As the title suggests, I’ve been doing just those things tonight. First, I experimented with a new (to me) yoga studio near downtown Hartford. At first I was skeptical – the setup was a lot different than what I am used to – but in the end it was a wonderful experience. The studio is located near the frog hollow section of Hartford, in an old industrial space with brick walls, huge windows and wood floors. There was a lot more light in the room than I am used to, and the class was a lot smaller – just me and Jen. The class did not focus as much on the 3-part breath, the Dirga Pranayama, as I am used to. We did do this nice breathing exercise where we inhaled 3 times with our arms in different poses each time, holding the breath in and then exhaled. I experimented with a headstand (with some assistance), which I don’t usually try. It was a very enjoyable class.
I was early to the class, and while waiting for Jen to arrive I read some more of Home Cooking. Tonight I am inspired to try some new things. I made my normal bread in the bread maker, but added honeycomb (my regular honey was solid and would not come out of the bear). I also did half wheat and half white flour, added the optional vegetable oil that I usually skip, and am trying baking it on the wheat setting instead of the white. I won’t be awake when it comes out, so Ryan will have to let me know in the morning if it’s a total disaster. I expect it will be.
I also read about her creamed spinach recipe, which is currently baking in my oven. I was lacking some ingredients, so did some substituting.
1. Cook two packages of frozen spinach. Drain, reserving one cup of liquid, and chop fine.
– I halved the recipe, so I only used one package, and it was already chopped, so I skipped that step.
2. Melt four tablespoons of butter in a saucepan and add two tablespoons of flour. Blend and cook a little. Do not brown.
– I used half of these amounts of course. I used wheat flour.
3. Add two tablespoons of chopped onion and one clove of minced garlic
– I did half the amounts, used frozen onion, and pre-chopped garlic.
4. Add one cup of spinach liquid slowly, then add 1/2 cup of evaporated milk, some fresh black pepper, 3/4 cup evaporated milk, some fresh black pepper, 3/4 teaspoon of celery salt and six ounces of Monterey Jack cheese cut into cubes. Add one or more chopped jalapeño pepper – fresh or pickled) and then the spinach. Cook until all is blended.
– Here’s where my substituting really got out of control. I used half and half instead of evaporated milk, garlic salt instead of celery salt, Colby Jack instead of Monterey Jack.
5. Turn into a buttered casserole topped with buttered bread crumbs and bake for about 45 minutes at 300 degrees.
– I don’t really know what buttered bread crumbs means, but I don’t think it’s what I did. I melted some butter and dropped in some Italian seasoned bread crumbs. It was awfully mushy, but tasted yummy!
I have to say, this creamed spinach turned out to be very delicious. We’ll have to wait and see about the bread. I am not too optimistic about this one.