my dad makes these with fish and garlic chives, all from scratch, and then freezes them for me to eat on busy work weeks like this past one 🥹🫶
i don’t think any other dumpling wrappers i’ve ever had can compare, but i was also raised on these~
she’s sayin “are you on track to close out all your tickets for this sprint 🤨”
goguma just wants to always be included, so she loves hopping into one of her bags. another post here made me wanna make this post to see what bags people are using! i love this one my mom uses with goguma at the korean market 🙈 she’s 9lb and fits snug but it can wear your shoulder after a while
i’ve started to try inclusions and this one’s turned out the best so far ☺️
- 300g water
- 125g active starter
- 400g king arthur bread flour
- 100g king arthur whole wheat flour
- 15g sea salt
- scallions
followed my usual recipe/process with my stand mixer:
- mix water and starter, then the flours
- wait 1hr and mix in salt with a splash of water
- wait 30min and “stretch and fold” (turn on mixer on low for 5-10sec)
- do that 3-4 times, but on your last one, add the scallions
- proof on counter til doubled
- add more scallions during pre-shape
- cold proof overnight in fridge in a covered lined banneton on the bottom front shelf
- next day preheat oven to 475, then bake at 450 covered for 20min and uncovered for 25min
24+hr long migraine after being out in the sun too long yday 🫠
morning view of goguma
we were fishing at a friend’s pond with nightcrawlers and catching bluegill. i was reeling in one about the size of my hand, when this big bass took a swipe at it right at the dock i was standing on. the bluegill jumped in the air and i saw the bass’s mouth!! so i kept the bluegill on and moved it around the side of the dock again (not sure if this is frowned upon) hoping to just get a glimpse of the big bass again but then HE BIT!!! i was worried my rod would snap! he was trying to swallow the bluegill, like it was stuck in its mouth, then he SPIT OUT THE BLUEGILL and one of its eyes was missing but it swam off ok a lil crooked. the last pic is of what remained of the bluegill’s eye afterwards. anyways that’s when i realized the bass wasn’t even hooked, just barely had the hook caught on the edge of his lip, so i literally said in my head “focus tf up” and i stuck my thumb in his mouth and gripped as hard as i could. it took like a whole day for my adrenaline to wear off!
anyways go fishin when you can bc it’s GOOOOOOOD for ya ‼️🤗
some pics from today and a couple throwback pics to when i sprouted seeds earlier this spring. i harvested seeds from my friend’s plant last season and they’re my strongest plants yet!
Today I ate a tomato that fell off a couple weeks ago and turned red on its own. It was soooo good. Even if no more tomatoes grow (I don’t see any starting to grow anymore), it was worth it. One of my tomato plants is taller than me now! I need to get a taller bamboo stake for it. I’ve been growing and eating a lot of perilla leaves (I keep catching lizards eating them too), and my mint and basil are still going strong. So happy with my lil oasis in the middle of this loud af city 🙂↕️🫶
She has a calico cat I love, and this colorway reminded me of her. It’s been really fun and I’m nearly done already. I’ve loved how simple the pattern is. My dog is loving it too lol
Pattern: Betty McKnit 6-Day Star Blanket
Thank you sm to those who chimed in on my last post. My loaves have definitely improved with a more consistent crumb! 🙌
I ended up doing a combination of advice I received: raised the initial preheat temp to 475deg, lowered it to 450deg when baking with the lid on for 20min, then lid off for 25min. I also always put it in my fridge at the front of my bottom shelf. Still open to feedback, but I love the loaf and crumb this produces!
All the stand mixer steps have not changed:
- 300g water
- 125g active starter
- 500g flour
- 15g salt
I first mix my water and starter in the stand mixer with the dough hook.
Once the starter’s pretty much dissolved, I add the flour and mix on low (speed 2 on my kitchen aid) until it comes together, about 2-3 minutes.
I rest it with a cover for 1hr.
Then I add the salt and a splash of water and mix on low again for another 2-3 minutes or until the salt is all mixed in.
Then I rest it with a cover and every 30min, I imitate stretch and fold by popping on the stand mixer on low for 5-10seconds and then covering and resting again.
About an hour and half later, after the 3rd “S&F”, I rest on the counter til it’s doubled in size and domed.
Then I do my preshape, put it in a lined and floured banneton and cover and cold proof in the fridge at the front of the bottom shelf.
Bake day:
The next day, preheat oven with Dutch oven at 475deg.
Lower oven to 450 and bake with the lid on for 20min.
Remove the lid and bake for 25min.
This has been pretty foolproof for me lately!
She’s grown so fast. 🥹 We spent her birthday weekend spoiling her, including her fave auntie who came to see her (and brought her a babybel cheese and gifts). We went fishing and enjoyed nature and wildlife together. She likes looking - but not touching - the fish before I release them. Bonus pic of the day I picked her up 🥲 time flies
My mom also saves EVERYTHING and I’m so glad she did. I used the White one all the time to pass notes during church lol and the Blue Bear one is completely unused! I wrote a lot of secrets in the Babu one as a middle school kid lol. The other post with the Korean Air planners jogged my memory because I had those too. These are my most treasured planners now 🙂↕️
Made sure to hold him vertically - my sis called this the animal crossing pose lol. This was the biggest one I’ve caught in the pressured lake in my neighborhood. Finally planned some time off next month to go out of town to less-pressured waters and I can’t wait 🙌
Picked up these two tomato starts at Costco on a whim about a month and a half ago. Just put them in bigger pots today! It’s my first time growing tomatoes. I’m growing 8 perilla plants (what I’m most familiar with) and giving parsley, basil, mint, and rosemary a try as well. I loving my little patio garden. Even if my harvest sucks, it’s been very therapeutic.