Monthly Archives: May 2012
Baby Bees Are On Their Way
Even though I could probably do it every day, everyone recommends that I only open and inspect the hive once a week. I was so excited when Sunday came around, and I allowed myself to peek. This was the first time I was “on my own” though I wasn’t truly alone. Howard was there for moral support AND photography duty. He’s doing a marvelous job of staying brave, given that he was petrified when I announced my intention of starting the hive.
I started with a little smoke to calm them down.
Then I lifted off the top box and feeder, and took a peek at the frames. The bees are very busy. The queen is doing a good job laying eggs. This time, I could see eggs growing into larvae (see the little white crescents in the cells). There was also capped brood, where the larvae were pupating and should hatch into baby bees twelve days after capping. I don’t know if I’ll see baby bees next week, but soon after!
After an inspection of all the frames, I could see that the bees have drawn comb on about five of the frames, and two or three have brood. Then, I moved the frames back together and replaced the one I removed to make space to maneuver.
Everything went back on, just the way it came off. The hive is buttoned up tight until next week.
I amazed how much I enjoy standing nearby and watching the bees come and go. They are very active, but I don’t know where they go. I hope that they are enjoying the flowers in my garden, but the only creatures I spot seem to be the bumblebees.
french fridays with dorie: provençal olive fougasse
One of the things I want to do more of in the kitchen is bake bread. While much of the time involved in bread baking is waiting time, my waking hours at home are limited, and even recipes that rise in the refrigerator usually need a couple hours out of the fridge to rise before baking. That means the bread is never quite done to coincide with a meal. It frustrates me that I can’t make it happen.
I’m very excited about this week’s Dorie recipe. I might have found a workable option in fougasse. Fougasse is not a loaf of bread for sandwiches and taste, but it’s just right to accompany a meal. I would liken it to a French or Provençal foccacia. Timing-wise, once the dough has risen in the refrigerator overnight, it only takes 45 minutes or so from fridge to table. Warm yeasty bread with dinner. Awesome!
The yeast is proofed in warm water, then combined with olive oil and mixed in with the flour. I also want to add more whole grains to my diet, so I used half all-purpose and half whole-wheat flour which seemed to work well. The KitchenAid did the work of kneading while I pitted and chopped oil-cured olives, minced fresh rosemary, and zested an orange to mix into the kneaded dough.
I don’t know what it is about them, but I really like oil-cured olives. They are so fragrant and soft. They sort of remind me of savory prunes (which I mean as a praise for them, not an insult).
The dough did need to spend an hour or so rising, but the bread proofing setting on my oven does a great job at that. The setting holds the temperature at 100 degrees F, and the inside of the oven is draft-free. I did this after dinner, before bedtime. Then it’s into the refrigerator for a minimum 6 hour chill or up to 3 days.
After the First Rise
Wednesday night, I made half the dough into my first fougasse, after it had spent nearly 48 hours in the fridge. I quickly rolled out a rectangle, made some decorative slashes, and let the bread rest for about 15 minutes while the oven preheated. The bread was brushed with olive oil and water, and sprinkled generously with coarse kosher salt. Then, it’s just 20 minutes in the oven and voilà! Warm bread with dinner. My fougasse accompanied a potato chip tortilla (Dorie’s recipe too).
Early this morning, I made four mini fougasses with the remaining half of the dough. I also sprinkled coarse grey sea salt on top instead of kosher salt. I like the sparkly effect. These will make the perfect individual accompaniments to today’s lunch.
Petit Fougasses
Having made on fougasse, my mind is wild with ideas of what I can do with this recipe. I make even smaller fougasses for individual lunch-time servings to go with a bowl of soup or a salad. I’m also salivating over other mix-ins, like sun-dried tomatoes, some hard cheese cubes, or abundant fresh herbs. Other suggestions anyone? I can’t wait to try this again.
To see how my fellow Doristas did with their fougasses, check their link at French Fridays with Dorie. We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.
(Special note to my fellow Baking with Julia friends, I’m decided to sit this Tuesday out. After reading the sticky bun recipe through several times, I just don’t have it in me to make a recipe with that much butter in it. I’ll have to vicariously enjoy your creations. Can’t wait to read about them.)
A Plateful of Happiness 