house bloody mix

we made some bloody marias and michaladas for our "saturday morning". 

they were delicious!  good for you too, i would like to think... look at all those tomatoes! perfect morning pick-me-up!

sourdough bagels

we have been trying to use our sourdough in pretty much all we can. I was really curious how sourdough bagels would come out. bagels are great to have around the house and they came out great.

I am really in love with recipes that dont need yeast and just some good ol fashioned sourdough. here is what went in these:

1.05 oz starter

5.3 oz water

10.5 oz flour

.25 oz salt

.35 oz malt extract

.18 oz olive oil

add the water and starter in your mixer bowl. with a whisk break up the starter in the water till it foams. add the rest of the ingredients and mix till smooth. about 5-7 mins. let dough rest about a half hour. divide into four chunks and form into balls. let rest under a towel till doubled in size. press your finger through the center of the ball and spin around your fingers till its the size you want. i like the hole in the center to be a little bigger than a quarter. place on a oiled plate, wrap with plastic wrap and place in the fridge 4-6 hours or over night.  

pre-heat your oven to 400 degrees with the stone in it in the morning. bring a pot of water with about a tbl. baking soda in it to a boil. once at a rolling boil add bagels one by one. they should sink to the bottom and after 30 sec or so float up. if they dont, use whatever long spoon you might have to get them off the bottom of the pot. once floating let float for 30 sec then turn and let float for another 30 sec. take straight from the water to the pre-heated stone and bake for 15-20 mins. or until that goldeny brown crust is how you like it.

from this base really any favorite kind of bagel is possible. blueberry, seeded, onion, everything, chocolate chip, what ever suites your fancy.

They turned out just like bagels should. and went especially well with a little cream cheese and heidi's pomegranate jam.

red flannel hash.

flannel hash is just so yummy. it's my favorite breakfast. of the moment.  paired with some red beer. couldn't be much better.

super simple, no real recipe required. it's just onion, garlic, potatoes, and beets.  i like my beets shredded.  but cube them up if you would rather.  shredded is nice for additional texture, nice on the eyes and the mouth.  this time we threw in field roast apple sage sausage for some delicious protein.  but it would also be wonderful with some scrambled tofu or what ever the main part of breakfast may be for you.  not that hash can't be the main part of breakfast, because it definitely can, and often is... at least for me.

on a side note, today was a very exciting day at our house because we brewed our first batch of beer!  we visited the wonderful slippery pig brewery yesterday and that always helps with the inspiration.  it's going to be a winter ale.  it was so much fun, and we cannot wait to see what happens next!  more later!

love, heidi