Frank O'Hara's Corner: Will this home refurbishnment ever end?

lunes, 16 de abril de 2007

Will this home refurbishnment ever end?

I have changed home 3 times and each time I opted for a second hand premises in need of some serious refurbishment and changes. Now, in my 3rd home - a four bedroom large flat, seven years later it's still unfinished. Guess what? I'm thinking of moving again!! I have only to put up up the new doors, repaint and finishing touches to the bedrooms without mentioning the wardrobe dilema. ( I don't have any decent wardrobes) Whle having things done I assured to have the possible futuristic caples embeeded in the walls for internet cable TV etc etc. Probably never get to use it but it's there.

21 / 05/ 2007. Ok My new doors are up yippy. It's beginning to look like a real home now.

1 comentario:

Frank dijo...: oh yeah I know; 14 de mayo de 2007, 13:22

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Why do we go to university?

The modern concept of making sure all our children get a university or higher eduacation diploma is undoubtably a mistake. As a mature student I got my degree for personal reasons but to be quite honest I would definetely be finacially better off as a plumber or a carpenter. In Spain every parent wants to see their kids at the Uni. but I strongly believe and can see how tradesmen and women are making a much better living. As a teacher, parents are shocked to hear how much I charge for a private class while they, as plumbers, hairdressers, carpenters etc would charge you more for knocking on my door ( it's called "the call out fee") let alone the work on top of that. There are thousands of university graduates working in secretarial jobs in this country and are lucky if they make over 1000 euros a month. Whatever happened to us?

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Brown Bread. Brown and White soda bread are the same basic mix.1Lb flour [unbleached works best, thats bakers flour]otherwise plain1 level teaspoon salt1 level teaspoon bicarbonate soda1/2 pt buttermilk [Natural yoghurt can substitute] or very sour milk Heat oven to fairly high .Oven must be hot when bread goes inMix dry ingredients make well in centre and put buttermilk in. Mix it as though you were making cement working all ingredients in from middle.THIS IS IMPORTANT. DO NOT OVER MIX. JUST ENOUGH TO BRING ALL INGREDIENTS TOGETHER otherwise it makes the bread hard. I find using a wooden spoon best for mixing .Form mix into shape.Put bread into a greased tin 8" cut deep cross in mix [this allows centre to cook] and cover it in the oven with a lid otherwise the top will burn before its cooked. About 40 to 45 mins in a hot oven around the middle shelf Bown is just the same but use 10 ozs plain and 6oz wholemeal flour.I find that using about 2oz porridge meal gives a good nutty result to brown.But you can find your own balance , Note amount of buttermilk varies with type of flour used,so just dont make it too sloppy. Another thing I find is if you add about two table spoons of olive oil into the mix it keeps better they used bacon fat in most country areas years ago.My Bulgarian neighbours in Varna love soda bread and I swap it for onions and fruit etc ---------------------------------------------------------------------------------------Basic Brown Soda Bread RecipeBasic Brown Soda Bread (commonly known as "Brown Bread") This simple, wholesome bread can be eaten fresh with butter, jam or cheese and is delicious served with a bowl of home-made soup. It slices better if left to cool and "set" for at least four hours. This recipe makes one large loaf. 1lb / 450g coarse wholemeal flour harina integral tosca6 oz / 175g plain white flour 1 rounded teaspoon bread soda sosa de pan1 teaspoon salt ¾ pint / 450ml buttermilk (approx.) sueroMethodPreheat over to 400 °F / 200 °C / gas mark 6. Mix the dry ingredients in a mixing bowl. Stir in enough buttermilk to make a fairly soft dough. Turn on to a work surface dusted with wholemeal flour and knead lightly until smooth underneath. Form into a circle, about 1 ½ " / 4cm thick, and put onto a baking sheet. Mark a deep cross in the top with a floured knife. Bake for about 45 minutes, until bread is browned and sounds hollow when tapped on the base. Cool on a wire rack, wrapped in a clean tea/dish towel to keep the crust soft. 12oz (360g) wholemeal flour 4oz (120g) white flour 1 tbsp wheatgerm germen de trigo1 level tsp bicarbonate of soda 1 tsp salt 1 egg, beaten 1/2 pint (300ml) buttermilk 2 cups whole-wheat flour2 cups all-purpose flour plus additional for kneading1/2 cup toasted wheat germ2 teaspoons salt2 teaspoons sugar1 teaspoon baking soda1/2 teaspoon cream of tartar1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes2 cups well-shaken buttermilk Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour. Cooks' notes:• Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. • Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days. 4 cups coarse ground whole-wheat flour 4 cups white flour 3 teaspoons salt 1 tablespoon baking soda 3-4 cups low-fat cultured buttermilk Not the one? See other Traditional Irish Brown Bread Recipes <>