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This weekend promises bright sunshine, gardening, a party with friends, a spaghetti dinner (fundraising for a mission trip), and a soccer game.

This is what is on my schedule:

** Thanks to a great friend — together, we dug asparagus trenches Friday evening — the crowns are ready to plant. Will be using a recipe of sand, soil, and moss.  I was very intimidated but after watching this helpful video gained much more confidence. Loved how this woman had no fear of getting dirty!

** Soaking/par boiling garbonzo beans (chic peas) for hummus later this week.  I do it all day in the crock pot.

** Planting radishes, broccoli, and beets. Starting squash seeds.

** Researched homemade self-rising flour — using my latest discover of family-friendly white wheat flour!

1 cup all purpose OR white wheat flour
1.5 t. baking powder
1/2 t. salt

Going to use it in beer bread. This is quick and easy and very similiar to the Tastefully Simple version which cost almost $5.00 a loaf.

3 cups self rising flour — remember make your own
1/3 cup sugar (I use an herbal replacement of stevia, only 1/4 t.
12 oz beer
1/3 cup melted butter (for the top)

  1. Preheat oven to 350 degrees F. Grease and flour 9″ x 5″ loaf pan.
  2. Combine flour and sugar; stir in beer. Mix well, use your hands if needed. Dough will be sticky.
  3. Pour dough into loaf pan. Brush top with melted butter.
  4. Bake for 50-60 minutes or until top is golden brown.
  5. Cool on wire rack, remove from pan to finish cooling.

Wonderful to cut into cubes and use with a spinach dip or sliced with soups, chilli, and chowders. Heartier Whole Wheat Beer Bread with an onion rye variation Farmgirl Fare.

 . . . and still reflecting on Salvation is Beautiful, Psalm 139:3,4

Hope you have a beautiful weekend!

 

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