My Week So Far

 

I was feeling domestic yesterday.  After taking #1 one son to college, #2 son and I went to the store for a few things.  When I got home I started a marinade for making Fried Chicken and started Collard Greens in the slow cooker.  On the recommendation from my sweet friend autumnlove413 , I made the Rosemary Bread that tasted like the bread we had on our date last week.  Here is the recipe and a few pictures~

Rosemary Bread

1 C. water

3 T. olive oil

1 1/2 t. sugar

1 1/2 t. salt

1/4 t. dried italian seasoning

1/4 t. fresh ground black pepper

1 T. dried rosemary

2 1/2 C. bread flour

1 1/2 t. active dry yeast

Place all ingredients in the pan of a bread machine in the order recommended by the manufacturer.  Select white bread cycle; press Start.

**Okay for those of you that know me and how I cook jessnboyz and onehappymomma ~ I fiddled with the recipe.  Yes sorry.  I do not have a bread machine, however I do have a food processor with a dough hook.  I used 1 1/2 C. warm water and added the yeast, dry seasonings, sugar, salt, and olive in a measuring cup gave it a quick stir and let it set while I chopped about 1 T. of fresh rosemary and then added that to the ingredients in the measuring cup.  In my food processor I added 2 cups bread flour (something about this flour is good to use with bread machines and makes it work with yeast better.)  I also added 1 C. whole wheat flour to my food processor then I pulsed it about 10 seconds and then added the wet ingredients and pushed ON until it started to come together and pull away from the sides of the bowl.  I did add a couple more shots of  whole wheat flour to stiffen the dough and then let it knead with the processor about 1 minute more.  I turned it out to a lightly floured board and kneaded for a few punches until it got smooth and round.  Then I placed the dough in a large bowl that was coated in olive oil and left it in a warm oven to double in size (about 1-1 1/2 hours)  Punch down let rise in warm oven 30 minutes more.  Turn to floured board and knead.  I then divided into four small loaves and put them on my pampered chef stone that had been sprinkled with a little corn meal  let rise 30 minutes and then baked at 350 degrees for 35 minutes or until golden and done feeling.**

Notice that there are only 3 loaves.  We ate one while it was still hot and dipped our bite size chunks in olive oil seasoned with fresh ground black pepper and a little coarse salt! 

That is the marinating chicken for my Frank's Red Hot Fried Chicken.

Smoked turkey legs just pulled from the greens to pick the meat off the bones and return the meat to the pot of greens.

Remember I was talking about my little artist the other day?  Not sure if you can clearly see some of the pictures he is drawing or not.  We are totally amazed at how good some of the drawings are.  He has been drawing tanks, dragons, dinosaurs, guns, letters, numbers, hearts, robots, forts, Christmas Trees, snowmen, monster trucks and more!  According to his father, he gets this talent from his side of the family...NOT!  (I'll never let him live that one down!)

He is enjoying this new box of crayons.  Aren't they fun all sharp and pointed and pretty?!