Java Davis's Blog, page 25
June 12, 2015
Road Trip Post #2
The down side of leaving home for two weeks isn’t the wear and tear on the car. It isn’t the money for toll roads and hotels. It isn’t eating out for two weeks straight. It’s leaving my husband, two dogs, and a cat, behind. My husband works full-time and overtime. I hate leaving him as the sole parent of our furry household. I picture him working so hard, being exhausted, and eating pizza for two solid weeks. And he never complains. And I’m leaving on his 60th birthday.
It must suck to be him. Either that, or he’s the greatest spouse in the world, which is quite possible.
So I got him an awesome 60th birthday present that should keep him entertained for the full two weeks — a laser plinking kit (look it up!).
June 10, 2015
Road Trip Post #1
http://theroadtripwriter.com/road-tri...
Road Trip Post #1
I leave in less than two weeks, and car snacks are a very important part of my road trips. Besides all the water bottles, I need car snacks. Car snacks have important criteria to meet. They must be easy to keep in my hand while I drive, they must not be very moist and sticky, they must not make loads of crumbs, and it helps if they go well with coffee. A healthy snack is optional. Most importantly, they must not be a poor substitute. They should be exactly what you want at that precise moment. A road trip is not a time for disappointment.
Today, I am baking challah rolls. The dough is the traditional Jewish egg bread that is usually braided. I break up the dough into 16 dinner-sized rolls. Today, half the rolls are saturated with Armenian nigella seeds, and the other half are loaded with chopped black walnuts, a much more decadent nut than regular walnuts.
I am including the Braided Challah Bread recipe here, and if you make it, be sure to infuse your own personality into the bread.
CHALLAH RECIPE:
1 cake fresh yeast (2 rounded tspns)
1/4 cup warm water
5 cups flour
1 tspn salt
1 Tbl sugar
1 Tbl salad oil
1 egg, beaten
warm water
GLAZE:
1 egg yolk, diluted with 1 tspn water
Poppy seeds or sesame seeds (optional)
Soften yeast in 1/4 cup warm water. Sift together dry ingredients. Add oil. Add softened yeast and beaten egg. Mix thoroughly, adding just enough water for smooth kneading.
Knead well. Place in a bowl and cover with a tea towel. Let stand until it “bubbles.” Knead again. Cover and let rise until doubled in bulk. Divide into three parts, roll and braid. Place on baking pan (I use parchment paper, but it’s not necessary) and let double again. Glaze. Bake at 350° until brown.
To determine when the bread is done, make small roll and place near on baking sheet. When roll begins to burn, bread is done. If you’re an experienced bread maker, you know how to simply knock on the bread and listen for the hollow sound of done-ness.
Makes 1 large loaf. Mangia!
June 9, 2015
Leaving in Two Weeks
As the post title indicates, I leave in two weeks for an extended road trip. I’m already concerned that I forgot something, and I haven’t even started packing yet. How’s that for creating stress where no stress actually exists?
June 8, 2015
Recipe for Sour Cherry Scones
Sour Cherry Scones
I am giving you the gift of an amazing recipe for Sour Cherry Scones, but first, I have to preface this with a short story. Why? Because it’s my blog and I can do what I like.
Almost four years ago, my husband planted two cherry trees. I’ve been waiting all this time for plump, sweet cherries right from the tree, dreaming of the day. Yesterday, both cherry trees were finally full of ripe, red cherries — SOUR cherries.
“Why?” I asked myself. But it’s too late now. They’re ours.
So yesterday, I fought the battle of the sour cherries. I baked Sour Cherry Scones (excellent), and Sour Cherry and White Chocolate Oatmeal Cookies (kinda boring). I thought I would share the recipe for Sour Cherry Scones, along with the recommendation that if you are ever in the position of planting cherry trees, make good choices.
SOUR CHERRY SCONES
1-2/3 cups flour
3-1/2 Ts sugar
1-1/2 T baking powder
1/8 tspn salt
3 oz. butter, cold
2/3 cup
1/2 cup dried sour cherries, plumped (or 3/4 cup fresh)
1/2 tspn orange zest
Put dry ingredients in a mixer bowl with paddle attachment
Cut butter into 1/2 inch cubes and paddle until the butter is pea size. Drizzle in wet cream.
Turn machine back on for a couple of seconds, add cherries and orange zest.
Use a muffin scoop or divide into 8 sections, and place on a baking sheet lined with parchment paper.
Bake at 375 dgrF, convection, for about 10 mins.
Makes 8 scones. Serve with jam, butter or clotted cream, or just eat the darned things right out of the oven.
AND, I offer a sincere apology to those of you who live in countries that use the metric system. You’ll have to do your own recalculating.
June 3, 2015
Books about Maggie and Maddy in Napa Valley
Books about Maggie and Maddy, by Kyle and Amy Goleno (5 coffee beans)
Recently, I was offered the opportunity to review two children’s books about Napa Valley, California. I’m reviewing them both here.
The first book is called Colors of Wine Country, which is for very young children to help them learn colors. The idea is that on the right-hand page, the page is a solid color with the name of that color in the center. On the left is an illustration of that color as it is found in the Napa Valley, e.g., “brown” is illustrated with Maggie and Maddy playing hide and seek behind brown wine barrels. I absolutely loved this book, without hesitation. I was charmed by the concepts that complement each color. The book is so short that anything more I might say would make the review longer than the book, but I highly recommend it.
The second book is called Adventures in Napa Valley, and is for slightly older children. This oversized book describes a day of adventure for older sister Maggie and younger sister Maddy. Together, they spend the day exploring the region by hot air balloon, bicycle built for two, double kayak, train, and limousine. The Napa community was involved, allowing real stores and tourist attractions to be included in the girls’ day of adventure. Maggie and Maddy made Napa Valley look like great fun!
The Maggie and Maddy stories are the brain-children of Kyle and Amy Goleno, with illustrator Peter Francis. Personally, I would love to see more of these books. Travel, adventure, beauty, and lots of fun food — It doesn’t get any better. I wish this crew great success.
June 2, 2015
Iced Coffee in Israel
Iced Coffee in Israel
I went to Israel in 2008. Prior to that trip, I hated iced coffee, but August is the hottest month in Israel, so any cold beverage is welcome. I discovered that I love iced coffee, but ONLY in Israel. It seemed that the same recipe was used all across the country, always delicious. Every so often, I have a real craving for another glass of it.
For years, I thought the secret was using agave as a sweetener, but that’s just a guess. I don’t know how they do it, and I wish I did. If anyone has “the” recipe for iced coffee in Israel, I’d be grateful if you would share it.
The attached photo was taken in Tsfat, Israel, from a coffee shop retrofitted into an ancient building. The distant land is Lebanon.
From a coffee shop in Tsfat.
