Monday, May 27, 2013

Sunday, May 26, 2013

It's MOTAT's Steam Fair today and the boys wanted to dress up.

Cute!!

Wednesday, May 22, 2013

boating

He decided that the polystyrene bowl thingy needed to be made into a boat.  He wanted to stitch an eight onto it all by himself too.  I was pretty impressed by how neat his sewing is.  Sadly the blue tack didn't hold up the mast for long in the bathtub.

Tuesday, May 21, 2013

No blog lately due to broken computer, working, visitors and other life things.  I am making a new sourdough starter though (a two week process) and still making time for games.  We always make time for games.  Perhaps that's our family motto ;o)

Saturday, May 11, 2013

lazy porridge in the slow cooker

I love porridge but in the morning things can be a bit rushed and I can't be bothered with the measuring and cooking and stirring.  If I cook it in a pot then it sticks, if I do it in the microwave I often overflow it, or forget  it.  On cold weekend mornings it's nice to have warm food in your belly before heading out the door to stand in the rain for sport.  Here is the ultimate in lazy porridge.  No stirring, no microwaving and no morning effort.

Thanks to this Alison Holst cookbook these days our porridge is ready and waiting for us.

It's ridiculously easy.  
1 cup of oats (we use the jumbo ones)
3 - 4 cups of water
a pinch of salt (I usually forget it) 
1/4 cup of extras (seeds, dried fruit, coconut, LSA...).

If you don't want to add "extras" just use more oats.

Put it all into a lidded bowl that can fit into your slow cooker or use a bowl with a plate on top.  It stops the porridge from drying out.  Put about an inch of water into your slow cooker bowl and pop the lidded dish in.  Put the slow cooker lid on, switch it to low and leave overnight.  It doesn't seem to matter what time you do this.  Sometimes it's 8pm, other times it's 11pm and it always works brilliantly.

In the morning we just help ourselves when we're ready and pop the lid back on to keep the rest warm (you can switch it to warm too or just turn it off).  It's deliciously creamy despite the lack of milk.

I eat mine with LSA and almond or soy milk and sometimes berries and banana.  It's even better with warmed up milk but usually it's just cold from the fridge.  How do you eat yours?

Thursday, May 9, 2013

sourdough help?

A bad thing happened in January.  Our fridge/freezer lost power while we were away and we returned to a defrosted mess.  The saddest part was that my lovingly tended sourdough starter was purple and repugnant and had to be immediately disposed of.   For almost two years it had lived in our kitchen.  B and I had grown it from scratch, a mixture of flour and water that we had to feed like a baby till it was established.  I got into a routine of baking every couple of days and our bread went from okay...  to amazing.

Since January I have only baked bread once, using yeast.  It was pretty good but really nowhere near what we were used to.  The boys have stopped asking for the homemade bread now :o(.  I had shared my starter with at least five others but none of them have kept it going.  I'm hopeful that somebody reading this might have their own beautiful starter that they'd be willing to share with us.  I have found a place online that I can buy it but I was strangely attached to our one and would much rather have one from someone I know (even vaguely).  Can you help?