Selma

This is Selma:

Selma is the name that Michal gave to my new kick-a$$ sourdough starter... think Selma Hayak!


First, I made her a cute outfit for her jar!  I felt it was important for my starter to be tough... but also stylish and cuddly!

I mixed 1/4 cup of dark rye flour and 1/4 cup of water, stirring it briskly to get air into the mixture... then set in a warm (not hot) area.

Selma started to look slightly bubbly (I'll take a picture next time) after about 25 hours... this can sometimes take much longer. I then gave her a first feeding of another 1/4 cup of flour and 1/4 cup warm water... and back in a warm place.  Some say you should feed your starter once a day, some say three times per day... I'll let you know how often I decide to feed after I see what keeps her happy.

I'll take some pictures as she develops and then we'll make some bread... I've been wanting to make some sprouted wheat sourdough bread!

To be continued...

This simple sourdough starter is being shared at the Simplicity Saturday blog hop:

My Mustard Recipe

Update: This post (from several days ago) has been submitted to the Simple Lives Thusday blog hop: http://gnowfglins.com/2011/02/17/simple-lives-thursday-31/

Grind 3 tablespoons of whole mustard seeds, leaving them mostly whole.  You may use a grinder or mortar and pestle.


Stir in:
3 tablespoons mustard powder
1/2 teaspoon salt


Add:
3 tablespoons cold water
1 tablespoon cold cider vinegar

Store in a glass jar in the fridge (or a cool area) for a full day before sampling.  Really, you don't want to taste it that first day; you just might throw it out!

After the first day, I decide if I like the consistency.  If I'd like a smoother mustard, I blend it to the desired texture.  Once you know the consistency you prefer, you can make the adjustment on the front end (during the grinding) and eliminate the need for a blender.

Garlic Bacon Olive Pasta Something-er-other

I've been told I have to wear a mask or stay at least 5 feet away from Michael.  That being the case, it's time for cooking with garlic!


We haven't had refrigeration in some time, so I've been doing  a lot of cooking with items that don't require it.  I had some Spaghetti, so I started with that.  I also had garlic cloves, a jar of real bacon bits, a snack size can of black olives, and a small bottle of grated Parmesan cheese (unopened).  I've been looking for a block of Parmesan cheese, but the small grocery stores in the area don't carry it.  Sometimes you just have to use what's available at the homestead.

Cooking for one person can be challenging.  Spaghetti (or any pasta) is a good choice. Dried and uncooked Spaghetti the size of a quarter, will yield about a cup of cooked pasta.

While cooking the Spaghetti, I chopped up a clove of garlic and added it to some olive oil. When the Sphegetti is cooked, I simmer the garlic while also adding some dehydrated minced onion (I didn't have fresh) and a generous amount of real bacon pieces.  I sliced up the snack can of black olives, then added the garlic/bacon mixture and olives to the Spaghetti. I topped it off with a *little* sea salt, freshly ground pepper, and Parmesan.

It tastes *much* better than it looks!

I had a cup of mint tea to complement this dish... but it would also love to be flattered by a glass of wine. ~grin~