Joournal-Blog (Family, Cooking from Scratch, Gardening)

Hi All, I sure have missed writing, but I'm back. I will be tweaking the layout here so it is more reader friendly, and more importantly... focusing on JUST THREE TOPICS which are important to me and I believe go together nicely. These topics encompass many aspects of our lives.

1. Cooking From Scratch  (inclusive of all foods we prepare) with RECIPES
2. Old- Fashioned Family Life... in the Ever Evolving 21st Century
3. Kitchen Gardening

I'd like this web-blog to be for everyone and anyone who wishes to read it. It's mostly my compilation of thoughts on today's family life; recipes already tested and tweaked for you  with photos and perhaps quotes (I'm a big fan)

 Though I also I hope it will someday be a written and visual journey of family life and authentic cook-book for my children to pass onto their own.

However,  I am writing it to 'all readers'. It is my hope you may find it enticing enough to follow along. Together we will journey thru this incredible life... always giving thanks for the blessings bestowed upon us, looking for the good in the world, the good in people, and our everyday living.

I was a journalism , then communications major in college; so you wouldn't think I would have stopped reading newspapers years ago! I follow along via internet on important stories but I try to block out the negative and sensationalized stories. The stories 'so-called' newspeople write 'to sell papers'... no matter how negative and disturbing the story might be.  I plan for this web journal t be a complete contradiction to the newspapers of today. If you considered life to be what you see on the news; it would be a depressing sight indeed. However, the truth is this world we live in is the complete opposite, if you take each day and look at it in a positive light. You must look around and find the good; it is there... every day, everywhere. You just have to slow down a bit, open your eyes and heart; and then, only then, will you clearly see the world the way we are supposed to. A world that is filled with goodness, kindness & love. The world the way it is supposed be viewed. 

My children may never be interested in ready this, I know but I write with pleasure hoping to inspire someone, some where. Whether it be stories of kindness; helping others in small ways (it does make a difference); or cooking from scratch; baking breads, gardening (then sharing). This not only gives you joy but you are passing on this goodness to so many others as well. Anything to make the world a friendlier place.
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All  that being said, you might as well ignore posts prior to today Many, though not all, pertain to my Vintage Collectibles shop. I closed Footbridge Cove last March, after six wonderful years, but now is the time in my life to focus on other priorities. I won't delete those posts though, in case someone is interested in something that was written before the renewing of this journal-blog.

Wishing you all a safe and happy Thanksgiving filled with love.
Warmly
~ garden chef   (Cathy)

Sown seeds to tiny transplants...

To see additional photos, plus read text on photos, please see out facebook album Gardening 2010

(Cathy Collins on facebook)

 Friend us while there.

After a wonderful day of transplanting...

Now let's go back to the beginning... from sowed seed (3/8/10) to leggy seedlings (3/28/10). These sweet lil' tranplants need TLC due to our flood, cold basement & too long before transplant. We'll shower them with love & watch most of them grow. Sowing more seeds today. (Lost most all of the lettuce!)


First sowing Mar 8, 2010 with great enthusiasm and care. Then came the Northeast flood (see our facebook photos album 'Milton Underwater') and now... believe it or not we are expecting another heavy rain storm to flood for the next two days! These seedlings should have been cared for more closely: with watering, grow lights, and basement temperature. I finally moved them upstairs and transplanted yesterday (Mar 28, 2010) about a week later than I should have. This resulted in leggier seedlings than I wanted. I buried stems deeply. Lost a full tray of lettuce but surprisingly saved approx 150 plants. Now if even half of them make it I'll be thrilled! I have a small plot at home ~ approx 100 sq ft!  Though I hope to take part in our community VICTORY GARDEN assuming a spot opens for me (lottery). I should know within two weeks. So...I may be giving lots and lots of plants away if I don't get a Victory Garden slot, but no complaints. The joy from grardening, far outweighs the frustrations. And giving plants as gifts pleases me so.

Sowing more seeds today. Have moved my indoor greenhouse from basement (too cold) to living room (haha). Follow along on our blog as we journey thru this wonderful gardening season!

Sneak peek of my plan (hope)...
my apprentice, as shown in photo, suggested we paint our dilapitated metal wheelbarrow hot pink and use as a planter!  I thought why not!!!! Will do so, it will be whimsical and hopefully the entire barrow will be filled with overflowing basil plants. Pkus I can follow the sun around when needed!  I will harvest thruout the entire summer, making pesto as I go. An entire years worth of pesto to be frozen for when needed ... delectable! Follow along on our journey, this is just the beginning.

Trying to post an album of seedlings to date may have to post individually if I can't figure it out. Album is currently posted on my facebook profile CATHY COLLINS. Please friend me on fb as well.

Offers Accepted

Spring cleaning at FOOTBRIDGE COVE. We are in the process of logging in terrific new inventory to be listed and would like to clean house, if you will, with pieces currently in our shop.

Feel free to stop by and make us an offer...no offer is off the table. We want to clean house; and we will do our best for you. Stop by today. Everything in our shop was reduced before the holidays so there are incredible buys to be had.

We'll call it our 'barn sale'. No we don't have a barn; but always wanted one so what the heck...our 'barn sale' is in progress, all offers welcome!

We'll post some photos of items currently listed you may want to make an offer on...

It's not wheat, but it's MADE FROM SCRATCH pizza dough

Good morning all
Personally I have come to only eat whole wheat pizza dough that I make from scratch. I was buying the dough for awhile and adding garlic oil, etc to make it edible; but still feeling good about eating wheat. Then voila I after a few different recipes I settled on one that I LOVE, didn't have to acquire  a taste for it and there is no need for garlic (though I use it anyway). The dough I am speaking of posted in a previous entry.

Today, however, is about white dough, partially white anyway. It was given to me by a baker friend who swears by it and whe doesn't east white bread. Sonce I am trying to convert my family I am going to be making this for them tomorrow instead of buying the wite dough.  I'll keep you posted.

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PIZZA DOUGH
from cookbook...Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant - by Anne Somerville
This basic dough is perfectly delicious made with all white flour, but we like the earthy flavor the cornmeal and rye flour add. Be sure to soak the cornmeal in the milk; it needs the moisture to soften it. The milk enriches the dough, but if you prefer to make the dough without it, use the variation at the end of the recipe.

Makes One 15-Inch Pizza Or Two 9-Inch Pizzas

1 1/2 teaspoons active dry yeast
6 tablespoons warm (110°F) water
6 tablespoons milk
2 tablespoons extra virgin olive oil
1 tablespoon fine cornmeal
1/2 teaspoon salt
1 tablespoon rye flour
About 1 3/4 cups unbleached white flour
1 to 3 tablespoons additional flour for rolling the dough

Dissolve the yeast in the warm water and set aside in a warm place for 3 to 4 minutes. Meanwhile, combine the milk, oil, and cornmeal in a 1-quart bowl. Add the yeast mixture, then the salt and rye flour; mix well. Gradually add the white flour, making a soft, workable dough. Turn out onto a lightly floured work surface and knead for about 5 minutes, sprinkling in a little flour as necessary to keep the dough from sticking to the surface. Put the dough into an oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in bulk, about 35 to 40 minutes.

Prepare the topping.

Preheat the oven to 500°F and heat the pizza stone, if you're using one, for 20 minutes.

To shape the pizza, first form the dough into 1 round ball or 2 equal-size smaller balls. Roll out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8 inch thick, slightly thicker at the edges. Lay the dough on an oiled pizza pan or a well-floured wooden peel. Cover with the topping you have chosen.

Bake the pizza on its pan or slide it onto the heated pizza stone.

VARIATION MADE WITHOUT MILK: We've replaced the milk by increasing the water and doubling the olive oil, which the flour easily absorbs. The additional oil makes a very soft, easy-to-work dough.

1 1/2 teaspoons active dry yeast
10 tablespoons warm (110°F) water
1/4 cup extra virgin olive oil
1 tablespoon fine cornmeal
1/2 teaspoon salt
1 tablespoon rye flour
About 1 3/4 cups unbleached white flow
1 to 3 tablespoons additional flour for rolling dough

Prepare and roll out the dough as directed.

TO FREEZE: Immediately after mixing the dough, form it into 1 or 2 balls and wrap tightly in 2 layers of plastic wrap. When you're ready to use the dough, thaw it in the refrigerator overnight, or set it in a warm place for 2 to 3 hours. Roll out as directed.

GARLIC OIL
We brush our rolled pizza dough with this garlic-infused oil before spreading on the topping—the garlic oil adds extra garlic flavor and forms a seal that helps protect the crust from moist toppings. To make it, finely chop a clove or two of garlic and cover generously with olive oil. Store garlic oil in a sealed container in the refrigerator and we it to saute or season other dishes.

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Sounds great.! I'll make it once as directed, and if it is a hit at home, I'll make 4 times as much and freeze for quicker meal prep.


Come on all, let's make the healthy effort to COOK FROM SCRATCH

I use this site for conversions: http://www.worldwidemetric.com/metcal.htm