I Live in the Kitchen

If someone from a alien planet, where to read the title of this entry they would naturally assume that in a house with bedrooms, bathrooms, living rooms, garage, office, and laundry room, all of which are designed to be use in context with the entire house, I instead, choose to spend my life in the kitchen.

When I say that "I live in the kitchen" I am not distressed by the statement but rather encouraged and happy to say so. My kitchen is a place that affords me the graces of creativity and refreshment.

Our kitchen is not large or grand in comparison to those showroom kitchens from magazines or homes but it is well organized, efficient, well lit with natural sunlight, functional and affords me great views across the back yard and the front yard.

Speaking of those above mentioned views. When the children were very small we bought this house while it was being built. The placement of the windows had not yet been decided. I stood in the area of the kitchen and thought carefully about where the sink and the cabinets would be placed. I imagined that I was washing up the dishes and watching the children play outside while I did so. Naturally a sink positioned so that a window could be placed above it and that window would overlook the backyard was my priority. Our kitchen table sits at the opposite end of the kitchen in front of a larger window that overlooks the front yard.

The entire kitchen is bathed in natural light. The shifting patterns of light are comforting and allow for orientation to the season, time of day, and weather patterns. But by far the most comforting feature is the window that overlooks the backyard. Though it is not filled with big wheels, swing sets, yard toys, and a sandbox anymore it still holds the memory of those days. The huge tree house remains to delight grandchildren when they visit and I am blessed that they visit often.

Kitchens are important rooms in homes. They are important not because of their decoration or fashion statement, but are instead important because of the very holy work that is accomplished within their walls, caring for our families through the creativity of cooking.

Peanut Butter Chocolate Chip Cookies

Oh my goodness!! This cookie is a wonder of dark chocolate folded into a creamy, crunchy peanut butter with chocolate chips added to increase the richness and taste. Yummy to the max. Of course if you are not a peanut butter chocolate fan then this cookie will not suit when your Sweet tooth beckons.
Here's the caveat. It's Lent. I gave up sweets for Lent. Why am I making this, one of my all time favorite cookies ? My high school culinary class is studying the art of cookie baking and this cookie is a bit tricky to bake so it makes a perfect lesson for the students. As I mixed and folded the cookie dough I worked very hard with every ounce of willpower to resist nibbling on the beaters or licking the bowl.
The dough is chilling in the refrigerator. I plan to take the dough to my culinary class in the morning and teach my students how to bake this luscious cookie. If I thought it took willpower to resist tasting the cookie dough, it is going to take duct tape to keep me from eating a fresh warm cookie.
Lent is a blessing. Yes it is. I learn just how little willpower I have when it comes to sweets.
Perhaps tomorrow I will chew gum while the students are eating their cookies.
Have a fresh baked day.

Friday Morning Yoga Club

The Friday Morning Yoga Club met this morning at the Doorstep Bakery. This is a great group of moms that enjoy yoga exercise and visiting with one another. To be honest the visiting with one another is probably the better part of the Friday Morning Yoga Club.
The stretching and limbering up of tired muscles through simple, relaxing yoga postures is beneficial and certainly helps to improve our ability to meet the day and all the challenges that will be presented. It is always nice to see how we have improved over the course of a week. A posture that seemed impossible last week, is more doable the following week. Practice makes for better yoga.
However sharing the time doing something we enjoy is all the nicer because we are able to learn so much from one another, encourage one another, and relax for a time before returning to the demands of family and life. Each mom is unique and brings that lovely uniqueness to the mat and our time together.
After we exercise we like to have tea and perhaps something from the bakery. This morning we enjoyed currant scones and Earl Grey Tea.
I look forward to the weekly gathering of the Friday Morning Yoga Club. Apparently others enjoy it as well because we are planning on moving to a larger facility that will afford us more room and the opportunity to provide free babysitting for those of us with small children.
Though yoga is certainly a fantastic way to exercise so that one can stay active and in the game of life, having good friends to share life with is probably the most important element to ensure that one  stays in the game.
Exercise and good friends just naturally goes together so does a cuppa tea and something warm from the bakery oven. Have a great week end.

It all starts with warm water...

I love making yeast breads.  I find that the simplest ingredients make a warm pan filled with cinnamon rolls that bring happiness to any afternoon.  I love that the recipe starts with "1 cup of warm water" how simple.

Always neat to watch the yeast come alive when I add that warm water and a little honey.

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Butter always looks so good before you eat it.

Flour 

I love lemons.  I love the smell, the taste, and the look of a lemon.  I have always wanted to go and eat at this restaurant in Santorini, the seating is in a very old lemon grove.  

The mixer is always helpful to kneed the dough.  I am not good at kneading dough.

Beautiful.

Oh, even better!

Everyone enjoyed this simple snack and will enjoy the sweet breakfast.

Scones and Tea

 In the late afternoon, after a long and busy day it feels right to sit for a moment with a hot cup of tea and freshly baked scones. If your family does not have a scone recipe that you claim as your own perhaps you would like to try our favorite recipe for Irish Scones.

Irish Scones
2 cups of self rising flour
1 teaspoon of baking powder
1/2 cup of sugar
4 tablespoons of butter
1 cup of currants
1 cup of whole milk (sometimes we use cream)
1 egg

Mix together the flour, baking powder and sugar. Cut in the butter until the mixture  resembles the texture of cornmeal (we use a fork and keep our efforts simple). Next sprinkle the currants over the mixture and stir them in. Beat together the egg and milk or cream. Pour the liquid ingredients into the dry, reserving a small amount to brush over the top of the scones before they are baked. Mix and form into a soft ball. Knead gently on a floured counter top. Form the mixture into a disc approximately 1 inch thick. We use a large biscuit cutter made especially for making scones to cut out 6-7 scones. After the tops are brushed with the reserved liquid, they are baked for 10 minutes in a pre-heated 400degree oven.

What a treat a scone makes when we are sitting together, enjoying each other's company over a teapot of fresh brewed black tea. I like mine with butter and jam. This is just the treat to refresh us so that we are able to finish up the day's chores.

Have a fresh baked day.

Comfort Food

I began my bread baking journey many years ago in 1974 while living on the tiny island of Adak, Alaska. We were in the Navy and Ronald was stationed there as a search and rescue helicopter pilot. As a young mother, away from home for the first time (and this was way away from home) facing dreary, cold, snowy weather each and every day, I developed a sure case of cabin fever.
 At that time in my journey I had not figured out how to get out in the weather and make the best of  it. Afterall we had come to Adak, Alaska from Pensacola, Florida and it took some adjustment to reconcile the weather and its limitations. Margaret, our oldest was just a small baby of 6 months when we arrived on Adak and with Ronald gone most of the time the days were long and sometimes lonely. I needed a hobby and bread making became that hobby.
Margaret and I puttered in the kitchen most of the day. She would sit in her highchair and watch with interest while I mixed, kneaded and baked. The first attempts were disaster. However Margaret and I discovered that no matter how awful the bread looked or even tasted it always smelled wonderful while baking. The aroma was comforting even if the results were disappointing.
After one particularly ugly loaf was pulled from the oven one afternoon, I prayed out loud. "Dear Lord if You will just allow me to learn this bread baking, I promise I will give away a portion of what I bake each time I bake." The Lord was merciful and I improved.  The next day I tried again to bake the perfect loaf of white bread. Success!!!

I went outside and with Margaret balanced on my hip and a loaf of fresh, warm bread on a plate in my hand I went to my neighbor's house. The snow was falling like a blizzard but I was so excited by my accomplishment I didn't even mind. I gave the beautiful loaf of bread  to my Adak neighbor, Ginny Shira. The expression on her face when she opened the door to see me, Margaret and the bread standing there with snow whirling around us was wonderful.

To this day I give away a portion of what I bake each time I bake. If the UPS delivery man happens to my door when bread comes from the oven, he leaves with a loaf of bread. The giving is just that random.
It is the part of baking that brings me the most joy. Seeing someone's face when they are given a freshly baked loaf of bread is a joy for me. Everyone loves fresh bread. Even my dear friends with gluten issues or celiac disease love all that bread means and brings to our lives.

Yesterday Megan, baked a gorgeous and delicious Cinnamon Raisin Loaf. She had saved a portion for Laura and I to enjoy. I was so thrilled when she arrived at the bakery with her litte girls, Lucy and Olive. Lucy and Olive were munching on slices of fresh cinnamon bread. Lucy announced that they had brought some bread to us. The tradition continues....God is good.
Have a fresh baked day.

Orange Marmalade

Yesterday a customer stopped by the bakery to purchase whole wheat sourdough bread and cookies. She was traveling to Alabama to visit family and wanted to take gifts to them. She came by at the end of the day and purchased all that was left on our shelves. (Remember we are small bakery and our inventory is limited. We bake in the morning and sell what we bake throughout the day. Always call ahead to make sure we have bread available.) She told me that she needed just two more gifts as she was preparing to leave. "Well",she said as she  thought out loud, " Perhaps I can go to WalMart and purchase something quick." I couldn't bear it any longer. Though I didn't want to give up the last of our winter supply of orange marmalade, I told her I might have just the gift, Doorstep Bakery Orange Marmalade.
The girls and I made delicious jams all summer with produce purchased locally. Many times we would go to Farmer's Market on Saturday and turn our berried jewels into lucious jams by Sunday. We sold out of every jar we made. Our recipes are unique and we enjoy working with them.
When November came around and the fresh berries were long gone we turned our attentions to marmalades, cranberry conserves and dried fruit conserves. Our conserves disappeared in December as customers were gift giving and these made wonderful Christmas gifts.

The marmalades were nearly sold out as well but I had saved back two jars of our special Orange/Myer Lemon Marmalade for the family. I was waiting for a dreary day to bring out the stashed away jars.
The day we canned the marmalade the girls and I test tasted and test tasted the batch. Delicious!! I remember telling the girls "This tastes like sunshine."
A fresh boule of French Sourdough was sliced, the slices were brushed with olive oil and toasted in our black cast iron skillet. Each of us settled in at the kitchen table with warm toasted bread, green tea, and spoonfuls of marmalade for our toast. What a wonderful tea time we had that day.

Though our customer bought the last of the winter marmalade we will have more. I plan to make Blood Orange Marmalade. My husband always checks the markets in Huntsville for intesting produce. He called to tell me the price of a seasonal beauty, Blood Oranges. A Blood Orange is dark purple/red inside and the taste is quite unique. It is slightly bitter but sweet enough to be pleasant. I have never made Blood Orange Marmalade but I plan to give it a go. I will definitely save a couple of jars for the family.
Have a fresh baked day.

Love the start of Farmer's Market Season

Here in our Domestic Kitchen we look forward with enthusiastic anticipation, the start of the Farmer's Market season. It is a time when the very best of artisan foods, vegetables, preserves, and baked goods are put on display for sale. There is such a sense of fellowship among the group of 'regulars' who bring thier wonderful offerings to sell.  Tables are decorated, artisanal foods are arranged in such a way as to invite shoppers to browse and chose carefully of the bountiful selection.
As one of the 'regulars' who bring artisan breads to sell we have coined many nic-names for those customers that are our favorites. There is 'Brioche Lady', who loves our rich olive oil brioche and finds that a cuppa tea and toasted brioche in the morning is all that is necessary to set one on the path towards a great day. We look forward to seeing 'Granola Lady'. She likes to stock up on our Doorstep Bakery Granola and freezes extras so that she always has a supply. My daughters were fascinated with 'Pregnant Lady'. Pregnant Lady was a weekly customer. She always purchased two loaves of our Whole Wheat Rise and Shine Bread (Rise and Shine Bread is a sourdough bread filled with organic raisins and toasted walnuts). My daughters would remark on Pregnant Lady's beautiful presence. Without her knowing Pregnant Lady was a powerful witness to the joy of motherhood. My youngest daughter, Laura, remarked one day that she thought that perhaps Pregnant Lady was a famous model or actress before she married. Pregnant Lady is no longer pregnant and now she brings an adorable chubby baby with her to Farmer's Market. When she approaches our stall to purchase bread, we still whisper 'look here comes Pregnant Lady, get her bread ready.'
There is so much to learn, gain, and enjoy at your local Farmer's Market. Please support this wonderful opportunity when making your weekly food purchases.
Bean's Creek Winery in Manchester, Tn. will be hosting a weekly Farmer's Market starting the last Thursday in February. Call them for details. We look foward to seeing you there dear customer. YOU are the reason we grow, bake, preserve, and cultivate artisan foods and crafts.
Have a fresh baked Day.
Doorstep Bakery Bakers.

The Kitchen Table meets Turnip Greens

Looking for inspiration for our inagural class at The Kitchen Table we had several important priorities to meet. Our goal is to celebrate the art of cooking while learning new skills or new ways of preparing familiar foods. Keeping our selections seasonal and fresh actually makes the above priorities easier to reach.

The friends who will gather at The Kitchen Table tomorrow will work with one of the lowliest yet most nutrious foods in season now, turnip greens. Turnip greens like thier cousins, mustard greens and kale are nutrient dense and are an extremely healthy food to add to your diet. They are an excellent source of vitamin A, vitamin C, phosphate, iron, calcium and folate.

To really celebrate the goodness of turnip greens we wanted to provide the class with the freshest possible produce. We went to Tracy Hansen's wonderful farm and picked our greens. Though Tracy can not advertise her produce as organic (too many governmental hoops to jump) she does not spray or use harmful artifical fertilizer in her garden. The greens in Tracy's garden are lovely. She has four different varieties all grown from heirloom seeds. If the only winter greens you have eaten have come from a large plastic bag in the produce section of WalMart or a restaurant offering you are going to wonder what you have been eating and calling it 'greens'. Freshly picked winter greens are amazingly good. Tracy sells her greens at the Bean's Creek Farmer's Market held every Thursday afternoon from 3-6pm) and  believe me they are worth the trip.

We prefer to  prepare  turnip greens simply in order to fully appreciate their taste. After the greens are washed we saute them for just a couple of minutes in a small amount of extra virgin olive oil until they are wilted down. The color is fantastic and the taste is wonderful. The greens are tender with a slight bite. Yummy.
The class will also work with plums, broccali and quinoa.


*Please call for information about upcoming weekly classes at The Kitchen Table. Tomorrow night's class is filled  but we will be cooking next week as well. Call early to make a reservation (728-5043). We would love to have you at our Kitchen Table.

The Kitchen Table is a culinary experience that celebrates  seasonal foods. We meet each Thursday evening from 7-9pm at the Munn house. Class space is limited to 5 students. The cost for class is $10. We are happy to arrange a special occasion class for you and your friends.

Good Night Kitchen

Protect us, Lord, as we awake; watch over us as we sleep, that awake, we keep watch with Christ, and asleep, rest in his peace.

The Kitchen Table Where Life's Lessons Begin

Doorstep Bakery is so happy to announce the start of a new venture, The Kitchen Table.  Over the past few months we have received many requests from customers who are interested in learning to bake bread.In our desire to help those who are interested  in learning  our methods for baking sourdough breads we are offering culinary classes. Though we will focus on delicious breads we hope to teach other recipes as well. Of course our recipes will feature seasonal and local produce. We will incorporate organic foods when available locally and feature those food producers who are striving to bring the very best food products to the consumer. We will use simple techniques  that can be easily mastered in your own kitchen without the use of fancy, expensive gadgets or tools.

The Kitchen Table will be meeting at the Noah Community Center near Manchester each Thursday evening from 7pm-9pm, beginning October27th. We are immensely grateful for the generous use of this fine old building and feel very privileged to be situated within its walls teaching the art we love. 

It is our hope that The Kitchen Table will be a place of fellowship and discovery inspiring those who share  their time with us to recreate the recipes for their own families.

The Kitchen Table embodies the belief that cooking for our family and friends should be a worthy effort that feeds the body as well as the soul.

For more information or to register for a class please call Rita or Megan at 931-728-5043

Please visit our blog to view upcoming classes and details about

The Kitchen Table

October 27th at The Kitchen Table

Bread Making Primer

Here are some pictures of our Kitchen Table.  We would love to see pictures of your kitchen table, please send them to us.

  

The Kitchen Table where life's lessons begin.

It Is Good To Be Here

After a long car trip (actually we were only on the road a little better than two hours but with babies and children any car trip seems like forever) we arrived at Grandma and Poppa's house. The children were eager to escape the confines of the car and get to the serious  business of visiting with beloved great grandparents. With great delight Grandma and Poppa were surrounded by two generations of grandchildren and three of their 6 children. We were all there in each stage of life from breastfeeding to elderly. Beautiful. Is this a foretaste of Heaven? Yes most certainly and we praise the good Jesus for allowing such a wonderful gift.

It is amazing to me the immediate connection that small children have to the elderly. Poppa was busy keeping count of the children and listening to chatter from every corner of the room. At one point Elizabeth, age 6, gave Poppa a detailed explanation of how one becomes 'electrified'. :-) She of course was relating the latest information she had gathered from a recent program on the dangers of staying out of doors during a thunderstorm. Poppa listened with intent, as though he had no idea that such dangers were present in the world. 

Little people were fascinated with all things elderly from the wheelchair to the cane. Poppa was patient with each one of them and insisted that they were never in the way or underfoot. 

Grandma was an inspiration as she displayed an energetic and purposefulness in making certain everyone was fed and cared for. She has always been the first one to arrive to her daughter's homes when births or crisis happen. I have often said that she can 'work me into the ground'. 

In the end we ate pizza and all enjoyed the fancy fixin's that Grandma added to the pizza meal. 

The car ride home was very, very quiet. All were asleep except the driver. Thank you Megan.

The month of October is the time when the Catholic church takes the time to draw attention to the overwhelming gift of Life by celebrating conception to natural death. I can say that we did our part and feel completely grateful and equally overwhelmed by the Lord's great mercy and goodness.

 

Gone to see the Old Folks

For the remainder of the week, Doorstep Bakery is visiting grandparents and great grandparents. Margaret the oldest of the Doorstep Bakery daughters is coming our way and bringing her 3 children and then the vans are traveling in caravan to Bowling Green, Kentucky to spend time with the old folks. It will be a wonderful time and I am certain that there will be occasions for baking as the backdrop to lots of visiting and spending time together in one place. We will see you on Monday.

Alphabets and Pumpkins

Alphabears by Kathleen Hague and illustrated by Michael Hague is one of the sweetest little books.  I have loved it for years.  When Megan was little she had the book memorized.  How amazing and precocious she seemed when visitors to our house would see a 3 year old with a book perched on her lap reading out loud.  It wasn't until they might notice that she had the book upside down or that she wasn't turning pages to match the words that her secret discovered.  Just the same I was mighty impressed that such a tiny thing could memorize an entire book.

'A is for Amanda a good teddy bear, she carries sweet apples everywhere.'  Naturally raw apple cake is the best pairing for Alphabears.  Don't forget the hot chocolate.

Mousekin's Golden House by Edna Miller is a must read for fall.  The story of Mousekin scurrying to find shelter for the winter is a classic and one that all children will enjoy.  When Laura was little she told me that one day when she grew up she was going to have a white footed mouse for a pet.  I think of this wonderful book every October when the huge golden pumpkins are piled up waiting to be sold.  I have even thrown our left over Jack O Lanterns in the woods across the street just in case Mousekin needs a golden house.  Pumpkin Pie is yummy and the perfect compliment to this seasonal book.  A dollop of whip cream and some hot chai will make for a fantastic tea time.

Please share with us your special children's books and the foods that you think go well with the book.  It is so much fun learning what each of you like.  Children's books that our children have enjoyed create wonderful memories, don't you think?

Good Night Kitchen

Children's Books

Honestly who doesn't love curling up in a cozy spot, when the weather is chilly?  Sounds wonderful doesn't it?  Don't forget the cup of tea or hot chocolate perched just so, making it is easy to reach for leisurely sipping.  Add a favorite book and there is no reason to want for anything more unless it is a sweet cookie or bread toasted to perfection.

Reading is a passion in our household.  Our shelves are filled with cookbooks, children's books, history books, mysteries, novels and more.

This week Doorstep Bakery thought it would be delightful to feature some of our favorite children's books paired with wonderful recipes.

It would be so nice if you could share with us and all who will read your own favorite children's books and the foods that seem to go so well with the theme of the particular title.

We all need a little inspiration to jump start the creativity as we hunker down and prepare for the best cozy reading months ahead.

The End of Our Autumn Week

Good Night Kitchen

Keep the Children Busy

When we are baking for one of our farmer's markets it is a hectic day to say the least.  We usually begin the day between 4:30 am and 5:00am.  The little girls are up and ready for the day by at least 7:00 am.

Baking days mean that we will have to keep the children occupied so that we can concentrate on the oven, breads, cookies and packing for farmer's market.  I am sure that anyone with children reading this entry can appreciate the juggling and compromise that has to take place in order to get all tasks finished and ready for delivery.

Thank the Lord for the beautiful weather.  Blessed, glorious days of sunshine and cool even temperatures.  Everyone takes turns, helping their mom watch the girls outside.  We call it 'tag team babysitting.'  While one bakes another is with the girls.

All the work gets done, the van is loaded on time and the little girls have had someone's undivided attention the entire day.  Though market days are hectic we love going and seeing our familiar customers and meeting new ones as well.

In a family it is the working together to accomplish a common goal that provides the highest satisfaction.  At the end of the day we can relax and prepare for tomorrow's agenda.  The famous last words in our household have always been, "What are we doing tomorrow?"