I love being frugal.

I love history.

I love biographies.

I love Depression Cooking with Clara. It’s the reminiscings of a spunky great grandmother, sharing meals and stories from the Depression.

You can view all the episodes here at the Depression Cooking Channel on YouTube.

I’ve included the first episode, Pasta and Peas, here because I think that’s what I am going to cook for dinner tonight:

We have the quaint little cottage of the LittlestPage nestled beside Page2’s ocean lighthouse.

And Page1’s peaceful Swiss chalet sitting neutrally between the rival castles of Page 3 and 4.

Tomorrow the wholesale massacre begins!

Shared by Page1
(serves 4)
Stir with mixing spoon until thoroughly blended in order listed:
1/2 cup peanut butter
1/4 cup honey
1/4 cup of powdered milk
1 tablespoon raisins or currants

To mix the peanut butter in the jar, I stick one (and only one) beater in the electric beaters, plunge it into the peanut butter and turn it on to low or medium low. I carefully move the one beater up and down until all the oil is mixed in.

Then I scrape off the beater and offer it as a reward to whatever child happens to be shadowing me in the kitchen. I store the peanut butter in the fridge and no longer suffer from dry crusty peanut butter in the bottom of the jar!

Our meal chaos plan yesterday included:

Lunch for Breakfast (We had mini pizzas and leftover brownies.)
Breakfast for Lunch (We had raisin oatmeal and OJ.)
Snack for Dinner (We had cheese chunks, marshmallows, and cookies)
and
Dinner for Snack. (By the time I got back from the grocery store, it was 7pm! We had smokies on buns, with salad and chips)

And I’m a self-proclaimed health nut?!

My husband followed me on this journey, although not always as enthusiastically as I might have liked.

It was with great mirth that I read the little encouraging email he sent me a few days ago:

1. The Japanese eat very little fat and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat and suffer fewer heart attacks than Americans.

3. The Chinese drink very little red wine and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beer and eat lots of sausages and fats and suffer fewer heart attacks than Americans.

CONCLUSION:

Eat and drink what you like.
Speaking English is apparently what kills you.

Yikes!

Of all the terrible mistakes to make. I’ve fixed the original post and mentioned the error at the Carnival.

I apologize most profusely.

–Mrs. Pages

I ended up using it as a really expensive blender for a long while before guilt forced me to try making bread again. I found a few recipes on the web and adapted them so they used ingredients that I had on hand.

Now I really do make four loaves in just an hour, and absolutely love the results.

WonderfulPages Whole Wheat Bosch Bread Recipe

Ingredients

16 cups of flour, approximately
6 cups of water, heated to 125F
1/2 cup milk powder (optional)
1/4 cup olive or canola oil
1/4 cup honey (or 1/2 cup sugar)
2 tablespoons active dry yeast

1 tablespoon salt
3 tablespoons vital gluten

Directions

1. Making a Sponge.

(I found that a sponge makes lighter whole wheat bread. The extra time is worth it.)

Add the 6 cups of warm water to the Bosch bowl. Add the milk powder, oil, and honey. Measure out 6 cups of flour and 2 tablespoons of yeast into the bowl. Place the cover on and mix these ingredient on speed 2 or 3 for 20 to 30 seconds, until well mixed.

Let this mixture rest for twenty to thirty minutes. The sponge should be foaming and growing!

2. Making the Dough

Add the 1 tablespoon of salt and 3 tablespoons of vital gluten to the bowl. Turn the Concept onto speed 1 and steadily add about 10 cups of flour just enough for the dough to clean the sides of the bowl.

Then turn the speed up to 2 and knead the dough for 5-7 minutes until the gluten develops. I “window test” for gluten by pulling off a chunk of dough and stretching it out into a square. If the dough stretches like bubble gum and thin “windows” appear, than the kneading is done.

Take the dough out of the bowl and place on the counter. Cut it into four equal sections. Take each section, press it out flat and then roll it into a loaf. Place each loaf into a greased bread pan.

(Today, I used one of the sections to make a pizza dough. I usually make three loaves and one batch of cinnamon buns.)

3. Rising the Dough

I cover my dough with a clean dish towel rinsed in hot water and wrung out really well. Place the bread pans in a warm place for approximately 30 minutes, until they double in size. I usually turn my stove onto 100F, let it come up to that temperature and then turn it off. I place my bread inside the oven for twenty minutes. Then I take it out, place it on the stove top and preheat my oven to 350F

(Today, since I made a pizza dough, I rolled it out, covered it with plastic wrap and then put it in the fridge. I do not want my pizza dough to rise until I bake my pizza. So it will stay in the fridge until dinner time, when we add sauce and toppings and then bake it, without letting it rise!)

4. Baking the Bread

Preheat your oven to 350F. Bake the loaves for approximately 30 minutes. I often use a meat thermometer to check one of my loaves. The internal temperature should be 200F.

When done remove the loaves from the oven and let sit 10 minutes. Remove the loaves from the pan and let sit on a wire baking rack until cool, approximately 30 minutes. Slice and enjoy!

5. Storing the Bread

Fresh bread is best if eaten within a couple of hours. We eat at least a loaf a day in our home, so I will freeze the other two loaves. I store them in resealable freezer bags. You can slice the bread before you freeze it and then just remove slices as you need them.

Oh and here’s the pizza that I baked latter in the day!

Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. ~Lionel Poilane

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” –Robert Browning

Speedy Gonzales Soup
serves 8

2 cups frozen corn
2 – 540ml cans of black beans, rinsed
1 cup salsa
1 – 28oz can diced tomatoes
5 cups water or stock
1/2 tsp cumin
2 cloves garlic, crushed
1/2 tsp Italian herbs

Toppings
1 cup no-fat cheese
1 cup no-fat sour cream
2 cups low-fat, baked tortilla chips, crushed

Place all ingredients, except toppings in a large soup pot. Bring to a boil over medium high heat. Reduce heat and simmer 10 minutes.
Serve in bowls and top with a couple of tablespoons of cheese, sour cream and tortilla chips.

If time and energy permit, serve with cornbread and a fresh fruit salad!

Enjoy!