Have I mentioned lately how much I love my kids? How proud I am of them? I see other kids all the time and I am amazed at how much older (and settled) my kids seem to be than they are.

I am really not sure why.  Maybe it has to do with being raised in a big family and having lots of responsibility.  Maybe it has to do with the fact that, although I am easy going Marc and I have very high standards for our kids. I don’t know, I really don’t. 

Since Marc got sick and I have had to work (at home) they have risen to the occasion.  Matthew (16) takes care of the outside chores; cleaning the barns, milking, grooming, feeding livestock, repairing fences, keeping inventory on the feed.  He is doing dual credits this year, getting his college english, history, and math credits. He splits wood in his spare time for our winter heat. He works on JBQ (a competitive Bible quiz thing the three little ones are involved in) 30 minutes a day with Sean, Nick, and Kyrie.  He also gives incredible foot massages.  Ethan (14)mows the lawn, helps in the house, and does Bible with the 3 youngest kids.  He also takes a turn at cooking as needed. AND gives great shoulder massages.  Shiloh (12) handles science with the three younger kids, handles meals as needed, and is a huge help with Kyrie (5).  Sean, Nick, and Kyrie have chores too, from cleaning the kitchen to cleaning kitty litter and all of them help to keep the house up.

When Marc and I have to be at the VA for the day, like today,  my kids run the show here at home, not only getting their schoolwork done but also handling meals, livestock feeding and cleaning. Totally without supervision.

And in all of that they find time to help others.  My sons have been known to help neighbors paint their homes an patch their roofs when they have free time. Shiloh never fails to visit our elderly neighbors every week, taking them a dozen eggs from our hens and often homemade bread she makes herself…or cookies…or…and spending an hour or so talking to them and hugging on them.   My kids work in kids church, nursery, and act as camp counselors.

And they find time to refill my coffee cup, or ice water and ask me if I need anything.

In a phrase, they are not self involved. They are mature.  They make more mature decisions than a lot of adults I know. Perfect? No.  Geeky? Nope.  They are all pretty popular with their peers.

Anyway, what has this to do with Baking Delights?

Marc and I left for the VA at 8:30 this morning.  We never know exactly when we will get back.  Today it was 4 p.m. Shiloh made black eyed peas and rice for lunch as I had asked her to but she also wanted to treat the boys so she made………

All by herself.  Perfect.  Chewy crust, tender crumb……

And she cleaned up the mess. She is 12 years old.  TWELVE.

I walked in the door and the hall and stairs were vacuumed (thanks Matt!),  the house was picked up (thanks guys!), and everything was in order.  Someone even made my bed.

I love my kids.

Post from: Baking Delights

I have something to tell you. There is one thing I cannot resist. One way to get me to tell anyone anything. I have a weakness akin to Superman’s kryptonite or Garfield’s lasagne.

Kalamata Olive Bread.

Can we have a moment of silence?

Yum. Done right it is the best stuff in the world. Chewy, salty, and olive-y with a crisp crust, it is incredible with a thick slice of fresh mozzarella and a ripe tomato on top. Dip it in herbed olive oil, or use it to sop up marinara sauce. Seriously, is there anything better?

It is not hard to make. It is a little time consuming, especially if you use a poolish, which intensifies the flavor. Oh, but it is well worth the wait when that aroma fills the kitchen , or better yet the warm bread yields, steaming, to the serrated knife. Muhahahaha.  This is not so time consuming.  I like it best when I let the dough rise for at least an hour before shaping.

It really isn’t that different from the Daring bakers French loaf that I posted the end of February. The most tedious part is pitting the olives, but this bread is so good it is worth it. Give it a try.

Starter: 

• 1 cup warm water (95-105° F)
• 1 tablespoon  yeast
• 1 cup flour

Let set at room temperature for 30 minutes.

Bread:

• 1/2 cup warm water
• 2 tablespoons olive brine, warmed
• 4 teaspoons yeast
• 4 – 5 cups flour
• 2 teaspoons of salt
• Starter
• 3/4 cups  kalamata olives, pitted

To create the starter,combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast. Add the flour to the bowl and stir.  Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water and yeast. Stir to dissolve the yeast fully. Add the  flour, salt,  brine, starter, and olives. Mix on low speed (if using a mixer) until the dough is fully developed.  Knead for 15 minutes if kneading by hand. Remove the dough from the mixing bowl.

You can let the dough rise for an hour or so to develop the flavor or go on to the next step.

Divide the dough into 2 pieces  Roll each piece of dough into a boule, or a baguette. Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the oven to 425° F.

Form the dough into loaves and place them on the counter. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 minutes, until the crusts are a deep golden brown. Just as you put the loaves in the oven pour about 1.4 cup of water on the floor of the oven to create steam.  Keep door closed.

Remove the bread from the oven and cool for at least 30 minutes, or as long as you can wait.

2 Loaves

(c)2008  Marye Audet for Baking Delights 

http://bakingdelights.com. All other use is just stealing.

Post from: Baking Delights