It’s been cold in my cube at work. Really cold. I’ve asked the building services people several times to see if they can warm me up a bit, but so far no go.
Friday I was freezing. When I found myself pouring a cup of tea for the sole purpose of warming up my hands so I could type, I realized I needed to do something! And, being a knitter, I knew the perfect thing to do.
Friday lunch break was spent at the Yarn Garden, picking up a skein of Regia 4-ply mini ringel color # 5220. And this weekend I made fingerless gloves. You can see the results at right. Click on the picture for the bigger version.
Yes, I made two. And yes, I matched the stripes. And, yes, my cube is plenty warm today, so I don’t really need these. 😆 But I think they make quite a fashion statement!
I also had a big, big jones for 90-minute Beer Bread. It’s a yeast-bread recipe that really does take only 90 minutes and results in a yummy, hearty bread that’s perfect with soups, stews and chilis. It also takes a bottle of beer — or, rather, it takes a partial bottle of beer (the rest goes in the cook!). I usually use ale, but all that was in the fridge was a bottle of MacTarnahan’s Blackwatch Cream Porter. It was the best batch of Beer Bread I’ve ever made! From now on, Porter it is!
Click on the link below for the recipe. I served mine this weekend with a vegetarian chili. The recipe makes 1 loaf, but I always double it and make two loaves so I can freeze one to have on hand.
90-Minute Beer Bread (makes 1 loaf)
2-1/4 to 2-3/4 C unsifted white flour
1-1/4 C unsifted rye flour
3/4 C beer
2 Tbl honey
1 Tbl butter or margarine
2 packages Active Dry Yeast
1/2 C warm water (105 – 115 degrees F)
1 tsp caraway seed
2 tsp salt
1/2 tsp garlic powder
Mix 1-1/2 C white flour and rye flour. Heat beer, honey and butter until warm. Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1-1/2 cups flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough. On a floured board, knead until smooth, about 4 minutes. Shape into a ball. Place in a greased 8-inch round pan, turning to grease top. Flatten to fit pan. Cover. Let rise in warm, draft-free place 45 minutes. Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan. Brush with additional butter or margarine if desired. Cool on rack.
« Hide It