Thing 1: multigrain
I made a double batch of this mix the other day. I would’ve made more, but I was running out of certain flours.
To answer all your questions (I hope):
a. I buy my flours from our local grocery store and Frankferd Farms, a Pennsylvania co-op that ships each month. I placed an order yesterday, and along with the cheeses, salt, and soy sauce, I ordered barley, kamut, corn flour, millet, soft winter wheat, raw wheat germ, quick oats, brown rice, and wild rice. There will be lots of baking in my near future. Brace yourself.
b. I grind my own wheat in my handy-dandy nutrimill electric grain mill. I also use it to grind up yellow popcorn for cornmeal. I have groats, millet, quinoa, and rye berries in the freezer. I can put all of these through the mill to make flour (I think), but haven’t yet.
c. I’m beginning to get the hang of this multigrain mix. I’ve added it to waffles, pancakes, and bread. Both the color and texture are light, and the flavor is sweet. I suspect you could add a bit to most homey baked goods, like muffins, cookies, quick breads, and the like.
Having such a variety of grains in our diet makes me feel sophisticated. It’s invigorating.
Do you have a favorite multigrain blend that you use for baking? Please, share your secrets.
Thing 2: the matter with muffins
My husband and I are having a muffin war, and it’s not as cozy as it sounds.
He has recently announced that he doesn’t like—gasp!—the muffins I’ve been making for well over a year. They are my very favorite muffins, the ones I serve to everyone.
I think he’s beyond ridiculous—these babies are good—but then I start wondering if maybe I’m losing my taste buds.
Have you made these muffins? If so, what did you think? Should I disregard his cantankerous self, or should I find a new favorite muffin?
It’d be nice to have some reinforcements, not that I’m operating under the illusion that I’m going to win him over, or anything…
Thing 3: clothes
Last weekend, my husband and I sent our kids in four different directions and then went clothes shopping for five hours. He was out of everything—socks, work jeans, t-shirts, dress shirts, etc.—and the kids needed odds and ends.
We hit up the thrift stores first. Right off the bat, I landed a coat.
I’ve been idly looking for a coat for several years, so I was pretty pumped. My mother, the thrifting queen, found me a coat last week, a nice black one, but she’s in WV and I won’t see her before I head to NYC and that’s what I needed the coat for. Because you can’t really go north to the big city with just a brown vest. So I bought the brown leather coat, and then I went into another thrift store, found a super-soft, gray cape/shawl, and bought it right up.
So now I have three coats, my husband has clothes without holes, and there is no more money in the clothing envelope.
Thing 4: Ethiopian food
I made chicken wat and injera for supper last night.
It was fab, but I was the only one who thought so. I don’t know what’s wrong with my family.
Thing 5: published!
See the little “published!” button up top there under the header? Click on it and you’ll find a running list of my Kitchen Chronicles articles.
Bonus Thing: rice krispie treats
I made rice krispie treats and they turned out awful.
Last night, I sat at the kitchen table and watched while my husband gnawed on a block of failed marshmallow goo and ranted about my ineptitude.
“I can’t believe you screwed up rice krispie treats,” he said. “You write a cooking column for the paper and you can’t even make rice krispie treats. For crying out loud.”
“Rice krispie treats are so basic they’re not even included in Cooking One-oh-One. They’re more like Cooking Point Zero Zero One.”
“These really are terrible. You sure are something else, Jennifer. I’m impressed.”