Whole Wheat Biscuits

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I’ve been playing with Chat GPT to come up with a relatively healthy, simple recipe for whole wheat biscuits using baking powder, skim milk and olive oil that I could eat up at camp or whip up at home:

Ingredients:
– 2 cups whole wheat flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/3 cup olive oil
– 3/4 cup skim milk

Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, whisk together the whole wheat flour, baking powder, and salt.
3. Add the olive oil to the dry ingredients and use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.
4. Gradually add the skim milk and stir until the dough comes together. Be careful not to overmix; just mix until the dough forms.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it’s smooth.
6. Pat the dough to about 1/2 inch (1.25 cm) thickness.
7. Use a biscuit cutter to cut out rounds from the dough. Press straight down without twisting the cutter to ensure the biscuits rise evenly.
8. Place the biscuits on a baking sheet, leaving a little space between them.
9. Bake in the preheated oven for about 10-12 minutes, or until the biscuits are golden brown on top.
10. Remove from the oven and let the biscuits cool slightly before serving.

Here’s an approximate breakdown of the nutrition facts for one biscuit, along with the percent of the daily value (DV) based on a 2,000-calorie diet:

  • Calories: Around 130 kcal
  • Total Fat: About 7g (11% DV)
  • Saturated Fat: About 1g (5% DV)
  • Cholesterol: About 0mg (0% DV)
  • Sodium: About 230mg (10% DV)
  • Total Carbohydrates: About 14g (5% DV)
  • Dietary Fiber: About 2g (8% DV)
  • Total Sugars: About 0g
  • Protein: About 3g

Moose River Bridge

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Driving around looking for a campsite, I stopped and grabbed another picture of the Moose River bridge on Otter Creek Road.

Taken on Friday September 3, 2010 at Moose River Plains.

Tent

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Yes, occasionally I will sleep in a tent. This actually is the second time I've slept in a tent this year. One other time I slept in a lean-to and the rest has been truck camping.

Taken on Sunday August 29, 2010 at Big Pond.

Exploring Bike-Bus Synergy

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In recent times, an unexpected apprehension has taken hold of me—the unwarranted fear of placing my new mountain bike onto the CDTA bike rack and embracing the convenience of utilizing the bikable bus option. It’s noteworthy that all CDTA buses are equipped with bike racks; however, uncertainty loomed over whether my mountain bike, with its broader tires, would securely fit the rack. My doubts were quickly dispelled, and a delightful revelation unfolded when I embarked on the Nature Bus journey last Saturday.

Amid my concerns, a nagging worry persisted—that my prized bicycle might meet an untimely fate during transit, whether falling off the bus or succumbing to potential damage. Yet, upon closer examination, this fear seems rather irrational. While one can stumble upon online horror stories, employing common sense and ensuring a secure attachment of the bike to the rack renders such concerns negligible. Admittedly, the improbable could occur: the bike rack might fail, the bus might collide with another vehicle, or other unforeseen mishaps could transpire. Nevertheless, when evaluated against the backdrop of its benefits, the associated risks appear relatively minor. Despite my affection for my bicycle, its replaceability and the odds of misfortune seem to place my concerns in perspective.

The amalgamation of the bus and the bike, a seemingly simple concept, presents an extraordinary combination of advantages. This symbiotic relationship permits me to commute to work without apprehension, even on days plagued by impending rain or sweltering humidity later in the day. Furthermore, it empowers me to embark on a two-part journey—part cycling and part bus ride—crucial especially as my workplace relocates to a suburban setting, necessitating shuttle or bus transfers. The bicycle emerges as a rapid solution to such transfers, rendering the transition seamless. Moreover, as daylight diminishes come November, and evenings are cloaked in darkness, this dynamic duo continues to prove invaluable. Cycling to work in the morning remains an option, with the convenience of taking the bus during dark evenings, knowing my bicycle is safely ensconced upfront.

In conclusion, my unfounded anxieties surrounding the integration of my mountain bike and the CDTA bus system have been replaced with a newfound appreciation for their harmonious synergy. The initial fears were eclipsed by the realization of the system’s practicality, coupled with the insignificance of the associated risks. The bike-bus combination not only defies the elements and geographic constraints but also offers an optimal solution for various commuting scenarios. It encapsulates the idea that embracing innovation, even in mundane aspects of life, can lead to unforeseen conveniences and freedoms.

Exploring Wholesome Breadmaking and Culinary Adventures 🍞

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Returning to the art of breadmaking, my interest has been piqued by the idea of occasionally indulging in whole wheat bread without the additions of sugar or oil, and keeping salt to a minimum. It’s a delightful companion to both olive oil dipping and homemade soups. The monotony of constant brown rice and lentil dishes has left me a tad fatigued, making soup a comforting option to utilize a plethora of winter vegetables, while offering warmth.

My dietary choices have led me to abstain from added sugars, save for a couple of exceptions during special occasions such as indulging in ice cream on summer getaways or partaking in a rare slice of homemade pie during birthdays. I also steer clear of refined carbs, although I occasionally allow myself to savor cream of wheat coupled with zesty lemon, chia seeds, Greek yogurt, and fresh fruit. Similarly, a modest serving of couscous accompanied by edamame or chicken, and generously augmented with vegetables—predominantly spinach—makes its way into my repertoire.

The decision was made yesterday to refurbish my Dutch Oven. Swiftly biking to the store, I acquired King Arthur whole wheat flour and yeast. Employing a no-knead approach, I combined whole wheat flour, yeast, water, and a pinch of salt for flavor. The dough rested for approximately 20 hours on the countertop before being baked tonight. Although the resulting bread was commendable, the dough’s excessive moisture posed challenges in shaping it. While the crust turned out excellent, I do ponder the possibility of reducing water and slightly augmenting yeast for a fluffier consistency. One slice was enjoyed, dipped in olive oil and balsamic vinegar, while the remainder found its place in the freezer.

For the next attempt, I intend to employ slightly less water and a greater amount of yeast to conduct a further experiment. Contemplating back-to-back preparation of two loaves not only conserves energy by utilizing the high-temperature Dutch Oven but also ensures a month-long supply of superior bread for dipping and accompanying soups.