Sunday, December 20, 2020

A Mennonite 'Twas the Night Before Christmas

 I copied this from The Daily Bonnet website.

‘Twas the night before Mennonite Christmas, when all through the house
Not a Penner was stirring, not even Uncle Klaus;
The tutjes were all eaten, the halva was all gone,
I was lying next to Martha wearing my favourite long johns.

The tjinja were nestled all snug in one bed,
While visions of plumemoos danced in their heads,
And Martha in her duak, and me filled with hope,
Of a quick Christmas snuggle on this long winter’s schlop.

When out on the yard there arose such a melee,
That I sprang from the bed; “Waut es mit die!”
To the Loewen window I flew at a furious pace,
With Martha at my side wearing nothing but lace.

The moon lit up the scene, as I opened the curtain,
Who might it be? I sure was not certain.
When, what to my Mennonite eyes did appear,
Eight tiny church elders dressed in winter gear.

With a little old man, standing square in our lawn,
This man, I assumed, must be Pastor Krahn.
In English he yelled and in Dietsch just the same,
He whistled, and shouted, and called them by name;

“Now, REIMER! now, KLASSEN! now, THIESSEN and EPP!
On, BROESKY! on BERGEN! on, MARTENS and LEPP!
To the top of the roof! and in through the door!
If we have to, we’ll drill a hole in the floor!”

They peered in our windows, self-righteous and loud,
They were looking for presents that were not allowed.
“What’s this I see? A TV set?”
A radio, a pool table, an Elvis cassette?”

They took all the things that they thought were wrong,
They took them while smiling and singing a song.
“Throw it in here! That goes in my sack!”
“An electric guitar? You aren’t getting this back!”

Pastor Krahn seemed quite pleased and scratched at his belly,
That shook like a salad made of whipped cream and jelly.
They were about to escape with our toys and our rings,
They had all our names; they had all our things.

When Martha approached, and started to sing,
“Silent Night, Holy Night”; her voice fit for a king.
She sang all three verses and another in German,
The elders uneasy; she sure had them squirmin’.

A crowd soon had gathered and joined her in song,
“We won’t let them tell us what’s right and what’s wrong.”
We sang and we prayed and we grabbed back our toys,
That we wrapped up again for our girls and our boys.

The elders stood around and admitted defeat,
“Let’s sing that again; the melody’s sweet.”
Pastor Krahn was now standing all on his alone.
“Well, I suppose, a pool table is okay in the home.”

He sprang to his sleigh, with his elders in tow,
“Mrs. Penner’s in charge now; as for us, we must go.”
And I heard him exclaim, as he drove out of sight,
HAPPY CHRISTMAS TO ALL, AND TO ALL A GOOD-NIGHT!

 

 https://dailybonnet.com/twas-the-night-before-mennonite-christmas/

Saturday, December 12, 2020

English Toffee Bars

English Toffee Bars



Ingredients

2 cups (500ml) all-purpose flour

1 cup (250ml) packed light brown sugar

1/2 cup (125ml) cold butter *I used margarine*

1 cup (250ml) pecan halves


Filling

2/3 cup (170ml) butter *again, I used margarine*

1/3 cup (85ml) light brown sugar


Topping

1 cup (250ml) semi-sweet chocolate chips *I use bitter sweet chips*


Directions

Preheat oven to 350F (180C). combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2 inch (33x23x5 cm) baking pan. Sprinkle pecans halves over crust.


Filling

Combine butter and brown sugar in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, for 30 seconds.


Immediately pour filling over pecans and crust. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven.


Topping

Immediately sprinkle semi-sweet chocolate chips evenly over top; carefully press gently onto surface (chips will be hot). Cool completely in pan on wire rack. Cut into bars.


Makes: 24 bars

 

Wednesday, November 11, 2020

Remembrance Day


 

In Flanders Fields


The World’s Most Famous WAR MEMORIAL POEM

By Lieutenant Colonel John McCrae


In Flanders fields the poppies blow

Between the crosses, row on row,

That mark our place; and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.


We are the Dead. Short days ago

We lived, felt dawn, saw sunset glow,

Loved and were loved, and now we lie

In Flanders fields.


Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high.

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders fields.


Composed at the battlefront on May 3, 1915

during the second battle of Ypres, Belgium

 

 

Why Wear a Poppy?

“Please wear a poppy,” the lady said

And held one forth, but I shook my head.

Then I stopped and watched as she offered them there.

And her face was old and lined with care;

But beneath the scars that years had made

There remained a smile that refused to fade.


A boy came whistling down the street,

Bouncing along on care-free feet.

His smile was full of Joy and Fun,

“LADY” said he, “MAY I HAVE ONE?”

When she’d pinned it on he turned to say,

“WHY DO WE WEAR A POPPY TODAY?”


The lady smiled in her wistful way

And answered “This is Remembrance Day”

And the poppy there is a symbol for,

The gallant men who died in war.

And because they did, you and I are free-

That’s why we wear a poppy you see.


I had a boy about your size

With golden hair and big blue eyes,

He loved to play and jump and shout,

Free as a bird he would race about.

As the years went by he learned and grew

And became a man - As you will too.


He was fine and strong with a boyish smile

But He’d seemed with us such a little while,

When war broke out and he went away,

I still remember his face that day

When he smiled at me and said “GOODBYE’

I’ll be back soon, Mum, so please don’t cry.


But the war went on and he had to stay,

And all I could do was wait and pray

His letters told of the awful fight (I can see it still in my dreams at night).

With the tanks and guns and the cruel barbed wire,

And the mines and bullets, the bombs and fire.


“Till at last at last, the war was won

And that’s why we wear a poppy son”.

The small boy turned as if to go,

Then said, “Thanks lady I’m glad to know.

That sure did sound like an awful fight,

But your son – did he come back alright?”


A tear rolled down her faded cheek;

She shook her head but didn’t speak

I slunk away in a sort of shame,

And if you were me you’d have done the same,

For our thanks, in giving, is oft delayed,

Through our freedom was bought – and thousands paid!


And so when we see a poppy worn,

Let us reflect out burden borne

By those who gave their very all

When asked to answer their country’s call

That we at home in peace might live,

THEN WEAR A POPPY! REMEMBER – AND GIVE!

 



 

 

Sunday, September 6, 2020

Wind Warning Out

 Hold onto your hats #mbmstorm

4:23 AM CDT Sunday 06 September 2020
Wind warning in effect for:

  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark

Strong winds that may cause damage are expected or occurring.

Strong northwesterly winds with gusts up to 90 km/h will develop over the Red River Valley this afternoon.

These gusty winds will gradually subside this evening.

Damage to buildings, such as to roof shingles and windows, may occur. High winds may toss loose objects or cause tree branches to break.

Wind warnings are issued when there is a significant risk of damaging winds.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

 

Statements

4:31 AM CDT Sunday 06 September 2020
Special weather statement in effect for:

  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark

Abrupt Transition to Fall this Labour Day Long Weekend

Area: Southern Manitoba

Timing: This afternoon to Tuesday morning.

Wind Gusts: up to 80 kilometres per hour from the northwest this afternoon, over southwestern Manitoba. A wind warning is in effect for the Red River Valley for gusts up to 90 km/h this afternoon.

Frost: Widespread frost is possible over a number of localities in southwestern Manitoba on Tuesday morning. A risk of frost may also linger over the Red River Valley and southeastern Manitoba Wednesday morning.

Remarks: An Alberta Clipper passing across the Prairies is bringing showers, gusty winds and cooler temperatures to southern Manitoba. A cold air mass will slide south in the wake of the Clipper and entrench itself over Manitoba by Tuesday morning. Frost advisories are expected to be issued with the Monday afternoon forecasts.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Monday, June 29, 2020

Still under Heat Warning

Still under that heat warning

4:30 AM CDT Monday 29 June 2020
Heat Warning in effect for:

  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark

Humidex values reaching 38 are expected.

A prolonged period of hot weather continues over portions of southern and east-central Manitoba.

Southerly winds are spreading hot and humid weather into Manitoba. Over the coming days, daytime highs will climb into the low thirties with overnight lows staying in the upper teens or low twenties. Humidex values will be in the upper thirties or low forties.

The heat will begin to break through the latter half of the week.

The risks are greater for young children, pregnant women, older adults, people with chronic illnesses and people working or exercising outdoors.

Drink plenty of water even before you feel thirsty and stay in a cool place.

Check on older family, friends and neighbours. Make sure they are cool and drinking water

Seek a cool place such as a tree-shaded area, swimming pool, shower or bath, or air-conditioned spot like a public building.

Watch for the symptoms of heat illness: dizziness/fainting; nausea/vomiting; rapid breathing and heartbeat; extreme thirst; decreased urination with unusually dark urine.

Keep your house cool. Block the sun by closing curtains or blinds.

For more information on heat and your health:
- Visit Manitoba Health at: http://www.manitoba.ca/health/publichealth/environmentalhealth/heat.html.
- Call Health Links - Info Santé at 204-788-8200 or toll-free at 1-888-315-9257.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Friday, June 26, 2020

Heat Warning

3:48 PM CDT Friday 26 June 2020
Heat Warning in effect for:

  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark

Humidex values reaching 38 are expected.

A prolonged period of hot weather will develop over portions of southern and east-central Manitoba this weekend and persist into next week.

Southerly winds will push hot and increasingly humid weather into Manitoba this weekend. Daytime highs will climb into the low thirties with overnight lows rising into the upper teens or low twenties.

These hot temperatures will be joined by notably humid conditions next week which will increase humidex values into the upper thirties. Notably, the high humidity will likely result in several nights of overnight minimum temperatures in the low twenties. The heat will begin to break through the latter half of next week.

On Sunday in southwestern Manitoba, a strong weather front will produce a sharp temperature change from highs in the low thirties to its east to highs in the mid-twenties to its west. There is a chance that this front will slide east of Brandon and the Turtle Mountains; if it does those areas may see an early reprieve from the heat.

For most regions in the heat warning, daytime highs may dip a couple degrees on Monday into the upper twenties. Overnight lows will not be impacted by this and daytime highs will climb back into the low thirties for Tuesday and Wednesday.

The risks are greater for young children, pregnant women, older adults, people with chronic illnesses and people working or exercising outdoors.

Drink plenty of water even before you feel thirsty and stay in a cool place.

Check on older family, friends and neighbours. Make sure they are cool and drinking water

Seek a cool place such as a tree-shaded area, swimming pool, shower or bath, or air-conditioned spot like a public building.

Watch for the symptoms of heat illness: dizziness/fainting; nausea/vomiting; rapid breathing and heartbeat; extreme thirst; decreased urination with unusually dark urine.

Keep your house cool. Block the sun by closing curtains or blinds.

For more information on heat and your health:
- Visit Manitoba Health at: http://www.manitoba.ca/health/publichealth/environmentalhealth/heat.html.
- Call Health Links - Info Santé at 204-788-8200 or toll-free at 1-888-315-9257.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Tuesday, June 16, 2020

Heat Warning

7:09 PM CDT Tuesday 16 June 2020
Heat Warning in effect for:

  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark

A hot and humid airmass will be in place over parts of southern Manitoba until Wednesday night. Daytime highs of 32 C and overnight lows around 20 C have led to the issuance of this heat warning in accordance with the criteria set by Manitoba Health. A cold front will flush out the humid air Wednesday night.

Extreme heat affects everyone.

The risks are greater for young children, pregnant women, older adults, people with chronic illnesses and people working or exercising outdoors.

Watch for the effects of heat illness: swelling, rash, cramps, fainting, heat exhaustion, heat stroke and the worsening of some health conditions.

Drink plenty of water even before you feel thirsty and stay in a cool place.

Shade yourself with an umbrella or a wide-brimmed hat.

Never leave people or pets inside a parked vehicle.

Ask a health professional how medications or health conditions can affect your risk in the heat.

Watch for the symptoms of heat illness: dizziness/fainting; nausea/vomiting; rapid breathing and heartbeat; extreme thirst; decreased urination with unusually dark urine.

When it's hot eat cool, light meals.

Keep your house cool. Block the sun by closing curtains or blinds.

Outdoor workers should take regularly scheduled breaks in a cool place.

Heat warnings are issued when very high temperature or humidity conditions are expected to pose an elevated risk of heat illnesses, such as heat stroke or heat exhaustion.

For more information on heat and your health:
- Visit Manitoba Health at: http://www.manitoba.ca/health/publichealth/environmentalhealth/heat.html.
- Call Health Links - Info Santé at 204-788-8200 or toll-free at 1-888-315-9257.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Sunday, June 7, 2020

Tornado Watch Out

2:12 PM CDT Sunday 07 June 2020
Tornado watch in effect for:
  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark
Conditions are favourable for the development of severe thunderstorms which may produce tornadoes.

In addition to tornadoes, these thunderstorms have the potential to produce hail to the size of baseballs and wind gusts in excess of 120 km/h.

The tornado threat will diminish late this evening.
This is a dangerous and potentially life-threatening situation.

Be prepared for severe weather. Take cover immediately, if threatening weather approaches.

In the event of a tornado, or if a tornado warning is issued for your area, it is recommended you take the following actions: Go indoors to a room on the lowest floor, away from outside walls and windows, such as a basement, bathroom, stairwell or interior closet. Leave mobile homes, vehicles, tents, trailers and other temporary or free-standing shelter, and move to a strong building if you can. As a last resort, lie in a low spot and protect your head from flying debris. Lightning kills and injures Canadians every year. Remember, when thunder roars, go indoors!

Tornado watches are issued when atmospheric conditions are favourable for the development of thunderstorms that could produce tornadoes.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Saturday, May 23, 2020

Severe T-Storm Watch

 And so, the severe storm weather begins here in Manitoba.

3:29 PM CDT Saturday 23 May 2020
Severe thunderstorm watch in effect for:
  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark
Conditions are favourable for the development of severe thunderstorms that may be capable of producing strong wind gusts, large hail and heavy rain.

Thunderstorms have developed this afternoon along a cold front stalled over southern Manitoba. Some of these thunderstorms may become severe late this afternoon or this evening.
Remember, severe thunderstorms can produce tornadoes. Lightning kills and injures Canadians every year. Remember, when thunder roars, go indoors!

Severe thunderstorm watches are issued when atmospheric conditions are favourable for the development of thunderstorms that could produce one or more of the following: large hail, damaging winds, torrential rainfall.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Sunday, May 3, 2020

Sourdough Starter and Bread

I'm going to start a sourdough starter & try to use it to bake bread. Here are a couple of starter recipes that I can try, plus a recipe for making bread. Wish me luck.

How To Make Your Own Sourdough Starter

Makes4 cups

Ingredients

  • All-purpose flour (or a mix of all-purpose and whole grain flour)
  • Water, preferably filtered

Equipment

  • 2-quart glass or plastic container (not metal)
  • Scale (highly recommended) or measuring cups
  • Mixing spoon
  • Plastic wrap or clean kitchen towel

Instructions

Instructions (Overview)

  1. Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and signs of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Process

  1. Day 1: Make the Initial Starter
    4 ounces all-purpose flour (3/4 cup plus 2 tablespoons)
    4 ounces water (1/2 cup)
  2. Weigh the flour and water, and combine them in a 2-quart glass or plastic container (not metal). Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or a clean kitchen towel secured with a rubber band.
  3. Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
  4. Day 2: Feed the Starter
    4 ounces all-purpose flour (3/4 cup + 2 tablespoons)
    4 ounces water (1/2 cup)
  5. Take a look at the starter. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.
  6. If you don't see any bubbles yet, don't panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.
  7. Weigh the flour and water for today, and add them to the starter. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with the plastic wrap or kitchen towel secured again. Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
  8. Day 3: Feed the Starter
    4 ounces all-purpose flour (3/4 cup + 2 tablespoons)
    4 ounces water (1/2 cup)
  9. Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you'll hear bubbles popping. It should also start smelling a little sour and musty. Again, if your starter doesn't look quite like mine in the photo, don't worry. Give it a few more days. My starter happened to be particularly vigorous!
  10. Weigh the flour and water for today, and add them to the starter. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with the plastic wrap or kitchen towel secured again. Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
  11. Day 4: Feed the Starter
    4 ounces all-purpose flour (3/4 cup + 2 tablespoons)
    4 ounces water (1/2 cup)
  12. Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.
  13. When I made my starter here, I didn't notice much visual change from Day 3 to Day 4, but could tell things had progress by the looseness of the starter and the sourness of the aroma.
  14. Weigh the flour and water for today, and add them to the starter. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with the plastic wrap or kitchen towel secured again. Place the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
  15. Day 5: Starter is Ready to Use
    Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.
  16. If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.
  17. Day 5 and Beyond: Maintaining Your Starter
    4 ounces all-purpose flour (3/4 cup + 2 tablespoons)
    4 ounces water (1/2 cup)
  18. Once your starter is ripe (or even if it's not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then "feed" it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.
  19. If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.
  20. How to Reduce the Amount of Starter
    Maybe you don't need all the starter we've made here on an ongoing basis. That's fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.
  21. How to Take a Long Break from Your Starter
    If you're taking a break from baking, but want to keep your starter, you can do two things:
    1) Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.
    2) Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.



    Sourdough Starter Recipe

    This traditional sourdough starter recipe takes a little bit of patience, but yields big results. With consistency, time and intention, you can maintain your starter indefinitely.
    Prep Time6 d
    Total Time5 d 5 mins
    Course: bread
    Cuisine: American
    Keyword: fermentation, flour
    Author: Jenny

    Equipment

  22. Flip-Top Jar
  23. Digital Kitchen Scale

Ingredients

  • 450 grams bread flour
  • 450 grams warm water
  • established sourdough starter (optional, see notes)

Instructions

Day 1

  • Measure 100 grams flour and 100 grams water into a jar with a tight-fitting lid, and then whisk them together using a fork. If using an established sourdough starter, whisk it into the flour and water now. Set the jar on the countertop away from direct light and heat.

Day 2

  • Set a bowl on your kitchen scale, and then tare the scale. Measure 100 grams sourdough starter into the bowl, and then discard it.
  • Set the jar containing your starter onto the scale, tare it again, and then measure in 50 grams water. Whisk the water into the starter in your jar, and then whisk in 50 grams flour. Clamp the jar tightly, and then set it on your countertop away from direct light and heat.

Day 3

  • You should begin seeing bubbles appear on the surface of your starter, or the surface may appear slightly foamy. These are signs of microbial activity.
  • Measure 100 grams sourdough starter into the bowl, and then discard it.
  • After discarding the starter, whisk in 50 grams warm water and 50 grams flour. Seal the jar and store it away from direct light and heat.

Day 4

  • The surface of your starter should appear slightly bubbly, and you may see evidence that your starter is beginning to expand in the jar. You should start feeding your starter twice a day today.
  • In the morning, measure 100 grams sourdough starter and discard it.
  • After discarding the starter, whisk in 50 grams water and 50 grams flour. Seal the jar and store it away from direct light and heat.
  • In the evening about 12 hours after your first feeding, discard 100 grams starter, and then whisk in 50 grams water and 50 grams flour. Seal the jar tightly, and store it away from light and heat.

Day 5

  • The surface of your starter should be very bubbly, and it may expel gas when you open the jar. You should also see evidence that your starter is expanding in its jar.
  • In the morning, measure 100 grams sourdough starter and discard it. Whisk in 50 grams water and 50 grams flour, and store the jar away from direct light and heat.
  • In the evening about 12 hours after your first feeding, feed the starter again by discarding 100 grams starter and replacing it with 50 grams water and 50 grams flour.

Day 6

  • Your starter should be bubbly, and it should smell of yeast and bread with faint sour notes. It should also double within 12 hours of each feeding.
  • Discard 100 grams of starter, and then whisk in 50 grams water and 50 grams flour.
  • If you're planning to bake with the starter today, wait until it doubles in volume and then follow your recipe's instructions. If you're planning to bake with the starter later, transfer it to the fridge.

Weekly Maintenance

  • To maintain the starter, remove it from the fridge at least once per week. Discard 100 grams starter, and then whisk in 50 grams water and 50 grams flour. Let it rise at room temperature up to 12 hours if you're planning to bake that day. If you're planning to bake later, transfer it to the fridge.

Proofing the Starter on Baking Day

  • Remove the starter from the fridge approximately 8 to 12 hours before you plan to begin your recipe.
  • Feed the starter by discarding 100 grams spent starter, and replacing it by whisking 50 grams flour and 50 grams into the jar. Seal the jar, and let it sit on the countertop until it doubles in volume.
  • Remove the amount of starter that your recipe calls for, and then replace it with equal amounts of flour and water. Transfer the jar of starter to the fridge.



Easy Sourdough Bread



  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 6 hours
  • Yield: 1 large loaf
Ingredients
  • 3 cups bread flour or a mix of bread and whole wheat flours
  • 1 1/4 cup filtered water
  • 1 cup active hydrated starter
  • 1 tbsp honey
  • 1 1/2 tsp salt

Instructions

  1. Mix all ingredients in a large bowl. Let rest for 15 minutes.
  2. Either knead 5 minutes with the dough hook of a stand mixer, or turn out dough onto a floured surface and knead for 5 minutes by hand, adding more flour as necessary. I find it works better when I knead by hand.
  3. Shape the dough into a ball and put into an oiled bowl. Cover the bowl with plastic wrap or a lid and let rise for 3 hours. During the first rise, stretch the dough, tuck it back under, and return to bowl every hour.
  4. After the last “stretch and tuck” return dough to bowl for the final rise. Let dough rise 2 hours, covered.
  5. Preheat oven to 475°F. Preheat a pizza stone or an enameled dutch oven while oven is preheating.
  6. Once oven is preheated, carefully oil stoneware. (If using a pizza stone, line it with parchment.) Gently remove dough from the bowl and shape into a ball. Place on the hot stoneware and cut 3 deep slits into the dough.
  7. Bake for 30-45 minutes. Remove from oven place bread on a cooling rack to cool for 30 minutes (this is still part of the cooking process) before cutting. 

    I will try to keep posting on the progress of this baking adventure. 

Thursday, April 16, 2020

Wednesday, April 1, 2020

April snowstorm

3:28 PM CDT Wednesday 01 April 2020
Snowfall warning in effect for:
  • Mun. of Emerson-Franklin incl. Roseau River
  • R.M. of De Salaberry incl. St-Pierre-Jolys and St. Malo
  • R.M. of Hanover incl. Steinbach Niverville and Grunthal
  • R.M. of La Broquerie incl. Marchand
  • R.M. of Ritchot incl. St. Adolphe and Ste. Agathe
  • R.M. of Ste. Anne incl. Richer
  • R.M. of Stuartburn incl. Zhoda Vita and Sundown
  • R.M. of Tache incl. Lorette Ste-Geneviève and Landmark
Snowfall with total amounts of 10 to 15 cm is expected.

A slow moving cold front tracking across southern Manitoba will spread snow across south central and eastern Manitoba Thursday into Friday. Precipitation will begin as rain this evening but gradually change over to snow across the Red River valley and Interlake tonight and eastern Manitoba on Thursday. At this time the heaviest snowfall amounts are expected east of Winnipeg where totals of 10 to 25 cm are possible. Over the western portions of the Red River Valley and Interlake, including the City of Winnipeg, lesser amounts are expected with totals in the 5 to 15 cm range.
Rapidly accumulating snow could make travel difficult over some locations. If visibility is reduced while driving, slow down, watch for tail lights ahead and be prepared to stop. Take frequent breaks and avoid strain when clearing snow.

Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to MBstorm@canada.ca or tweet reports using #MBStorm.

Friday, March 27, 2020

Possible storm next week

Possible system coming in next week

1.While there remains considerable uncertainty regarding the storm next week, of the many weather scenarios possible, the following three are worth noting:

a.*Most Likely Scenario:* Rain switching to snow Wednesday for southern MB, Slight threat of freezing rain over southern Manitoba late Tuesday into Wednesday. Accumulating snow over northern Manitoba Tuesday, *up to 30 cm*. Snow Wednesday into Thursday for western Manitoba (5-15 cm). Strong winds from the south beginning Wednesday, gusts up to 60 km/h over much of Manitoba.

b.*Most Impactful Scenario:* Ice accretion on below freezing surfaces due to steady freezing rain late Tuesday into Wednesday. Up to 40 cm of snow over central portions of the province (Including Norway house), rain switching to snow across southern Manitoba. strong winds from the northwest up to 70 km/h on Wednesday across much of Manitoba.

c.*Least Impactful Scenario:* The most impactful weather occurs in Saskatchewan, or south of the border. Rain or flurries for western portions of the province with low accumulations. Winds remain below 50 km/h.

2.Potential impacts:

a.Difficult winter travel conditions, especially over northern and central portions of the province due to reduced visibility in heavy falling and blowing snow.

   2. Surfaces such as highways, roads, walkways, and parking lots may
      become difficult to navigate due to rain or drizzle switching to
      snow
   3. Surfaces at temperatures below zero may develop a slight ice
      accretion due to slight threat of freezing rain

3. *An update will be sent Monday, March 30 with the latest available
  information. This update could be an email or WebEx meeting
  invitation, depending on how impactful the weather forecast is at
  that time. *

Thursday, March 12, 2020

Book Review of There Was a Silence by T.E. Mark

This book is a collection of four short type stories. They are written to read like movie scripts, instead of a basic story format. I’m not fond of this, but it’s not going to affect my review and rating.

Story 1: The 3rd Degree of Consciousness
This story was a bit confusing at times. It was fast paced. Characters were well constructed, as well as the world building. The ending was a bit of a surprise. It was an enjoyable story.

Story 2: There Was a Silence
I found this story to be a bit slow moving. It was good, just slow. It picked up about 2/3’s of the way completed. That’s when everything started to make sense. It was good.

Story 3: Plain and Simple
This story was totally different than the others. Not science fiction, but more of a paranormal story. The characters were likeable, some not. Good world building. The story itself wasn’t overly fast paced, but it had a good pace. It was different, but good.

Story 4: Borders
I think I enjoyed this one the most. It had likeable characters and great world building. The pace of the story was fast. The ending was perfect. It came full circle.

All in all, these were good stories. I’m still not a fan of this format, but it’s always good to read something different than one’s usual.