I went and got marked up today ready for Radiation which will start in June, so it is official, Grandma who always went off at my family who have tattoos, has now joined the ranks and has three tiny dot tats, for markers. I must say, they hurt, and they are wee little dots, so my hat is off to the aforementioned tattooed, who must be very brave to have huge body art which would have taken hours of pain. My eyes water just thinking about it.
I am feeling great this week, so have made an appearance at Uniquely Her, our Wednesday morning women’s group at Sound City Church Rockingham they were so shocked they started clapping, and I also went to Church on Sunday. I haven’t been for weeks, while I was in hospital and then unable to go due to not mixing with crowds who may have germs while my body is at its lowest white blood count.
While I am isolated I have been baking: First, no knead bread and then no knead cinnamon rolls which we had for afternoon tea, along with Hayley’s Scones with jam and cream. I am on a see food diet. See food and eat it. No judgement please, next week I won’t be able to taste anything again, so I am making Hay while the Sun shines, or probably more truthfully, eating Hay or at least Wheat while the Sun shines.
I made a loaf of no knead bread from You Tube ‘Artisan bread with Steve’ which was so easy,
I mixed together in a bowl 3 1/2 cups bread making flour/or All purpose (bread making has 14% gluten and all-purpose 12% so that is fine as well), 2 teaspoons salt, 1/4 teaspoon dried yeast, and 12 oz cool tap water with the end of a wooden spoon scraping the sides to make sure it was all incorporated. Leave to proof for 8 – 24 hours. I did this before I went to bed and then in the morning it is ready to plop onto your floured bench smooth down and fold over onto itself and plop into prepared loaf pan. No need to knead ha!
Allow to rise covered with a tea towel for 2 hours and bake in preheated 400 degree farenheit/205 celsius oven for 35 minutes.
Cinnamon Rolls: Mix together with the end of a wooden spoon, scraping the sides from time to time till just incorporated, 3 cups floor, 1 1/2 teaspoons salt, 3 tablespoons sugar, 1/2 tsp dried instant yeast, 4 tablespoons melted butter, 1 1/2 teaspoons vanilla, 1 large egg yolk, 11 oz milk no need to heat. cover with plastic (I use a disposable shower cap) and leave in a warm place for 8-24 hours to proof. No need to knead. Plop out onto a floured surface and roll out into a rectangle using a little oil on each side to help it roll. sprinkle surface with 1/3 cup sugar mixed with 1 rounded teaspoon cinnamon and spread out with your hand. Roll up tightly from long side and cup into 8, and place in a round greased cake tin. Cover and allow to rise for one and a half hours and bake for 35 mins at 350 farenheit, or 180 c. when baked spread over glaze made by mixing 2 cups icing sugar with 4 tablespoons milk.
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