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ftb-writes · 3 years

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It's here! The Dracula fic!

As I said last week, I'm definitely going to come back to this fic! I've already got a little start on the next installment, even, in a bit that wasn't quite finished up enough to be included here. In the meantime, the next fic is going to be a revisit as well, to a very old post: the Assassin's Creed fic with Matteo! I always said I would go back to it, and I had quite a bit more written down for it. The problem is, it got so long i was having trouble finding time to type it all out! So this week, I'm going to be typing up more of it to post for you all!

Translation: Scroafă means 'sow' in Romanian, and it has a similar double-meaning to 'bitch' in English.

When the knock comes, James is not expecting it. He glances up from his glass of whiskey, frowning and checking the window. He can't see who's come calling, the night rolled in dark and cold. James comes out from behind the counter and opens the door to a well dressed gentleman -- broad-shouldered, a bit pale, dark hair, with the style of an Eastern European noble.

"Am I in the right place?" The caller has a rough accent, but from the enunciation he struggles through, James would think the man educated. "I was told there was a home around here with a room to rent?"

"You must have just come from the train station," James chuckles. "Come on in. Was it my cousin Jenny that recommended me?"

"Perhaps? The woman I spoke to at the train depot had flaming red hair."

"That'll have been her," James laughs. "You seem to be rather far from home, friend, and you must have travelled for some time. Our little hamlet's quite off the beaten path."

"I was recommended to take of the airs," the man explains. "My physician told me your area was beautiful this time of year." His steps on the stairs are sure, confident -- James can tell this was a man used to being in charge.

"It is beautiful," James agrees, and he runs a calculating eye over the strange man. The Eastern Europeans -- what few James has met -- have been highly religious, though their customs did differ a bit. Obsessed with death, they seem to be, but James clears his throat and motions out a window as he stops by a dark, oaken door.

"Father Thomas's masses are inspiring," James murmurs, "if you're the religious sort, though the church likely won't feel like your home country much."

"Oh, that is quite all right," the stranger sighs. "God and I have an old agreement to disagree. But where are my manners? I am renting a room from you, and we do not even know each other's names! Vlad Dracula, Count de Ville, at your service."

"And James O'Sullivan at yours," James says. "Breakfast is at 8:00. I can bring it up to you if you like, sir?"

"Yes, please, Muster O'Sullivan. I should like a chance to catch up on some rest after my journey. To be quite frank, Mister O'Sullivan, I believe it was the lack of rest I had after the trip from my homeland to London that brought on my weaker health. A business trip, you understand."

"That I do," James murmurs, opening the door and bowing Dracula into his rooms. "Now, technically, I have several boarders; although, the others are all long-term. Next door to your right, is Jenny's room, she should be home herself soon. On the left, you've a Madame Haversham, she's an old spinster, but she was dear friends with my mother, God rest her soul. And on Haversham's other side, you've got a Mister Barkley, though he's down at the pub working an attending job, apprenticed to the alemaster, so he's around odd hours. It's a cozy place. Dinner has come and gone tonight, but I could get you something?"

"Oh, that's fine, Mister O'Sullivan, I ate on the train. Do thank Miss Jenny again when she gets back for me."

The next morning dawns crisp, although overcast, and eight-o'-clock finds James quietly knocking on Dracula's door. The man himself answers, looking as if he's only just woken.

"I apologize for disturbing you--" James starts to placate, but the man waves him down with a gentle, close-mouthed smile.

"Nonsense, Mister O'Sullivan, I woke myself not a moment ago, and I did ask you to bring breakfast up."

"It's porridge today, with some fresh berries from the back garden, and toast with orange preserves. From what I understand, your people prefer coffee in the morning, so I brought a cup of it as well."

"Oh," Dracula exclaims softly. "A true hero, a gentleman! My sincerest thanks, Mister O'Sullivan!"

Despite himself, James feels so bright flush creep up his neck. "Oh, I'm sure you'd be just as good a host were our roles reversed, Mister Dracula. You seem like a man who'd care 'bout his guests, if'n you be asking me."

If Dracula notices the strengthening of James's accent in his flustered state, he does not comment on it, but takes the tray and thanks James again for the coffee.

While he's on the stairs, James passes Jenny, her arms full of her washing. His cousin -- and they're the only living O'Sullivan's in the area, so they both are fiercely protective of the other -- spears him with a look.

"Remember what Father Thomas told you," she reminds him grimly, and James's good mood sours, his blood running cold.

"I remember," he tells her, and he knows it's only that Jenny worries for him that she brings it up. "I'm just being a good host."

"Best to keep it at that."

James hates the squished way his guts feel. "Of course, Jenny," he mutters, unable to meet his cousin's gaze. She sniffs and carries on up the stairs, and James heads downstairs to begin preparing to face the day.

James has flower on his nose later that night; it had just been he, Jenny, and Madame Haversham for dinner, Barkley at work and Dracula out on the town for the evening. It's late -- Jenny and Madame Haversham had both retired for the evening several hours ago. James is kneading dough, wanting another loaf for breakfast tomorrow. A soft knock on the door frame behind him interrupts the quiet.

Dracula smiles tiredly in greeting. "I saw you awake. Forgive me."

"It's no trouble, Mister Dracula. I don't mind a bit of conversation, if you're looking for it."

"I... actually had a question for you, Mister O'Sullivan. You need not answer if it discomforts you." Dracula slips into the room and leans against one of the currently unused tables. He had left his cloak behind at some point, and had abandoned his overshirt in favor of the comfort of only his undershirt, open at the collar to expose dark chest hair.

James swallows and looks back to the dough. "I will keep that in mind. What is troubling you, this late in the night?"

Dracula does not answer right away. He watches James, almost curious. "I would apologize if I am overstepping," he finally says. "But I happened to overhear you and Miss Jenny on the stair this morning."

James feels his stomach drop. "Oh," he utters. "I-- you weren't meant to, Mister Dracula, but I will answer any questions you have. And I shan't hold it against you if you wish to find different accommodations because of this."

"Why would I want to do that?" Dracula frowns. "What is it that you and Jenny are upset over?

"I prefer the company of men, Mister Dracula. And Jenny and Father Thomas are of the agreement that that sort of -- of behavior will lead me to sin." James continues kneading, not wanting to see the disgust he is sure is on Dracula's face.

"That is ridiculous," Dracula scoffs instead. "What does it matter what they think? What you desire and how you feel is between you and God; and is it not true that God made us all in his image? If that is your truth, James, then you should be true to it."

James feels as if a weight has lifted from him. He turns from the dough to find Dracula with an intense gleam in his eyes.

"Is it that simple?" James whispers.

Dracula shrugs. "I do not remember much scripture, but I do remember that much. Live your life the way you wish."

"Even if my desires are pointing me toward a man I barely know?"

The whispered confession surprises Dracula, though he only briefly looks it before a smirk stretches across his face. "I think he should be flattered," Dracula rumbles, a teasing lilt to his voice. "Now my question is, what will you do?"

James takes a deep breath. "I think, what I am going to do is this: I am going to finish this and set the bread to bake. And then, while I wait for the baking to finish, I--"

The words stick in his throat. James has never allowed himself to even indulge in thoughts like this. "I--" he tries again, choking.

Dracula pushes himself upright and stalks the few feet to stand toe-to-toe with James. He's a few inches taller than the Scot, and James can't decide where to rest his eyes. "You?" Dracula prompts.

"I should like a great many things," James starts again, "but maybe we could start with kissing?"

Dracula only just manages to stop his laugh. "Kissing is perfect. I must confess, James, I am rather out of practice with romance as well. But maybe, when you have finished your baking, I could tempt you to come up to my rooms? We need not do anything, James, just hold hands, and perhaps, kiss some more?"

James flushes. "I may be tempted," he teases back, feeling bolder. "If it's just kissing and hand holding."

Dracula smiles gently and tucks a lock of James's hair out of the way. "Well, do not let me distract you too badly."

The next morning, Dracula joins James and the other boarders for breakfast, though claims to still be full from dinner. James is silently relieved he doesn't have to ask Vlad to keep things quiet. Jenny still scowls. It's her 'week-end', so she was home to see James leaving Vlad's rooms that morning. Nothing had happened, and James is glad to be taking it slow.

He had apologized to Vlad, though. He hadn't meant to fall asleep, but Vlad had only laughed and assured him he hadn't minded.

"Sleeping next to you was a treat, my darling," he had murmured. "And I feel better rested than I have since I left my home country!"

Jenny stays behind as everyone except James and Vlad filter out, leaving James to do the washing up.

"I hope my cousin was not bothering you this morning, Mister Dracula."

The frost in her voice is not lost on Dracula, and he smiles. "Of course not, Miss. I was feeling a bit homesick, you see, and James was kind enough to sit up talking with me. I cannot blame the poor lad for falling asleep. He does all the work, making a decent home for all the people staying here with him, all by himself. It must be exhausting! If I can give him a small break with my stories of my homeland, I feel that it is an adequate compensation for all Mister James does for us."

That seems to put Jenny off, and she sniffs. "Well, if you don't mind entertaining him, Mister Dracula, then I shan't discourage you," she backpedals, and hurries out herself.

"What a scroafă!" Vlad hisses. "Has she always been like that?"

"She's the oldest. She's in charge." James sets the last dish to dry and turns to Vlad. He doesn't really want to talk about Jenny right now; their relationship is… complicated sometimes, at best. "If you don't mind, what is your homeland like?"

If the change of subject bothers him, Vlad doesn't say anything. "Walachia," he asks instead, a note of awe in his tone, and offers his arms to James. The man blushes but tucks himself shyly into the embrace -- he is feeling bolder, yes, but the kitchen is also rather isolated from the rest of the house. Vlad hums.

"It is beautiful. My family home sits on a mountain overlooking a great forest. I lived there with my three sisters -- they are strong women, yes, but I still worry for them! Whether they are doing all right, with me all the way out here. The stars were so bright there, and no one much cared who you were or where you were from; you were a friend they had only just met. I miss it. I -- I could take you there someday, if you like. I am a lord in Walachia. You would be respected, not like here. Let Jenny look after the house. See how well she can do it!"

James laughs before he can stop himself. "I… I would like that," he murmurs after he's regained a modicum of control. "It would be cruel of me, but wanting off with you sounds--"

Vlad's fingers skate up James's spine, and James racist his head to look askance.

"Life here has been cruel to you," glad says, and James leans his head into Vlad's shoulder and turns the words over in his mind.

"I know you must not see it that way," Vlad murmurs into James's hair. "But it is how it seems to me, and my heart aches for you, my darling. Let me take you away from this. I will show you how you deserve to be treated." He kisses the top of James's head and whispers, "you need not answer now. But consider. I would treat you like a delectable meal."

The last sentence is nearly growled, and James pulls away. Vlad looks surprised as well. "I -- apologize James, I do not know where that came from."

"It's all right," James chuckles nervously. "It was rather forward, I'll admit, but I don't mind. Having that sort of effect on you."

Vlad sets his hand on James's hip and hums again. "I meant it. I would treat you right, James."

"I -- I will consider it. How long are you staying?"

"A week total."

"And today is the third day," James mutters to himself. "You have four days too… convince me."

Vlad chuckles. "Four days. I suppose that's a good challenge."

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slobberchops · 4 years

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Day 59: Bread and stocked markets

I went to the local shop to buy some stuff today. I certainly bought more things than I would normally buy from a relatively smaller shop, especially since I don’t have my motorbike with me. It was the first time since the lock down that I noticed that the shelves seemed properly stocked. They had basically everything I was looking for except for rye flour, and honestly I could not be more pleased with the options.

I have of course decided to stop buying meat, although maybe some exemptions from when I order out given that this is usually all that is on the menu. I am displeased by the presidents executive order forcing open the meat packing plants. We just don’t need it enough so that it’s worth risking all those workers lives and health. As it is meat packing is already a horrendous business for man and beast alike. In practice, meat packing plants are having difficulty staying open so I don’t see the point of the order other than to give more power to the business over its workers through liability protections. I agree with the concept of making food production a priority and if necessary taking a few aggressive measures over all, but we don’t need meat as essentially as we are used to. That said, I can also very easily envision a democratic president making a similar kind of action to increase the supply. After all politics is a solid force, and Americans do expect an abundance of meat well beyond what is reasonable. And indeed, though I would gladly go without for a time, I have much empathy for those who are having their standard of living, already depressed, take a further beating. And also, it takes work to construct a proper diet without meat when that is what you have been able to rely on. Difficult and not without risk indeed.

The Bread

The bread was finished on Monday, but I have not written about it yet, so there. I would say, especially in light of the previous weeks disappointment, that it has been a smashing success. Having let the bread rise properly, it actually formed itself into a proper soft and tasty loaf that I distributed as widely as I could. My friend and her mother got a loaf, as did my next door neighbor (in exchange for some welcome and attractive oranges).

I think I might have needed to bake it a little longer because the crust was a little chewy rather than crunchy, particularly on the sides from the bread being next to the pan. It did retain that wretched bay area sour dough flavor that I am forcing myself to love, but not the flavor of turmeric, as I had put all my starter in a jar that used to house my “base” Indian masala.

See...

The...

Glory...

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xsmom2000 · 4 years

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Our lives have been turned upside down and we don’t know what’s normal anymore. In fact, we are all having to adapt to a new normal.

In December 2019, Covid -19 and coronavirus, were words bandied about in reference to what was going on in China. For many of us, it was a news story from another part of the world, one that didn’t touch us directly unless we were watching the stock market. The facts were unsettling, and people were dying, but like all events that take place thousands of miles away from our first world couches and our 9 to 5 jobs, it wasn’t about us and it probably wouldn’t make it this far. For that moment, it was interesting and gripping, but still just news.

How quickly things change. Today Covid-19 is affecting the entire world and no matter where you live in this great big world of ours, your lives, by now, are in various stages of upheaval. Our normal lives have changed dramatically and most of us are desperately trying to adapt to our new routines.

Today marks 14 days of a government-sanctioned lock-down here in Spain. This meant staying home unless there was an essential or imperative reason to be out: Essentials – having to work; to purchase food, medicine or fuel; transportation to airports to return home or driving home; to walk the dog within a short distance from home. Imperatives – immediate health emergencies; ongoing medical appointments such as dialysis and cancer treatments; country-wide delivery of essentials to stores and medical facilities. Initially, the lock-down was slated for two weeks but has since been extended until April 13th – I won’t be making bets on it. The number of new infections, hospitalizations and fatalities are still rising, and until the curve flattens, I know the lockdown will continue.

Here in Nerja, all levels of the police force and some military have been called upon to monitor peoples’ compliance with the regulations and to help out wherever they are needed. Police cars constantly patrol the streets, loudspeakers are used to tell us (in Spanish, English and German) to stay inside, to not leave our homes unless absolutely necessary. Fines are handed out for breaking the rules. Woe unto to those who slip out to get a pack of smokes, a 6-pack and a bag of chips, go for a walk day after day with the same rock hard loaf of bread in your back-pack or walk your dog 3 kilometres from home because it takes her a while to find the perfect place to relieve herself – it will cost you big bucks or worse. There are few tales of non-compliance and most people in this town of 21,000 are doing their best to keep ‘un bicho (the bug)’ away.

The strict precautions seem to be working in Nerja because as of yesterday, there had not been one reported case of Covid-19, which means no deaths resulting from it either. Such amazing news in light of what’s happening in other parts of Spain.

So, amidst the lockdown procedures, we have adapted to a new normal.

First of all, my partner and I decided that I be the one to venture out into the public spaces for shopping and such, and he would bring out the trash and recycling. I go out every six days to pick up fresh vegetables, buy food and other essentials (including toilet paper we haven’t stockpiled).

An organic bounty – how we manage to eat it all, I don’t know.

This once a week food excursion is my social event of the week. First on the list is to pick up a box of fresh organic vegetables. Money is exchanged in a plastic baggie slipped out through a half-opened car window and the freshly picked vegetables are placed in the trunk. I can smell the onions right away! After a smile, a thank you and a brief conversation, I am off to the supermarket.

Once inside the store, I sanitize my hands, don my plastic gloves, grab a cart and away I go pick up according to my list. I keep my distance from others, step back, move aside and with a grand sweep of my plastic gloved hand, give leeway to others when they venture too close – my Covid-19 waltz of the supermarket aisles.

Supersol is the closest supermarket to my home and their employees are fabulous. Plastic gloves and hand sanitizer are provided upon entering the store. The employees themselves are masked, gloved and aproned, but are still helpful and engaging. The numbers shopping at one time are closely monitored. Lines 1-meter x 1-meter are taped off in front of the meat, cheese and fish counters and at the check-out, making it easy and safe for us shoppers to self-distance and to not subject the employees to unnecessary risk. Employees are constantly sanitizing the carts, trolleys and baskets. Still, they remain kind and helpful and are still laughing and joking with each other- I guess laughter still works in a 1-meter square space.

Groceries are packed when I get out to the car – bags for immediate use and those that can stay in the car until the next day. Packing this way is really an excuse to climb the 180 steps to the car and back. We have to take exercise wherever we can get it. As soon as I get home, I change my shoes and wash my hands. I’m done for another week.

At home, I’ve been cooking up a storm in order to use up the bounty in the veggie box and I now bake all of our bread. Since yeast (fresh or dried) is non-existent, a sour-dough starter is now fermenting, so in 3 days, it will be sourdough bread for us from then on.

I’ve tried to keep my days as close to routine as possible – get up early, shower and dress (no PJ’s allowed), read, write, study Spanish, have online chats with fellow Spanish students (in Spanish), cook, bake, play very competitive games of Scrabble with my partner, keep in touch with friends and family and let’s not forget the never-ending scourge of housework. Oh yes… I do watch TV, particularly Netflix, because I can’t handle the news anymore.

Sounds great hey? Normal even. Not even close. For as mundane and ridiculously ordinary as my life sounds right now, it is damned hard not to feel the weight of what is happening in the world. Just watch news coverage from places like Bergamo, Italy and Madrid and Barcelona, where the number of the sick and dying still rise, where health care workers and political leaders weep at the loss and heartbreak. It is gut-wrenching to think about the numbers of people who are isolated in their suffering, fighting with each shallow breath or taking that final breath alone. It’s difficult knowing that doctors are making real decisions on who can be taken off a ventilator in order to let someone else live.

It makes me angry seeing stories of queues of people hoarding toilet paper and bottled water, Coca Cola and flour; of people treating self-isolation and social distancing as if they were obstacles to overcome, searching for some loophole to enable them to thumb their noses at the system in order to live their lives selfishly, without thought for others. Overcrowded parks and beaches; government leaders who deny or downplay what’s happening before their eyes. Is it ignorance, invincibility, selfishness, the lure of the almighty dollar?

As much as we seek to flood social media with uplifting and positive thoughts, read bedtime stories via Skype or find creative ways to battle boredom, somewhere mixed among it all is the scary reality stemming from this pandemic. We need to do absolutely everything in our power to slow the spread of the virus, to ease the difficulties of those working and fighting on our behalf, to turn our small actions into a massive collective turning point. And if that means simply staying home, then that’s what we need to do.

Thinking and hoping and wishing…

So, for those of you asking how I am doing? For the most part, I am doing fine – healthy and safe with enough of everything that I need. I fill my hours by keeping busy and doing things I never seem to find time for. I try and keep in touch with others. I feel good in that I am doing my part by following rules and check on our elderly neighbour every day under the guise of sharing a meal or a loaf of bread food. Physically, I can do no more. I do try to maintain a positive outlook, but it’s not easy seeing what’s happening in the world without feeling the hurt and uncertainty of the moment. It’s hard to comprehend what the fall out will be when the tide has turned. I long for simple things – the company of family and friends, freedom to come and go, physicality of warm hugs and the joys of laughter shared across a table.

The weight of the world does lay heavily on me at the moment- more so regarding the future of our world. It causes me to think and question everything. When this is all over, I will return to a new normal…with gratefulness for people who serve me every day – the shop workers, truck drivers, health workers, and teachers to name a few. I will endeavour to show more patience and kindness to others. I will express thanks, admiration, and love often I will speak and live my truth as best I can. I will use my time wisely and be more circumspect with finances. I won’t take my freedom for granted and most of all, I won’t take this life for granted.

Life has never seemed more precious than it does at this very moment.

NORMAL IS CHANGING Our lives have been turned upside down and we don’t know what’s normal anymore. In fact, we are all having to adapt to a new normal.

#Canada #Coronavirus #Covid-19 #Death #Family #Food #Friends #Happiness #Home #Italy #Kindness #life #Love #Media #Peace #Spain #Travel #Writing

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themanuelruello · 4 years

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How to Make Your Own Sourdough Starter

Flour and water. That’s all you need to make your own yeast in the form of a homemade sourdough starter. With just a little bit of patience and this simple recipe, you’ll have a starter that will decrease your dependence on the grocery store and help you make the most amazing sourdough breads, pancakes, crackers, brownies, and more.

Sourdough captured my imagination way back at the beginning of my homestead journey.

I actually found a little post-it note in one of my old recipe books that said the date of my first sourdough starter: October 11, 2010, which was right at the beginning of my homesteading adventures here on this blog.

I’ve been doing sourdough off and on since then and have learned plenty along the way. I’ve written about sourdough in my cookbook; I showed you how to make sourdough bread in my heritage cooking crash course; I’ve even talked about sourdough a bunch of times on my Old Fashioned on Purpose podcast.

(If you’re wanting my full in-depth video tutorials for sourdough, fermentation, canning, gardening, and more, I’ve bundled them together for a short time for an extremely low price!)

I’ve had some massive sourdough failures over the years. I’ve made the classic brick loaf that you can use as a paperweight or a doorstop. I’ve had loaves that taste way too sour or have an odd texture that no one wants to eat.

I’ve killed plenty of sourdough starters. I’ve cooked a sourdough starter by accident. I’ve let the sourdough starter die on the counter. I’ve neglected it in the fridge.

Through trial and error over 10 years of sourdough making, I’ve failed many times at sourdough, but I’ve also learned plenty of handy tips and methods to make successful sourdough recipes.

Today I’m going to show you how to make your own sourdough starter with nothing more than flour and water.

You don’t need a purchased starter and you don’t need to add extra ingredients like yeast, fruit, or sugar. This is as easy at it gets, my friend.

What is a Sourdough Starter?

Sourdough is simply naturally leavened bread that is made with wild yeast captured from the air. This method has been around since the beginning of time.

Using a sourdough starter does not mean your bread has to end up being super sour. Much of the sourdough bread you find at the store isn’t true sourdough. It’s often made with regular yeast and has other flavors added to make it sour.

So even if you dislike the taste of grocery store sourdough bread, there’s still a good chance you’ll enjoy homemade sourdough bread.

A real sourdough starter does not require commercially-bought yeast to get started. A true sourdough starter is simply made by combining flour and water and letting it sit for several days to either “capture” wild yeast in the air or to get the wild yeast already in the flour to become activated.

(There’s a LOT of passionate debate as to whether the wild yeast is present in the air or in the flour. I suspect it’s probably both…)

After a few days, your newly-formed sourdough starter will start bubbling, which tells you that the wild yeast is starting to become active and multiply. In order to keep that wild yeast happy, you have to feed the sourdough start with fresh flour and water over the next few days.

After about a week, your sourdough starter will be super bubbly and ready to be used.

What is Wild Yeast?

Wild yeast is all around us. It’s in the air, on your hands, in your food, in your bags of flour…yeah, it’s everywhere. Since the very first humans who discovered you could make bread from water and ground grains, wild yeast has been used for leavening.

The commerical store-bought yeast we are accustomed to seeing in grocery stores only replaced wild yeast for making bread because it’s easier for companies to make and sell. It’s also easier for bakers to store and use commerical yeast.

So, if store-bought yeast is indeed a little easier, why make your own sourdough starter with wild yeast?

Not only do I love making my own sourdough starter because I think old-fashioned living and homesteading is awesome and worthwhile, but I think that bread made with wild yeast is all-around better…it makes a superior tasting bread with a better texture that is easier for us to digest.

Not to mention, yeast isn’t super easy to find at the grocery store right now…

Fortunately, capturing wild yeast is super easy to do. If you prepare to watch rather than read, here’s my video showing how to capture wild yeast and start your own sourdough starter.

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The Health Benefits of Real Sourdough Bread

Real sourdough bread has impressive health benefits for your family. The biggest health benefit with real sourdough revolves around the fact that sourdough is a fermented food.

Like other fermented foods, sourdough bread is wonderfully nutritious. As your sourdough bread dough ferments, proteins are broken down into amino acids for you, so your digestive system’s job becomes much easier.

As a result, your body is able to snag more nutrients out of the bread, since it’s easier to digest. It makes your bread more digestible, and sometimes folks who have issues with regular bread can tolerate sourdough.

Fermentation also helps to preserve food, meaning sourdough bread often has a longer shelf life than homemade breads made with commercial yeast. That’s because the fermentation process creates all sorts of organic acids that resist fungus. Basically, it’s harder for mold to grow on sourdough.

The fermentation process also breaks down the phytates, or anti-nutrients, present in wheat. This allows your body to absorb more of the vitamins and minerals in the flour.

So the fermentation process creates all kinds of beneficial nutrients in your bread, then it also makes those nutrients extra easy for you to digest. It’s one of the reasons why I love eating fermented foods (by the way, if you love fermented foods, check out my tips on how to use a fermenting crock.)

How to Make Your Own Sourdough Starter

Ingredients:

Whole Wheat Flour* (*see notes)

All-Purpose Flour

Non-Chlorinated Water

Instructions:

Step 1: Mix ½ cup whole wheat flour with 1/2 cup water. Stir vigorously, loosely cover, then let sit for 24 hours.

Step 2. Add ½ cup all-purpose flour and ¼ cup water to jar, and stir vigorously. (You want the starter to have the consistency of thick pancake batter. If it is too thick, add more water.) Loosely cover, and let sit for another 24 hours. You should hopefully begin to see bubbles in your starter at this point, but if not, don’t give up yet.

Step 3. Discard half of the starter, then feed again with ½ cup all-purpose flour and ¼ cup water. Stir, loosely cover, and let sit 24 hours.

Keep repeating Step 3 until the starter doubles within 4-6 hours of you feeding it. If you still aren’t seeing any bubbles after several days of this process, it’s probably best to dump out and start over.

Once the starter is bubbly, active, and doubling consistently after each daily feeding, it’s ready to use in your recipes! (This usually happens between days 7-10.)

Sourdough Starter Notes:

Using whole wheat at the beginning gives your sourdough starter a jump start (it contains more microorganisms and nutrients, which will make your new starter especially happy).

Keep your sourdough starter at least 4 feet away from other cultures (like kombucha or sauerkraut) to avoid cross-contamination.

Don’t use chlorinated water to feed your starter. If you have chlorinated city water, you can work around this problem by allowing a jar of water to sit out overnight (uncovered) for 12-24 hours. This will allow the chlorine to evaporate.

The key to successful sourdough bread is using the starter in the proper stage of activeness — this will prevent you from ending up with sourdough bread bricks. Most people run into issues because they try to use barely active starter to make full-rise breads.

How to Care for a Sourdough Starter

Storage For Frequent Use: If you plan to use your starter every day (or every other day), it’s probably best to keep it on the counter and feed it daily. To do this, discard half of the starter each day, then feed it a 1:1:1 ratio — 1 part starter to 1 part water to 1 part flour (in weight).

You can get super technical and weigh this out with a scale, but I prefer to keep it simple. I usually discard all but about ½ cup of the starter and then feed it with 4 ounces flour (a scant 1 cup) and 4 ounces water (½ cup).

Storage For Intermittent Use: If you’ll only be using your sourdough once or twice a week (or less), you can keep it in the refrigerator. This will prevent you from having to feed it daily (and ultimately using a lot of flour!).

To transfer a starter to the fridge, first feed it as you normally would. Let it sit out for one hour, then pop it in the fridge (covered). It’s best to continue to feed it weekly in the fridge, if you aren’t using it much. However, I will confess, there have been times I’ve sorely neglected my starter for many weeks and even months and I was still able to revive it.

To Wake Up a Cold Sourdough Starter: To prepare a dormant sourdough starter for baking, bring it out of the refrigerator at least 24 hours before you need to use it. Discard half of the starter, and feed it the 1:1:1 ratio explained above — 1 part starter to 1 part water to 1 part flour (in weight).

Repeat this every 12 hours or until the sourdough starter becomes active and bubbles within 4-6 hours of feeding (this likely will take 2-3 rounds). If you need a larger quantity of starter for baking, or you’re planning on doing a big baking day, you can bulk it up by skipping the discard step in each feeding.

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How to Make Your Own Sourdough Starter

Making sourdough starter is super easy because it only takes a few simple ingredients: flour and water. With just a little bit of patience and these tips, you are gonna end up with a happy and healthy starter that’s going to make you some of the best tasting sourdough breads, pancakes, crackers, brownies, and more.

Author: Jill Winger

Category: Sourdough

Method: Baking

Cuisine: Bread

Ingredients

Whole Wheat Flour* (*see notes)

All-Purpose Flour

Non-Chlorinated Water

Instructions

Mix ½ cup whole wheat flour with ¼ cup water. Stir vigorously, loosely cover, then let sit for 24 hours

Add ½ cup all-purpose flour and ¼ cup water to jar, and stir vigorously. Loosely cover, and let sit for another 24 hours. You should hopefully begin to see bubbles in your starter at this point, but if not, don’t give up yet.

Discard half of the starter, then feed again with ½ cup all-purpose flour and ¼ cup water. Stir, loosely cover, and let sit 24 hours.

Once the starter is bubbly, active, and doubling consistently after each daily feeding, it’s ready to use in your recipes!

Notes

Using whole wheat at the beginning gives your sourdough starter a jump start (it contains more microorganisms and nutrients, which will make your new starter especially happy)

Keep your sourdough starter at least 4 feet away from other cultures to avoid cross-contamination.

The key to successful sourdough is using the starter in the proper stage of activeness — this will prevent you from ending up with sourdough bread bricks. Most people run into issues because they try to use barely active starter to make full-rise breads.

Sourdough Starter Troubleshooting: Your Questions Answered

Here’s some of the most common questions I get asked about sourdough. Feel free to add your own questions to the comments below.

How do I know when my sourdough starter is ready to use?

Here are the top signs that a sourdough starter is ready:

It is doubling in size

There are bubbles in it

The texture is fluffy and foamy

There is a pleasant tangy, sour aroma

If you place a teaspoon of start in a cup of cool water, an active starter will float on top

Why do I discard part of the sourdough starter?

By step three of the sourdough process, you start to discard half of the starter. This might cause alarm for some of you, and I understand, because I don’t like wasting things either. However, at this point, if you keep feeding it without discarding some of it, the starter is going to get enormous and start taking over your kitchen.

If you don’t discard some of it, you end up having to add more and more flour to make the ratio correct. Since we don’t want to waste flour, it’s actually less wasteful to discard part of the early sourdough starter. At this point in the process, the starter isn’t super sour and it’s not very fermented so you aren’t get those fermented food benefits either.

You can make some small sourdough pancakes if you want, or you could give some to a friend to get some more people passionate about making bread. Otherwise, you can feed it to your chickens or put it in your compost pile.

What do I do with my sourdough starter discard?

Once your sourdough starter is active and bubbly, you’re gonna end up with sourdough discard. Besides making bread, I’ve got a bunch of sourdough discard recipes in my Prairie Homestead Cookbook. I also talk a bunch in my podcast about my favorite ways to use sourdough discard.

Help! My sourdough starter isn’t bubbly and active yet!

Sometimes you might feel panicky if you’re on day 4 or 5 and you’re not seeing bubbles in your sourdough starter yet. My first tip would be to be patient. Wait at least 7-10 days before you decide if your sourdough starter isn’t active. Sometimes it just takes time.

You can also look at the following things to help your sourdough starter:

Warmth. Check if your kitchen is drafty or cool. If it is, try moving your sourdough starter to a warmer location. You don’t want to put it in direct sunlight or on the stove where it can scorch, but try to move it closer to a heater or warm source in your house.

Flour. If you’re not seeing bubbles after a week, try using a differenty variety or brand of flour.

If you’re still not sure if your starter is active enough to successfully be used in baking, place 1 teaspoon of the starter in a cup of water. If it floats, you’re good to go! If it sinks, it’s still not active enough and needs more time.

Help! I’m getting sourdough bricks instead of bread!

I’ve been there. Most likely you’re doing what I did. I always had this problem when I was impatient and didn’t let my starter get active and bubbly enough before I tried to make my bread. If that doesn’t solve your problem, there is another factor to consider: your dough may need a little more water or a little more time to rise.

Also, my sourdough tends to be a bit “heavier” than my other breads. By its nature, sourdough a hearty bread, but I like it that way. If I’m in the mood for a light, fluffy loaf, I’ll make an easy sandwich bread recipe with more yeast and a shorter rise time.

Can I use a different flour for a sourdough starter?

You can use whole wheat, all-purpose flour, rye, einkorn, and many others for a sourdough starter. If this is your first time making sourdough, I suggest using whole wheat flour and all-purpose flour in the way I wrote in my recipe. This ratio tends to behave very well for me compared to other techniques I have tried in the past.

I have not personally made a gluten-free sourdough starter, but I know it’s possible. This gluten-free recipe from King Arthur flour looks promising.

Should I use buy a sourdough starter or use part of my friend’s sourdough starter?

Generally, I just go with the simple method mentioned above and skip the commercial sourdough starter packets, but you may go ahead and purchase a starter online if you like.

If you have a friend with a starter, you can absolutely grab a little bit of culture from them as use that instead of starting from-scratch.

Help! I am so overwhelmed with the different methods mentioned online for starting sourdough!

I would suggest that you pick a method and you just go with it. Whether that’s my sourdough starting method or someone else’s, you will drive yourself crazy trying to take something from all of them. So just pick one and odds are you’ll be just fine. They all kind of work out the same.

In the end, we just all have different preferences and little things that we do. I personally use flour and water to start my starters. There are also dehydrated sourdough starters that you can buy online and those are an option if you want. There are other people who suggest sugar and grapes and potato flakes, and I’ve just never ever found those things to be necessary.

So I just keep mine super simple and I personally have not had issues with it. Will you have some bumps along the road in your sourdough experimentation? Probably. But just shake it off and keep going. The end result is worth it– and quite tasty.

More Heritage Kitchen Tips:

Simple Bread Dough with Commercial Yeast

The Ultimate Guide to Canning Safety

A Guide to Quick Pickled Vegetables

Tips for Cooking From Scratch With Limited Time

How I Find Meal Inspiration When I’m Stuck in a Rut

The post How to Make Your Own Sourdough Starter appeared first on The Prairie Homestead.

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rjhamster · 5 years

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A Loaf of Bread Just Out of the Oven

We must invite Christ to pull us away from our judgments, tear open our intentions, and scour our hearts.

—

Margaret Feinberg

A Loaf of Bread Just Out of the Oven

by Margaret Feinberg, from

Taste and See God’s Community I peer through the oven’s glass window, coated with splatters from past meals, to assess the bread baking inside. More than anything, I don’t want the bread to rise. I wish I knew more about the finicky nature of this particular range, but this isn’t my stove. This isn’t even my kitchen. I’ve traveled from Utah to Connecticut to try my hand at unleavened bread. When I launched my baking expedition to explore bread in the Bible, I looked for local bakers to deepen my understanding of bread and its rich imagery throughout Scripture. One chef led to another, and soon I scoured a variety of resources on how this particular food rose to prominence throughout history. Somewhere along the way, I stumbled on a resource by Andrew McGowan, the dean of Berkeley Divinity School at Yale University and knew he would be the very best guide. He’s both an Episcopal priest and an expert on ancient bread making. Jackpot! With Ido-inspired chutzpah, I invited myself to visit the prestigious Ivy League campus and spend an afternoon baking in his kitchen. He graciously accepted my request, and before I knew it, I found myself at Yale. At first glance, Andrew looks like a fine-art auctioneer at Christie’s. Untamed salt-and-pepper hair grazes his shoulders. Mod glasses frame his wise owl-like eyes. Yet it’s the puff of flour on his tie that’s impossible to ignore. I have a suspicion that he isn’t a typical seminary professor, and my hunch is confirmed when he leads me into the kitchen of his campus home. Instead of cabinets, cherry-red shelves line the pale walls. They are stocked with my all-time favorite brand of spices. A whimsical white tea kettle with black polka dots rests atop the stove. Unlike my unkempt kitchen, Andrew’s appears tidy with every item assigned to its proper place. The centerpiece of the kitchen is an oversized wooden countertop designed for baking with a lower-set edge and a plastic barrier to prevent runaway flour. I follow Andrew to his personal treasure vault: a pantry stuffed with eclectic flours from around the world. “I collect flour like some collect power tools,” he says with a gusty laugh. Andrew scans the labyrinth of ground grains to select the ingredients for today’s culinary adventure. He gathers several flours and cradles them in his arms like infants. Then we return to the kitchen and I pull up a stool to his baking table. “We’re going to make authentic matzo like the Israelites ate,” Andrew announces. “From the start to out-of-the-oven, we have only eighteen minutes.” How to Avoid the Leaven of the Pharisees (Hint: You Can’t) I know unleavened bread is a Jewish staple that commemorates the night when God instructs the Israelites to flee Egypt at lightning speed. It’s said that they left in such a hurry that they could not wait for bread dough to rise. But why only eighteen minutes? Andrew explains that a basic mixture of water and flour rises, or leavens, on its own with enough time. water + our + time=leavened bread Centuries ago, a pair of rabbis debated how long a Jewish baker could work with dough before it bubbles and leavens. In the famous exchange, one rabbi suggested eighteen minutes and the other, twenty-four minutes. Because they loved the law of God, the rabbis believed the best way to help people observe the law was to not exceed the regulation’s basic requirement. If you don’t want to cross a line, the reasoning goes, then stay away from it. As a result, if rabbis had a dispute between two guidelines, the stricter was always favored. To uphold their love for the law and make certain no lines were crossed, the rabbis agreed on the shorter time for unleavened bread. This explains what I experienced while in Israel. Leading up to Passover, the removal of leaven creates a physical spring-cleaning and represents a deeper spiritual one. Jewish households, and restaurateurs like Ido, don’t focus on the yeast; they focus on the flour, which contains the capacity to become leaven. In search of hidden hametz, the Hebrew word for leaven, people pull stoves from the walls, tear apart pantries, and scour the entire house to remove every last granule of flour. While more liberal Jews give their leavened food to Gentiles to store, the most conservative burn it. One day while driving along the Galilee, I detected smoke rising from a nearby beach. I whipped the car around, daydreaming that maybe I’d see Jesus and the disciples enjoying breakfast. Instead, I discovered orthodox Jewish children standing around a fire pit burning their families’ hametz. In light of my experiences in Israel and Andrew’s insights, I realized I’d either missed or misunderstood biblical references to leaven my entire life. Wherever a passage refers to leaven or yeast, I interpreted the mention with modern ears. I’d imagine the baker reaching for an outside ingredient like a packet of Fleishmann’s rapid-rise to make dough bubble. Alas, commercial yeast wasn’t even invented until 1868. Instead, the ancient Israelites used the same ingredients people work with today to make sourdough bread: water, flour, and time (and sometimes a starter ball of dough from a previous baking that is comprised of — you guessed it — water, flour, and time). This illuminates Jesus’s warning to beware the yeast of the Pharisees and Sadducees. This isn’t a cautionary advisement against an out- side contaminant. Rather, Jesus says, the same leaven that’s in them is already in you. Our real enemy isn’t what we see in others but what rises within us. The judgmental nature, the critical eye, the insidious pride we notice in others, wait to rise up in us too. Maybe you’ve felt the leaven bubbling in your heart. One particular person in my life causes me to sour. I am annoyed by her religiosity, by her black-and-white rigidity, by her constant assessments that no one can live up to. When she asked that a girl who uses a wheelchair be removed from her daughter’s play- group because she slowed her child down, I wanted to throw a desk through the window. And by desk, I mean her. Just like that, I realize that what’s rising in her heart is identical to what’s in mine. If I allow my annoyance to rise, my leaven will push me away from her and her friends. The swelling in me can disrupt our entire community. No matter how justified we feel, there’s no space for judgment in our hearts. It rises up and makes us cynical and angry toward others until we’re tiptoeing around the very people we’re meant to engage and embrace. Of course, Jesus tells us to beware of the hametz. The only antidote to the leaven of sin is Christ’s work in us. We must invite Christ to pull us away from our judgments, tear open our intentions, and scour our hearts. When we do this, we are able to live in a closer relationship with God and others. Excerpted with permission from Taste and See by Margaret Feinberg, copyright Margaret Feinberg.

* * *

Your Turn

What rises in your heart? What leaven do you see in your life that needs to be swept out with the help of the Holy Spirit? Come share with us on our blog. We want to hear from you! ~ Devotionals Daily

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odinires · 6 years

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FINNISH BLACK BREAD

The traditional Finnish bread is baked in a big round, flat with a hole in the center. In western Finland, this loaf was baked twice a year by farm wives, in the spring and again in the fall. It is a bread that relies for its flavor on the rye flour itself and the process of souring. Historically, souring the bread dough was the only means of leavening it, and every household guarded their "starter" carefully. The loaf owes its classic wheel shape to tradition. The farm wives, who labored to bake hundreds of loaves of bread at a time, would string them up on poles, slipping the pole through the center of the rather thin loaves, and store them in the granary or aitta. Finns are still fond of the shape, and you can buy the loaves with a hole in the center in bakeries today.

In other provinces of Finland, baking was done as often as every day, and the bread was not strung up on poles and stored, but was made into round, firm loaves. The method of mixing and souring the dough was very much the same for either shape. I love this dense loaf, regardless of the shape, when it is cut into thin slices. You do need a sturdy, sharp knife and a bit of muscle to do it! It is delicious with a topping of pungent cheese, cold cuts, or smoked fish. We like it with fresh caviar from the herring or whitefish of our northern Minnesota waters, a product that is exported from Minnesota to the Scandinavian countries! My friend and fellow food writer in Finland, Tello Anttila, taught me how to serve it. Spread thin slices of rye bread with a thick layer of fresh golden caviar. Top that with sour cream, chopped onion, and freshly ground allspice.

She served this as a first course along with iced Finnish vodka and Finnish ale.

When you make this bread you need to plan ahead. It takes 48 hours for the dough to sour. It slices best on the second day after baking. To store the loaves, keep refrigerated for several months. You may also freeze them. According to Finns, this rye bread has a selfpreserving quality, so it will not mildew. It will dry out, however, which, they claim, makes it good for the teeth. Finnish mothers give the heels of the bread to teething babies to chew. ^ Makes 2.

3 packages active dry yeast 4 cups warm water, 105°F to 115°F 7 to 9 cups dark rye flour 2 teaspoons salt (optional) additional flour for shaping In a large, preferably plastic bowl with a snap-on lid, dissolve the yeast in the warm water. Add 2 cups rye flour and beat to make a smooth mixture. Sprinkle the top of the dough with i cup rye flour. Cover tightly and let stand in a warm place for 24 hours. It will ferment and sour.

The second day, add 2 cups of the rye flour, stir, and let stand 24 hours more. The dough will have developed a pronounced sour aroma at the end of this period. Stir in the salt and final amount of flour, but do not exceed 9 cups. Knead, preferably in a heavy-duty mixer, for 30 minutes. The dough should be very sticky. With damp hands and a dough scraper, shape dough into a ball and place in the bowl again. Sprinkle with just enough additional flour to make the top of the dough dry. Let rise ij hours in a warm place.

Turn dough out onto a lightly floured board. Divide into 2 parts. Lightly grease 2 baking sheets and cover with a thick coating of dark rye flour. For a loaf with a hole in the middle, shape each half into a round loaf about 8 inches in diameter. With a floured finger, press a hole in the center of each loaf. Gently pull the hole until it is about 2 inches in diameter. With hands dipped in water, smooth out the edges and top of each loaf. Brush loaves generously with water and sprinkle with a generous coating of rye flour.

For round loaves, shape each part into a ball. Roll the ball around on a rye-flour covered board until it resembles a huge chocolate drop with a slightly pointed top, as shown in the illustration. Place loaves on the baking sheets with the point upward. You may put both loaves on the same sheet if it is large enough. Brush with water and sprinkle tops with more flour. Place shaped loaves in a warm place until they have flattened out, spread apart, and the tops appear crackled, as sketched. Place a large jelly roll pan on the bottom rack of the oven. Preheat oven to 35O°F. Fill the jelly roll pan with boiling water and bake the loaves for i hour or until firm. Wrap baked loaves in towels or waxed paper to soften.

gluten free chex mix

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sportsandfitnessinfo · 7 years

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New Post has been published on http://fitnessandhealthpros.com/fitness/nanas-famous-egg-dish/

Nana’s famous egg dish

This egg casserole is perfect for any brunch or holiday celebrations. It freezes beautifully to make ahead, and tastes amazing with pico de gallo salsa. Check out the recipe + a video, and also the creme brûlée French toast in this post. 🙂

Hi friends! Hope you’re having an amazing day. I have a ton of moving stuff to check off the list today, so I hope you don’t mind this blast from the past post. It has some adventures from our Easter in San Diego, when P was in my belly and Liv was itty bitty, and two AMAZING recipes you could definitely add to your brunch rotation for the upcoming Easter or any holidays or brunches you have ahead. Nana’s famous egg dish also has a video now, so I hope you’ll check it out below! I’ll back back in blogging action tomorrow.

Easter 2015:

It was a great Easter this year. <3 I remember last year, when we had just moved here and had yet to meet anyone. We had a blast with friends (and were so thankful to them for taking us under their wings), but at the same time, we definitely missed our families. This year, it was so nice to have some Tucson visitors in the house, and our cousins who recently moved here. When we lived in Tucson and Valdosta, we had parties at the house allllll the time. It’s one of my goals for this year to get back into it and have friends over more often! It felt so good to break out some of the serving ware and have a full table again. 🙂

Madre and I had a cooking extravaganza, and made deviled eggs, Nana’s famous egg dish, creme brûlée French toast, fruit salad, rosemary potatoes, vegan banana pudding, a cheese board, and picked up a ham from Honeybaked Ham.

The spread:

(Recipes at the end of this post!)

I always love celebrating Easter, or any holiday with the fam, and holidays are 102938x more fun with a little one. Liv was so excited that the Easter bunny made a stop (though she was very concerned that a large rabbit would be coming into the house. We promised her that we would open the door for him and let him out after he’d left her little treats.).

We also had the necessary egg hunt in the backyard, sugar buzz for days, and awesome time spent together.

After brunch, we chilled for naptime and I took Bella on a long Easter walk to the dog beach. (Caro was snoring peacefully haha.) We explored Coronado, made a stop to shop in Old Town, and watched movies here at home. PS HAVE YOU SEEN INTERSTELLAR? It was so, so good, but in pure Christopher Nolan fashion, I am confused about a few things. Randomly throughout the day, I’ve texted the Pilot questions about the plot line haha.

Time to get ready for spin and then we’ll be watch the National Championship (though I am cheering for no one). 😉

Have a lovely night!

xoxo

Gina

The Best Egg Casserole for Easter Brunch

Nana’s beloved egg dish recipe is HEEEEEERE. It’s been one of my favorite holiday and brunch dishes for as long as I remember, and it was always one of those, “Don’t question what’s in it, just eat it and love it” type things. I must say that if you are looking for a healthified or dairy-free/gluten-free version of this recipe, check out this one I made recently. Otherwise, make it exactly as described below, serve with fresh pico de gallo salsa, and you will never go back.

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Nana’s Egg Casserole

2017-04-05 20:46:49

The BEST egg casserole for your Easter brunch!

10 eggs

1/2 C. flour

1 teaspoon baking powder

1/2 teaspoon salt

2 C. Cottage cheese

1 pound Monterey Jack cheese, or 1/2 lb. Monterey Jack & 1/2 lb Cheddar cheese, shredded

1/2 C. butter, melted

2 4-oz. cans diced green chilies

Preheat oven to 350

In large bowl, beat eggs

Add remaining ingredients and mix well

Pour into a greased 9 X13 baking dish

Bake for 35 min or until firm

The Fitnessista http://fitnessista.com/

Here is the recipe for her beloved creme brûlée French toast. The top is crisp and creamy, while the bottom is like the crispy and caramelized brûlée portion. So, so good.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Creme Brûlée French Toast with Drunken Strawberries

2017-04-05 20:59:43

Prep Time

24 hr

Cook Time

40 min

Prep Time

24 hr

Cook Time

40 min

1 loaf Challah or Brioche Bread (I use sour dough), sliced into 1 1/2 inch slices

1/2 Cup Butter, (1 stick)

1 Cup Brown Sugar

2 Tablespoons Corn Syrup

5 Large eggs

3/4 Cup Heavy Cream

3/4 Cup Milk

1 teaspoon Vanilla

1/4 teaspoon Salt

2 teaspoons Grand Marnier

Powdered Sugar (optional)

1 QT. Strawberries, sliced 1/4 inch thick

1/4 C. sugar

1/4 C. Grand Marnier.

Butter a 9 X 13 baking dish

In a small pot, melt butter with brown sugar & corn syrup

Stir until sugar is completely melted

Pour mixture into baking dish

Place bread slices on top of the mixture

Squeeze the edges slightly to make the bread fit.

In a bowl, whisk together the eggs, cream, milk, vanilla, salt & 2 teaspoons of Grand Marnier

Pour this mix over the sliced bread

Cover and refrigerate for 8 hrs. or overnight.

Bake at 350 for 30 or 40 minutes, until French toast is golden and puffed.

Mix all ingredients together

Cover and refrigerate overnight

Serve hot with drunken strawberries & powdered sugar sprinkled on top.

The Fitnessista http://fitnessista.com/