Bread is Flour, Water, Salt, and Hope
1 day ago
This is not only about work, but also how I relax and play. Hope you enjoy reading about a day in my life.



Happy and Healthy New Year to us all!
See, I did it. and it looks just like hers! It really does taste very good and even better the next morning lightly toasted with a smear of butter.
I've attempted to give a link to her blog so that you too may try the recipe. (click on highlighted area for link).

As I drove past Nashville it was so surreal--seeing the city where I live and play under water. No, I don't work in Nashville but in an outlying community southeast of Nashville. The town I work in had some flooding too but not as bad as some other areas. Check out this video clip of the Nashville flood--no better song or singer to be the background for some pictures of the devastation. Keep us in your prayers!

Went to the Nashville Farmer's Market this past weekend just to get some heirloom tomatoes before they are gone. There's a great little stand down there that I count on each year for these beauties. I love the market and now i know where I can get that extra basil for my end of the year stash of pesto--it has to hold us over for the winter. I think I've mentioned that one of my passions in life is cooking. I subscribe to a lot of foodie magazines ( I'm not going to say how many) and get inspiration from some of the great food blogs I follow such as TravelersLunchbox and 101 Cookbooks - Recipe Journal just to name a couple.
from last Friday and my stove top cooked "baked" beans. This is a picture from last Friday. They were still good and smoky five days later (I'm glad my husband likes leftovers!!). . The sweet from the "slaw" mix went well with the heat of the ribs. My husband Joe is heat sensitive--the cayenne pepper really gets to him, so I have to go light handed with it. I got the recipe for the rub off of Epicurious.com and it was pretty good. I used one of my cast iron skillets as the "smoker" and put about a bag (4-5 cups) Hickory wood chips in it. I remove one of the metal grills from our gas grill and place the skillet directly on the part where the flames come out. I also turn the remaining burners on low and watch the temperature so that it stays at about 350 degrees F. After about 20 minutes the skillet starts smoking and it really does impart a nice smoky flavor to the ribs. This is my first time to try this and it works. I had rubbed the ribs and they had marinated for a day and a half--I'd use more garlic and more dark brown sugar next time. Then placed the ribs on the grill racks and made sure the flame was on low or turned it off if it flared up, which it did only one time. I am going to try to find someone selling hickory wood and get some larger pieces, the wood chips burned quickly and didn't produce as much smoke as I'd would have liked.