While feeding the chooks, I noticed a duck trying to eat a large green frog that I had killed last night. It was rather mangled and had been dragged around in the chook shit. The carcass was too large to swallow whole and the duck wasn’t getting anything off the frog. I tried to pull a limb off but it was surprisingly hard to casually pull off a leg. I left it, not willing to try harder.
I was still in the chicken pen when Les drove up to see mum. Joan and Sue arrived behind him to pick up Monika and Nathaniel. I watched mum shyly introduce Les to Joan and Sue. Mum and Les are now admiring mum’s flowers. There aren’t many but they’re hers and she’s proud of them. They are having coffee now. I had a quick chat to find out whether Les liked the boiled fruit cake so I could make him a reasonable exchange for his strawberries, enough for Johnny to make another batch of jam. Mum seems to be making an effort to get to know Les better and they seem quite happy together.
Would love to write and tell the folks back home that mum is having an affair! Actually I don’t think it would surprise them, even though mum has not done this before. I don’t think her capacity for such action is in doubt. She told me today that she didn’t have to be asked twice and seems very much in the air, absent-minded, giggly and thinking of snatches of romantic songs to express how she feels.
This is a queer position for Johnny and I, being all mature and responsible. We advised her not to get serious and worried about details but to get to know Les better and enjoy the relationship. There are certainly problems, if one cared to look further than the next few months. Would mum want to spend more days at his house? What would the mentally retarded daughter have to say about the new relationship? Would she welcome it or will it be a great loss to her? Mum has been Barbara’s closest companion until now. Why is Les pressing mum to spend the night with him at his daughter’s house?
Yesterday was the first cooking day of the season and I wonder if it is worth having a baking day; can one afford to spend a whole day cooking?
Made five loaves of brown bread, the evening meal, beef goulash for Wednesday, a pot of beans for Monika, a pot of beans for salad, lots of hot water for coffee and tea, three boiled fruit cakes, two chocolate chip cakes, a tray of buns and two small loaves of fruit bread. We lit the gas stove for the cakes and used the wood stove for the rest.
If planned properly, we could make savings of time and fuel by cooking more evening meals to freeze, making plain and sweet bread, storing cakes in the cupboard for immediate consumption and cooking beans or dishes that need long cooking times. Some things could be prepared the night before and we could start early in the morning. Dishes should be washed and tidied as one goes along or else there’s a lot of work at the end of baking.
Brown Bread Recipe (3 loaves)
9 cups wholemeal flour (3 lbs)
1 dessert spoon of dried yeast (1 oz) or ½ oz fresh baker’s yeast
1 heaped Tbsp milk powder
3 tsp salt
3 cups water (1½ pints)
1 Tbsp oil
Please note, these measurements are approximate and with practice you will get the right feel for the dough. For instance, the water might be too much or too little for the flour you use, the main thing is that the dough should not stick too much to your fingers when kneading.
Take 7 cups of the flour, the yeast, milk powder and water and mix to a sloppy dough.
Cover and leave overnight.
This stage ensures a strong and elastic bread. If it is not convenient to keep the dough overnight at least let it stand for a minimum of 4 hours.
Put in the salt, the rest of the flour and a tablespoon of oil or fat and knead to a smooth dough. When smooth, continue kneading for 5 to 7 minutes. The dough may need more flour if it is too sticky. You can add 2 teaspoons of treacle, molasses or sugar if you wish.
Cover the dough with a sheet of plastic to keep the moisture and warmth in the dough.
Leave for an hour or until the dough has doubled in size.
Knead dough for 10 minutes and shape into 3 loaves, put into greased tins (cake tins are fine but loaf tins preferred).
Cover with plastic and leave for 1 hour or until the dough rises to the top of the tin.
Bake in a hot oven 225 degrees Celsius for 10 minutes and then turn the heat down to 200 degrees Celsius and continue baking for 60 minutes.
Take the bread out of the tins and cool on wire stands.
- There is no need to keep the dough warm or to heat the water for the bread. Remember, use a plastic sheet to cover the dough and keep the bread bowl out of draughts. For a lighter bread, substitute a few cups of plain baker’s flour say 7 cups wholemeal and 2 cups plain flour.
- Elizabeth David’s book English Bread and Yeast Cooking is an excellent manual to own, and interesting to read even if you don’t use her recipes.
- Bread freezes well and if you put a frozen loaf into the fridge the night before, you’ll have fresh bread in the morning. This means you only have to bake once a week if you are willing to make a big batch in one go.
- You may increase the flour without increasing the quantity of yeast used because leaving the dough overnight will increase the yeast.