Tabbouleh

Pour 1 1/2 cup boiling water over 1 cup bulghur wheat.

Add in 1/4 cup lemon juice, 1/4 cup olive oil

and 1 1/2 teaspoon salt.

Mix and let stand for at least an hour.

Note: the camera settings were incorrect for the lighting conditions. Unfortunately I did not notice this until it was too late.

Add 1 cup chopped english cucumber.




I whole bunch green onion, chopped real fine.

1 bunch parsley, chopped

I bunch fresh mint, stems removed, chopped

2 cups cherry tomatoes, halved

2 large roasted chicken breasts

cut into bite size pieces

Add 2 teaspoons salt and 1 teaspoon pepper.

Toss well

This large bowl will provide a nice lunch for several days

after it sits in the refrigerator over night thus

greatly improving the flavor.

In the meantime I will have a small sample.

Baking Bread - Some Improvement

I want to perfect this basic white bread

before I move on to whole wheat,

sourdough, and pumpernickle.

The stand mixer really makes it easier.

I use the paddle to mix the yeast, flower, salt, and honey.

I switch to the dough hook

to incorporate more flour and

to do the heavy duty kneading.

I also did some kneading by hand on a floured board.

A warm spot in the furnace room

which is adjacent to the kitchen

worked perfectly for the rising.

The loaves are a little mishapened




but oh, it was delicious eaten warm
while the kitchen still had that wonderful aroma
of freshly baked bread.






I ate the first slice with
Kate's of Maine
homemade sweet butter with seasalt.

The second slice which followed immediately
with the same butter
and strawberry preserves.

I can hardly wait to toast a couple of slices
for breakfast tomorrow.