. It always smells so good.

I wasn’t baking today – I lost my baking mojo a while back and my enthusiasm has faded. I need to start getting it back now, particularly as several schools have been asking for bread making as an option when they come to visit. The smell of freshly baked focaccia and rosemary is just the sort of thing to bring back that enthusiasm. Not that I’m overly enthusiastic about the school sessions – it can be a bit of a dull day for the kids when you keep dragging them back into the kitchen for the next stage.

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That reminds me, I have a teacher to ring back.

At the end of the session I gave out nettle soup. One or two slunk out without taking any (though I bear no grudges) but several drank it cold there and then and the rest took pots home with them. I’m easy with foraging and can take it or leave it, but it’s good to produce food from found ingredients and to introduce people to new experiences. It’s also, as somebody once said in a book, good to eat foraged food once in a while because it gives you a range of nutrients. However, there are reasons that we eat spinach instead of nettles, with the stings being just one of them.

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I have actually set myself a target of learning something new every day this year. My learing for today was that I didn’t know how to spell focaccia. In fact I just had to check it after writing that.

Finally, can anyone tell me how ro swirl cream into soup and have it still look good by the time you’ve switched your camera on. In an effort to raise my game last night I swirled the cream, sprinkled the freshly picked chives and took this picture that looks like a curdled face.

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Changes

As you may have noticed, we are slowly adding new subjects to the site. We already have a section on the Ecocentre and a selection of photographs and yesterday added a book review page. I’m going to add some food and recipe pages soon but there’s a problem I need to overcome first.

I meant to do some food blogging while we were on holiday in the Lake District last year but I ran into two problems. One is that I’m embarrassed by my own odd behavior in taking pictures of my food, particularly when the flash goes off or a small child points out what I’m doing. The second is that I often eat the subject of the blog before taking the picture. The pies at Tebay services on the M6, for instance, are really good (though they are possibly kept in the warming cabinet a little too long). We had them twice, and both times I found myself looking down at the biodegradable packaging and a few crumbs. What was worse is that on the second occasion I had gone there with the intention of getting a photograph.

The same applies to cookery – there’s no embarrassment but I do still tend to eat things before remembering to take a photograph. There’s the additional problem of having no flair for food photography, but it can’t be that hard compared to some branches of photography. It doesn’t explode and it doesn’t bite so how hard can it be? I will just have to try harder.

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That’s a cheese and home-made soda bread cob made from wheat that was harvested in the morning and eaten at lunchtime. It’s quite a good shot, but unfortunately it isn’t one of mine.

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This is one of mine. It’s home-made piccalilli. The red bits are chillis because somebody told me it wasn’t spicy enough last year. Nobody has said that this year.