I was extremely glad that we decided to spend the weekend in the farm. Although our bags were like we were going away for a month but when you have children they have so many needs so this leaves you packing what you need, what you might need and what you most probably won’t need!
The boys loved playing with the sand, interacting with the animals and just spending time with their father.
Being at the desert in winter is the best time of year! Well it’s nearly winter so it’s still counted.
For those who don’t know it, it’s never really winter here… no snow…but sometimes it hails… not much rain… but when it rains we get so happy… and picture this… when the temperatures drop… we hop into our cars… go to the desert… light a fire make tea and enjoy the nights… and sometimes on weekends…. People spend the day in the desert and cook lunch on wood… that is the most delicious meal anyone could ever have.
There we were with feet sinking into the sand… the air smelling of “cow poo, goat poo, duck poo, hen poo, poo as far as the nose can smell” (Cyril from Nanny McPhee and the Big Bang) well and the smell of wood burning too!
Just right before we left… I took a quick stroll around to notice that the farmer had grown some vegetables… there was dill, coriander, parsley, tomatoes, cabbage, cauliflower, eggplants and lettuce. The dill smelled delicious!
All I could think of was a long list of things I’d like to do with all these vegetables!
Guess what everyone? It’s a giveaway month!
Comment on my blog retweet my tweets about this blog entry and get a chance to win either of these gorgeous handmade accessories. The recipe earrings and the whisk pendant!
The recipe earrings: “are made with segments of recipes cut from 1950s and 1960s magazines and recipe booklets. The earring posts themselves are hypoallergenic stainless steel, while the fork and spoon are antique silver. The text has a glossy coating for durability and shine.” (Quoting the seller) Sold by MidnightGirlDesigns
The Whisk Charm with chain: Antique gold pewter charm with a gold plated chain by EvelynMaeCreations
Earlier last week I made bread that turned out extremely well and I was proud. I don’t make bread much and I am always challenged by it. I always want to make some but end up doing something else.
These cloverleaf mini breads were adorable, cute and delicious!
Olive and Thyme Cloverleaf Rolls
3 TBS Warm Water
2 ½ TSP Dry Yeast (2 1/2 teaspoons)
3 TBS Sugar
1 Stick Unsalted Butter
1 Cup Milk
2 Cups Bread Flour
1 1/2 TSP Salt
1 1/2 Cups AP Flour
1 Cup Olives stuffed with Pimento
1 TBS Dried Thyme
1 Large Egg, lightly beaten with 2 teaspoons water (for egg wash)
Toasted sesame seeds for sprinkling
Stir together warm water, yeast, and 1 tablespoon sugar in a small bowl until yeast is dissolved, then let stand. Make sure the yeast foams or else your have to redo this step.
Melt 3/4 stick butter in a small saucepan, then add milk and heat to lukewarm.
Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl until well combined, then stir in 1 1/2 cups all-purpose flour, olives and thyme.
Butter a large bowl. Knead dough on a lightly floured surface, until smooth and elastic, about 10 minutes (dough should be slightly sticky and you’ll feel the olives aren’t sticking but keep pushing them in).
Form dough into a ball and put in buttered bowl, turning to coat.
Let dough rise, bowl covered tightly with plastic wrap, in warm room temperature until doubled in size, about 1 hour.
Butter 18 muffin/cupcake cups with butter or cooking spray.
Turn out dough onto a lightly floured surface and divide into thirds.
Working with 1 piece at a time (keep remaining portions covered with plastic wrap),
Cut off small pieces of dough and form into balls. (Don’t cut bigger than a TBS size, remember they’ll double in size when left to rise)
Put 3 balls into each buttered muffin cup.
Let rolls rise, loosely covered with a kitchen towel until almost doubled in size, around 40 minutes.
While rolls rise, put oven rack in middle position and preheat oven to 200C.
Brush rolls lightly with egg wash and sprinkle with toasted sesame seeds. Bake until golden, 15 to 20 minutes. Best served warm. =)