Tuesday, June 15, 2021

It’s Bread Making Day in My House

Hello, Darlings

About a month ago I started baking bread again. I started because finding the types of fresh specialty breads and regular bread that I like was getting dicey. I have run across breads and rolls that were so close to their expiration dates that they molded in less than a week, as oppose to bread bought prior to the pandemic. Moldy bread is unattractive as well as highly unhealthy. Therefore, I pulled out my Hamilton Beach Bread Maker Machine and got to work.

I love my bread machine. I bought it because with my arthritic hands kneading dough was slow and sometime painful, but the machine has allowed me to painlessly prefect my bread making skills, and also yield some very tasty bread products.

I also use the bread machine to create dough for making specialty breads, rolls, pie/pizza crust and donuts in the oven. Today, I made two loaves of breads. The first is my regular weekly loaf of white bread and the second is a loaf of Focaccia bread baked with fresh chopped basil and grated Parmesan cheese. While the Focaccia bread baked in the oven, simultaneously, the white bread baked in the bread maker on the express setting saving a lot of time. Photos below.

Focaccia bread and white bread


The top of the Focaccia looks burnt in the photos but it is not. It is just the darkening of the baked cheese and basil. It tastes wonderful.

Both recipes are in the Hamilton Beach Bread Maker Machine recipe book, which can be found online. However, they both call for bread flour, which I find too heavy for most of my breads; so I substitute it with equal measures of unbleached all purpose flour and a teaspoon of vital wheat gluten. I learned that vital wheat gluten helps bread to rise properly.

The breads bake up well with delicate buttery crusts, and are springy with soft tasty centers. I don’t know how long the breads I bake actually last, because after a week I toss out the old loaves and begin again; one regular loaf and one specialty loaf.

Until next time,

Chow, Darlings

Wednesday, June 2, 2021

Hello, Darlings

Since I was sorting out some files on my computer, I thought I would post this photo of me taken on April 28, 2021. It is one of the photos that sent to my family out of state. 

I really like this outfit. It's classy.

Until next time,

     Chow, Darlings.

Monday, May 31, 2021

Momma Evelyn’s Collard Greens

Hello, Darlings!

I have been under the weather for a short time. Not Covid 19, because I am fully vaccinated for it. It was just a seasonal allergy that went secondary.  Nevertheless, I am fine now.

For months now I have been posting mainly on this website. The reason for it is as you know that I have been working in my garden. That took up a lot a time but I now know that here in Florida I can now maintain the garden all year round.  It should not be a problem, which means I can get back to updating my other websites. These websites are, as if you don’t already know:

A Catholic's Life, Anew

La Création De Moi!

My Anime Nook

Tito's Cavern

Widescreen Anime Links

Widescreen Comic Review

Widescreen Online Review

But enough of this, today I have another recipe. This one is for collard greens. You know how once in a while you can have a brain fart, or god forbid,  a ‘Senior Moment’, well today’s recipe is the results of one of these quaint little phrases. I have been cooking these greens the same way for decades and today I almost added onions, which I never have before. However, I do add an onion to my beans, which has been said to decrease or stop the formation of gas.

I must ask. “Was the person that corned the phrase ‘Senior Moment’ being politically correct? Well, it wasn’t necessary. I mean it, it really, really wasn’t necessary.”

Moving on, here is my very own recipe for cooking greens, especially collard greens the old fashioned way.


Mommy's Collard Greens Online   


1 large smoked ham hock or 1 cup of chopped ham, or 1 large piece of smoked pork neck bone (A sprinkling of ham flavoring, optional if using smoked pork neck bones.)

Enough collard greens or mustard and turnip greens to fill a 5 to 6 quart Dutch oven

1 1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

1 tablespoon bacon fat or, olive oil




  1. Fill Dutch oven 1/3 high with water. Add salt, pepper, red pepper flakes and meat
  2. Cook over medium heat to boiling point, add some greens
  3. Add more greens as they boil down and until the desire amount is reached. Add additional water if needed.
  4. Boil on medium heat for 15 minutes, stirring occasionally
  5. After 15 minutes, reduce to medium low for 30 minutes
  6. Remove from heat when done



Pot of collard greens with mustard potato salad, rutabaga and pork ribs.

Download recipe here.


Widescreen Online Review

Well, that’s it. I first started posting my most common recipes for my children who live apart from me, and who really enjoy my cooking. Now I also see it posting them as well as some the good and unusually ones that I find like from other websites as a way of preserving some the old ways of down home cooking.


Here is my, yes, my platter of roaster oven ribs with homemade bread spread with homemade Parmesan/Romano garlic butter.



Until next time,

   Chow, Darlings.