Discovering new comfort foods

November is upon us and we have had more grey, damp days, making it the season of comfort foods.  Admittedly the days here have a better daylight/darkness balance (to the tune of 1 & 3/4 hours more daylight on Dec 21st!) and though so far it is mostly mild, the heart still yearns for tasty warm snacks and filling meals.  I fear that the chilly weather is not far away now. (I actually started writing this entry mid-week and by the weekend the nights had indeed turned frosty.)

My younger son's desire for UK style Heinz tomato soup has been fulfilled (just) by a similar tasting offering from Trader Joe's, which is also where our breakfast cereal is now sourced as they have a good choice of products which are neither sugar-laden nor garishly coloured.

Bread is almost exclusively homemade, thanks to our bread machine and the following recipe from Steve's grandmother:

Lily's Bread Rolls

1.5 lb / 680g / 5 cups strong bread flour

15 fl oz / 425ml / 1 3/4 cups mixed milk & water  

2 oz / 56g / 1/4 cup vegetable shortening or lard

1 dessertspoon / 10ml / 2  tsp of salt

2 teaspoons / 7g / 2 tsp of dried yeast

(or one packet of bread machine yeast)

 [UK/metric/US measures]

Put all the ingedients in the machine and set it going on the dough cycle or knead by hand in the traditional manner, cover and allow to rise in a warm place.

Just before the dough cycle is complete set oven to 425F/220C/Gas Mark 7

Once the dough cycle is complete shape the dough into 12 rolls, 

place on 2 baking sheets and cover with oiled cling film or a clean tea towel. 

Leave to rise in a warm place for 20 to 30 minutes or until doubled in size.

Bake in the preheated oven for 15 minutes, turning the trays half way through if necessary.

Place on a cooling tray and try not to eat them while they are still too hot.

Best eaten within 2 days of baking - if they last that long! 

Here is a batch made by my elder son: 

One of the few things I do buy bread for is grilled cheese sandwiches, a newly discovered snack, which are neither grilled under a grill/broiler nor on a BBQ/grill (more vocab with opportunity for confusion), but are actually fried in a heavy based frying pan or skillet. This week was the first time since April that I felt the urge to make them.

Method: Sandwich one slice of "cheese food" (like a slice of plastic "cheese" for putting on a burger) and one slice of American Munster (a very melty cheese  - could maybe substitute Port Salut?) between 2 slices of bread. Butter the outside of the sandwich on both sides or brush with melted butter. Fry on each side in non-stick pan or skillet until the outsides are golden brown and the filling is all gooey.  A slice of ham can be included in the filling, if desired.

On the quilting side of things I have continued mining my scrap tub (yes I packed it up and brought it with me!) and have made some more 6.5" crumb blocks to add to the hundred that made it safely across the Atlantic Ocean.

 

I also made two crazy pot holders in autumnal colours as a little gift for the friend who has invited us over for Thanksgiving.

This week I am linking up with Quilting is more fun than housework