York Beach Maine Rocks

York Beach, Maine Summer Art Photos

Fibromyalgia

I’ve always been considered ’sickly’. Now in my mid forties I find the issues of my youth are slamming up against the issues of aging. Feeling a bit battered between the two I haven’t been contributing much beyond photographs to my blog since August.

Brain fog seems to reign these days and my body limps along without ease. I should have bounced back from my bout with Bronchitis in January but most days are still sedentary with knitting in my lap.

Finally, a Fibromyalgia diagnosis fits all the pieces of forty-plus years of pain and illness into one picture that I now see complete . I could only see the edges of a pile of intricate pieces before reading about Fibromyalgia.

Physical therapy, specifically Aquatic Therapy is my saving grace. Twice a week, when I am able, I work out in 92 degree F water. Being released from gravity for an hour in warm water is so beneficial for emotional as well as physical well being.

Well being is the bottom line.

Jenness Beach Forest Uncovered By Storm

Recent events have led to the uncovering of a Pine and Cedar forest on the coast of New Hampshire. The stumps among the beach rocks and sand at Jenness Beach have attracted the curious from around the region to witness a sight not seen for nearly forty years. 

Must Be The Reasons Of A Witch

I’ve been absent in so many ways for far too long this winter.

A confirmed Fibromyalgia diagnosis has me questioning so many aspects of my life.

Aside from the syndrome that has been with me my whole life I now am crashing into the aging process.

I believe this list would benefit any person:

Positive Thoughts

Stress Reduction

Exercise

Nutrition

Sleep

Water

This list is not meant to be considered in order of importance as all aspects are related and are equally crucial to well being.

Wouldn’t you think that taking care of ourselves would be the easiest part of living? Why is it so difficult for us to acknowledge the importance of sustaining and nurturing ourselves?

Why is it easier to down a soda instead of a glass of water?

Why do we accept treating ourselves badly in so many ways?

I don’t have answers, just a day by day thought-filled awareness of walking the proper path one step after another. It is a lifestyle change that encompasses every choice.

Maine Tidal Farm Photo

Wooden Submarine Photographs

Feathery Fudge Cake Recipe

This recipe is from my go-to cookbook from 1981, Better Homes and Gardens New Cook Book. I haven’t changed the recipe but I do use a kitchen scale to weigh the batter in the cake pans to make sure they are equal.

Grease and flour two 8″ cake pans. I also use a round of parchment in the bottom of the pan, then grease and flour it again. This greatly reduces the chance of having the cake stick to the pan.

Preheat the oven to 350 degrees F.

Combine and set aside:

2 cups flour

1  1/4 tsp. baking soda ( sift to remove lumps)

1/2 tsp. salt.

Prepare 3 oz. unsweetened chocolate by melting and cooling (or 9 Tbls. unsweetened Cocoa plus 3 Tbls. water).

In a mixer bowl beat:

2/3 cup butter, softened. Beat for 30 seconds.

Add 1  3/4 cups sugar and

1 tsp. Vanilla.

Beat until well combined.

Add 2 eggs, one at a time, beating one minute after each.

Add the chocolate and beat.

Add the flour mixture alternating with 1  1/4 cups cold water, beating after each addition.

Turn into the prepared pans. To weigh the batter, tare the scale with each prepared cake pan and add the batter in equal amounts to both pans.

Bake 30 to 35 minutes or until a toothpick remains clean when poked in the center. Remove while the cake is still against the side of the pan. (The cake is overdone if it has shrunk from the side of the pan while still in the oven).

Cool for 10 minutes on a wire rack, then turn the cakes out of the pans and cool on the wire racks.

Dinner roll recipe

Making fresh rolls for dinner is easy, and they are so much better than any prepackaged type. For ‘brown and serve’ style, partially bake the rolls and freeze for later.

In your trusty bread machine bowl combine:

1 cup milk (or light cream)

2 eggs, mix with the milk with a fork to break up the yolks

1/3 cup butter, cut into chunks

Tare your scale and measure in 1 pound 2 oz. of all purpose flour – I recommend King Arthur All Purpose Flour

1/3 cup sugar

1 tsp. salt

2  1/4 tsp.  SAF instant yeast

Set into your machine on dough setting.

When ready, slightly knead the dough into a ball and let rest 10 minutes.

Preheat the oven to 375 degrees F.

Cut the ball in half and work with one half at a time.

By hand, roll the half into a log and cut into even pieces – I think 8 pieces make nice sized rolls. Roll each piece into a ball without working the dough too much.

With a bench knife or spatula, cut the dough almost in half at top center. (This is an easy way to make a Parker-style roll that splits in half for all the butter you’ll want to slather on each piece!)

Reshape slightly as you place them on an ungreased sheet. Cover with a damp tea towel to rise for 30 minutes.

Bake 12 to 15 minutes until golden. Transfer to a wire rack to cool.

For ‘Brown and Serve’ style rolls make the rolls and bake in a 325 degree F. oven for 10 minutes – do not brown. Cool the rolls thoroughly on a wire rack and wrap and freeze or set aside for later in the day. These rolls are delicate and squish easily. Use a box and only one layer per bag. Just removing air from a freezer bag can crush these rolls.

When ready to serve, bake in a 400 degree F. oven for 10 minutes. If they have been frozen, allow them to thaw for 10 to 15 minutes before baking.

You will love how easy these are to make and the texture and taste is wonderful!

This recipe is my adaption of the dinner roll recipe from Better Homes and Gardens New Cook Book 1981…my go-to guide.

French bread recipe

The wind in howling. The heavy, wet snow slaps against the clapboards and windows…

It is a perfect day for baking French bread…

Measure into a bread machine pan on a tared scale or using dry measuring cups and spoons-

1 pound of water (2 cups)

1 pound 6.5 oz. of King Arthur Organic All Purpose Flour or All Purpose Flour (5 cups)

2 1/2 teaspoons kosher salt

2 1/4 teaspoons SAF Instant Yeast

Begin the dough setting and walk away. It’s about 1  1/2 hours to complete the dough setting.

When the bread machine is finished, remove the dough and shape into 2 to 4 baguettes. Set aside to rise under a damp tea towel. Preheat the oven to 450 degrees F, preferably with an oven stone. Allow the oven to heat and the dough to rise for one hour.

Slash the baguettes and bake for 25 minutes. You may use a water sprayer to add humidity to the oven in the first half of baking if you want a crispier crust.

Let the bread cool before tearing into it and slathering it with fresh butter.

This is my rendition of Julia Child’s recipe from Baking With Julia.

It’s easy! Go make some great bread!