One of my favorite gifts I got for Christmas this past year was a bird feeder pole. My brother welded me a lovely pole feeder with three hooks to put feeders on. Almost immediately afterwards we went out and got feeders and seed, and watched as our backyard was flooded with birds. We even got out our binoculars and a bird book, and have been having an awesome time watching them.
And then one by one our bird feeders started to disappear. And then the pole kept getting knocked over! We borrowed my father's trail camera and guess who we caught sneaking around our backyard?
So we are going to have to figure out how to keep this guy from continually knocking the pole over and stealing the feeders. Anyone have any ideas? Ladybug's idea was to just feed him "raccoon" food so he wouldn't eat the bird food, which is a road I don't necessarily want to go down...
Speaking of food, this month for Sourdough Surprises we made Sourdough Beignets!! (worst introduction ever). If you don't know what a beignet is, you really need to take a trip to New Orleans! They are basically little pillows of fried dough covered in powdered sugar. But that doesn't really adequately describe how delicious they are. Especially when still warm. Actually, beignets MUST be eaten warm. And when you sourdough starter and a 2 day fermentation period, they become absolutely awesome. The slight sourdough tang works perfect here, and the texture is awesome. Pillowy and soft, with a slight chew. Yuuum.
Don't forget to see the other sourdough beignets that were made this month! Thanks to everyone who joined us!
* recipe from Ben Starr
Prep Time: 10 minutes + 2 days fermentati
Cook Time: 10 minutes
Keywords: dessert sourdough
Ingredients (4-6 servings)
- 1 cup Sourdough Starter
- 3 cups unbleached flour
- 1/4 cup sugar
- 1 tsp kosher salt (do not use iodized salt)
- 2 TBSP melted butter
- 3/4 cup buttermilk
- canola oil for frying
- powdered sugar for dusting
In the bowl of an electric mixer, combine all the ingredients.
Knead on low speed for 5 minutes.
Place in a lightly greased bowl, cover with plastic wrap and allow to sit on the counter for 4 hours.
Place the bowl in the fridge, and allow to ferment for up to 48 hours (the longer you let it sit the better it will be!)
When you are ready to make the beignets, heat a large skillet with about 2" of canola oil in it until hot (about 325 degrees)
Lightly flour the counter.
Roll the dough out into a large rectangle about 1/4" thick.
Cut the dough into squares.
Working with 4-6 squares at a time (don't crowd your skillet!) drop the dough into the hot oil, flipping them often until they are golden brown and puffed. This will literally take a few seconds, so don't walk away!
Transfer to a cooling rack set over a baking sheet for a few seconds and then dust with powdered sugar.
Repeat with remaining dough.
Enjoy while they are still warm!!!
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