Joe Waxman, a friend of mine did an YouTube interview with me last year about my early days in the Natural Foods Movement. I've put the link here if you would like to view it and I have done things correctly. Joe suggested that I figure out how to teach cooking online. If I can get some help with the technology I'm going to do just that. Here is the link for that interview: https://youtu.be/lBz3V2QyGNc
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As a child I remember sitting around a large table at my Grandfather's house listening to the grownups talking over dinner. Most of the vegetables had been grown in the garden behind the house not too far from the chicken coop and the railroad tracks. My Dad and family lived "on the right side of the tracks, but so close that it didn't matter to some. My Grandfather had come down from Canada to settled and worked on the railroad. He was a big man, with a belly of a stomach that was firm against my head when he hugged me. In the living room was his chairand no one else could sit in it. It was an over stuffed rocking chair with wide legs and runners, sturdy enough to hold him and me while he read the Sunday funnies out loud. People talked a lot more those days. The dinner table was where all the excitement happened. There was a lot of laughter, big voices, points of view that would anger my Father and make my Mother red in the face. Children were reminded to "be quiet...
I've got some bread working. This one incorporated white and rye flour. I've created a sour dough starter and am adding six cups flour and letting it sit for a bit while I visit with Ellen. (Ellen has been kind enough to give me some of her time to explain the in's and out's of working on a computer.) I think making bread is a great teacher. We are working with just three ingredients. Water, flour, and salt. Sometimes we can also use yeast or other additives like milk, additional grain, dried fruit, just use your imagination. The dough looks and feels great after kneading, but I don't have time to bake it now. Into the refrigerator so I can bake it later. The cool temperatures will slow down the rising process and result in a bread with a more interesting and complex flavors http://www.reneesnewkitchen.com . In the end, more time is good.
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