Bread followups, and more
Dec. 9th, 2004 11:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaOk, took a look at http://www.livejournal.com/users/beerbreadbaby
She's doing bread with beer barm, which I've done in the past. I'd like to do it again. Maybe this weekend I'll make bread; I should have plenty of free time. I'm still working on house sorting (I can't call it cleaning, I've not got down to the cleaning parts yet!)
NB: I should make up grain sample jars for Christopher and myself when we are teaching. Barley, Barley groats, oat groats, millet, wheat groats?/cracked wheat, bulgur wheat, buckwheat groats, lentils, peas, favas, etc.
I talked to the editor of TI and will be working on the following projects:
-revision of my libraries handout for an article (http://www.lehigh.edu/~jahb/jadwiga/libraries.html)
-A review of the Sociology dissertation on the SCA ('Forward into the Past')
- Reviews of GoogleScholar, OpenWorldcat, and RedlightGreen
I still should make up a revision of my Polish food handout (without the Russian stuff)
I've decided that I'm going to make up an article on the Serving Suggestion in the Domostroi of greens, kasha, meat: "Chop cabbage, greens, or a mixture of both very fine, then wash them well. Boil or steam them for a long time. On meat days, put in red meat, ham, or a little pork fat; add cream or egg whites and warm the mixture. During a fast, saturate the greens with a little broth, or add some fat [oil?] and steam it well. Add some groats, salt and sour cabbage soup. Cook kasha the same way; steam it well with lard, oil, or herring in a broth." For the SIG newsletter this month.
She's doing bread with beer barm, which I've done in the past. I'd like to do it again. Maybe this weekend I'll make bread; I should have plenty of free time. I'm still working on house sorting (I can't call it cleaning, I've not got down to the cleaning parts yet!)
NB: I should make up grain sample jars for Christopher and myself when we are teaching. Barley, Barley groats, oat groats, millet, wheat groats?/cracked wheat, bulgur wheat, buckwheat groats, lentils, peas, favas, etc.
I talked to the editor of TI and will be working on the following projects:
-revision of my libraries handout for an article (http://www.lehigh.edu/~jahb/jadwiga/libraries.html)
-A review of the Sociology dissertation on the SCA ('Forward into the Past')
- Reviews of GoogleScholar, OpenWorldcat, and RedlightGreen
I still should make up a revision of my Polish food handout (without the Russian stuff)
I've decided that I'm going to make up an article on the Serving Suggestion in the Domostroi of greens, kasha, meat: "Chop cabbage, greens, or a mixture of both very fine, then wash them well. Boil or steam them for a long time. On meat days, put in red meat, ham, or a little pork fat; add cream or egg whites and warm the mixture. During a fast, saturate the greens with a little broth, or add some fat [oil?] and steam it well. Add some groats, salt and sour cabbage soup. Cook kasha the same way; steam it well with lard, oil, or herring in a broth." For the SIG newsletter this month.
