Wednesday, February 5, 2014
February 5th... and another winter storm. *sigh*
Well, here we are in February and yet another winter storm is upon us. *sigh* It started yesterday with afternoon snow....then rain and sleep to top it off....and this morning, a little more snow, to make sure that everything is nice and slick. Morning chores we fun. No, really, they were. See, there are a *few* cats that live in the barn, and in the morning they come to the front porch to greet me, and walk me to the barn. You know.... to make sure I find my way to the kitty food. As I headed out several came running towards me and when they tried to stop.... they didn't! They went skidding across the top of the snow and ice, scrambling. I laughed so hard I had to sit down the buckets of warm water I was carrying. We all finally made it to the barn, safe. Once I came inside, I had a recipe that a dear friend shared with me for Pita pocket bread. We love pocket sandwiches. Brown some sausage in a skillet, add sliced potato's and a bit of water. Cover and let simmer until the potato's are done. Then add your red and green pepper slices. add salt and pepper and let simmer, covered until peppers are not completely soft, but cooked. Slice your pocket bread open...and stuff this inside. YUMMY! Oh, here is the recipe for the Pita bread. It is so easy, you will never buy it in the store again! Wimbush Family Pita Bread 1 tablespoon yeast 1 ¼ cup warm water 1 teaspoon salt 3- 3 ½ cups flour Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30-40 minutes until slightly puffed. Preheat oven to 425F. With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas. These store for up to two days well wrapped or frozen for three weeks. It really IS easy!