The Old Folks Home

[Peep_Show]

Was facing a counterful of tomatoes and another fresh trug from the garden.... Things back up when work gets in the way. Anyway, limited time schedule and too much canning. How to handle all the tomatoes? Then I remembered I had bought a Victorio food strainer AND motor. Wham, bam, matoe spam! Soon it was chugging away producing a bowl of chicken goodies (skin and seeds) and a bowl of lovely pulp/juice. Put up 5 pints of tomato juice (DH gave a very quizzical look until I mused him with "Just think, Honey, homegrown Bloody Marys!") and several quarts of spaghetti sauce. The kitchen wafts of marinara.

Now we're off to see the latest Minion movies... Good mindless weekend fun.

 

[chickadoodles]

Enjoy your movie and all the sauce to come.

 

[ronott1]

Enjoy your movie and all the sauce to come.

X2!

I made Bagels today!

Sourdough Bagels

1 envelope yeast 1/2 C sourdough
1 C warm water (110) 31/2 C flour
3 Tbl. Sugar(5 doubled) 3 qts. boiling water
2 tsp salt 1 egg beaten

In a bowl, combine yeast, warm water, sugar, salt, starter, and 21/2 C of the flour. Beat on medium speed with dough hook or electric mixer until dough pulls from sides of bowl, about 5 minutes. With dough hook or heavy spoon, gradually beat in 1 more C flour. Turn onto a floured board and kneed, adding flour if required, until smooth and elastic, about 10 minutes. Turn dough over in a greased bowl to coat all sides. cover with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
Punch dough down and cut into 12 equal pieces; form each piece into a ball, cover with plastic wrap and let rest 15 minutes. poke a hole in the center of each piece and stretch until hole is about 3 inches in diameter. Arrange, 2 inches apart, on two 12x15 inch greased baking sheets. Cover with plastic wrap and let stand until puffy, about 20 minutes. In a 5-6 quart kettle, bring 3 quarts of water to boiling. Carefully lift bagels off baking sheet with a wide metal spatula and drop, 3 at a time, into water. Boil until puffy, about 1 minute per side. Lift out with a slotted spoon and drain briefly of paper towels. Arrange bagels, slightly apart, on the same baking sheets and brush tops with beaten egg. Bake in a 375° oven until tops are golden brown, about 20 min. Serve warm; or cool, cover, refrigerate overnight (freeze to store longer, then thaw wrapped). If cold, split and toast.

Bagel shaped and resting for 20minutes:



The bagels are then boiled for a minute on each side:



Then they get an egg wash:



And then they are baked for 20 minutes!



I wish you could taste them!

 

[perchie.girl]

Quote: OH yummy... lots of Cream Cheese and salmon please..... Dinner

deb

 

[superchemicalgirl]

Ron, thank you so much for the recipes. I'll be trying that one, too. I got 2 loaves of bread baked today but didn't have time to get into the english muffins this weekend.

 

[ronott1]

Ron, thank you so much for the recipes. I'll be trying that one, too. I got 2 loaves of bread baked today but didn't have time to get into the english muffins this weekend.

Your Welcome!

My Aunt gave me the bagel recipe in the 1980s. They are one of my favorite things to make. It is a bit involved the first couple of times you make them but it gets easier and is worth the effort.

I am working on making something with starter every weekend. Next week will be wild yeast baguettes--I think I have posted about them here before but will again, if others do not mind.

 

[drumstick diva]

Peep Show PLEASE review the Minions, on my movie thread - when you get back.

 

[topdycke]

OH yummy... lots of Cream Cheese and salmon please..... Dinner

deb

The fresh bagels look awesome!

 

[ronott1]

The fresh bagels look awesome!

Thank you!

They taste so good too.
.

 

[dsqard]

I was fairly productive this weekend. I got the train quilt and the spiders runner (joint project with SCG) finished up. I am also working on my first quilting "hack" although I want to finish it up before posting a picture.