Jeepcats27
Senior Member
thank you for the HARTFORD chapters!
YES!I wonder if she has a patron page. For amount of writing she posts for free, I would willingly donate.
You guys haven't been listening to her. She has said repeatedly that she doesn't want money for her writing. Pay attention.
Watch. Now that I've spoken for her ( a stupid thing to do) she'll have changed her mind and blast me.
Cat
thanks for the new Hartford chapter, nice surprise!
Kathy,
I really like this story, I'm glad you picked it up.
Did you see where I posted about canning milk?
Cat
Yep. Kathy is totally the bomb. <3"Feral monkey high school football players with more brawn than brains."
OK, if ANYONE ever questions your ability to create an image in a just a few words, PLEASE refer them to this! My wife wanted to know why I was snorting and choking (read it as I took a healthy swig of tea; I survived. Good thing I have screen wipes handy!)
You need to stop, breathe and maybe get some sleep and a decent meal and then, worry about Ava & us.
How you can effectively work on two separate story lines on two platforms, deal w/ RL and this family rescue move marathon is a story in itself. Being frazzled & tired is likely why your Ava post wasn't to your liking.
C U Soon.
THX.
G.
Its been moved to Fiction Press.I can't reach Up on Hartford ridge from Blogg spot.
any thoughts?
Kathy thanks again for all your updates. I saw on one a list of sugar to lots-of-stuff substitutions. Can you please list it again where it can be copied? Thanks and be well.
Move-outs, move-ins, my cheque didn't get deposited (countless variations thereof!) My furnace, my........ is out. your tenant has failed to comply with the .....,I've used it before but probably the latest was in an earlier chapter of Hartford. I'm slammed with end of the month/beginning of the month stuff, but I'll try and find it in the next day or two.
Chapter 71
Up On Hartford Ridge
One of the things I had been pondering is how to do stuff if or when a staple ingredient ran out.
We spent at least a week every semester of culinary class going over substitutions. I keep a nifty little chart that I made and added to all during high school that lists all sorts of substitutions. For instance you use equal amounts of honey for sugar up to one cup. If you go over one cup, you replace each cup over of sugar with 2/3 to 3/4 cup of honey depending upon the sweetness desired. Then you lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey. And in baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.
And then when I found out about the sorghum we would get in exchange for Sawyer helping bring in the canes I went to the library and looked up how to substitute sorghum for white sugar as well. It was very similar to using honey. In replacing ordinary sugar with sorghum, you increase the amount of sorghum by 1/3 over the amount of sugar called for in the recipe. At the same time, decrease the amount of liquid (milk and/or water) by this same amount. This is to keep the amount of total liquids and sugars in balance. When replacing sorghum for sugar in baking recipes, you apparently need some experience so the first few times you use a recipe you’ll need to keep a close watch. The exact ratios of substitutions may vary somewhat between different recipes. Also, it is not recommended that all sugar be replace under most circumstances. Best results are obtained by replacing 50% to 75% of the sugar with the required amount of sorghum.
I’ve got a long list of other substitutions as well and a good thing I kept my list from school because Linda had lost hers. We took it to the library and made several copies to share with the other wives but not all of them took it. I think that it is foolish to turn down knowledge like that but maybe they have enough they don’t have to worry about things like I do. I hope that is the case anyway.
During his “interrogations” Gramps brought up one of my bigger worries and that is how will I get by without flour. Easy enough to just say do without or use cornmeal but I want other options as well and I know they are out there, it is a matter of whether they are feasible for our money situation.
One of the big issues that a lot of the special ed kids faced at school were special diets. Sometimes the special diets were about behavior; for instance plenty of the kids weren’t supposed to have foods with red dye in it. Sometimes the special diets were about messing with their medications, especially if they were on certain meds that didn’t mix well with caffeine. And sometimes it was about allergies. Things like milk, strawberries, and nuts were fairly simple to deal with but some students were allergic to wheat. That was a humdinger to try and work around. It is amazing the number of common dishes that have wheat in them. Just flouring something for frying was a no no for some of my classmates. Most cookies and crackers were out. Most gravies were as well. I wanted to try and use some of that creativity I learned during the semester we studied that but this time, not because either Sawyer or I had an allergy but because we simply might wind up without wheat flour of any kind to use.
I checked out a couple books from the library and found that it was time to pull them out to read. One of them is called “The Complete Guide to Wheat-Free Cooking” by Phyllis Potts. Of all the “wheat free” type cookbooks available for check out it looked the least threatening. There weren’t any pictures and the book was kind of flimsy but it has over three hundred pages and easily at least that many recipes. Almost at the very beginning of the book (on page 6) I found a list of flour substitutes that I immediately wrote into my notebook.
Flour Substitutes
One Cup of Wheat Flour equals:
· 7/8 cup amaranth flour
· ¾ cup white bean flour
· 7/8 cup buckwheat flour
· 7/8 cup chickpea (garbanzo) flour
· ¾ cup corn flour
· 1 cup corn meal
· ¾ cup millet flour
· ¾ cup oat flour
· 5/8 cup potato flour
· ¾ cup potato starch
· 7/8 cup rice flour
· ¾ cup soy flour
· ¾ cup tapioca flour
I recognized about half of them including the bean flours as during my last semester in school one of my culinary lessons had been on how to deal with unappetizing foods like old dried beans. Beans that are too old to cook up even in a pressure cooker can be ground like wheat and turned into a type of flour. Bean flour can be used in gravies or as a thickener for other stuff. Now apparently I found out it can be used to make bread too.
Millet I thought of as a type of birdseed that was often used as a hot cereal. I was pretty sure that amaranth was the same basic thing but I’d never seen any for sale at the stores where I’d shopped. Same for the potato and tapioca flours. Rice flour I had been interested in since school but had never had any scope to experiment. And you needed a grain grinder which I only recently became the owner of one. I have gotten pretty good at grinding my own wheat and corn so I knew it was time to try rice. The good thing is that several sources said that a twenty-five pound bag of rice should make enough flour to last a couple of months. It is a cheap way to extend my flour.
But there is a catch. Isn’t there always a catch to anything that sounds too good? The problem with almost every kind of flour besides wheat is that it has zippo gluten. Gluten is the stuff that makes dough all elastic and junk so it can trap the air bubbles made by yeast and make the bread rise. So the best thing to do is use wheat substitutes in flat breads or mix it with other things to make up for the lack of gluten.
Corn flour and corn meal I’m not going to worry about because I can make cornbread all day long and Sawyer will eat it by the skillet full. I also know how to make corn cakes which are a lot like pancakes and can be eaten savory or sweet depending what, if anything, you put on them. I started looking at the different recipes in the book and making notes and that is where Sawyer found me a couple of hours later when he finally woke up ready for bed.
“Hey, what’s the idea of leaving me to sleep on the sofa?”
Thank you! I probably have something in a couple of the other stories as well. Dovie's and Kiri's, or something fairly close to it anyway. LOL
Maybe some Emi. The killer bride.Thank you! I probably have something in a couple of the other stories as well. Dovie's and Kiri's, or something fairly close to it anyway. LOL
Kathy,
Mom's Journal of the Zombie Years.
Texican....
Maybe some Emi. The killer bride.
Personally, Fictionpress, fanfiction or any blog are not my favourites but it has to do w/ formatting (font size, back ground etc) not the actual story. I really dislike blogs becuase of how they're tied to the calendar which makes searching a 'backwards' process for me.Also fanfiction.com - but you'll need to use the search function to find MotherHenInFlorida