You know how you wake up raring
to go and get busy. Make some coffee,
walk the dogs and then get going
in the studio. Well…..
I ran outside in my pj’s just as daylight was breaking
to take some pics of the mist that was rising from
the pond. The temps had sunk to 27F/-3C and
the pond was releasing it’s heat in the form of
mist. It is so cool to watch, you expect the likes
of the Nessie to rise up and greet you. I giddily
snapped away only to find that the mist had
distorted the lens and caused these weird double
take shots, still pretty, but not in focus entirely.
You can still see the mist thankfully. And it is pretty wild stuff.
I really wanted to do some more work on the Six pieces, I had some
ideas for the next direction, but more than one and I just could not
get my head to move them out to my hands. I figured the heart
wasn’t in it today and best to leave well enough alone, but I had
the itchy, scratchy, unsettled need to create something ugly
creeping in. Some days the mojo just ain’t shakin.
So, try bakin.
Kitchen Sink Pumpkin Rolls. I make rolls with lots of stuff
in them and got to calling them Kitchen Sink rolls, you know,
everything but the kitchen sink.
Here is the recipe for all you folks that can still eat gluten.
(I know many of you, including my oldest friend Cheryl,
can’t eat gluten any more and thankfully there are many
sites with great recipes for you all, I haven’t mastered those
I am afraid.)
2 cups lukewarm water (about 115F/46C
2 packets/cakes of active yeast
1/2 tsp salt
1 tsp sugar
1/3 cup of olive oil
1/2 can solid pack organic pumpkin
1 cup 10 grain cereal mix (I use Bob’s Red Mill brand)
1 cup organic corn meal(I use Arrowhead Mills, or Bob’s Red Mill brands)
6-7 cups unbleached bread flour (mine is a mix of white/wheat)
pumpkin seeds raw
sunflower seeds raw
1 more egg for an egg wash on the tops
Dissolved the yeast and the sugar in the lukewarm water.
Cover with a clean towel and let it set for a while until foamy.
(about 1/2 hour)
Add two eggs, olive oil, cereal mix, corn meal and stir vigorously with
a fork. Add flour 1 cup at a time and mix in with the fork.
Add both seeds and mix in. The dough will be soft. Flour
a work surface well and turn out the dough, knead by hand
until the dough is smooth. Dough will still be really soft.
Place in an oiled deep bowl and cover and let dough rise until
double in bulk. Punch down, turn out, divide your dough and
I roll into knots. Place rolls on an oiled, cornmeal covered
baking sheet and brush with the egg wash.
Bake at 350F/176C for about 25 minutes or until the rolls
are golden brown and sound hollow when tapped.
These are yummy warm with some good butter, and can
easily be frozen and then toasted later. David likes them
with jam for breakfast. Another great recipe substitutes
the pumpkin with shredded carrot, also a winner in our house.
Bet you can’t eat just one.