Salutations, gentlefolk,


On the blog of noted science-fiction writer John Scalzi
is a long thread on "Being Poor".
Would like to recommend it, and the comments thereto:
http://www.scalzi.com/whatever/003704.html

As someone who's been unemployed since February,
and living very close to the financial edge for the past couple of
years (despite being white, male, with a couple of decades of
various work experience, and an Ivy League education ),
this is the best description of 'the experience'.

There are some comments at
http://www.livejournal.com/~ksej/90157.html
that are also well worth reading


Anyway, on food:

This is the bread I make a couple of times a
week. It's a rather dense (makes me feel
smart by comparison) and filling loaf, sweet
and shortened enough to be eaten by itself,
not so sweet that it can't be topped by meat
or cheese.

2 eggs (Can be omitted if eggs ain't cheap.
Adjust amount of liquid.)
1/2 cup shortening (1)
1/4 cup sugar (2)
( For special occasions, increase to
2/3 cup shortening and
1/3 cup of sugar
and add 1/2 teaspoon of cinnamon and/or nutmeg.
Raisins, bananas, potatos, etc, are welcomed additions)
1 cup water (About 1 1/2 cups liquid, total)
1 teaspoon salt
1/2 teaspoon yeast (3)

and about 4 cups, combined, of
rolled oats (4)
white flour (all-purpose works fine)
whole-wheat flour

(I just measure roughly and, after 5 minutes of mixing or so,
judge by the sound whether to add more water or flour.
The dough should be rather 'fluid'- the oats will absorb liquid.)

(1) I prefer corn oil - reasonably economical, and I like the taste.
You're invited to try other shortenings, and report back.

(2) Or honey or molasses or barley malt...
Adjust for added liquid, and report back

(3) I have a White-Westinghouse model
WWTR444 - got it at a porch sale for ten
bucks - it makes high-rising breads with
quite small quantities of yeast. You may
want to use more.

(4) I use old-fashioned, but if you have the
quick-cooking kind on hand, I'll forgive you.
;-)

Your 'feedback' ('feedbag'?) is welcome

Yours, John Desmond