Letters from Home

February 26, 2015

Good Morning Everyone,

     This morning we are having cloudy skies with a little snow in the air. Temperature approx 12F. Yesterday someone made a humorous remark about having a heat wave. It had warmed up and was a nice partly sunny day. I hope the coldest days are behind us now for this winter. The sunshine we have had has been very nice and cheery.

     We had a very interesting and enjoyable time at the Home and Garden show in Cleveland when we had a booth there. We got to meet a lot of new people and also a lot of folks that have been faithful customers. It was also interesting to walk around and the variety of other booths.

    There is a similar show in Dalton at the Buckeye Center March 5th -7th that is also interesting.
 

    The second weed of March is the Mid-Oho horse sale in Mt. Hope which always brings a lot of people into the area, also horses. :)

     The answer to the question about the Hairy VS Downy Woodpecker is: The hairy is almost twice as big and has a proportionately longer bill.
Its a Fact: Autumn Joy sedum flowers change color from light pink in midsummer to salmon, coppery red and even mahogany hues as temperatures drop. Should you cut off the seed heads for the winter?

     Here is a Gluten free bread recipe I could that I like. It is taken from the cookbook "Gluten Free and Loving It!"  By Valerie Nielsen, contributed by R. Naylor  
 
     Makes 1 loaf
3 c. gluten free flour blend
2 1/4 tsp xanthan gum
1 TBS honey
1 TBS yeast
1 1/4 c. warm water
2 extra large eggs
1/4 c. butter
1 tsp apple cider vinegar
1 1/4 tsp salt

***GF Flour Blend
3 c. sorghum flour
3 c. garbanzo favo bean flour
1 1/2 c. potato starch
1 c. tapioca starch
Mix all ingredients. Use as a substitute for wheat flours at a 1 to 1 ratio.

Preheat oven to 350F. Butter a 9x5 loaf pan or line with parchment paper. Whisk together the flour blend, xanthan gum and yeast. Set aside. In a separate bowl, mix together the honey, water, eggs, butter, and vinegar.
Add the flour mixture. Mix on low until incorporated. Then increase the speed to med. high and mix for 1 minute.
Add the salt and mix 2 more minutes.
Turn the batter into the loaf pan and allow to rice for 1 hour or until doubled in size.
Bake for 45-55 mintues until bread is golden brown and sounds hollow when you tap it.
Allow to cool 5 minutes; then turn the pan on its side and loosen the bread but don't remove it from the pan for another 10-15 minutes. Allow to cool completely.
To store, wrap in plastic and keep at room temperature for 3 days or freeze.

Tips: I melted the butter and when the bread was halfway done baking I wrapped the whole pan in foil to keep the bread from getting so dark.  
 

    Quote: "We do not see things as they are, we see them as we are."

   Until next time, Sovilla