What The Family's Up To

It's always so fun when family shares. Here are two pictures of some of Skippie's grands at the lake house on Lake Billy Chinook. We will be having our 3rd annual Geiss Girls (cousins) retreat there in July. Skippie and Garry have been living there (and in their Gresham home and now winter in AZ) for 5 years and she is in the process of redoing her kitchen for the 3rd time. Now she can't be upset with me for saying that since she just shared it with me this morning and we got a good chuckle. She IS NOT compulsive . . . she is very creative. There. She does such a fabulous job and it is inspiring to see. I'll be sure and share it with you via photos later this summer.

Another generation of the Geiss Thumb in training!! And look at the gorgeous Mexican pot they got this winter. Skippie, it looks great.

Three of their grands in the new hot tub!

Deer fencing behind to protect from the kamikaze deer.

Look what Cindy painted!!! I know I'm supposed to wait to share until I get more photos but I just had to share at least this one childs chair. What a great job!!!! I can hardly wait to go to the shop where she sells her works and see first hand. I wish I could make the photo larger so you could appreciate all the detail.

Here's yet another attempt with my sourdough bread. I'm so thrilled that I'm now able to make bread without any commercial yeast. The sourdough starter is the leavening.

Two bowls of sourdough multifplying and one bowl of bread dough. Makes me look so industrious don't you think.

Here's the artichoke print I'm so crazy about. I'm just not crazy about where it's hanging. Expect a change in the future. Those that know my kitchen can probably tell where it is under the cabinets by the kitchen table. Not a great place.

Now to get something done for TODAY!!! 3

Sourdough Bread

Since last weeks sourdough biscuits I've wanted to pursue making bread without commercial/store bought yeast. That would mean using the sourdough start only which actually is a wild yeast. I found what I thought was just thee right recipe and here are my results.

Spritzing the loaves with just an ordinary water sprayer when I first put them in the oven and again at 3 min., 6 min., and 9 min. gave this bread a very "artisan" crust, crisp and chewy. I loved it.

I needed a sharper knife to slash the tops just prior to baking.
I really, really hope you'll try this and you know I'll be only too happy to help!!! Really!!!

San Francisco Style Sourdough Bread,
from Bread Alone by Daniel Leader & Judith Blahnik:

First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:

Starter - 2/3 cup

Water (dechlorinated) - 1 cup

White flour - 1 1/2 cup

Final dough:

Water - 2 cups

White flour - 5 1/2 - 6 1/2 cups

Fine sea salt - 1 T

Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap.

Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes.

Turn out on a floured area and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes.

Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf.

Proof the loaves in a warm (74-80) draft free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel.

Preheat oven for an hour before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.

Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.

My changes:

* used unbleached flour

* used regular table salt

* my draft free place was my oven w/ oven light left on since it was a chilly 24 hrs.

* just preheated oven in normal fashion

*divided into two pieces, too much dough for one loaf, mine made two large loaves

*baked on heavy, jelly roll pan

Go HERE for good sourdough info, recipes and starter.

Dutch Oven Cooking

This week I so enjoyed our Relief Society Enrichment night. We were treated with demonstrations on dutch oven cooking and then feasted on the delicious meal. Good friends Kent and Noelene are so good at this and also make it very fun. And yes, Kent, if this is your pose I'll post it.

The wind about blew us away. Here's Noelene putting together the cheesy potatoes with Bob and Cheryl in the background. Hurray for the men that show up for our ladies night to haul tables and chairs outside and do the clean up. We not only appreciate them we know they are smart because they get fed well.

The barbecue area behind church is so perfect for this activity. You can see the mound of briquettes burning and the first 2 of 6 ovens cooking.

Getting my sourdough biscuits made and into 2 ovens. Thankfully Kent did the cooking and I only made them.

Noelene's yummy apple and cherry cobblers being assembled.


Vivian demonstrated outdoor grilling and then served us delicious vegetables, potatoes and banana dessert. Vivian and Noelene have huge reputations as wonderful cooks.

Dinner cooking.

In spite of the wind the great sisters showed up and were not disappointed.

Darrel is always smiling and I don't know how I could have captured him without.

The biscuits were also a hit and there were no leftovers. And yes, I did bring butter for them but forgot my freezer strawberry jam.

The Sandi/Sandy's.

My funny friends and their tongues. Love you Cheryl.

Thanks Cheryl and Robin and Cammacks for all your planning and work. It was such a fun and great night of feasting.