Week 34 of approximately 130 is in the books in my doctorate program.
I finished my second semester as a doctorate student. It was a tough class but I got an A in BMAL704 and I am looking forward to my next class, BMAL710, Understanding the Organization. that starts in about a month.
Michele will be joining the Liberty family as well as she starts her Masters journey in Interdisciplinary Studies.
When are we back to leadership? I thought this was a leadership degree!
Final Grade: A
To read the paper:
These Appalachia milk rolls were made from my grandma Wilson’s recipe and we had them at every Sunday dinner during my childhood. While I have made them from time to time as an adult, this is the first time attempting them in more than 20 years and the first time, Michele has ever made rolls from scratch.
1 package Yeast (not fast rising)
3 T Sugar
4 Cups Flour
1 tsp Salt
1 Cup Milk
1 Cup Water
Mix yeast, 1/4 cup water (100-110 degrees), 1 teaspoon of sugar and let the yeast bloom for 10 minutes.
Mix together the remaining ingredients and heat the milk up just a bit.
Use a stand mixer with a dough hook and mix until ready. You may need to add two tablespoons more of flour.
Place in a greased bowl and cover with plastic wrap and a towel and place in a warm place. Let rise until double, at least 1.5 to 2 hours. Since we live in Alaska we have to place it near our wood stove. In order for the dough to rise you need a mixture of moisture and warmth an internal temperature of 75 degrees for the dough to will tell you if the yeast is working.
After have allowed the dough to rise, grease a muffin tin and place a large dollop of dough in each cup. Brush with butter.
Preheat oven to 375 and bake for around 25 minutes or until golden brown.
Here is the handwritten recipe (with our adjustments) from my mom, who passed away last year. This post is to honor her and my grandmother.
What are your favorite roll recipes? Please share in the comments and maybe we will give them a try at Forto’s Fort!
Bacon Beer Cheese Dip
Since the lockdown occurred in March, Michele and I have up’d our cooking game. We have tried many new recipes and spent a lot of time together in the Kitchen. Many of those recipes were inspired by Sam the Cooking Guy who we stumbled upon when everything was closed. Tonight we tried our hand at a Bacon Beer Cheese Dip with chicken and shrimp skewers and a sourdough baguettes.
6-7 pieces of bacon
8 oz. cream cheese
8 oz. Velvetta
2 tsp. Worcestershire sauce
6 oz. beer
2 tsp. Montreal steak seasoning.
Sauté bacon about 3/4 done and drain fat.
Mix in remaining ingredients.
Whisk and simmer until desired thickness.
Skewer chicken and shrimp with a dash of salt and pepper and avocado oil. Drizzle bread with oil.
Cook flattop for just a few minutes.
A new Christmas Eve tradition at Forto’s Fort!