days with clay and may

switching it up

squashblossom1014 — Fri, 13 Mar 2009 21:42:27 +0000

not suprisingly Anna and I have changed our minds…we have switched this site to www.clayandmay.blogspot.com so pllleaassssseeeee check us out there!

xoxo love to all

another blustery day

squashblossom1014 — Mon, 23 Feb 2009 20:21:44 +0000

Wrapped up in my cozy blanket in the cottage waiting for Dave Mac’s birthday cake to bake, I am having flashbacks of an upgraded college day. While times are tough we have stocked up on Thai Kitchens just-add-water soups. Today it is Ginger . Yesterday, Spring Onion. Almost everyday around one o’clock I find myself boiling water and reaching into the cupboard for that little plastic bag of dry noodles. However, today, while it sits steaming in front of me, I feel cozy and comfortable in my space. After a huge snow storm last night we woke up to a scene straight out of Narnia’s The Lion, The Witch, and The Wardrobe. A complete white wash which I have found to be quite calm and serene. Chopsticks in hand, the noodles are soft, all I need is a warm fireplace to make the moment perfect. Which reminds me…I need to pick up candles.

j.may

oh molasses and cornmeal!

squashblossom1014 — Sat, 21 Feb 2009 23:02:08 +0000

One of my favorite breads growing up and to this day is Anadama bread. Cornmeal and molasses are what define this age-old bread and lends a subtle sweet, nutty flavor to this loaf. To those who have never tried it, it is time, for those who have and love it, this is a fabulous recipe and easy to follow. With the extended winter here in Maine, there is no better time to bake bread and warm your kitchen. Enjoy!

Anadama bread

6 oz (1cup) cornmeal

10 oz (about 2 cups) BF

.22 oz (2t) instant yeast

16 oz (2cups) lukewarm water

10.25 oz (about 2 cups) BF

.38 oz (2t) salt

4 oz molasses

1 oz (1/2 Tbsp) butter – room temp

· Mix first four ingredients, cover, ferment 1 hour

· Add remaining ingredients, mix

· Ferment 90 min

· Divide 2 pieces 24oz or 3 – 16 oz (to hold dough’s over, place in fridge before proofing, they will hold fuor up to 2 days. Remove from fridge about 4 hours before baking or until ready)

· Preheat 350, spray loaves, dust with cornmeal

· Place loaves on sheet pan bake 20 min, rotate, bake 10-20 min. more.

· Breads should register 185

puppy love…

squashblossom1014 — Fri, 20 Feb 2009 14:54:38 +0000

My life, at current, is revolving around this cute little beast… Here, he is ready and waiting to go out for his morning hike, carrying all his own equipment, snacks, and leash.

Espresso+waiting for cookies to bake=this

squashblossom1014 — Tue, 17 Feb 2009 16:22:36 +0000

So Phil has traveled off to Western Carolina for work and left me with no camera, so the other morning while making cookies for he and the boys to take on their 3hour journey, i started playing around with the PhotoBooth on our Mac. Jess and i had some fun with hers when she was visiting back in october and it turned out to be such fun i thought what better way to pass the time in between batches..now mind you, we have an Apt. sized oven in our place so when i bake cookies, i can only bake THREE at a time on the small sheet pan that will fit in it..that’s right folks..and i only have one sheet pan that is the right size for it so it obviously takes some time to accomplish this task..it really is amazing what i’ve accomplished in this kitchen with what i was provided with…it’s all about determination and creativity really…

Edible School Yards

squashblossom1014 — Sun, 15 Feb 2009 17:54:57 +0000

So it’s becoming increasingly imperative that we fix the menu’s in our local school cafeteria’s..get rid of the soda machines all together and begin offering food that is locally grown and raised. With sustainable education, workshops and field trips, this process can begin. The idea of creating a space (garden) for kids to be able to have a hands on experience with the fruits and vegetables that they will later consume is genius. I can’t believe it’s not happening more, although i think this idea has really started to take off over the past 5 years or so, which is a giant step in the right direction. The adorable and talented chef, Jamie Oliver has virtually changed the food system in many schools in europe, getting the kids involved and assisting schools in the steps necessary to eventually provide healthier lunches. Slow Food Org. has been a huge leader in creating awareness about this whole thing..if you’re not familiar with their organization i highly suggest checking into it..their link is listed under our Blogroll to the right…Here is a link from the NYTimes i thought would be a good read..

Sweet bella..

squashblossom1014 — Sun, 15 Feb 2009 17:15:05 +0000

Kittens can make knitting a very difficult task…good thing she’s so darn cute..

it’s the real deal…

squashblossom1014 — Fri, 13 Feb 2009 02:05:55 +0000

When I said we were soul mates, I meant it in all senses of the word. As Anna was jotting down her thoughts on her passion for cooking showing pictures of her cookbook collection on this blog spot, I was scheming up a blog that we could write together about some of most inspirational books. As I read I couldn’t believe how she had read my mind!

So here is my part…. with help from friends and family, I have somehow …. I think Dave Mac just helped me with the most fitting word… hoarded… yup, that would be right. Hoarded enough books to fill up the trunk of my Camery (well, almost). We all know just how addictive cookbooks can be but I can honestly say with pride that many of the pages in my books are worn and stained, which I absolutely love. I did not grow up cooking, and it was a big joke in my family that when I went off to college I “couldn’t boil water” and when my mother would add items to my hope chest (for real) I would wonder when I would ever use these items (and in fact, what some were). Needless to say, I have come a long way and love playing with new ingredients sweet and savory. So, without further ado…my collection:

some of my ultimate favorites!!

With all the inspiration on these four shelves, I should stay busy for years to come…and with any diligence, I will be putting many on this site for you to try so bake on!

j.may

happy roaster

squashblossom1014 — Sat, 07 Feb 2009 19:32:08 +0000

One of the best memories miss a.clay and I have together, I think we would both agree, would be our stint (I think it would suffice to call it that) volunteering on a coffee farm in Honounou, Hawaii for three months (give or take…. a month). Anna and I had spent so much time at 158 (now called Scratch Baking Co.) (which deserves it’s very own post) eating bagels, drinking coffee, and scheming up plans for our own little bakery. Well, while we were there we schemed right up a plan to go school ourselves on the process of bean to cup in a far off land that was very warm.

Details from the flight right on through those next three months are a bit fuzzy at best, however, we did learn a lot about coffee production and consumption (ie: when too much coffee is consumed in one day, it is very difficult to pick and process coffee beans in a timely manner). We also only intensified our passion for the little sucker (sucker being bean) and snobbery for good—great— coffee. That being said, I am now roasting at home with a little mini roaster that plugs into my wall – the magic of electricity! And I would like to share with you my results: green (pre-roasted) beans on the right – freshly roasted beans on the left

I can’t get enough, so maybe, one day, our little bakery will include a little roaster to roast up our own coffee to brew for the people. Who knows…maybe one day.

j.may

And the divinity that is..Chocolate

squashblossom1014 — Thu, 05 Feb 2009 20:03:49 +0000

So i think it’s safe to say that one of our favorite movies of all time is ‘Chocolat’. Which only makes sense considering we have lived the gypsy life while enjoying the delights of only the purest, dark chocolates whenever possible. Like coffee, we will climb the highest mountain or swim across the deepest sea (well, J.May might not agree to that, as she’s not much for swimming..) in search of the best, most divine chocolate morsels around. So in honor of this delectable dessert, i would like to share a hot cocoa recipe inspired by the movie Chocolat called:

LOVERS’ MIDNIGHT SPICED HOT COCOA

2c. milk

1 oz. semi-sweet chocolate

4 T. cocoa powder

2 T. warm water

1/4c. sugar

generous 1/2t. of ground cinnamon

1/2 t. finely pulverized coffee granules

1/2 t. pure vanilla extract

1 t. cornstarch

2 good pinches of crushed red pepper flakes

In a 2qt. saucepan, heat milk over low heat.

Meanwhile, melt chocolate over double boiler. Whisk in cocoa, warm water, sugar, cinn, coffee, vanilla and cornstarch.

Stir chocolate mixture into warm milk. Stir in red pepper flakes and heat until frothy.

Pour into your favorite mug and enjoy!

a.clay