More Rain!

My new rubber boots arrived today and none too soon.  Nearly every time i wore them this past year, my feet got wet.  (which was a lot because it has rain incessantly except for Sept and October so we had absolutely NO fall regrowth for winter stockpile pastures).  We are getting some Scottish weather albeit a bit colder.

The old ones are probably at least 12 years old and basically leak because they have cracked and dry rotted at the ankles where they bend.  LaCrosse brand has been my go-to for 30 plus years.   Hopefully, these new ones will last as long, but they do seem to be slightly less quality and a bit differently shaped in the foot.  Made in China – too bad.  But they fit nicely, so I am encouraged that they will live up to their historical quality.

Note how much taller the new ones are – that’s only because the heel on the old ones are just worn down!  They also appear wider in the leg, but that’s just because my old ones are trained to stay open to receive my foot.  Cheers! tauna

boots and piano 001

Garlic Burger Buns

Lunch today is easy:

Roast bone-in square cut lamb shoulder from home raised sheep

Cubed butternut squash sauteed in butter from grassfed cows

Garlic Burger Buns – homemade with organic ingredients – today i made 12 buns with the same recipe – plenty big.

Recipe from page 39 Kathy Casey Cooks cookbook  – chef on the American Queen Steamboat

Garlic Burger Buns 001

Garlic Burger Buns

Makes 6-12 buns

1/2 cup milk

1 tbsp olive oil

2 tbsp sugar

1/3 cup warm water (90°F to 110°F)

1 package dry yeast (2 1/4 tsp)

2 eggs

3 cups all-purpose flour

3/4 tsp salt

1 tbsp finely minced garlic

Coarse ground salt for sprinkling

In a small bowl stir together the milk, olive, oil, sugar, warm water, and yeast.  Stir to dissolve yeast and let sit about 10 minutes then pour into a large mixer bowl.

Whisk the eggs in a small bowl and add all but 1 tbsp. to the liquid ingredients, reserving the extra for brushing the bun tops.  Mix in flour, salt, and garlic with paddle attachment until incorporated and then change to a dough hook.  Mix with dough hook on medium speed for about 3 to 4 minutes, as needed, to make a smooth, moist dough.  Knead until smooth.  Place in a large greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Punch down and divde dough into 6 pieces.  Roll into balls and let rest 10 minutes covered with a towel.  With a well-floured rolling pin, roll balls into 4-inch rounds.  Place on a greased baking sheet.  Cover lightly with a towel and let rise until almost doubled.

Meanwhile, preheat oven to 350°F.

In a small bowl, whisk remaining egg together with 1/2 tbsp water.  Brush the tops of the buns lightly with egg wash, sprinkle lightly with coarse ground salt and place in overn.

Bake about 15 to 20 minutes, or until golden brown.  Cool buns on a rack.

That’s the recipe, but i usually make 8 buns with this r