DC's very own word clouds

apparently words such as add, yeast, & tablespoons are some of the words we use most frequently in this blog!

if you have nothing better to do go to www.wordle.net & trust me, it's so much fun just to play around with designing the word clouds.

love,
i-know-i-have-lots-of-things-to-do-but-this-feels-better-to-do natasha

title="Wordle: Deli Conversation"> src="http://www.wordle.net/thumb/wrdl/686209/Deli_Conversation"
alt="Wordle: Deli Conversation"
style="padding:4px;border:1px solid #ddd">

Mitt bröd - My bread

Hi everyone!

Here is the "recipe" to my bread. I have to point out that I don't use a recipe when I do the bread..so this is more or less how much I think I use of the different ingredients... ;)

Start with dividing the fresh yeast into small "crumbs", take 25g yeast (half a package). Take five deciliters of warm water ("body temperature" (37 c) not to hot! Then you "kill" the yeast!) and mix it with the yeast. You can heat some milk and have that instead of the water, or mix water and milk...important is that it is 37 c when you pour it over the yeast (it is easy to find out if the water/milk is hot enough -use your finger!).

Then add something sweet (syrup, honey..) about 2 tablespoons. The yeast is "triggered" with the sweet, do not skip it! Also add something fat (oil or butter), if you add butter you first melt it and then add the milk/water to the melted butter and reheat that to 37 c (and then pour it over the yeast etc..). About 2 tablespoons fat too. The last thing to add which is a "must" for the dough to work properly is salt. About a teaspoon.

Now to the things you can vary almost to eternity ;)
Sunflower-seeds, crushed flax-seeds, cumin, other spices like fennel etc and of course flour! Different kinds of flour, use what you have at home. It is good to have in mind that the bread proves best on wheat-flour, I always have some wheat-flour. The amount of flour is about 7-9 decilitres. The dough don't have to be perfect (meaning; absolutely non-sticky) because you can add more flour when making the buns. Leave the dough to rest for about 30 min when you have added some flour.

After 30 min, add more flour if necessary, knead the dough and make buns (in the size you feel is nice). When you are done with the buns, turn on the oven at 200 c and put the buns in the oven - before it is hot. It is a perfect environment in the oven for some more proving/"growing" of the buns. Look at them every 5 min, depending on how fast your owen heats it will take different amount of time. When the bread is done (golden brown surface, and also lift them and look under, should be brown as well) take it out of the oven and enjoy!

And if I have written something that is completely impossible to understand, please tell me!
Kram!

A recipe

..to celebrate that we lived through the (last?!?) home exam ;)

It was a long time ago since I did these cookies, but they are one of my favourites! And the mix of ingredients are just as good as the finished cookes...hehe.. Really easy to make too.

Oatmeal lace cookies

(about 30)

75 g (5 tablespoons) margarine or butter (smör)

1 dl (1/3 cup) flour

1 dl (1/3 cup) rolled oats (havregryn)

1 dl (1/3 cup) sugar

2 tablespoons light cream or milk

2 tablespoons light syrup (sirap)

1/4 teaspoon baking powder

Do like this;

Melt the butter in a small saucepan. Add the remaning ingredients. Heat, stirring constantly, until slightly thickened. Spoon mounds onto a greased or parchment-lined baking sheet. Bake in the center oven rack for around 5 min, 200 C/400 F. They will float out quite alot, that's just how it is supposed to be :) Let cool.

Mums!

Enjoy and have a lovely weekend!!

Kramar

Something to look forward to :)

Snödroppe - "snow-drop" Galanthus nivalis

Blåsippa - Hepatica nobilis

Snödroppe - Galanthus nivalis

Vintergäck - Eranthis hyemalis

Vitsippor - Anemone nemorosa

Krokus- Crocus vernus

Vitsippa - Anemone nemorosa

Vasaloppet!

Today about 13 000 people are skiing from Sälen to Mora in Dalarna, 90 km. This is broadcasted direct on TV and I have my own tradition concerning this. It is the Vasalopps-breakfast ;) maybe nothing special but I eat my breakfast in front of the TV and cheers for the Swedish skiiers. The start is at 8.00 in the morning and for the professionals the 90 km takes about 4 hours to finish, for the more "normal" people it takes from 6-10 hours. It all depends on the weather and how good the tracks are and of course if you have good stamina and condition.

The Vasalopp started in 1922 and it is a memory of what the king Gustav Wasa did. He skiied, accoding to the story, from Mora to Sälen (but now they ski the other way..). It is a traditional "manhood test", since the 1980's also allowed for women to participate. The women also have their own Vasalopp, Tjejvasan, it is the last 30 km of the Vasalopp.

more info;http://www.vasaloppet.se/wps/VasaCMS/generated/resources.Startsidan/startsidan/en/2.htmltartsidan/en/2.html

Have a nice day!

Kram