Loving a Life of Biblical Womanhood
The other day, I made grilled cheese sandwiches. For some reason, I had my stainless steel frying pan out and for some reason, I used it to make the sandwich. There was a time, a decade or more ago, when I had a cheep teflon coated frying pan and tried different times to cook grilled cheese with no success. That’s when I switched to cast iron and never looked back.
Welcome to the Thanksgiving Extravaganza! I’m so happy that you joined us!
I cooked a big Thanksgiving Dinner for my family, and am excited to share it with you! Everything has its own separate and more detailed post, so I’ve linked each one here.
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Roasting a turkey may seem like a daunting task, but it’s really not that difficult. It’s just a matter of making sure it’s cooked all the way more than anything, and making sure you don’t over-cook it. Under-cooked turkey is a health hazard, and over-cooked turkey can be dry.
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Be sure to join me back here tomorrow! We will cover a whole host of techniques for planning and executing your Thanksgiving Day dinner!
Pin ItNotice I didn’t title this “Bread Making”. The components you need to make bread are different for every recipe. Some require heating ingredients, some just require mixing and kneading. For this post, I am only going to talk about pans.
I make all of my bread homemade. About a month into making this commitment, it occurred to me that yeast, the way I was purchasing it, isn’t cheap. On sale, it seems like I could find the three-envelops of yeast for about $1.10. One loaf of bread, one batch of buns, one patch of pita bread, two pizza doughs — all of those take one envelope of yeast.I make all of my bread homemade. About a month into making this commitment, it occurred to me that yeast, the way I was purchasing it, isn’t cheap. On sale, it seems like I could find the three-envelops of yeast for about $1.10. One loaf of bread, one batch of buns, one patch of pita bread, two pizza doughs — all of those take one envelope of yeast.
Monday, as I was baking for the week and making both kinds of bread, I pulled out my worn recipes and followed them, carefully, step-by-step. As I did this, I was reminded of something that an ex-inlaw once said to me. She said that I wasn’t a real cook because I measured. She said that real cooks don’t have to measure.
The Essentials:
Measuring cups and spoons and be broken down into two very basic categories: dry and liquid.
As I was doing research for purchasing my grain mill, I read all sorts of “don’t do’s.” One of them was don’t try to grind anything that was too hard, including popcorn. But, when I got my grain mill (a NutriMill) the booklet that came with the machine said, “Popcorn will make the best cornmeal you’ve ever tasted.”
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