I swear I really did try to make a great loaf of bread. I wanted to make something incredibly tasty and pay homage to New York. I came across Smitten Kitchen’s New York Deli Rye. Perfect! I was willing to put in the 8 hours it would take, but sadly never got to that point. The bread involves one fermentation stage and two rises. There isn’t actually 8 hours of hands on work, really about 30 minutes, you just need to be home and around to keep checking on your bread. I set aside my Saturday and was ready.
Last Christmas I got the pasta roller and cutter attachments for my KitchenAid mixer. And the Ravioli attachment. And yes, it too me until now, until Unprocessed October, to actually get the stuff out of the box. First, I want to warn everyone. People think having a KitchenAid makes everything so easy. Well it does, for baking at least. Not so much with pasta. There’s a lot of steps and pieces to connect, and even though the KitchenAid “kneads” the dough for you, you still have to do it again…MANUALLY. Sure it might be easier than making pasta by hand, from scratch–I’ve never tried. But for some reason, I always thought my KitchenAid was magic. Like a microwave, I would pop some ingredients into its bowl and voila! I would have something fantastic. Boy was I wrong.
I talked about October Unprocessed on Sunday, then I found this really awesome infographic from Enlightened Lotus Wellness and absolutely needed to share! I’m such a visual person. For me, reading about how much processed food exists in our diet, and really just how much corn we eat (though I will NOT sacrifice my love for sweet corn on the cob!!) is interesting, but seeing it is so much more. When I first saw Food Inc, a lot clicked, especially the fact that organic isn’t all its cracked up to be and those big organic brands are often owned by some other non-organic brands. Like Cascadian Farms and General Mills or Naked Juice and PepsiCo. So a photo for your thoughts.
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How was your September? Did you succeed in keeping up with NOFA-NY’s Locavore Challenge? I have to admit, there were times I cheated. But overall I think I did pretty well. Even on vacation in Long Island and Vermont, I sought out local treats to satisfy my appetite. Keeping up with the whole 30 days is hard. Even I couldn’t manage. In Vermont we ate at the Simon Pearce Restaurant that had a fantastic list of Vermont beers. I could have been local, but I really wanted a glass of wine. So I went with a Rose from Oregon. At least it was domestic, I guess. Well October brings more fun.