Washington, DC museums are plentiful. From art, espionage, history, science, or natural history, there's sure to be a museum to satisfy your curiosity!
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Kids will be WOWED with this hands-on, fall science experiment where they will explore Why do Leaves Change Color for kids! Fun Leaf Activity!
This is my favorite peanut sauce recipe. It is made with just 6 key ingredients, and it is a great dipping sauce or dressing for salads.
This classic pot pie recipe is loaded with veggies for a delicious dish that can easily be made vegan and gluten-free.
Gordon Ramsay's frittata is really simple to make. Just cook bacon and vegetables and then, add eggs to them. Cook all of it and serve.
Make the most of season with this surprisingly simple and delicious Roasted Cherry Tomato Sauce. This sauce is delicious on pasta, sandwiches and pizza!
Wondering how to make a narcissist miserable? These 12 things they hate will do the trick. Learn what they are in the article.
Gordon Ramsay's shepherd's pie is a great British recipe. The filling for the pie is made with meat, vegetables, sauces, and spices. It is then topped with a mash and cheese. Check out the article to make your own shepherd's pie.
Warm, soft, and rich, nothing beats a piece of this homemade naan bread recipe alongside your favorite rich curry.
Get this guide to 3 unique villages in Tuscany - Pitigliano, Sovana and Sorano - including things to do and where to stay in a medieval castle.
These cold lunch ideas for working man require no microwave or fridge. Packing a lunch can save money and be healthier for your construction worker husband.
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Oven Roasted Asparagus Recipe – Looking for the perfect side dish? The roasted asparagus Recipe is the perfect springtime side dish, whether for brunch or dinner. Our garlic parmesan roasted …
16 Make-Ahead Cold Lunch Ideas to Prep for Work This Week - Try prepping these awesome cold lunch ideas when you can't reheat your lunch!
Tender, spongy and full of flavor this Sourdough Discard Focaccia is easy to make and is perfect for beginners and pro sourdough bakers.
Easy Red Enchilada Sauce is made with just a few simple ingredients, and is more flavorful and healthier than the canned stuff!
Learn how easy it is to cook beets and make them delicious; discover their nutritional value and try them in a few new recipes.
