designing plates

After I got done writing last night, I started working on the printing plates I needed fir my class next week.  There are programs I never had used.  There is designing that I am not very good at needing to be done.  And then just the  simple bit of what did I really wish to make within the parameters of the class.  

I am quite pleased with what I came up.  I have been considering the tree for awhile.  I did some playing at work at lunch because I know the programs on the Linux side of the world better then on the PC/Mac side of the world.  I am strange.  I have more things to try now.  More ideas to ponder.  I may need to build myself a press at some point.  Or my friend, who eggs me one, might just find a press I cannot live without and have the money for at the time!  He will just wish to use it though.  He is plotting, I know.

more shopping bags

I got all the shopping bags done.  My Beloved picked the colors for this one as well..

I chose the colors for this one. 

I tried using a heavier fabric on the outside of the last three I made and I really think it helped.  They are all outdoor upholstery wheights.  They work much better when it comes to carrying library books.  I get teased that I do not leave anything for anybody else.  I also have figured out all the measurements.  The body is 18" by 18".  The pocket is 9" by 9".  The shoulder straps is 3" to begin with and depending on who wants to use it, either the strap is 18" twice or 20" twice. These work well.  It has taken a bit of playing around with the measurements and use to figure out what is best.

Yes, I am giving you the measurements.  There are two reasons.  One, so I can remember.  Two, so you can make your own bag.  I think everyone should be able to.  Please!

I took the beginning part of a printing class tonight.  After a very frustrating day at work, I needed something different.  Family.  Food. Learning something new.  Much better evening then day.

tools

I have to admit that my weekend got off to a rocky start on Friday.  Lots of miscommunication going on with very little patience.  It was mostly going on around me but I was part of the miscommunication.  Everyone seemed to be there.  It all worked it self out but it made for an interesting evening.

I really enjoyed the wood block print a made a few weeks ago.  But I was telling my Beloved that I was not very happy with the tools that I had.  I wanted something where I was not changing the blades.  I do not always get the blades sat the way I should.  I started looking for a tool set where the handles and blades were permanently attached.  I found some nice ones!  Ones that I would have to be doing much more then I am currently doing to be worth the price.  But there were some lower end ones that I could justify.

Then my Beloved received coupons in the mail from one of his favorite tool and supply stores.  The carried sets of tools and singles.  I found a new set.  A bit more then I thought I was going to spend even with a coupon but not even close to the high end.  I am happy with them.  I need to do some more design work so I can put them to use but I cannot wait!

molasses rye bread

My hands have been in bread dough a lot lately.  I find it helps with the frustration level of work and also not being at our land.  I make my standby a lot but there are times I experiment or get asked to try something.

My Beloved asked me to make a "real" rye bread.  He likes Reuben sandwiches and recently tried a pastrami on sourdough rye.  When the sandwich came out, his bread looked like a light whole wheat loaf.  It was not what he was expecting.  He was expecting dark and heavy.  This is where this experiment came from.  I adapted a recipe i saw on Lucullian delights.  It was the Bread Baking Babes challenge one month so I figured I would give it a try.  Of course, changing as I go.

I am not a real fan of rye bed but I would have to say this was very good.  Sourdough.  Lots of rye.  I wanted 100% rye but I ran out of rye flour and did not wish to go to the store.  

molasses rye bread

sourdough starter

3/4 cup water

4 teaspoon sugar

1/4 cup blackstrap molasses

1 1/4 cup water

1/2 teaspoon ground ginger

30 ounces rye flour

1 to 2 cups all purpose flour

1 tablespoon salt.

The night before, mix the starter with 3/4 cup water and 1 cup rye flour in a large bowl.  Let sit over night or about eight hours.

The next morning (or whenever), take out a couple tablespoons of starter for next time.  Mix in the sugar, molasses, 1 1/4 cup water, ginger, and two cups rye flour.  Let sit covered for two ours or until very bubbly and puffy.

Mix in the salt, the rest of the rye flour, and any extra white to make a soft dough.  Turn out on a counter and knead until smooth and elastic.  Rye is a low gluten flour so this might take awhile dependent on how long you let the gluten develop in the first stage.

When smooth, cover and let rise until double.  Punch down and let rise again.

Shape into a free form loaf and put on a silpat or parchment covered baking sheet.  Or you can put it into buttered loaf pans.  Let rise for 45 minutes.

Slash the top of the bread in an x fashion.

Bake for 1 hour in a 350 degrees Fahrenheit oven.  This will give a soft crust.  For a more artisan crust, raise the baking temperature to 400 degrees Fahrenheit and let bake 40 minutes.

This time I did the artisan crust.  Next time, we are going for the soft crust.

It was lovely, just out of the oven, with butter.  My Beloved was quite pleased.  This was what he was thinking.  Though next time, I am going to try to have all rye.  Maybe he will even get that pastrami on rye.

roasted duck and potatoes

On Saturday, we picked up a duck at the farmer's market.  I had a recipe I wanted to try and I wanted easy.  I find roasting a bird or a piece of meat makes a meal easy.  Then there is that leftover bit.  The carcass makes soup.  Lots of soup.  Soup for when we feel bad or wish to have an easy dinner or maybe a lunch at the skate park.  Easy.

But for a Saturday dinner, easy. It cooks with the potatoes.  Add a salad.  You are done.

roasted duck and potatoes

Note:  The ideas for this were from Nigel Slater's Kitchen Diaries but pantry did not have what his had so I adpated it to what was in my cupboards.  Please do the same.

1 duck, muscovy is the breed of choice, about 4 to 5 pounds

2 to 4 tablespoons olive oil

3 potatoes, peeled and cut into finger size pieces

3 sweet potatoes, peeled and cut into finger size pieces

5 ounces of good flavored bacon, cut into small pieces

salt and pepper

one glass of sweet port

a couple tablespoons of millet flour

Preheat oven to 425 degrees Fahrenheit.

In a large heavy cast iron pot, heat the olive oil over a low heat.  Add the bacon and let cook until transclucent.

Wash the duck.  Pat dry.

To the bacon, add the potatoes.

Put the duck on top of the potatoes.  Sprinkle with salt and pepper.  Roast for 1 to 1/2 hours.  Muscovys have less fat so a smaller bird will take less time.  You do not wish to dry out the bird.

When the duck is golden and there is not blood in the juices, remove the duck.  If it is not golden enough, raise the temperature of the oven to 450 degrees Fahrenheit.  Put the duck back in for 5 minutes to crisp up the skin.

Remove the duck and potatoes from the pan.  To the pan, add the port and let boil.  Sprinkle in the millet flour and cook until the juices are thick.

Serve the duck with the potatoes and gravy.

Easy, easy.  Then make soup!