George Apple Sings

Imaging George Apple singing this ditty like Data on Star Trek

Oh … I have a little pumpkin

Let’s say I’ve named him Clyde

I want him for dessert

perhaps a pumpkin pie

But Clyde he just keeps running

Away from me he hides

Don’t want him for his outsides

But for his plump insides

Chock full of orange stuffing

From purees to magic seeds

Soups and pies and souffles

He’s keeping from me

Oh …. Where’s old Clyde a Hiding

I got to cut him wide

Open at the top part

And scoop him clean inside

Then carve him for the children

And roast his pumpkin seeds

Oh wherefore art thou

Pumpkin dumpling

The one that I call Clyde?

*Written on the spur of the moment by: Theresa H Hall

All Rights Reserved 2009

* George Apple can now be found in many seasonal recipes @ Half Hour Meals

Seasonal Colors

Autumn is my favorite time of the year, heralding in pencils, notebook paper, new school clothes and a new set of teachers and friends. The crisp air and the faster winds bringing with it landscaped scents and clean rain-washed air. Roadside stands where apple cider will be served and sold. Time for pulling out the sweaters, cardigans and hooded sweatshirts, too. Long walks to witness the baring of branches and flocks of birds being swept up and around like fallen leaves. Yes, it is my favorite time of year.

Between Midnight and Mondays

There’s a place I go

Only I know

Where it is

Between Midnight

And Mondays

Theresa H Hall

*Note I do not recall the rest but as soon as I find it I will add it in. I wrote this around 1999.

Fresh Bread

Doughs

Brioche

Made like a bread it has the texture of a very light cake. It is like silk when made correctly. Best when fresh it contains lots of air. It rises three times and is very rich. French law states; you must have a minimum of 5 ounces of butter to 1 pound of flour to be called a brioche. When it toasts it sizzles…this is an eating experience you must have.

1 lb Gold Medal unbleached flour

1 t salt

2 oz sugar

1 T yeast

1/4 c warm water (100º to 105º)

5 large eggs

8 oz butter cubed 1″ softened but still cool

* Mixing time is a full twenty to twenty-five minutes.  Do not rush this process.

1) Dissolve yeast into water with a pinch of sugar.

2) Add flour, salt and sugar to mixing bowl and attach dough hook.  Stir to mix.

3) Add yeast to the center of the mixing bowl and stir on speed 2 for two minutes.

4) Add 2 eggs to small bowl and incorporate them one-at-a -time into the mixing bowl.  Go very slowly at this juncture as to help develop the gluten.  Too fast and the dough will be too mushy.  Continue adding the eggs one by one and when the last egg had been added then mix for a full 8 to 10 minutes.

5) Stop the mixer from time to time and scrape down the sides os the bowl and the hook.  Press the dough back down to the bottom of the bowl.  Repeat several times.

6) Add softened butter all at once and knead butter dough for another 5 to 10 minutes, or until the dough starts to show signs of becoming weblike and smooth.

7) Sprinkle a little flour to clean the sides and the dough, when ready it should be smooth and elastic and can be removed from bowl with a single action.

Test: Windowpane.  Hold dough in both hands, pull apart and using your fingers splay the dough to mimic a window.  If ready, the dough will hold together and it will resemble a window.

Place into a clean dry bowl.  Loosely cover with plastic wrap and place in 85º area to allow the yeast to rise.  About two hours.  Soft deflate, work on removing the air.  Recover with clean wrap and place into the refrigerator overnight.  Remove from refrigerator, punch it down and shape the dough.  Remove any excess flour by gently brushing it with a bench brush.  Fill lightly greased pans half full…the dough will double in size.  Shapes: a tet 1 1/2 oz, nanterre and parisian 7 oz.  Always egg wash brioche toward the center and remember to clip with scissors before baking.

Bake 375º different times for size and shape of brioche.  After baking remove from pans and place on its side.

It can be frozen after the second rise or after the first rise, in an air tight container. For baked brioche freeze when cool…just a little heat.

Variations on shapes and usages:  scoop out center of brioche a tet and fill with lobster neuberg; put top back on.  En croute is a brioche wheel; bake the main dish inside of it.  Everything is eaten.  Canapes, mini brioche, mini cheeseburger buns, etc.

Blank Paper

Blank Paper

My hand is always beckoned

To take a pencil or a pen

And draw, write or just record

Deep feelings, scribbles, amends

Gleaming surface pure and clean

Whisper to my eyes

Sometimes I write my hellos

At other times good-byes

Just when I get that urge

To create symbols of my art

I find if I’m not quick enough

The images depart

A flittering of a verse or song

Running quickly through my head

Can repeat itself within my dreams

Becoming elusive if not said

Aloud or silent upon my own

Canvas of paper pure and white

I am beckoned again and again

To draw, create, to write

Theresa H. Hall

(C) 2000

Gimme Some Sugar

You might never think that sugar would need an expiration date on the package, but I assure you, it can and does lose its potency. When it is time to bake anything, make certain your ingredients are the freshest. From eggs (that’s a whole other story) to the extracts, to the baking powder or soda, to the flours or corn syrups, it makes a huge difference in how your recipe will turn out. Initially these items when purchased at the same time are a bit costly, however having said this, in the long run, you will not be wondering how old any ingredient is if you know precisely when you purchased them.

I should like to extend a warm invitation to my readers to follow me over to BlogCatalog’s newest site. It is for all food lovers and it is making a big hit. Be a part of an online recipe site that doesn’t leave you scanning its pages. We have live cooks and chefs who will actually converse with you. Just as BC has become so well respected and a great place for bloggers to join, they are branching out to provide us with another fabulous place to share. Half Hour Meals is a fresh community of home and professional cooks that share their own flair for food and get noticed in a big way.

Fruits Without Flavor

Aren’t these pretty? That is what i thought too. When I tasted each of them, there was only disappointment inside my mouth up going up to my brain. Only 10% flavor and what’s that about? Why doesn’t our fruit have great flavor anymore? Do you know?

Smell The Autumn Air

The leaves are beginning to turn and there will be an array of regal hues to delight us all. Soon the air will have that crisp but brisk tang. “The holidays are coming,” it heralds to eager ears.

Half Hour Meals Today

I was up bright and early this morning to write a new post over at my new BlogCatalog Food Lovers Community, Half Hour Meals.

I write about this new growing community of people who want to gather around our table and share. Read on …

Theresa’s Original Mouse Art 3

This is my original work. Do not copy or reproduce.

Lady Finger Biscuits

Cakes and Cookies

Lady Finger Biscuits

8 yolks

3 oz sugar

1/2 t vanilla

————

8 oz whites

4 oz sugar

————

7 oz A. P. flour

1 pinch of salt

———–

10 X sugar in shaker

Shake onto piped biscuits, wait 3 minutes and sprinkle once more before baking.  The sugar will pearl.

Be patient while mixing.

1) Blend yolks, sugar and vanilla in mixing bowl and then turn speed up medium high.  About five minutes.  They will appear very light in color.

2) Beat whites and 4 oz sugar into a stiff French meringue.

3) Pre-sift flour and salt; set aside.

4) Fold twice; eggs into meringue.

5) Sprinkle flour through sifter onto mixture in bowl, fold, jiggle, sprinkle, fold, jiggle…repeat until all of the flour is incorporated.

6) Fill pastry bag 1/2 full.  Using #5 tube pipe lady finger shape onto parchment lined sheet pans.  Be sure to space between the biscuits.  shake 10X sugar, wait 3 minutes and sprinkle again.

Bake 375º for 8 to 10 minutes.  Cool on rack.

Yield is 2 full sheet pans of biscuits.

Freezes nicely.

My First Interview At HHM

Today I woke up and almost fell off the sofa.  I realized that my little nap had turned into a long night rest.  So be it. After making strong coffee and feeding the kitties, all without waking my slumbering husband, I reached into my bag and pulled out Jane’s new cookbook. It has such a beautiful cover and the recipes inside are the kind that invite you to pick a few and prepare them.  I have plenty of cookbooks, perhaps twenty, but this one really appealed to the schoolgirl and young adult still living inside my head.

The print is large so I do not have to wear my reading glasses.  This is a boon for in the kitchen my glasses tend to get in the way as I try walking about and everything is enlarged.  So this factor is a plus.  Then the names of her recipes are charming and so much fun.  I will provide you with the link to her site so you, too, may see for yourself.  But I digress.

I was to have taken a bit of a nap last night around 11:45PM, as I wanted to have my interview with Jane up first thing … like 12:01AM.  Things happen for a reason and had it gone as planned, I wouldn’t have had this exciting morning played out for me.  It would have been same-old, same-old, me quietly stumbling out of bed and trying to find the on-switch for my coffeepot.  Instead, it has been a hurry up and wake up, you’re going to have to think very quickly and no, you do not get to take two hours to engage your brain.  I do tend to wake slowly and mosey into the new day.

My new friend Jane, who I met my very first day at Half Hour Meals, is so charming and also a second grade teacher, is my first featured member.  I have a link included so you may read it … which proves that this new BlogCatalog site is different from the other ones out there.  Here you get interaction and not just recipes from the stars, who never answer your questions.  Here is a spot we bloggers and non-bloggers can meet and have table talks, which happen to be my favorite.  Here you can, just like Jane, be a star of the day.  Here you can be recognized as an individual and be introduced to many readers.  At Half Hour Meals …  you get readers exposed to the topics you write about, the foods you enjoy the most.

Jane so graciously shared her busy time with me so I could get to know her, then she generously mailed me my very own copy of her cookbook.  I will make some of her recipes and follow her sound advice on how to prepare ahead and the best way to freeze portions for future use.  Great ideas and talent all wrapped up in a pretty package.  A big high five for Jane’s newest creation, “Make-Ahead Meals For Busy Moms!”

Friday Night Talks

One of my favorite spots in the whole world is BlogCatalog.  Not only does it afford me a safe haven for my web logs and blogs, it has given me an endless place to meet and enjoy people from around our globe.  Friday nights are my favorite night of the week and Saturday daytime is my best day.  If you have never visited my social community, I urge you to do so.

I used to perform and sing for a living.  My bands would play and we would party all night long, or at least until the club closed.  Since there are not so many clubs these days, it is nice to know there are genuine spots to party and membership is open to all bloggers.

Party Plans & Liquor License

Just fixing up the place and getting everything in order for the upcoming cocktail party we are planning over at BlogCatalog’s newest community site, Half Hour Meals.  This includes drinks also and there are some cool cocktail experts who have signed up already and are sharing their cool drink recipes. It looks like we are going to have a good turnout.

In the meantime, I’m off to fill out the proper papers to obtain Half Hour Meals’ liquor license.  We have many party people at BlogCatalog but we are not allowed to drink over there.  Plus, we will serve appetizers and have lots of time to meet up with all the members.  Signup is free and the food is awesome.  There are beginner cooks all the way up to professional chefs who are submitting their recipes and who also offer tips of the trade.  In our round-the-table conversations, we’ll be discussing all of the upcoming events we have planned and we want to include everyone!   

This is a golden opportunity to be a part of a place where everyone feels comfortable.  We don’t get into politics or any heated debates … BlogCatalog has these topics covered.  At Half Hour Meals, BlogCatalog Administration offers you a place to come where you can immediately take part in the festivities and long interesting chats.  Who knows?  Maybe Tony and Angie will get Daniel and Oscar to create a fireplace.  Ooh, this sounds really cozy.

Take it from me, I used to throw some excellent parties and everyone always talked about the good times we had long after the main event. Plus Annie, Penny and Trish will join me to make certain everything is in place for a good time to be had by all.  Keep checking and as soon as the invitations are printed you’ll be receiving yours.

Look It Here, Mama!

I saved up my money and waited for Macy’s to have another sale, used the extra 15% off coupon and am excited to replace my original pots and pans, with Belgique Cookware. My old set is still in very good shape.  A few handles could be replaced because the black color is a bit cloudy, but what a dependable set of cookware they have been.  I will pass them along as they can give another ten years of family meals to someone who might want them.

In the interim, you must know I want to look at the new set for a few more days.  I have learned by reading the instructions, to not place them into the dishwasher, only use a nylon scouring pad, use only medium heat and to wash by hand, then dry them with a clean dish towel.  This will protect their shine.  I take the pledge to handle them with care and to cook with love.  Plastic and wooden utensils only.

While I am thinking about it.  Do you ever use wooden cutting boards or spoons or salad bowls?  Here’s Food For Thought: After cleansing wooden items, they take three whole days to dry completely.  We learned this fact in Food Safety Class.  This also acts as a reminder that my Food Safety Certificate will require me to attend a two day refresher course, and to take the test so I may have my certificate up-to-date.  These are usually good for a five year period.  If you have any food safety questions, please leave me a shout at: Theresa@HalfHourMeals.com

Be sure to visit this new site for home cooks, beginner cooks and professional chefs. Welcome to one and all.