Everything I ask for
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This blog is made for Charlotte's ninth grade humanities class.
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Cooking Lemon Thyme Bars
In our class we are growing an herb garden. We are, because we are delving into the "world of sustainability." (sustain to supply with food, drink, and other necessities of life. to provide for (an institution or the like) by furnishing means or funds. to support (a cause or the like) by aid or approval. ) We cooked them because it showed how useful it is to grow some of the ingrediants in the food and how you can grow a wide range of things to help live more sustainably.Why don't people live more sustainably? Cooking with our herbs helps answer this question because, people don't know how helpful living sustainably can be -- even if it's as small as growing only a few herbs. How can I convince them to do so? Cooking with our herbs also assists in this question because we can convince more people to start living sustainably by showing them what we did with doing something as small as growing herbs, we made meals with our ingrediants. Cooking It Lemon Thyme Bars Recipe. I cooked Giada De Laurentiis' lemon thyme bars with my grandmother on Mother's day. That morning my grandmother went out and bought the ingrediants (about two ingrediants) we didn't have. Later that day we got all the ingrediants out and started the cooking -- well, my grandmother showed me the basics of everything and then told me to do it after she showed me (chopping thyme leaves, greasing a pan, etc. etc.). After much searching, we found the appropriate 8"x8" glass baking dish (it had fallen behind the other dishes under our stove... o_o IT HAD FALLEN AND IT COULDN'T GET UP! XD) and buttered and floured it -- I got a bit of flower all of the sink.... A bit. Then my grandmother directed me on how to preheat the oven, and we set the baking dish aside. We found a stand mixer bowl (because apparently we have the bowl, but not the mixer XDD) and combined the flour, thyme, and salt (it said sea salt, but we couldn't find any so we used a smaller amount of regular salt because we also used regular butter o_o). After that we got another bowl and beat together (with a hand mixer, not a stand mixer) the buter and powdered suger until it was fluffy and light. Mmmhh, sugary butter anyone? (It's actually not that bad -- just don't eat too much! xD I accidentally got it all over my hand) Then we had to scrape the fuffy sugar-butter off the sides of the bown and the paddles and insert the vanilla. We took a pause and hand squeezed the lemon juice from three lemons. It got my hands all sticky! xD At least they smelled nice afterward. We put in the lemon juice to the mixture and resumed beating it (wow, that sounds violent), adding the afor-mentioned flour mixture to it a little at a time -- it got really hard to beat after a while it was so think, I had to keep pausing to get the mixture off the sides of the bowl! I then struggled to "press" the dough fully into the baking dish -- I was apparently doing so badly that my grandmother took over! xD Then I shoved it (not really shoved) into the oven and we timed it for thirty minutes and ran off to do whatever it is grandmothers and teenage girls do in their free time. xD Once the timer went off we returned to the kitchen only to find it not brown enough -- only by a little -- so we extended the time to five more minutes and we wandered off again. Now we returned again five minutes later to pull the dish out of the oven and set it on a baking rack for thirty minutes to cool. TIMESKIP! After returning another thirty minutes later, we started the glaze. Which was actually very simple. We got a bowl, dumped a bit of powdered sugar and lemon juice into it and then I stirred... and stirred... and stirred... and stirred. You get the idea, right? Then we spooned the glaze over the bars (well, they weren't bars yet, we hadn't cut it yet, it was like a cake) and let it sit for an hour. TIMESKIP! PART II. We returned after an hour to find the glaze nicely thickened onto the cake-like-thing. We seperated the edged from the baking dish and cut it into squares and voila! Lemon Thyme Bars. They tasted really lemony, but the thyme made it a little bit more... subtle? Than it would have been normally. The bread part was crumbly and the entire thing dissolved in your mouth! (I'll get pictures up once I can.) On Tuesday, May 12, 2009 at 6:15 PM
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About me
![]() Konbanwa. My name is Brendon -- and I am a girl, mind you. I'm gluttonous -- I eat a lot... but sadly I've had to cut that down for weight purposes and the sake of my braces (Owwies!). I like some healthy stuff, apples are my favorite. Celery is good too. Specially with peanut butter. I have a really big sweet tooth, specially for chocolate but sadly if I eat too much my throat starts to hurt and I get a bloody nose. If I eat TOO much candy my teeth start hurting too.
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