This is one of those moments where I wish I had a fancy schmancy, real camera, and photography skills to boot. Why? because, I am one lucky gal, and my parents who are up from Florida brought with them one of the greatest of all of God’s great creations, St. Augustine shrimp.
While I might have a habit of saying that quite a few foods are my, “one of my favorite” foods, seafood in all of its natural forms take the prestigious number one spot, and the king of that esteemed category is the St. Augustine shrimp.
If you speak to any of the shrimp fishermen, brokers, or purveyors in my hometown, they can detail out the specifics of what conditions occur in our waters that make the shrimp so pristine. I am not one of them. What I can tell you is this, forget sautéing, baking, mincing, slathering in sauce, or god forbid…frying, that would be a travesty.
These little creatures of delectability were just like us, made by god to be perfect as they are. No Botox or breadcrumbs required. A pot of boiling water, dash of Old Bay, and dab of cocktail sauce, just a dab mind you, are all you need for a near perfect meal.
Saturday, I made the three hour drive to Charlotte to celebrate my sorority Big Sister’s bridal shower!
Saturday, before last, my first wedding, this week my first bridal shower, and next, my first baby shower, what is happening to the world?!?! I have a friend with ELEVEN friends getting married this year! I cannot even fathom!
It has been FAR too long since I have seen my big, and by far too long I mean sadly so. She didn’t know I was coming and it was absolutely amazing to see her and get to celebrate this huge moment with her!
The shower, held at her future sister-in-law’s was straight out of Pintrest! Ahhhh if only I possessed such party-throwing skills! Maybe I should start practicing
Old Fashioned Whole Wheat Rye Bread
Now I know that last week I promised you a recipe from one of the old, southern recipe books my grandmother had given to me at Christmas. As excited as I am to delve into them, I have had Old Fashioned Bread Recipes sitting on my shelf since October! I absolutely adore baking bread, just as much as baking cookies and it was simply teasing me and I had to give in.
Unlike most I know, I am not a huge fan of light, crusty breads. Paris’ best baguette is nothing to me compared to a hearty, warm, dense German bread. The way I describe it, “I like to taste the earth in my bread.”
There is something about rye bread that is reminiscent of hard work, and effort. Like it’s preparer put elbow grease and heart into their loaf and is gifting you a piece of them.
I chose to make the book’s Round Loaf Rye, but half way through was feeling a bit crafty and decided to put my own spin on it. below is my adaptation.
Adapted from Old Fashioned Bread Recipes
2 packet yeast
1 C warm water
3 tbs butter, softened
1 C almond milk, scalded
1/4 canned pumpkin
1/4 C brown sugar
2 tsp salt
2 C rye flower
2 C white whole wheat flower
1/2 C whole wheat flower
1/2 C regular oats
2 tbs caraway seeds
Dissolve Yeast in warm water. In a large mixing bowl combine butter, pumpkin, sugar, salt, scalded milk. Let the milk mixture cool completely. Meanwhile, mix flowers and oats together, Stir in yeast mixture into cooled milk mixture.
Next, gradually mix flower mixture into liquid mixture until thoroughly incorporated, careful to not over mix. The dough will be soft but not stick, and should easily form into a ball.
Coat dough in cooking spray, cover with a cloth, and allow to rise in a warm place until doubled in size. Punch the dough down and shape into a loaf. Sprinkle caraway seeds on top.
Bake at 350 for 45-50 minutes.
*Note: I prefer a stronger rye flavor than this recipe yielded. Personally, next time I make it, I will stir the caraway seeds into the dough as opposed to sprinkling them on top.
What kind of breads are your favorite?
What is the largest number of weddings you have attended in one year?