Intro, spice shipment, and a bolillo recipe
So, why a blog?
Because I need a place to post recipes, review books, whine about my dogs, wibble about my gardening and laugh about random garbage. I'm a writer, a publisher, an artist, a quilter. A damned good cook, a wife, a mom. A friend. An unapologetic Texan. An Auntie Pooh.
Why Auntie Pooh?
Well, my daddy calls me Baby and Mother calls me Pooh. Always has, as when I was born I had a shock of bright orange, Pooh-colored hair and she says it was either Pooh or Orangutan-baby (believe me, I'm grateful. Auntie Orangutan? *Not* flattering). One of my nieces (and I have a TON ranging from 18 years old to born in November 2006) started calling me Auntie Pooh when she started talking and it stuck.
Like really tacky two-day old glue.
My Penzey's Spice delivery came today - shallot salt, oriental mustard powder, yellow mustard powder, Florida pepper blend, Chinese cassia cinnamon, bold taco seasoning, and chicken taco seasoning. The sample was a cajun blend - which looks quite appealing. I'm forseeing blackened tilapia in my future.
Made bolillos last night - uhnuhnuhn. I hadn't made them before - honestly $.33 each at the grocery store is too hard to pass up, but I was wanting something a bit more fresh (and I'm seriously pondering making lemon curd), so I bolilloed.
*So* worth the little work.
What do I like on my bolillos? Butter, if they're fresh. Meatballs and smoked provolone with a marinara. Horseradish cheddar, brown mustard and roast beef. Elgin sausages and a touch of BBQ sauce. Keilbasa and roasted red peppers and onion.
Recipe - bolillos
4 c. flour
1 t. salt
1 t. sugar
2 1/2 t. yeast
1 c. warm water
1 egg white
Pour water in lg. bowl with yeast. In separate bowl, mix flour, salt and sugar. Add flour mixture to water gradually and mix 'til doughy. Place dough in a greased bowl, cover with a clean dishtowl and let rise in a warm place for about an hour.
Punch down and knead for 10 minutes. Divide dough into 10 balls. Then make them oval, tapering the ends. Cover and let rise for 30 minutes.
Heat oven to 375. Brush bolillos with egg white. Score each bolillo with 2 lines along the top, about 1/4" deep.
Bake for 30 minutes.
Because I need a place to post recipes, review books, whine about my dogs, wibble about my gardening and laugh about random garbage. I'm a writer, a publisher, an artist, a quilter. A damned good cook, a wife, a mom. A friend. An unapologetic Texan. An Auntie Pooh.
Why Auntie Pooh?
Well, my daddy calls me Baby and Mother calls me Pooh. Always has, as when I was born I had a shock of bright orange, Pooh-colored hair and she says it was either Pooh or Orangutan-baby (believe me, I'm grateful. Auntie Orangutan? *Not* flattering). One of my nieces (and I have a TON ranging from 18 years old to born in November 2006) started calling me Auntie Pooh when she started talking and it stuck.
Like really tacky two-day old glue.
My Penzey's Spice delivery came today - shallot salt, oriental mustard powder, yellow mustard powder, Florida pepper blend, Chinese cassia cinnamon, bold taco seasoning, and chicken taco seasoning. The sample was a cajun blend - which looks quite appealing. I'm forseeing blackened tilapia in my future.
Made bolillos last night - uhnuhnuhn. I hadn't made them before - honestly $.33 each at the grocery store is too hard to pass up, but I was wanting something a bit more fresh (and I'm seriously pondering making lemon curd), so I bolilloed.
*So* worth the little work.
What do I like on my bolillos? Butter, if they're fresh. Meatballs and smoked provolone with a marinara. Horseradish cheddar, brown mustard and roast beef. Elgin sausages and a touch of BBQ sauce. Keilbasa and roasted red peppers and onion.
Recipe - bolillos
4 c. flour
1 t. salt
1 t. sugar
2 1/2 t. yeast
1 c. warm water
1 egg white
Pour water in lg. bowl with yeast. In separate bowl, mix flour, salt and sugar. Add flour mixture to water gradually and mix 'til doughy. Place dough in a greased bowl, cover with a clean dishtowl and let rise in a warm place for about an hour.
Punch down and knead for 10 minutes. Divide dough into 10 balls. Then make them oval, tapering the ends. Cover and let rise for 30 minutes.
Heat oven to 375. Brush bolillos with egg white. Score each bolillo with 2 lines along the top, about 1/4" deep.
Bake for 30 minutes.
posted by Auntie Pooh @ 1:16 PM
2 Comments:
At 4:19 PM,
your niece Alexis said…
Great website Auntie Pooh. If Your Woundering how this is its my alexis boulware your neice
At 4:30 PM,
Auntie Pooh said…
Hey you!
*smooches*
Did you know that you're the niece I was talking about in this post? :D
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