Monday, September 14, 2009

I haven't disappeared, really

So, grad school has started, and I realized today that I haven't updated this quite as frequently as I would have liked. No need to fear; I have not turned into a starved grad student just yet. I've been doing a fair amount of cooking, stocking my pantry and freezer, and visiting the Farmer's market religiously. Actually, I have to plan my meals out for the week since I get so much produce.


But really, the lack of activity is just due to the fact that I forget to take pictures or think that the food I'm making hasn't been too notable. I've been doing a lot of baking. The cupcakes above are ones I made for a birthday this past weekend (the photo isn't mine). Mint cookies and cream based on the cuppers in Vctotw. They were quite the hit, and I still have a bit of frosting lurking in my fridge that I am trying not to eat by the spoonful. (But it tastes so much like the ice cream I loved as a kid!) Hopefully I'll be making graham crackers later in the week to get rid of it.


One thing that I have continued, however, is baking my own bread. It is so easy to do; I can always manage to toss a few things in the bread machine no matter how little time I have. Got to love the throw it in, go away, come back to delicious smells method. Since moving, I've been experimenting with adding spelt flour to things, and now, along with sunflower and pumpkin seeds, have included it as a permanent addition to my usual bread recipe. The seeds really remind me of some of my favorite breads that I would eat in Germany. For those curious, I'll include the recipe:

2 cups whole wheat flour
1 cup spelt flour
1/2 cup rolled oats
~ 1/4-1/3 cup raw sunflower and pumpkin seeds
2 tsp vital wheat gluten
1 1/4 cup water
2 Tbsp black-strap molasses
2 Tbsp canola oil
1 tsp sea salt
2 tsp yeast

Hopefully I'll have more interesting things to share soon since classes haven't started to be too crazy yet, though I do have a few good stories already since I'm a TA for undergrads in organic lab. They are silly sometimes, and I can't believe that I was in their place just three years ago. My does the time fly.

2 comments:

Mihl said...

That is a fantastic looking bread. Sunflower seed bread is my all time favourite.

meena meena said...

im always suprised when i see someone else using a recipe from that cookbook, especially when theyre one of the more interesting ones! im looking for a recipe out of that cookbook that i can use for my vegan boyfriend's birthday cake, that one could be the ticket. i reccomend the pineapple upside down cupcake recipe from that book...oh well i cant find it right now. atleast i think its from that book!