Outro Classification Essay My LIfe Without Veg-Canned, Frozen, or Fresh

My dad had seven gardens or more when I was growing up. You can imagine when he found out that we were eating frozen vegetables instead of buying fresh he wasn't long in pointing out that fresh produce was much healthier than anything I could buy in a groceries freezer department. I explained I just didn't have an interest in fresh, they took a long time to cook and the preparation time was too much for my thirty minute or less dinner schedule. My children were old enough now to cook themselves and wanted to try Grampie's garden vegetables instead of frozen. Fresh produce became the new vegetable love in our home. My children would go to the grocery store and peruse the vegetable department like it was a NIKE store. They picked them up, they squeezed them, smelled them, and they bought them. They learned to bake zucchini, stuff eggplant, and whip squash, they made sweet potato pie, and corn chowder.

Intro #2 Classification Essay My LIfe Without Veg-Canned, Frozen, or Fresh

As I was bringing up my children, I knew my distaste for vegetables should remain my own. I wanted my children to form their own opinions of vegetables. So to not influence them, I became "allergic" to vegetables. I didn't even know how to cook or season them properly to make them taste appetizing. I do remember we didn't have a lot of money and the cheapest way to buy vegetables were in a can. As we became more established we would buy frozen veg, and finally right before they left home we discovered farm stands were a wonderful way to get fresh vegetables and my children seemed to love them!

Graf# 17 Reaction to comments on my cause essay

"As I said, this needed to be written. You are dealing with cause and effect all right, but in the unconsciously competent way that a mature writer does, not in the mechanical and arbitrary way of the student writer.

So, I'm happy to take this as your cause essay, finished and done. You will have ten more chances to grapple with the formula!"  -John Goldfine

I know this has to be a paragraph, and I may take a zero on this one. But my reaction can be summed up in one word. Humbled. Am I willing to stop there? Oh that I could! It would be a perfect writing in my mind. A one worded response from the person who lives and speaks the short version to everything. However, this assignment will be read by the person in charge of my grade. I should throw a few more sentences in here to make it official. Even though I did look up the structure of a paragraph to see if it could be two-three sentences. My reaction hasn't changed, but desire to conform, perhaps has changed, in the end, I believe I still could have just stayed with writing, as I am, humbled. 

Graf #16 Reaction to "Snakes and snails and puppy dog tails" classification essay

I'm going to go with our knowledgeable instructor on this one, I am not going to write my classification essay on people, especially those I have been married to. I don't believe the author of "Snips, snails, and puppy dog tails" eluded to being married to these men, but she certainly could relate. I could very easily, after all I have been married three times. Three seems to be the magic number in this assignment. However, this is a public blog and as mother always said, "When there is nothing good to say, silence is a good sentence to speak." As for me, I think this is going to be an awesome essay to write! I'm very excited to find three objects to classify. I live in a natural state of "OCDedness" my children have shared with me I have CDO instead of OCD because it is alphabetized and that is way it should be. I love putting things into categories. With that being said, I'm off to classify something. Peace, out!

Gra#15 Meta Graf on Cause Essay

My essay was physically written over a period of three days, sitting at my computer, hoping I was understanding the assignment correctly.  However, mentally it was written over the course of the first six years of my son's life in the military, specifically how we dealt with him leaving home for the first time for any length of time. I can tell you, I wrote, I read, I cried, I cried, I cried, I shared with my husband, he read, he cried, he suggested it may be too deep for what my professor was looking for, and then I posted it. My professor read my essay in the early stages and said it was a paper that "had to be written". I'm assuming he meant I had a need to write it. He would have been correct. I can't tell you that some huge burden of guilt for suggesting my son enter the US Navy has been lifted from my shoulders, but I can share with you that writing it that gave me a confidence boost in my writing skills. I found out I do have an ability to express myself in words, a quality I didn't think I possessed. I can also share with you that my son is still in the U.S. Navy, on home soil, proudly serving. My eyes burn with tears of pride every time I think about him.

Isearch research plan Graf #14

Research plan, oh man, now it's really starting to sound like work. I am going to consult the bread makers in my mother's family and my dad's family. I believe they will be able to give me the "why" answers I am looking for because I will have them at my beck and call to explain to me what I am really looking for when I ask the same question five times instead of wanting a generic "google" answer. Straightaway I foresee a conflict with a couple of my aunt's and the methods to the bread making skills. This is my project and ultimately no one knows about my blog in my family so I can chose whatever I want the best answer without hurting anyone's ego. I am going to consult the generations of cookbooks that have been passed along to me. I do not have the original recipe book from my gram, but one year, for Christmas, a collection of her finest secret recipes were collaborated into one cookbook that was given to anyone that wanted a copy in our family. I most definitely am going to have to experiment with different scenarios, weather conditions, areas of different temperature within my environment, types of pans and even types of flour, but I will not compromise on the recipe. I will be using my gram's recipe. It may just be that I need to buy a old kitchen wood cook-stove to cook the bread in, that is after all what she used. I am going to use any problems that pop up as learning tools. I probably wont research too much online it is hard for me to put other people's ideas into my own words and I wouldn't want to accidentally plagiarize anything. I may search the big G (that's Google not Big G's Deli, huge bread by the way!) for tips on yeast and flour but for the most part I'm going back to the basics on this one. The only time line I see myself following is to have my paper complete before the deadline. I am finding out I don't like to write on demand according to formula. I feel it puts undue stress on me to include the required "everything" and blocks creativity, which allows my writing to shine.

What I Know about making bread

How do you make bread?

I know you must first start with ingredients: flour, sugar, salt, yeast, water and an oil of some type. You can mix the ingredients by hand, but a stand alone mixer is easier.

At some point you must have the ability to get your hands gooey yet flour them quickly so the batter doesn't stick to your hands. This is called kneading.

You have to have patience, bread though a beautiful art form, takes time to create. You will have to allow it time to rise in the bowl and then divide equally into pans for uniformity and let it rise again in a warm environment to almost double in size. Baking at the correct temperature for the right amount of time, is very important. Being the taste tester is the greatest gift of the entire project.

What sort of tips could I be taking for granted? 

I think there is a mystery to yeast mix time and the temp of the water it sets in prior to joining it's friends in the bread bowl, a tad more than baby's bath water just isn't accurate.

The temperature of the room to be when it says rise at room temperature also needs to be determined.

What, if any, are the secrets of yeast?
A little will do alot. As any member of the mold/fungus family would. Yeast has Biblical connotations as well, in the old testament it is compared to sin, just a little will affect the entire environment. So it must be a powerful ingredient to have in a bread recipe. Salt will inhibit yeast growth, never let it come in direct contact with the yeast.

What type of flour do you use? 
Just as important to yeast is flour. Cake flour is for making cakes and bread flour is used for making bread yet my gram always used all purpose flour. I'm not sure why. I will have to experiment to find out why.

Does the flour have be level or just adequately filled in the measure cup?
I'm not sure I know the answer to this but I will test and find out. 

Where is the best place for bread to rise?
Atop the stove, in the stove, on the cupboard beside the stove? The stove is a great place because as it preheats it gives off heat. So I would guess somewhere near the stove. I will experiment to see if the kitchen island is a good space as well, it is away from the stove.

Does the weather factor into making bread?
Weather does play a role in bread making, a humid day your dough will be stickier, during winter months if you flour has been opened for a while you may have to add a little more water. Gravity does work so even during times when the temp is right on the money dough can take time to rise.

Is it better to have the bread be kneaded by hand?
I have heard of no knead bread recipes but I have not researched them quite yet.

How does the amount of flour on the kneading board factor into the overall amount of flour required in the recipe? The flour on the kneading board/bread board should not be from the recipe's amount of flour desired for making bread. Just dust the bread board with flour too much flour and the crust will be thick. Too little and the dough will be sticky.

Is there a preference, wooden or plastic cutting board? It would appear the jury is still out on this one. In my family it has always been a piece of 1" plywood cut to about 24"x30" and it lives on the floor between the refrigerator and the cupboard closest to the refrigerator. The only thing to ever touch this board is bread dough, and the occasion molasses cookie dough. I will probably stick with what I know to work.

Does bread have to cool completely before cutting?
In my research I am finding this totally depends on the type of bread you make. Of course your ability to be patient also counts

Does cutting the end off bread stop it from cooking? No evidence to support this gram-myth. I will continue to research.

Do the costs of making bread outweigh purchasing bread from a bakery?
No, and furthermore the health risks of industrial breads in the supermarkets could end up costing you a lot more. Your time on the other hand could be deemed priceless. Sense and sensibility will win every time and you will find it cheaper to make your own bread. 

Do I think I am a failure if I cannot succeed in making bread? Not at all, quite the contrary, I would say I have outwitted those that have tried to teach me and my reward, they make it for me.