Michael came up behind Nora as she stood at the sink, her hands deep in a pot of unscrubbed potatoes. Their thick dirt-stained skin like sandpaper against her palms. She would put four potatoes into a hot oven, sit on the kitchen floor, and page through a magazine about men and sex and lip gloss made with organic avocado oil. But now Michael pulled up her arms, turned her around, and shook his head a few times before he remembered his sister did not like to be touched.
I thought we were going out, he said, already mourning the paper cone of french fries that would not stain his fingers with grease and seasoned salt. Already trying to forget those thick slices of Texas Toast, buttered against a thin fillet of fried chicken breast.
I changed my mind, Nora replied. And she swiveled back around, turned that right blue knob on and let the water run down her wrists and across those rough skins.
Micheal leaned up against the counter, his freckled arms supporting the bulk of his weight, his hair falling into the corner of his right eye. He watched Nora take the small brush with its thousand bristles and push it back and forth across the brown tubers until the pot became full of murky water. She would dump it out and then begin again.
I thought we were going out, he said, already mourning the paper cone of french fries that would not stain his fingers with grease and seasoned salt. Already trying to forget those thick slices of Texas Toast, buttered against a thin fillet of fried chicken breast.
I changed my mind, Nora replied. And she swiveled back around, turned that right blue knob on and let the water run down her wrists and across those rough skins.
Micheal leaned up against the counter, his freckled arms supporting the bulk of his weight, his hair falling into the corner of his right eye. He watched Nora take the small brush with its thousand bristles and push it back and forth across the brown tubers until the pot became full of murky water. She would dump it out and then begin again.
And so we will leave Nora with her potatoes and return to my life and a loaf of Texas-inspired bread.
For those of you who have moved anytime in the last few years, I'm sure you can relate to the absolute disarray of having your life packed away into boxes, transported across the country and dumped into a new and unfamiliar space.
We have been residents of Texas for almost one week now, and I am relieved to say that most of our unpacking is complete and that I made my very first loaf of bread in my kitchen this morning.
Because we are living in the South, we are growing accustomed to the prevalence of Mexican food and are rejoicing in the spicy flavors of Tex-mex dining. When Ryan and I ate our last slice of Colorado baked bread yesterday, I knew I needed to christen my new kitchen with a loaf of exceptional flavor.
Due to Ryan's insistence that we eat tacos every night of the week, we had a jar of green chiles that could be utilized with relative ease. I took a simple recipe for wheat bread, threw in a handful of chopped chiles, and smiled as I sat at my computer, typing away and smelling the inimitable aroma of freshly baked bread.
Because so many of you have asked...Ryan and I are doing well, we are adjusting, and while I'm very homesick and a bit frightened, I know this was the right decision. Thank you again for your kind words of encouragement and support. As always, this space has provided me with much needed affirmation.
For those of you who have moved anytime in the last few years, I'm sure you can relate to the absolute disarray of having your life packed away into boxes, transported across the country and dumped into a new and unfamiliar space.
We have been residents of Texas for almost one week now, and I am relieved to say that most of our unpacking is complete and that I made my very first loaf of bread in my kitchen this morning.
Because we are living in the South, we are growing accustomed to the prevalence of Mexican food and are rejoicing in the spicy flavors of Tex-mex dining. When Ryan and I ate our last slice of Colorado baked bread yesterday, I knew I needed to christen my new kitchen with a loaf of exceptional flavor.
Due to Ryan's insistence that we eat tacos every night of the week, we had a jar of green chiles that could be utilized with relative ease. I took a simple recipe for wheat bread, threw in a handful of chopped chiles, and smiled as I sat at my computer, typing away and smelling the inimitable aroma of freshly baked bread.
Because so many of you have asked...Ryan and I are doing well, we are adjusting, and while I'm very homesick and a bit frightened, I know this was the right decision. Thank you again for your kind words of encouragement and support. As always, this space has provided me with much needed affirmation.
Our New Living Room
Green Chile Bread
2 cups all-purpose flour
2 cups Whole Wheat flour
1 tsp salt
2.5 tsp instant yeast
1 TBSP sugar
2 TBSP vegetable oil
1/4 cup water
1 cup milk (soy milk or almond milk are fine substitutes)
One small can of chopped green chiles
1. Combine all ingredients in a large bowl, mix with a wooden spoon and then knead (by hand or using the paddle attachment on your stand mixer) until a soft, smooth dough forms. Adjust the dough's consistency by adding additional flour or water. Cover and let your dough rise in a warm place for about one hour or until puffy.
2. Transfer your dough to a lightly floured work surface and shape into an 8-inch log. Place your log into a lightly greased loaf pan, cover the pan and allow to rise for an additional 45-60 minutes.
3. Preheat your oven to 350 degree and bake for 35-40 minutes (you can tent your loaf with aluminum foil if it seems to be browning too quickly) Remove the bread from oven, take out of pan and allow to cool completely before slicing.
Always,
Monet
Anecdotes and Apple Cores
2 cups all-purpose flour
2 cups Whole Wheat flour
1 tsp salt
2.5 tsp instant yeast
1 TBSP sugar
2 TBSP vegetable oil
1/4 cup water
1 cup milk (soy milk or almond milk are fine substitutes)
One small can of chopped green chiles
1. Combine all ingredients in a large bowl, mix with a wooden spoon and then knead (by hand or using the paddle attachment on your stand mixer) until a soft, smooth dough forms. Adjust the dough's consistency by adding additional flour or water. Cover and let your dough rise in a warm place for about one hour or until puffy.
2. Transfer your dough to a lightly floured work surface and shape into an 8-inch log. Place your log into a lightly greased loaf pan, cover the pan and allow to rise for an additional 45-60 minutes.
3. Preheat your oven to 350 degree and bake for 35-40 minutes (you can tent your loaf with aluminum foil if it seems to be browning too quickly) Remove the bread from oven, take out of pan and allow to cool completely before slicing.
Always,
Monet
Anecdotes and Apple Cores
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