Cold Frames

A cold frame is simply a mini-greenhouse that sits on the ground used to help extend the growing season and get new plants started. The frame and lid protect the plants from the cold weather. Commonly, a cold frame is rectangular or square shaped. However, there are many different ways to build a cold frame. Ideally, the cold frame should face toward the south for the most sunlight during the day. The top is made out of translucent material like plastic or glass to allow sun to shine on the plants.

This year, I started experimenting with cold frames, mainly to keep a fresh supply of lettuce and spinach. So far, I have had a great deal of success so I am delighted with the results. In fact, we are almost into January; and I am still getting a good yield of lettuce and spinach. At night, I have been covering the cold frames with blankets, then applying a tarp over that for extra protection from the cold temperatures. The above image is a picture of my cold frames.

Goodbye bread machine

Well folks, this is my first post at documenting my journey back to basics. Considering my bread machine recently broke, this would be a good place to start. Admittedly, it was very convenient to put the ingredients in the bread pan and let the machine do all the work. Those days are gone because I have decided not to buy another bread machine, but instead become more accustomed to making bread the old-fashioned way. So far, I made several attempts at dinner rolls without the machine, and the picture above is my last attempt. No doubt, this is a skill that I will need to cultivate, especially the kneading part. There are some bread recipes that use the no-knead method and are very convenient, which I have used in the past. Also, I plan to try this roll recipe in the Dutch oven outdoors using hot coals from a wood fire. That should be a fun experiment! Here is the recipe that I am working with. It is a bread machine recipe that I have altered.

Dinner Rolls

1 cup warm water (maybe a little more)
3 cups unbleached all-purpose flour
4 teaspoons vital wheat gluten
2 tablespoons dry milk
4 tablespoons sugar
1 teaspoon salt
3 tablespoons melted butter
1 ½ teaspoons bread machine/fast rise yeast

Mix flour, vital wheat gluten, dry milk, sugar, salt together in a bowl. Mix in yeast. Mix together melted butter and water. Add to dry ingredients. Mix to make a sticky dough. Turn dough onto a floured surface. Knead for about 6-8 minutes until smooth and springy. Put dough ball into a bowl coated with oil, creases facing down. Allow the oil to coat all sides of the dough. Place plastic wrap over bowl and place into warm draft free place for about 1 ½ hours. After letting the dough rise, place fist in the middle of the dough ball and press down. Put dough onto floured surface again. Divide dough into equal parts using a knife. Shape dough into balls. Place into greased pan about an inch apart. Cover with plastic wrap. Allow to rise in warm draft free place for about 1 ½ hours or until doubled in size. Bake at 400 degrees F for 15-20 minutes or until golden brown.