Whole Wheat & Oatmeal Bread Recipe: Oatmeal (2/3 cup); Bread Flour (1 cup); Whole Wheat Flour (1 cup); Sprouted Wheat Flour (1 cup); Flax Seed (1/4 cup); sugar (2 tbs); maple syrup (1 tbs); dry milk (1/4 cup); salt (2 tsp); egg (1 large); flax oil (1/4 cup); water (1 1/3 cup). Above ingredients added to the Panasonic Bread Bakery. Yeast (2 tsp) added to yeast hopper and the unit set for Whole Wheat Bread (Rapid) and started. Three hours later, the loaf of bread was removed and allowed to cool. This time the bread rose almost out of the cooker. Next time need to slow down the yeast fermentation process. (increase salt, decrease sugar, decrease yeast. I like this bread since it is not as dense and heavy as the Rye & Whole Wheat loaves.
Walkabout in Millennium Park during time off from the American Chemical Society spring national meeting. The “Cloud Gate” also known as “The Bean” is quite an attraction. I was able to take a mirror “selfie” with the city in the background. Someday, I would like to go back and do a time-lapse video of people interacting with the sculpture. The images in the two slide-shows have been reprocessed using new software. Individual images can be viewed here. Let me know if you find the two out-of-place images.
Gone to See California. Day 6: Death Valley Spring 2011 Photography Workshop with Michael Mariant.
On the second day of the workshop we started the day before sunrise at Mesquite Flats Sand Dunes. Fortunately, this was not very far from Stove Pipe Wells where we spent the night. We did have to hike in the dark from the parking lot to the sand dunes. This was the reason Michael had geomarked the trail the day before. If you are going to do this remember to bring along a flashlight or headlamp, and watch out for sidewinder rattlesnakes It also was a bit chilly out. All of the images have been re-processed with Capture One Pro, including conversion to B&W.
Individual images from the slide-show can be viewed here.
Early Spring in New Jersey. Backyard Maple Syrup Production.
We thought the maple trees had stopped producing sap, but the several Nor’easter storms and the resultant late winter & early spring snow got the sap flowing again. So one final batch of sap needed to be cooked down.