Whoops--I realize you haven't been getting my radio show episodes each week! Sorry! I read excerpts from Food for My Daughters. See that link for the previous ones. The show records every Thursday, and then I'll post the show here from now on. The episodes are short--5 to 8 minutes long. You'll get a feel for the diversity of topics (memoir-kinda'-stuff about what I chose to do after the towers fell, practical gardening and sustainability advice, loosely-defined recipes, and some brief issue overviews called Woes, Wows, and What You Can Do Now) that are included in this 327-page book (scheduled for release August 15, 2011). Here is this week's radio episode--my recipe for Mama Bread, plus a whole lot of asides. The "obnoxiously large bowl" part (around 2:20) made me laugh out loud afterwards because I am using it to make bread even as I write this:
Pattie, I used to bake honey wheat bread. I haven't baked it since my older kids left home some twenty years ago but listening to you talk about your process for making the bread with rising, punching, and kneading brought back some fond memories. I had to make five loaves at a time because the kids and wife would be waiting for the bread to come out of the oven and devour two loaves almost immediately. We used real butter and the bread was too warm to really cut so it was kind of torn apart and lattered down with butter. There's just nothing like the taste of fresh bread with butter melting down into the crevaces of the slice. Oh, yeah, and the toast from home made bread is heavenly. Thanks for jogging those memories. Maybe I should rekindle those days again.
David: Oh, that memory of yours reminds me of when I used to bake bread with my college roommate, Kristin. We always started too late and ended up getting woken up by the oven alarm and eating it ripped, warm and buttery in the middle of the night.
9. September: Power to the People (consumer demand, crowdsourcing, social media)
10. October: (Reducing) Risky Business (B-corp, biz continuity, raw materials, efficiency, regulatory)
11. November: Creativity at Work (innovation, biomimicry, micro-enterprises, partnerships, technology)
12. December: Sustainable Pattie Picks 2012 (my fave stories/standout companies of the year)
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2 comments:
Pattie, I used to bake honey wheat bread. I haven't baked it since my older kids left home some twenty years ago but listening to you talk about your process for making the bread with rising, punching, and kneading brought back some fond memories. I had to make five loaves at a time because the kids and wife would be waiting for the bread to come out of the oven and devour two loaves almost immediately. We used real butter and the bread was too warm to really cut so it was kind of torn apart and lattered down with butter. There's just nothing like the taste of fresh bread with butter melting down into the crevaces of the slice. Oh, yeah, and the toast from home made bread is heavenly. Thanks for jogging those memories. Maybe I should rekindle those days again.
David: Oh, that memory of yours reminds me of when I used to bake bread with my college roommate, Kristin. We always started too late and ended up getting woken up by the oven alarm and eating it ripped, warm and buttery in the middle of the night.
And yes, you should rekindle those days!
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