In preparation for the banjo workshop he will be leading at the end of the month, Rick began compiling information to make a small handout for the workshop attendees. Since I'm so nice (ha, I had no clue what I was in for!), I volunteered to help design and lay the pamphlet out. Only problem is, it turned into a 40-page book, and more work than either of us anticipated. I think the final product is pretty awesome, though. Okay, I'm prejudiced because most of the time I think Rick is pretty darn awesome. Of course, now that it's done, Rick has thought of a zillion more things he could add. Hmmm, maybe some day he'll write a much longer, more in-depth, book on the banjo. Although I teasingly tell folks that I ought to teach him how to use InDesign first, it was actually kind of fun to work with him, and I think we managed to do a good job together. Check it out: Ragged but Right: the Ungentle Art of Clawhammer Banjo.
With the arrival of his proof, though, Rick mentioned that I should post something more on the cookbook I designed for the Quaker meeting, Conscience Bay Monthly Meeting, that we attend. Conscience Bay had its fiftieth anniversary last May, and held a celebration open to the wider community, with music (us—the Homegrown String Band), craft booths, food, labyrinth walks, and talks on Quakerism. And, of course, the cookbook, Recipes from the Quaker Garden. Included is a no-knead spicy bread recipe by Rick, a red bean and rice recipe by Annalee, a few recipes by me, and pumpkin soup by Erica, not to mention many other recipes from Friends (Quakers). At the Christmas potluck at the meetinghouse, the pumpkin soup was a huge hit. Luckily, Erica brought a huge crockpot of it, because people were going back for seconds and thirds. The spicy bread recipe and the pumpkin soup make a great cold weather dinner. (Annalee's red beans and rice is pretty darn tasty, too!) And I just happened to have all the info on my laptop as I sat and sat and sat and waited.
|See those hot pepper flakes? Spicy!|
Rick's Spicy Sandwich Bread
For more complete directions on how to make this no-knead bread, please visit my June 25, 2011 post. Rick made slight variations in the ingredient amounts, and added the red and black peppers, but the rest of the process is the same. Remember, you need to start this the night before you intend to eat it!
3¼ cups unbleached white flour
¼ cup whole wheat flour
1 tablespoon crushed red pepper flakes
1 teaspoon coarsely ground black pepper
1½ teaspoons sea salt
¼ teaspoon instant yeast
1½ cups filtered (unchlorinated) water
(chlorine will inhibit fermentation)
|Hard to photograph, but yummy!|
Erica's Pumpkin Soup
30 oz. pumpkin puree
1 cup light cream
1 onion, minced
2 celery stalks, minced
½ carrot, minced
28 oz. chicken broth
1 tablespoon brown sugar
½ teaspoon curry powder
¼ teaspoon cumin powder
¼ teaspoon ground coriander
½ lb. prosciutto, cut to ¼" dice
2 tablespoons butter
• Sauté onion, celery, carrot, and prosciutto in butter until soft.
• Add cumin, curry, and coriander. Stir for a minute a two, so vegetables absorb the flavor.
• Add pumpkin, chicken broth, and brown sugar. Bring to a boil, then lower & simmer for 15 minutes.
• Add cream. Simmer until warmed through.
I hope you enjoy the bread and the pumpkin soup! As for Annalee . . . well, she came through the oral surgery like a trooper. She iced on and off every twenty minutes all day, took some Advil, and surprised everyone including herself. She was all set to be in pain and whimpering in bed, ringing a bell to summon us, and ready to write requests out. Instead, she's starving and bored and managing to chatter (or maybe mumble) up a storm.