(no subject)
Mar. 2nd, 2010 02:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
algI FINISHED MY TAXES! *\o/*
Actually, it wasn't hard at all. New York is doing this thing where we can file our taxes using H&R Block's efiling system for free. I used H&R Block last year (and they were great), and I was planning to use them again this year -- so I did! But for free this time! Amazing. It only took two hours; that is the benefit of staying organized all year. (Okay, mostly I just tape receipts and invoices and anything I think I'll need for my taxes into a composition notebook. Whatever, that is totally organized.)
Anyway, remember how I was talking about how I sometimes make simple meals and other times complicated ones? Today the meal is veggie burgers and mashed potatoes. But instead of buying the 2 for a dollar burger buns at the grocery store (full of high fructose corn syrup, salt, and partially-hydrogenated soybean oil), I made burger buns. From scratch. (Using this recipe.)
I've made these buns before, and they come out pretty amazing. I find, though, that for hot dogs/veggie dogs and veggie burger patties, dividing the dough into 8 means the buns come out with too much bread. Now, I love bread, and I love a bready bun, but the big, thick burger buns this recipe makes is far more suited to those 1-1/2" thick, juicy, dripping beef patties people who like that kind of thing are always grilling out.
So today I've split the dough into 12 burger buns. I guess we'll see how they come out. (After the second rising, they are huge.) I figure that we'll eat three of them tonight with our veggie burgers (um, because there are three of us), and then we'll have 9 left for sandwiches or garlic bread.
When I do things like make brioche burger buns, I feel incredibly grateful. Grateful that we have the money to buy whole ingredients so that I'm not (often) feeding my family high fructose corn syrup and partially hydrogenated soybean oil. Grateful that I have the time to mix up and knead bread dough. Grateful that I have the ability to stand and move around and move my fingers and wrists to knead the dough (though, granted, I do generally pick the dough up and knead it in my hands instead of on a flat surface). Grateful that we're all healthy enough to eat this kind of food.
Grateful that I can put all that love and gratefulness into the food I make for my family to eat!
(Please note my very fashionable blue plaid bathrobe!)
Oh, and if you don't follow me on Twitter, here's the link I posted last night: The Book of Esther retold using pictures of Adam Lambert byroga! Slightly NSFW, but worth taking a look at. Happy belated Purim!
Actually, it wasn't hard at all. New York is doing this thing where we can file our taxes using H&R Block's efiling system for free. I used H&R Block last year (and they were great), and I was planning to use them again this year -- so I did! But for free this time! Amazing. It only took two hours; that is the benefit of staying organized all year. (Okay, mostly I just tape receipts and invoices and anything I think I'll need for my taxes into a composition notebook. Whatever, that is totally organized.)
Anyway, remember how I was talking about how I sometimes make simple meals and other times complicated ones? Today the meal is veggie burgers and mashed potatoes. But instead of buying the 2 for a dollar burger buns at the grocery store (full of high fructose corn syrup, salt, and partially-hydrogenated soybean oil), I made burger buns. From scratch. (Using this recipe.)
I've made these buns before, and they come out pretty amazing. I find, though, that for hot dogs/veggie dogs and veggie burger patties, dividing the dough into 8 means the buns come out with too much bread. Now, I love bread, and I love a bready bun, but the big, thick burger buns this recipe makes is far more suited to those 1-1/2" thick, juicy, dripping beef patties people who like that kind of thing are always grilling out.
So today I've split the dough into 12 burger buns. I guess we'll see how they come out. (After the second rising, they are huge.) I figure that we'll eat three of them tonight with our veggie burgers (um, because there are three of us), and then we'll have 9 left for sandwiches or garlic bread.
When I do things like make brioche burger buns, I feel incredibly grateful. Grateful that we have the money to buy whole ingredients so that I'm not (often) feeding my family high fructose corn syrup and partially hydrogenated soybean oil. Grateful that I have the time to mix up and knead bread dough. Grateful that I have the ability to stand and move around and move my fingers and wrists to knead the dough (though, granted, I do generally pick the dough up and knead it in my hands instead of on a flat surface). Grateful that we're all healthy enough to eat this kind of food.
Grateful that I can put all that love and gratefulness into the food I make for my family to eat!
(Please note my very fashionable blue plaid bathrobe!)
Oh, and if you don't follow me on Twitter, here's the link I posted last night: The Book of Esther retold using pictures of Adam Lambert by
roga! Slightly NSFW, but worth taking a look at. Happy belated Purim!