Whole Wheat Sandwich Bread (makes 2)

That is actually simple to make, faster than most bread recipes, is super light and fluffy, rises well and tastes yummy. (Believe me, this recipe was HARD to find. We've made our share of rock-hard, super dense loaves) This recipe is courtesy of my friend, Keri Misawa.

3 c. whole wheat flour
1 T. instant yeast (also called BreadMachine yeast or RapidRise)
2 c. hot water (Keri said it was important it was 110 degrees, so I use a thermometer)

Mis together in a Kitchenaid with a dough hook. Mix until completely moist.

Add:
1/3 c. oil (I used canola, Keri uses light olive)
1/3 c. honey (I've also used a mixture of part maple syrup and corn syrup)
1 1/2 t. salt


Mix, then add white flour slowly until dough pulls away from the bowl sides of the Kitchenaid (about 2 to 3 cup white flour) Put on second speed for about 2 more minutes. It should be "satiny" and you can stretch it easily. Form into 2 loaves, and press down into two loaf pans (I use the smaller). You only need one rise!! Let rise for about an hour. Bake 20-30 minutes at 350.

Baked Salmon

This recipe was given to me by my "Duluth" Grandma - Ruth Thorpe. Firecracker of a lady if there ever was one.

Preheat oven to 400.
Coat glass pyrex pan with olive oil.
Rinse salmon fillets (w/skin)
Lay fillets in pan skin side down without drying.
Pour olive oil over the top of the fillets.
Sprinkle fillets with tarragon, parsley, pepper & pinch of salt.
Place lemon slices on fillets.
Cover with foil & cook 10 - 15 minutes.

A note on purchasing salmon - be sure to always use wild salmon and not farm-raised as the fish often carry many diseases and spread them to the wild populations. Check an article about this at Patagonia.com. It is "Just Say No To Farmed Salmon" by Russell Chatham.

Aslo, my favorite smoked salmon store in Duluth is Northern Waters Smokehouse. Check it out at www.nwsmokehaus.com

Beans

This is sort of a silly thing, but this week I learned to cook my own beans. Easy-peasy.

I've always purchased canned beans out of convenience-- however, now that we (and the rest of country) are on a slightly restricted grocery budget I decided to pick up a bag of dried this time and give it a whirl.

Pinto Beans

1/2 bag (8 oz), rinsed
enuf water to cover
a few garlic cloves peeled and whacked with a blunt object
salt/pepper
bay leaf
optional: 1 T. cumin, pinch of thyme

Put all up to boil (except salt), turn heat down and simmer for a few hours-- adding salt towards the end. Replenish water if needed. Voila!

i've got a lov-e-ly bunch of coconuts

literally! i have 2 on my counter and don't know what to do with them....or, more specifically, the milk. got any ideas?