Thank you! Don't forget to confirm subscription in your email.
Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?
Baking makes me focus. On weighing the sugar. On sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
Instead of trying crazy diets now, I just live by a few easy rules: I try to stay away from white flour as much as I can - I go for grains and brown rice instead, and I pick lean meats, like chicken or turkey, over red meat most of the time.
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
Analysis kills spontaneity. The grain once ground into flour springs and germinates no more.
The village had a mill near it, situated on the little creek, which made very good flour. The population consisted of civilized Indians, but much mixed blood.
If I survive, I will spend my whole life at the oven door seeing that no one is denied bread and, so as to give a lesson of charity, especially those who did not bring flour.
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
When I learned that flour pound for pound has as many calories as sugar, and that when eating pasta you're basically eating cake, I was size 23, and my neck was restricting my breathing, and so I got on a microbiotic diet and got myself an exercise bike.
I'm still not comfortable recommending that people eat saturated fat with abandon, but it's clear to me that sugar, flour and oxidized seed oils create inflammatory effects in the body that almost certainly bear most of the responsibility for elevating heart disease risk.
