Memorial Day

Today is Memorial Day - a three day weekend for most of us.

It is a day to remember those that sacrificed for our country. Many communities have events that are a combination of solemn (flags on graves, wreaths at tombs) and celebration (parades). Events that bring people together in a commemorative activity - like the Rolling Thunder of motorcycles in Washington DC - are popular.

It's a good time of year for doing things outdoors so Memorial Day is often used as the 'kickoff' for summer. For years - hot dogs cooked on a grill have been our traditional Memorial Day meal. I've made a few changes toward 'healthier' this year: better quality hot dogs, no bun, Mrs. Dash on the corn rather than salt, a veggie side. Later in the summer, more of the veggies will come from our garden or local farm. This early in the season, the only thing on the plate from our garden is the Italian parsley!

Enjoy your Memorial Day!

Recipe of the Week: Sourdough Adventure: Italian Spice Bread

This is an easy bread that only goes through the rise process once so does not have a ‘sour’ taste. If you want a sour taste - punch it down after the 1st rise and let it rise again before baking.

1 cup mature whole wheat sourdough starter

3/4 cup lukewarm water

1 tablespoon olive oil

2 cups whole wheat flour

1/8 teaspoon baking soda

1 tablespoon Italian seasoning (I used Mrs. Dash)

4 tablespoons sugar or other sweetener

Extra flour as needed

Small amount milk and extra seasoning to brush on right before baking

Olive oil to brush on when it comes out of the oven

Mix starter, water, and olive oil in a large bowl. Combine flour, soda, seasoning and sugar in a medium bowl then add to large bowl. Stir until well mixed. Let sit for 10 minutes.

Stir the dough. Put flour on board (or cabinet top) and hands. Roll dough from bowl onto board. Knead for 5-10 minutes - minimizing the amount of flour added. Let rest for 10 minutes. Knead for another 5-10 minutes. Continue kneading/rest cycle until dough is smooth and easily shaped.

Place in pan that has been previous sprayed to avoid sticking. I like to use a Pyrex baking dish that has a lid so that I can later store the bread in the container I bake it in. Spread the dough to the edges of the dish. Cover with a damp towel, place in a warm place and leave until it doubles in size.

When it has doubled in size, sprinkle with Italian seasoning and brush with milk. Place in an oven preheated to 350 degrees Fahrenheit. Cook until browned on top. Brush with olive oil and wrap in a damp towel while it cools.

Enjoy warm (yummy by itself or with butter/olive oil). Store leftovers in the refrigerator. This bread makes excellent sandwiches (see picture to right with smoked turkey, Italian parsley and Ranch dressing)

Previous Sourdough Adventure posts: 

• Pancakes
• Sally Lunn
• Spice Muffins

Parsley in the Kitchen Window

I bought a small pot of Italian parsley at the grocery store this week. This gives me greenery to enjoy now and then put in a large pot on the deck to enjoy all summer. The small shelf above my sink is the perfect place for it - there is great afternoon sun and I’ll notice when it needs to be watered. The store had similar pots of basil and cilantro. I have some basil seeds and decided to plant them (another small project for today). The cilantro plants looked too fragile; maybe I’ll get one some other week.

I’ve enjoyed Italian parsley previously. The plant tends to be hardy (as long as it gets enough water) and rapidly replenishes the amount I cut. I like it in salads, sprinkled on top of soups/stir fries, or in a veggie smoothie. The leaves are even large enough to use on a sandwich!