Cinnamon Donut Loaf

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Fall is here. What comforts you in this weather? Big bowls of soup? This weekend I was thinking of cinnamon. Cinnamon used to be low on my list of spices, but lately I’ve been digging Penzys’ Cinnamon mix. It’s a blend of China, Vietnamese, Korintje, and Ceylon cinnamon. It’s got warmth, kick, and brightness. I know A Southern Grace loves cinnamon as much as I love Hello Kitty. I guess our palates can change over time.

I’ve been so busy with house stuff lately that baking has seemed like this overwhelming task, but this recipe is quick and easy to make – mix it all in one bowl. I didn’t know there would be so many “must” fixes when owning a house and the fun stuff like baking and cosmetic replacements would have to wait until, say, a bathroom floor got put in. But still, I’m lucky to have these decision and repairs to make.

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I’m still loving Chobani greek yogurt and wanted to incorporate that in a loaf to cut some fat, increase protein, and increase tenderness. This is probably a mix of coffee cake, donut, and quick bread. I still don’t eat wheat as much as I used to, but this was a springy, soft, comforting nibble in the morning.

One benefit of this weather is that I can leave it outside on the patio fence to cool off quickly. If you slice into baked goods without letting them cool off, more moisture will evaporate from the cut and the good overall will be drier than if it’d cooled off on its own (whole).

Enjoy this with a piping hot cup of tea, coffee, or even a scoop of ice cream.

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Cinnamon Donut Loaf Recipe
Dry
2 C AP Flour
1.5 t baking soda
1.5 t baking soda
pinch salt
1/2 C white sugar
1 T cinnamon

Wet
1.5 C greek yogurt
2 eggs
2 T maple syrup
2 T melted butter or oil

Streusel Topping
2 T melted butter
1/3 C white sugar
1 t cinnamon

Mix dry ingredients together. Make a well in the bowl, then add the wet ingredients, stir to combine.
Put in an 8″x8″ square baking pan.
Top with melted butter, cinnamon, & sugar mixture.
Bake 350F until a toothpick comes out cleanly from the center, about 40 minutes.

Yoshi Sushi

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Went to Yoshi Sushi for dinner one night. Latham. Sushi. One of my girlfriends likes it, so figured we’d try it out. It’d been a while since I’d been there last.

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They wound up giving us soups and salads for free. Maybe because it was the end of the night? Miso soup leaned more toward the red miso type than the sweet yellow miso, but still light overall.

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I’m just not super crazy about sushi from Yoshi. It was fine, but not super flavorful.


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I got a salmon skin roll with salmon on top and a caviar roll. The salmon skin wasn’t crispy inside despite being cooked/toasted, and the salmon on top didn’t have a noticeable salmon flavor, mainly texture. The rice wasn’t very sticky and the rolls had a hard time staying together.

Overall, it’s fine to scratch a sushi itch and I’ll go here with friends, but I will likely not go back here for sushi on my own.

Serivce was very nice, friendly and accommodating. Which is kind of what kills me – it’s hard to get good service in the area sometimes. Service is incredibly important – poor service and great food can drive away customers. But great service won’t pull customers when flavor falls flat.

Euro Deli and Market

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Since moving to Latham, one of Albany John’s favorite new food spots is Euro Deli and Market at 106 Wade Road Extension. The staff are super friendly, helpful, and always so sharp looking.

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When you first walk in there are rows of dry goods and shelf-stable groceries on the left. Pickled things, candy things, tea things, giant wafer discs.

There are freezers in the back with some breads (they have a few fresh loaves of bread, too) and vareneky and pierogi.

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There’s a deli counter to the right of the store with a bunch of cured meats, cheeses, and sausages. You can get them sliced or made into a sandwich. They also have hot food options that they prepare very quickly. Their food is so cheap! All of the food we ordered in this post came to about $20, and we ordered a ton of food.

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Even further to the right of the deli was a small dessert counter with paczi they brought up from a bakery in NYC (the person behind the counter couldn’t remember the name). Filled with prune and mixed berries.

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One grilled kielbasa (they split it horizontally) with hot sauerkraut and toasted rye. This is something crazy like $4.

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This is their big combo platter and it might be $7.99 (I kind of forget the prices of everything, just that all of the food we got was about $20.

It’s 4 pierogies (so tender and… pillowy perfection with a little crisping on the exterior), one grilled and horizontally split kielbasa, bigos, and a stuffed cabbage. Albany John loves stuffed cabbage, so he loved this. I thought it was a little heavy on the rice, and but then again I’ve never been much of a stuffed cabbage fan.

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Pancakes of potato with sour cream. So, so good! Crispy exterior, creamy interior.

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Borscht. A gigantic tub of borscht. Beets, carrots, and I think broad beans. Light, earthy/beety & peppery flavor to the broth.

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Paczi. We bought one of each of the flavors. These were likely a day old, so they weren’t that great. Kind of heavy, tough, and stale tasting. Still good with a cup of tea, but pretty dense things on their own.

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And a Maciek chocolate bar to wrap things up. I thought this was like a caramel filled bar, but it was kind of like honey with just a hint of anise/fennel/licorice at the end. Albany John liked it, though.

Mangoes!

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I love the internet! One of my favorite bloggers, Wide Lawns, traded some of my young apples for some of her mangoes from her tree in Florida!

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First of all, I could smellthe fresh mangoes when they arrived and I opened the box. I can never seem to smell mangoes when they’re from the grocery store.

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These were so juicy and delicate. Very pronounced mango flavor, with a delicate floral finish (just a teensy hint).

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That was a good week for dessert and breakfast. Mmm. Fresh mangoes.

Dutch Barn Farm

Here’s a little promo love to a local farm, the Dutch Barn Farm:

We sell veggies and hops. But when autumn rolls around our main product is just about ready – pasture reared lamb! This year, we are showing our support of the Eat Local movement by taking $50 off the price of a whole lamb for folks in the counties including and adjacent to Montgomery County.

2013 Price List*

Whole lamb price: $400
Half a lamb price: $250

* All prices subject to change.  Please confirm the price before you order. 

* Cost of cutting and wrapping is included in the price.

 Availability

We are now taking orders for 2013 pasture reared lamb.  Meat will be available starting in October.  Orders are filled on a first come first served basis, so contact us now to reserve your order.

How to Order

We do custom butchering only and have no inventory to choose from. You can order by phone at (518) 993 4983, by filling out the order form below, or by e-mail ( info@dutchbarnfarm.com ).  Your order will be cut to your specifications, vacuum wrapped, labeled, and frozen. I will forward you a list of cutting options when you order. 

Wallpaper

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Welcome to my adventures in home improvements and repair. I thought about making another blog, but then I realized… “Oh gosh. I really hope I don’t have enough material to keep a house repair blog alive for very long.” And, well, I am thinking that maybe you, dear readers, might have house repair tips and tricks for a first time home buyer like me. Or maybe you’d get a kick out of reading my trials and errors. Or maybe we’re in the same boat and you’re just glad there’s someone out there in the same situation as you. Either way, feel free to skip this non-food post.

So here was my first DIY house project to tackle: Rooster wallpaper. This was covering all of the walls in the kitchen. It didn’t seem to absorb any smells, but it was older and I wanted to take it out and paint the walls to freshen the look up.

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Down with the roosters. I bought a a Wagner 1-gallon wallpaper steamer from Amazon for about $47.00. It takes a little while to heat up, but the large rectangle covers a lot of area and did a good job of removing the roosters. I was making good time when I noticed the mint green walls underneath the wallpaper had this sticker on it:

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Hunh. It was so smooth. And that Spice design going on is really 1950s cute. Was it a sticker? This looks like it was behind a phone.

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Any way, I kept going and… OH DEAR GOD. I think… no. No. It’s… <EVERY EXPLETIVE IN THE BOOK>. It’s rooster wallpaper over painted wallpaper.

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Noooooo. Yellow was the original wall color.

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Upon further inspection, this wasn’t a quirky sticker, but the original/1st layer of wallpaper that fused to the wall for 80% of where it was applied.

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The rest of the walls, well, that wallpaper needed to come off. So, 2 rounds of removing wallpaper. And painted wallpaper is SO HARD to remove. Albany John picked up WP Chomp wallpaper remover from a local hardware store for about $7 for a 32 oz spray bottle. Buy WP Chomp if you have tough wallpaper. The steamer barely removed any of it, and I was softening the drywall if I left the steamer on for too long. After spraying WP Chomp, it was much easier to remove, basically rendering it like regular wallpaper, instead of wallpaper that feels like it was applied with super glue.

And I know it looks ugly with the glue everywhere, but once you wash the walls it looks a lot nicer. And then you can start repairing and painting.

Up next: my adventures in painting and poor interior design taste.

Apple Butter Season

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Apples, apples everywhere. No, really. They’re everywhere. My new house has a big old apple tree in one corner of the lawn and there are apples everywhere. At first I thought this was great, but now I’m trying to find ways to use apples, picking up fallow apples, and trying not to knock my head on errant tree branches when I stand up from picking up fallow apples.

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Any way, filled up a gigantic bowl of apples. They’re not grocery store looking, all pretty and perfect. They’re on the smaller side, likely because the previous owner didn’t tend to the tree much over the past few years, so branches grew longer than they should have, and the end result is many tiny apples.

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So many apples. But toss them in a crock pot with some sugar and you’re good. I just core them, leaving the skin on. Once they’ve cooked on low overnight I just puree them with an immersion blender.

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Voila – apple butter. I made apple butter meringue bars with some of the apple butter, which was a big hit.