I'm trying to cut back on my spending. Today I came up with some new rules to cut back and added them to the old ones:
1. No drinking alcohol.
2. No buying coffee, coffee grounds, tea, or soda. Only water, juice, and tea bags or loose tea.
3. No eating between meals unless I'm hungry.
4. No eating dessert, chocolate, or candy.
5. No buying clothes.
Friday, March 5, 2010
Wednesday, February 17, 2010
Skillet Skones!
This afternoon I came home during my lunch break and made a recipe for "Basic Bannock" from a backpacking book I made photocopies of because I'm too cheap to buy my own copy. Anyway, the recipe was really easy and you just put the little dough patties on a greased skillet and cook 'em till they're brown on the top and bottom and cooked through.
They were good.
When I went back to work, I started thinking, as those who love bread but don't have an oven will do, if I could make more bread-like things on the stove. I really love scones, but to buy one in Japan that is decent really takes a chunk of change. Could I combine my favorite scone recipe with this bannock recipe to make a bread worthy of breaking my fast every morning?
Tonight, I answered that question with what I have dubbed "Skillet Skones."
Ingredients:
1 cup all purpose flour
1/4 cup sugar (any kind)
1tsp baking powder
1/2tsp salt
1/4 cup milk
2Tbs butter
hand full of dried fruit (opt.)
Directions:
1. Mix all dry ingredients in a mixing bowl. Slowly add milk until dough is binded (bound?).
2. Melt butter on skillet over med or med-low heat.
3. Divide dough into 4 equal parts and form them into balls. Then squish the balls onto the hot, buttered skillet until they're about a 1/4 inch thick.
4. Keeping the heat not-too-high so you don't burn them, lightly brown one side and then the other by flipping the skones. When you think the middle has lost it's dough-y-ness eat. Enjoy. Tell your friends without ovens.
They were good.
When I went back to work, I started thinking, as those who love bread but don't have an oven will do, if I could make more bread-like things on the stove. I really love scones, but to buy one in Japan that is decent really takes a chunk of change. Could I combine my favorite scone recipe with this bannock recipe to make a bread worthy of breaking my fast every morning?
Tonight, I answered that question with what I have dubbed "Skillet Skones."
Ingredients:
1 cup all purpose flour
1/4 cup sugar (any kind)
1tsp baking powder
1/2tsp salt
1/4 cup milk
2Tbs butter
hand full of dried fruit (opt.)
Directions:
1. Mix all dry ingredients in a mixing bowl. Slowly add milk until dough is binded (bound?).
2. Melt butter on skillet over med or med-low heat.
3. Divide dough into 4 equal parts and form them into balls. Then squish the balls onto the hot, buttered skillet until they're about a 1/4 inch thick.
4. Keeping the heat not-too-high so you don't burn them, lightly brown one side and then the other by flipping the skones. When you think the middle has lost it's dough-y-ness eat. Enjoy. Tell your friends without ovens.
Monday, January 25, 2010
Drip Pot Woodneck
A friend gave me drip coffee maker. I finally used it the other day with overwhelming results. Overwhelming because I made coffee so strong Magic Carp was up all night.
Here's a photo.
Thanks, Mrs. Olson.
Here's a photo.
Thanks, Mrs. Olson.
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