Jenn Dolari @dolari@driveinsaturday.org

Wierd Mindwarp. I turned on the lights in my dining area, but didn't turn on the lights in the kitchen. When I turned and looked into the Kitchen, it looked like a fake movie set. That kind of wierd "It's fake until you get juuuuust the right lighting then it looks real" kinda fake.

SAVE SOME FOR THE REST OF US

This Week's Bread: Angel Biscuits

Another "Schoolkid's Mom Recipe" that's more intuition than instruction.

It calls for putting the dough in the fridge, and then taking it our "when it's ready to use." I was ready right then, so I used it. What I should have done was let it rise for an hour, instead of just using it then. So if you fridge it overnight, great. If not, might want to wait an hour so the yeast can rise the dough.

It's actually a really nice Not-Actually-A-Biscuit-Not-Actually-A-Roll bread. The recipe could use a bit more salt (I'm doubling it next time), but otherwise, you get a light flaky roll that smells and tastes like a biscuit. I REALLY like them.

This recipe makes 6 dozen biscuits according to the recipe.

# Angel Biscuits

Fredericksburg Home Kitchen Cook Book

5.0 cups flour
0.75 cup shortening
1.0 tsp baking soda
1.0 tsp salt
3.0 tsp baking powder
3.0 tbsp sugar
2.25 tsp yeast
0.5 cup lukewarm water
2.0 cups buttermilk

1 - Dissolve the yeast in the lukewarm water.
2 - Sift the dry ingredients together.
3 - Cut in shortening until mixed thoroughly.
4 - Add buttermilk and dissolved yeast.
5 - Work together with a large spoon until all the flour is moistened.
6 - Cover bowl and put in refridgerator. Dough will keep for several weeks in refridgerator. If not refridgerating, allow dough to rise for an hour.
7 - When ready to use take out as much dough as needed, roll 1/2 inch thick and cut.
8 - Bake at 400F on greased cookie sheet 12 minutes, or until browned.

#thisweeksmeals #cooking #baking

I also made "This Week's Bread" but I'm holding off on that until I try one in the morning as the recipe was overly simple and because of that, there was a step I likely missed. They look gooooooooooood, though.

This Week's Fancy Pants Meal: Wurst-Kohl Eintopf (Sausage-Cabbage Dish) (TAKE TWO!)

So the quartered potatoes weren't all that good as some of them didn't cook completely, and worse, the less cooked ones were made TERRIBLE by freezing, turning them into tubes of wierd rubbery-ness, making three of the six dishes horrible.

So I decided to try again, and this time chunk the potatoes, and that worked SO SO SO much better.

# Wurst-Kohl Eintopf (Sausage-Cabbage Dish)

Fredericksburg Home Kitchen Cook Book

1.0 medium head cabbage (cut into 8 wedges per head)
5.0 medium potatoes (peeled) (cut into chunks)
2.0 rings smoked sausage
3.0 slices bacon (diced)
3.0 tbsp onion (diced)
1.0 cup water
salt
pepper

1 - In a large saucepan cook bacon and onion until just brown.
2 - Add water.
3 - Arrange cabbage leaves in bottom of the pan. Season with salt and pepper.
4 - Top with potatoes. Season with salt and pepper.
5 - Place sausage on top, do not pierce.
6 - Cover tightly and simmer very slowly until sausage is done, about 40 minutes.