::delicious buns::

this post is lovingly dedicated to my wonderful friend B.W....
wish I could bring you some, too bad P.R. is sooo far away!!

So...this recipe has been given to me by my Mother-in-law, who learned it from her Mum. These buns are de-lic-ous! But be forewarned, they are addictive and the recipe makes 7-8 DOZEN!!

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3tsp sugar
2Tbsp yeast
1 c hot water
******
5 c warm milk
2 c potato water
2 c oil
2 eggs
1/4 c salt
******
16-20 c flour
******
bake @ 425 degrees for 15 to 20 mins
until dark golden brown

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Now comes the explanation and disclaimers...because you knew I couldn't just simply follow the recipe!!

So...I get up early in the morning (not that early, but when I'm making buns, it means I skip my 'laze-on-the-sofa-and-sip-a-cup-of-coffee routine), round up all the necessary ingredients, and then haul out my nifty Bosch Machine (we're attempting to get a copyright on this name!:p)

To start things off, I get the yeast rising...putting the sugar in the cup first, dissolving it in hot tap water and then adding the yeast and covering the cup with a tea towel while it "proofs".

Next, I pull out my Pampered Chef mixing bowl to get the milk going... I use skim milk powder mixed with water and warm it in the microwave for a few minutes.

While that's going around I get the potato 'water' made...i put water in quotations because I actually use instant mashed potato powder! Add in the oil, salt and egg and I throw all the wet stuff into my Bosch, giving it a good mix.

By now, the yeast will have done it's 'thing' and I throw that in too...this is where i start to wander away from the path set before me;)

Once all my wet ingredients have been added that are in the recipe, I add a bit (2-4 Tbsp) of molasses just to darken up the dough and give it a deeper flavour.

Once that's all mixed up...it's time to start adding the dry stuff - here's where things get a little less calculated, and more "pantry-depending." You see, I add a 'bunch' of 'stuff' depending on what I have in the panrty on that particular day...usually it looks something like:

• 2 - 4 c rye flour
  
• 3/4 c bran
• 1+ c oats
  
• 1/3-1/2 c ground flax seed

Feel free to play around with these ingredients...even add your own that suit your taste...or be a "rule-follower" and stick to the recipe provided...any option will prove successful!

After you've added (or not) your little bits of goodness, move on to the flour portion of the recipe. Notice in the recipe I provided that I didn't write a specific type of flour - whole wheat or white...that's because it really doesn't matter.

If you want white buns...stick to the recipe (possibly adding some oats??) and white flour.

If you want 100% whole wheat, do 100% - but they do turn out a tad on the dry side.

And...if you want buns like the ones featured here in this little blog, then add the bits of goodness and 10 cups of whole wheat flour...give your dough a good mixing and see how runny it is. If mine is still pretty runny at this point, I'll throw in a couple more cups of WW flour.

Once it's pretty stick, but no longer runny, I start adding the white flour. The trick it to add the white flour until the dough forms a beautiful, not-so-sticky ball that has pulled away all the dough-bits off the walls of the bowl. Does that even make sense??? It should NOT stick to your finger if you poke it!

Dump it out into a huge, oiled, metal mixing bowl...like this:

Place the bowl of dough (covered with some plastic [i use a cut-open bread bag] and a dish cloth) into ancient oven, with the light on - obviously any newer model will do, too!

let it rise until nice and poofy...like this!!
{approx. 1.5 hours}

Now it's time to start making the buns!

Please note: you only make one pan at a time...and space out the 'making' process as far apart as the baking process. If you were to make all the buns at once and then let them all rise the "same amount" of time, there would always be some that got more/less time to rise...timing the 'making' process 16-20 mins apart will ensure that all your pans will be given the same amount of time to rise. Get it??

Okay, well anyways...once you've lined you pan with some parchement paper, start making the buns. This is how I've been taught to make them...

Getting a big ball of dough in my well-oiled hands and squeezing a little ball out between my index finger and thumb.

You them set them all out evenly on a pan - 4 across and 6 down - to get 2 dozen per sheet:

Cover them with some plasic and tea towels too and let them rise (remembering to put the remaining dough back into the oven, covered with it's plastic and tea towel)...set the timer...make another pan...cover (put the remaining dough covered, back in the oven)...set the timer...make another pan...get it?

This is a picture of two different pans at their respective rising points...the left pan has risen lots and is almost ready to bake, and the right pan still needs more time to sit.

Ready to go in the oven!

Bake for 7-10 mins (depending on your oven temp.) and then turn...to ensure all-around bronzing;)
TA-DA!!!

ENJOY!!!!!
Make sure they're completely cooled before placing them in a plastic bag...I use old bread bags...and put in 1 dozen/bag...taking out however many you need and puting them in the microwave to thaw - this keeps them super fresh until you're ready to eat 'em!!

~ maybe not to simple...but SURE worth it!!
::feel free to ask any questions here, should you need any clarification:)

::super speedy goodess::

okay...so it's been a while!! I commend any of you who are still checking back in here and can only offer you the lame excuse that we're livin' life to the fullest these days!!

and that's only lame because there is no sympathy in it toward you and my lack of blogging...i'm too busy having fun;)

so...this super speedy post will leave you with a super speedy go-to meal packed with goodness...

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INGREDIENTS:

1 can black beans
onion
garlic
bell pepper
spinach
corn
cumin
salt
pepper
salsa

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okay...so get all/any of those ingredients together....chop up the onion and garlic and get that cooking down in some olive oil in a hot pan.

once that's on the go...open your can on black beans and drain it - i do all of this in a matter of 10-15 minutes, so my "draining" is literally dumping the can upside down and giving the lid one good push...whatever liquids remain will help to thicken the meal.

dump the beans into the pan, turn the element down to med. heat and add your seasoning. i sometimes throw in 1/2 c-3/4 c salsa IF i have it on hand...and if not i add a few shakes of cumin. and in either case i always season generously with S&P!!

cover while you chop up the pepper and get the frozen corn (or whatever kind you have) and spinach (i use fresh) ready...this will give your seasoning some time to soak into the beans and onions;)

i haven't put in ANY measurements because this is a dish that is entirely suited to you own tastes - i usually put in one pepper, a couple hands full of frozen corn, and any spinach that i need to use up - remember, fresh spinach cooks down like crazy, so you really can't ever use "too much"!!

once you have all that (peppers, corn and spinach) ready, uncover the pan...throw it all in and give it a good stir...it will look something like this:

cover it back up again...possibly turning the stove down further, if needed....to let the spinach wilt in...

see how much the spinach cooks down!!

let it simmer a tad longer...or NOT if you're running short on time...and then...YOU'RE DONE!!

seriously....it's THAT simple!!!

and if you really have a hankering to kick it up a notch in flavour and protein....


put an egg up on top of it and crumble some feta over the whole thing!!! a little dash of hot sauce goes a long way to make this dish too...if you like that sort of thing!

so...hope you enjoy...and thanks for sticking with me!!

...simple!

{deceptively delicious pasta sauce}

out of necessity to create meals that 1. were simple and 2. healthy and 3. (most importantly) tasted good...i came up with this idea to trick my kids and more importantly my hubby - who likes to keep his diet focused mainly around things which lack colour.

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1 lb organic* ground beef
1 28oz can of diced tomatoes
1 can of cream based soup
~ie: cream of broccoli
large variety of veggies
1/2-3/4 c organic* chicken stock
spices of your choosing
~ie: ::spicy pepper medley
::seasoning salt
::oregano
::cumin
::basil
*obviously, non-organic ingredients can be used in place of organic if need be

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1. in a crock-pot...or large pot on the stove (if you want to watch over it)...combine 1lb of organic ground beef with diced tomatoes and creamed soup

2. in a food processor (this is the deceptive part;)) throw in all your veggies! here we have a whole pepper, a couple mini zucchini, several cloves of garlic, 2 hands full of spinach, and half of a large red onion


3. pour in some chicken stock to ensure smooth processing


4. turn it on and let it go!


5. i 'chop' mine until it is quite fine, but if you like a chunky sauce just blend it for a shorter period of time


6. add veggies to the crock-pot along with all your spices...stir and wait!

unfortunately, i forgot to take a snag a picture of us enjoying this meal, but you'll know when the sauce is done because you'll catch a whiff of it's yummy aroma! pour it over your favourite choice of pasta and enjoy...best eaten with a generous portion of this;)

{simple shoulder bag}

wanna know how to make this??


or this??


or this???

okay then...read on:) this one is simple enough that you will have one in several of your favourite patterns..like me:)
{PLS REMEMBER to click on all the photos to get a closer look!}
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Once you've drawn and cut out your pattern,

(click the picture to see the pencil lines that i drew to get the measurements right!)

cut two from your chosen bag fabric, and two from your lining fabric.

I usually use a sturdy cotton for the outside and a sheet cotton for the lining, but you could use anything that suits your fancy.

After cutting these out, I also cut a pocket for the inside, I use some of the outer fabric for this, cut into a rectangle about 8" X 6.5". Then I cut a strip of ribbon measuring 5" X 1.5" to make a loop with which to fasten the bag to a button...if you choose to use this method.

{You could also make two ties to fasten, or use velcro or a snap fastener}

1. Start with your outer bag pieces. Place right sides together, and sew the seams at each edge, between the *s on the pattern, like this:

2. Then open out the piece so that the seams are at the front and back of the bag. Sew along the bottom seam...like this:


3. Then square off the corners by pinching each one out, and sew straight across, making the bottom of a triangle, about an inch from the corner's edge...like this:
{Trim excess.}

4. Repeat these steps with the lining pieces, but remember to leave a gap in the bottom seam of the lining, for turning inside-out later on.

{imagine a picture here of the lining...with a 4-5 inch gap in the bottom seam}

5. Overlock or zig-zag the top edge of your pocket. Press the edge down about half an inch, and top-stitch. Then press your pocket half an inch all around. Pin to the outside of the lining where you would like it, and stitch it down...like this:

6. Make your loop of ribbon for the button...pinning it on the right side facing down, like this:

7. Now sew the lining and outer pieces together. Place lining inside the outer layer, right sides together. Match centre seams, and pin. Insert your loop between the two layers on one side of the bag, so the ends of the loop are sticking out, and pin it securely.

8. Sew about 1/4" from the edge, all along both sides of the bag, right up to the top edges.

{DO NOT sew the 4" width of the straps closed}

9. Turn the bag right-way-out through the gap in the lining. Now press all around the edges of the bag where you have sewn, so that both layers 'sit' nicely. Trim the tops of the straps so they're even and of equal length. Sew the top of the strap together- at just the outer pieces. Place right sides together, and sew a 1/4" seam. (This is a bit fiddly under the machine, but it's okay.) Press down.

Then tuck in the lining pieces at this point and hand-stitch it closed...or machine stitch it, but you'll see it on the top-side.

10. Press the strap again and if you are happy with everything, top-stitch a 1/4" seam all around the edges of the bag. Sew the gap in the lining closed by folding the edges in a 1/4" and stitch. Hand-sew a big button on the front of the bag, in such a position so the loop will fit nicely around it.

add some nifty embellishments too...if you so desire!

TA-DA!!!

now fill it up...and enjoy!!

...simple!

{what a stale loaf!!}

lame title...i KNOW!!

but seriously, i feel horrible for leaving this new baby of mine
so depleated of new postings!!

i DO have several in the works!!
i AM doing a BUNCH of simple homemade things...
but my issue is....
TIME, of course!!

PLEEEEEEEEEEEAAAAAAAAAASE bear with me
as i enjoy this summer with my little family...
snap some pictures along the way...
and update you on my creations when the time is right?!?

I promise...
pinky-swear...
i'll be 'round soon...
but sunny weather, hungry tummies, and beach fronts await...

gotta run!!
(and thanks for understanding...sorta!)