annie blog

The Slipcover Is Finished
well, sort of. Today I’ll finish the hem, tack it underneath the sofa frame, and sew the buttons on the cushion closure. That is it. All the major sewing is done and I’m so, SO happy about that. I wish that I had a video of me during that last hour of sewing that I did last night before dinner. First off, I had decided earlier in the day that I WOULD BE FINISHED with the last cushion cover by dinner. I basically looked like one of the contestants on Project Runway after Tim Gunn comes in for the last time and says, “Make it work!” I was sewing like my life depended on it. Except, you know, contestants on that show don’t have a 3 year old little boy alternately hanging on them and climbing their chair. They also aren’t having conversations with an 8 year old or helping a 10 year old with homework while doing all of their frantic sewing. Do you know the funny part? That last cushion cover went so smoothly. That is the problem with making slipcovers — by the time you have experimented and figured out how to do something you are basically finished. Actually a lot of other things in life are that way, now that I think about it. I’ll post pictures when the whole thing is really, really totally finished.

Annie’s To-Do List (now that the slipcover is finished)
1. All out organization of the whole house, starting with the upstairs and ending with the boys’ room/basement.
2. Learn Latin.
3. Make some skirts and dresses for summer.
4. Find swimming lessons for oldest 2 boys for summer.
5. Bake more bread.
6. Start going to the farmer’s market when the weather improves.
7. Slipcover the chair and ottoman (should be a breeze compared with the sofa)
8. Paint my outdoor bench.
9. Plant some herbs.
10. Make some homeade sausage.
11. Make the outside of the house look better.
12. Figure out what I want to do when I grow up — or in about 2 years. Whichever comes first.

A good weekend to you all!

If You Need Some Chicken Broth….
then, use some of this. This is such a great product to have on hand when you occasionally need a cup or 2 of broth. It is really, really good. And, Schucks has it for $3.50 right now. It makes 40 cups per jar which is a fantastic deal — especially considering that it tastes great. I predict that if you try it you will never buy canned chicken stock ever again.

If You Need Some Chicken Broth….
then, use some of this. This is such a great product to have on hand when you occasionally need a cup or 2 of broth. It is really, really good. And, Schucks has it for $3.50 right now. It makes 40 cups per jar which is a fantastic deal — especially considering that it tastes great. I predict that if you try it you will never buy canned chicken stock ever again.

If You Need Some Chicken Broth….
then, use some of this. This is such a great product to have on hand when you occasionally need a cup or 2 of broth. It is really, really good. And, Schucks has it for $3.50 right now. It makes 40 cups per jar which is a fantastic deal — especially considering that it tastes great. I predict that if you try it you will never buy canned chicken stock ever again.

A Recipe for Soup
Loaded Baked Potato Soup
Serves 8

8 ounces bacon, chopped
3 pounds russet potatoes, peeled and cut into 3/4 inch chunks
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 t. dried thyme
4 cups shredded sharp cheddar cheese, plus additional for garnish
1 cup sour cream, plus additional for garnish
Pepper
3 scallions, sliced thin

1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.

2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.

3. Puree soup in batches in blender until smooth. *Please be careful when pureeing hot soup! Do it in small batches in a blender with the top firmly on. Place a dishtowel on top and hold it down using a hand protected by an oven mitt.* Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Season soup with pepper. Ladle soup into bowls, garnishing with bacon, scallions, cheese, and sour cream.

Reheating Leftovers
To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

This recipe was originally from Cook’s Country. I’ve made major modifications.
Some other notes on this recipe: I made it as directed, except that I substituted half and half for the cream and only used 2 cups of cheese instead of four. I also substituted 1 T. cornstarch for the flour so that the soup would be gluten-free. The next time I plan on using 6 pieces of bacon instead of 8 oz. and using whole milk instead of the cream and 2 percent cheese — 2 cups instead of the 4 cups of cheese listed. I’ll let you know how it turns out. Even with the lighter ingredients, it is still not for the calorie conscious. However, just a small bowl makes a good meal with a salad. Also, this soup comes together quickly and the texture is wonderful. A good meal on a day like today. Brrrrr.

A Recipe for Soup
Loaded Baked Potato Soup
Serves 8

8 ounces bacon, chopped
3 pounds russet potatoes, peeled and cut into 3/4 inch chunks
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 t. dried thyme
4 cups shredded sharp cheddar cheese, plus additional for garnish
1 cup sour cream, plus additional for garnish
Pepper
3 scallions, sliced thin

1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.

2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.

3. Puree soup in batches in blender until smooth. *Please be careful when pureeing hot soup! Do it in small batches in a blender with the top firmly on. Place a dishtowel on top and hold it down using a hand protected by an oven mitt.* Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Season soup with pepper. Ladle soup into bowls, garnishing with bacon, scallions, cheese, and sour cream.

Reheating Leftovers
To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

This recipe was originally from Cook’s Country. I’ve made major modifications.
Some other notes on this recipe: I made it as directed, except that I substituted half and half for the cream and only used 2 cups of cheese instead of four. I also substituted 1 T. cornstarch for the flour so that the soup would be gluten-free. The next time I plan on using 6 pieces of bacon instead of 8 oz. and using whole milk instead of the cream and 2 percent cheese — 2 cups instead of the 4 cups of cheese listed. I’ll let you know how it turns out. Even with the lighter ingredients, it is still not for the calorie conscious. However, just a small bowl makes a good meal with a salad. Also, this soup comes together quickly and the texture is wonderful. A good meal on a day like today. Brrrrr.

A Recipe for Soup
Loaded Baked Potato Soup
Serves 8

8 ounces bacon, chopped
3 pounds russet potatoes, peeled and cut into 3/4 inch chunks
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 t. dried thyme
4 cups shredded sharp cheddar cheese, plus additional for garnish
1 cup sour cream, plus additional for garnish
Pepper
3 scallions, sliced thin

1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.

2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.

3. Puree soup in batches in blender until smooth. *Please be careful when pureeing hot soup! Do it in small batches in a blender with the top firmly on. Place a dishtowel on top and hold it down using a hand protected by an oven mitt.* Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Season soup with pepper. Ladle soup into bowls, garnishing with bacon, scallions, cheese, and sour cream.

Reheating Leftovers
To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.

This recipe was originally from Cook’s Country. I’ve made major modifications.
Some other notes on this recipe: I made it as directed, except that I substituted half and half for the cream and only used 2 cups of cheese instead of four. I also substituted 1 T. cornstarch for the flour so that the soup would be gluten-free. The next time I plan on using 6 pieces of bacon instead of 8 oz. and using whole milk instead of the cream and 2 percent cheese — 2 cups instead of the 4 cups of cheese listed. I’ll let you know how it turns out. Even with the lighter ingredients, it is still not for the calorie conscious. However, just a small bowl makes a good meal with a salad. Also, this soup comes together quickly and the texture is wonderful. A good meal on a day like today. Brrrrr.

10-Grain Bread

1 1/4 cups 10-grain hot cereal
2 1/2 cups boiling water
3 cups unbleached all-purpose or bread flour
1 1/2 cups whole wheat flour
4 tablespoons honey
1/4 cup canola oil or melted butter
2 1/2 teaspoons instant yeast
1 tablespoon table salt
1/2 cup rolled or quick oats
Cooking oil spray

Place the cereal in the bowl of a standing mixer. Add boiling water, stir and let stand until the mixture cools to about 100 F and resembles a thick porridge, about 1 hour. Whisk together the flours in a medium bowl and set aside.

Once the grain mixture has cooled, add the honey,oil and yeast and stir to combine. Attach the bowl to the standing mixer fitted with the dough hook. With the mixer on low speed, add the flours, 1/2 cup at a time, and knead until the dough forms a ball, 1 1/2 to 2 minutes.

Cover the bowl with plastic wrap and let the dough stand 20 minutes. Add the salt and knead on medium-low speed until the dough clears the sides of the bowl, about 3 to 4 minutes. Continue to knead another 5 minutes.

Add the oats and knead another 1 to 2 minutes, or until well incorporated.

Lightly spray a large bowl with cooking spray. Remove the dough from the mixer and form into a ball. Place the ball in the oiled bowl, then cover tightly with plastic wrap and allow the dough to rise until doubled, 45 minutes to 1 hour.

Adjust an oven rack to the center position. Preheat oven to 375 F. Spray two 9×5-inch loaf pans with cooking spray.

Transfer the dough to a lightly floured surface and pat into a 12×9-inch rectangle. Cut the dough in half crosswise. Roll each piece into a tight log. Transfer each to a loaf pan, cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes.

Bake 35 to 40 minutes, or until lightly browned. Remove the loaves from the pan and cool on a wire rack before slicing.

Start to finish 3 1/2 hours, 30 minutes active
Makes two 9×5-inch loaves.

Additional notes: This recipe adapted from one in the March/April 2006 issue of Cook’s Illustrated magazine. You can use a combination of white whole wheat (up to 1 1/2 cup) in combination with the all-purpose flour. Also, the 10 grain cereal is found usually in the natural foods section of the grocery store. The best brands are Bob’s Red Mill and Arrowhead Mills. This bread freezes really well. We ate a loaf and I sliced and froze a loaf. We defrosted several slices yesterday and they were perfectly moist and the texture was still excellent. Happy Baking!!

10-Grain Bread

1 1/4 cups 10-grain hot cereal
2 1/2 cups boiling water
3 cups unbleached all-purpose or bread flour
1 1/2 cups whole wheat flour
4 tablespoons honey
1/4 cup canola oil or melted butter
2 1/2 teaspoons instant yeast
1 tablespoon table salt
1/2 cup rolled or quick oats
Cooking oil spray

Place the cereal in the bowl of a standing mixer. Add boiling water, stir and let stand until the mixture cools to about 100 F and resembles a thick porridge, about 1 hour. Whisk together the flours in a medium bowl and set aside.

Once the grain mixture has cooled, add the honey,oil and yeast and stir to combine. Attach the bowl to the standing mixer fitted with the dough hook. With the mixer on low speed, add the flours, 1/2 cup at a time, and knead until the dough forms a ball, 1 1/2 to 2 minutes.

Cover the bowl with plastic wrap and let the dough stand 20 minutes. Add the salt and knead on medium-low speed until the dough clears the sides of the bowl, about 3 to 4 minutes. Continue to knead another 5 minutes.

Add the oats and knead another 1 to 2 minutes, or until well incorporated.

Lightly spray a large bowl with cooking spray. Remove the dough from the mixer and form into a ball. Place the ball in the oiled bowl, then cover tightly with plastic wrap and allow the dough to rise until doubled, 45 minutes to 1 hour.

Adjust an oven rack to the center position. Preheat oven to 375 F. Spray two 9×5-inch loaf pans with cooking spray.

Transfer the dough to a lightly floured surface and pat into a 12×9-inch rectangle. Cut the dough in half crosswise. Roll each piece into a tight log. Transfer each to a loaf pan, cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes.

Bake 35 to 40 minutes, or until lightly browned. Remove the loaves from the pan and cool on a wire rack before slicing.

Start to finish 3 1/2 hours, 30 minutes active
Makes two 9×5-inch loaves.

Additional notes: This recipe adapted from one in the March/April 2006 issue of Cook’s Illustrated magazine. You can use a combination of white whole wheat (up to 1 1/2 cup) in combination with the all-purpose flour. Also, the 10 grain cereal is found usually in the natural foods section of the grocery store. The best brands are Bob’s Red Mill and Arrowhead Mills. This bread freezes really well. We ate a loaf and I sliced and froze a loaf. We defrosted several slices yesterday and they were perfectly moist and the texture was still excellent. Happy Baking!!

10-Grain Bread

1 1/4 cups 10-grain hot cereal
2 1/2 cups boiling water
3 cups unbleached all-purpose or bread flour
1 1/2 cups whole wheat flour
4 tablespoons honey
1/4 cup canola oil or melted butter
2 1/2 teaspoons instant yeast
1 tablespoon table salt
1/2 cup rolled or quick oats
Cooking oil spray

Place the cereal in the bowl of a standing mixer. Add boiling water, stir and let stand until the mixture cools to about 100 F and resembles a thick porridge, about 1 hour. Whisk together the flours in a medium bowl and set aside.

Once the grain mixture has cooled, add the honey,oil and yeast and stir to combine. Attach the bowl to the standing mixer fitted with the dough hook. With the mixer on low speed, add the flours, 1/2 cup at a time, and knead until the dough forms a ball, 1 1/2 to 2 minutes.

Cover the bowl with plastic wrap and let the dough stand 20 minutes. Add the salt and knead on medium-low speed until the dough clears the sides of the bowl, about 3 to 4 minutes. Continue to knead another 5 minutes.

Add the oats and knead another 1 to 2 minutes, or until well incorporated.

Lightly spray a large bowl with cooking spray. Remove the dough from the mixer and form into a ball. Place the ball in the oiled bowl, then cover tightly with plastic wrap and allow the dough to rise until doubled, 45 minutes to 1 hour.

Adjust an oven rack to the center position. Preheat oven to 375 F. Spray two 9×5-inch loaf pans with cooking spray.

Transfer the dough to a lightly floured surface and pat into a 12×9-inch rectangle. Cut the dough in half crosswise. Roll each piece into a tight log. Transfer each to a loaf pan, cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes.

Bake 35 to 40 minutes, or until lightly browned. Remove the loaves from the pan and cool on a wire rack before slicing.

Start to finish 3 1/2 hours, 30 minutes active
Makes two 9×5-inch loaves.

Additional notes: This recipe adapted from one in the March/April 2006 issue of Cook’s Illustrated magazine. You can use a combination of white whole wheat (up to 1 1/2 cup) in combination with the all-purpose flour. Also, the 10 grain cereal is found usually in the natural foods section of the grocery store. The best brands are Bob’s Red Mill and Arrowhead Mills. This bread freezes really well. We ate a loaf and I sliced and froze a loaf. We defrosted several slices yesterday and they were perfectly moist and the texture was still excellent. Happy Baking!!