Blog Archives

Pancake

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I wonder if counting the rings tells you its age? Either way, it won’t live long.

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Feeding my Kobold

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Having some delicious leftover Cajun BBQ baby wings.

All Hail King Torg!

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Winner, Winner, Chicken Dinner

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Andrle has been hitting it out of the park with tasty skillet recipes this week.

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Meat Spies

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My god, the NSA is in our turkey! America’s bird! Is nothing sacred??

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Beans

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Making tacos for Andrle and me. Am I doing it right?

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The Pie

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More will be had tonight, a la mode.

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Blasphemwich

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Someone had to take the leftover communion bread from tonight’s Ash Wednesday service. It’s a bit dry, so I made a sandwich. Still better than wafers!

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Möbius Bagel

Via JWZ’s LiveJournal I found a method for slicing a bagel into two linked halves. I decided to try it. Video below the cut.

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Super Salad

I was never into salad growing up, or even in college; it’s a simple side effect of having only been served essentially iceberg lettuce, a few shredded vegetables, and a basic dressing. These days, I go kinda nutty (literally and figuratively) in assembling a salad (credit goes to Connie from UniLu for turning me on to nuts in salad). I just got back from Whole Foods and their salad bar easily sates my texture and flavor needs.

I opened my box of salad, and in it I found:

  • Spinach leaves
  • Green and red bell peppers (sliced)
  • Falafel balls
  • Tofu (fried)
  • Cashews
  • Dried cranberries
  • Cheddar cheese (shredded)
  • Bacon bits (soy substituted)
  • Celery (diced)
  • Raisins
  • Sesame sticks
My delicious late-lunch salad, taken by my iPhone

My delicious late-lunch salad, taken by my iPhone

As you can see, I like strong, “bursty” flavors; I also like rough and/or crunchy textures. You’ll note a distinct lack of dressing; those of you who have shared a meal with me know I am a notoriously slow eater. As such, anything wet gets soggy by the time I’m even halfway through the meal. While I like the flavors of many types of salad dressing, for a large salad (which this one is), dressing is right out, because the salad is the meal and the meal takes time.

This is also a reminder that I need to stock some reusable utensils in my office, so I don’t have to snag plasticware.

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Amish Cinnamon Bread

Introduction

A coworker of mine gave me some live yeast bread starter two weekends ago, and I have proceeded to actually bake it into bread. This is, believe me, quite out of character. I am posting this recipe here (which, as far as I know, is relatively useless without the culture) both for my records and so I have a place to point people who need the recipe and may not want a printed copy, perhaps because they are, like me, allergic to paper.

If you live in Boston, I’m happy to provide you with some starter for free (I hear it’s like a cult); I’ll have 3-4 become available every week and a half or so.

I don’t know the origin of the recipe; Liz gave me a photocopied sheet with no authorship information. I’ll try to find out. I’ve made a few minor edits for my own clarification.

I’m also open to suggestions on a means of distribution other than plastic gallon ziploc bags; while they have the advantage of being air tight, and clearly indicating when the bag needs to be squeezed, it seems like a waste of plastic. I am reusing the ones I’ve received, and the ones I’m keeping for my own permanent starter, but it seems like there might be a better way.

Caveats

  • Do NOT refrigerate the mixture (this will kill the yeast)
  • Air formation in the bag is normal (a byproduct of fermentation)
  • “Squeeze” means let the air out, and mix the starter a bit by squishing

Schedule

For each day, from the date marked on the starter, do the listed step:

  1. Nothing
  2. Squeeze
  3. Squeeze
  4. Squeeze
  5. Squeeze
  6. Add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze.
  7. Squeeze
  8. Squeeze
  9. Squeeze
  10. Bake!

Baking

In a large bowl, combine the batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix.

Partition 1 cup of starter into four 1 gallon ziploc bags. Pass along to friends and family, along with a copy of these instructions or a link to this blog post: http://blog.ultranurd.net/2009/03/15/amish-cinnamon-bread/

Add to the remaining batter in the bowl:

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 small boxes instant vanilla pudding
  • 1 cup sugar
  • 1 cup oil
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup milk

Mix well.

In another bowl, mix 1 tsp cinnamon and 2 tsp sugar (or just use cinnamon-sugar if you have it). Sprinkle this into the bottom of two well-greased bread pans, then add the batter.

Bake the loaves at 325° for 1 hour, or until a toothpick inserted into the center comes out clean.

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Nicolas Ward

Software engineer in Natural Language Processing research by day; gamer, reader, and aspiring UltraNurd by night. Husband to Andrle
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