I would like to start out today’s post by saying Thank You to CheriRae and Stephen for joining my site through Google Friends Connect.
I also have a recommendation. Stephen (noted above) has a blog I would suggest you check out called Standing Outside Looking In. Stephen loves to read, and provides us with many book recommendations. He’s a survivalist at heart and as quoted by Stephen, a “Southern Veteran with a big streak of independence”. ****A little message to Stephen, get well soon Stephen, all your friends can’t wait to have you back on your feet.
********There are only 5 days left to register for “The Backyard Homestead” book give away. Make sure you’ve registered before the drawing on Monday. *********
Last year during the spring, we had a pair of sparrows nest in my hanging flower planter just outside our front door. They ended up producing four little baby birds. This year they’re back, preparing another nest, once again in the hanging flower planter. I wonder how many little ones they’ll produce this year? I snuck out and took pictures of the flower planter while they were away from the nest. I can’t wait to get some pictures of their eggs and the little baby birds once hatched.
Today, I made Cinnamon Crispies from a recipe Suzanne McMinn posted on her blog from the Grandmother Bread Cookbook. Site reference: http://chickensintheroad.com/cooking/grandmother-bread/
When the Cinnamon Crispies finished baking, I made a vanilla glaze for the top of each roll instead of sprinkling powdered sugar on top. OMG, talk about being in heaven.
1 cup powder sugar
1 tablespoon milk
½ teaspoon vanilla
With a spoon mix up ingredients, scoop up glaze and hold spoon over crispies and drizzle.
I also made a loaf of Italian bread (recipe compliments of Chef Glaucia, from Food.com) to go with our chicken cacciatore.
Italian Bread (Easy)
1 cup water (120 to 130F)
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive oil
3 cups bread flour
2 ½ teaspoons active dry yeast
Place all the ingredients in bread machine pan. Process on dough setting. At the end of the cycle, remove dough from machine, place it on parchment paper (I didn’t have parchment paper, I used my counter top). Punch down dough. Shape dough into baguette shaped loaf about 12 inches long. Place loaf on cornmeal coated cookie sheet and with sharp knife make 1 deep lengthwise slash in the top of the loaf. Cover, let rise in warm place for about 1 hour. Brush loaf with egg white, if desired. Heat oven 375 degrees. Bake loaf for 25 – 35 minutes.