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Hardluck Lin

Once again Linda Clark will be performing locally, in Angels Camp.  This is a rare opportunity since many of her performances are closed to the public.  If you get a chance to attend, go and support Linda.  You’ll have a terrific time. I am so excited to announce…

Hardluck Lin Presents…

Women of the Gold Rush:
Those That Wore Calico, Them That Sported Featherboas & Them Others

Saturday, January 19th
4:00 p.m. to 4:45 p.m.

Download Event Flyer
The Angels Camp Mercantile
1267 S. Main St., Angels Camp, CA

FREE TO THE PUBLIC BUT DONATIONS ARE GLADLY ACCEPTED

Performance followed by a workshop

“To Be or Not To Be…Historical Character Representation”
How to Use Storytelling to Share History

With Linda Teigland Clark, a.k.a. Hardluck Lin…
from 5:00 p.m. to 6:00 p.m., still at The Merc
Workshop Limited to 35 participants.

Call ahead to attend.
Suggested donation for workshop: $10
For information, please contact
The Mother Lode Storytelling Guild
(209) 532-7697 or (562) 900-3592
email: motherlodestorytellers@gmail.com

 Linda Teigland Clark is the author of The Small Window.

In THE SMALL WINDOW: The Story of Hardluck’s Beginnings, Clark brings to life the reality of the Westward Movement, the people and times of the California Gold Rush, and one young woman’s valiant saga.

THE SMALL WINDOW is a work of historic fiction appealing to both young adult and mature adult readers.

Illustrations are by Lorna Scazighini of Twain Harte, California and Brian Boyle of Chula Vista, California.

Come share the more than 500 page adventure as Laurin struggles for “arrival survival” for herself and the young’uns and seeks her El Dorado.

Related articles

• Historic Sutter’s Creek Gold Mine Reopens
• Winter festival at Calaveras Big Trees State Park
• Gold Rush 2.0?
• New Gold Fever Spurs Reopening of Big Calif. Mine

I’ve been trying to get a “mother” going for sour dough bread and trying to do it without yeast.  Easier said than done.  It gets all bubbly and full of gas but when I go to bake bread with it, either it doesn’t rise or no matter how much flour I use, it never becomes elastic.  It’s so strange but I haven’t give up yet.

I did a search for “high altitude baking”. There is some good advice out there.

• King Arthur Flour Company, Inc.
• High Altitude Baking
• Baker’s Challenge: How to Bake at High Altitude

If you have kids, do visit: The High Art of Baking at Altitude.  They really know how to explain this.  I think it’s fascinating.

“Low air pressure has two main effects on baked goods: They will rise more easily, and lose moisture faster; liquids evaporate more quickly since water boils at lower temperatures at high altitude.”

I don’t know why none of these sites mention what I consider the most important thing: your pans.  Bright and shiny pans are not so good. I find that the darker they are, the better they perform.  So, if you’re having trouble getting your bread to bake, or cookies are inedible, try buying the darkest pan you can find.

Like this…

• Farberware Nonstick Bakeware 9-by-5-Inch Loaf Pan
• Simply Calphalon Nonstick Bakeware Large Cookie Sheet

Related articles

• At high altitude, carbs are the fuel of choice
• Research finds children living at high altitude at higher risk of mental development delays
• Raisin Egg Bread Braid With Powdered Sugar Icing
• Beginner’s Yeast Bread
• Sourdough Starter

I can’t believe it’s been almost a month since I’ve posted.  Where does the time go?

No-knead bread

I’ve been busy baking, just about everything you can get your hands on.  I have a no-knead bread recipe that is really good. I bake it a couple of times a week.  Then there’s those cook books I bought at Cover’s Apple Ranch, in Tuolumne. There were four of them, one each for soups, breads, pies and cookies.  I’ve been working my way through the soups.  So far, we like the Chicken and Rice the best.

I’ve just got to share this wonderful recipe for yams that is really tasty.

Sweet Yam Casserole

3 c. mashed yam potatoes (do not use sweet potatoes)
1 c. white sugar
1/2 tsp. salt
2 eggs
1/3 c. butter
1/2 c. condensed milk
1 tsp. vanilla flavoring

Mix all ingredients well and put in a large greased baking dish.

Topping:

1/3 c. flour
1/2 c. brown sugar
1 c. coconut
1 c. chopped pecans
1/2 stick butter

Mix topping ingredients and sprinkle over top of casserole. Bake 20 minutes at 350 degrees.

Though it says 20 minutes, I usually bake it for at least 30 minutes.  As for preparing the yams?  Easy. I peel them and cook them in the steamer, it takes about 15 minutes and they’re ready to go.

It’s been raining on and off. Still no snow.

Related articles

• North Carolina Yam Bake
• {no knead bread recipe}
• One pot wonder bread (aka no knead bread)
• My $75 Loaf of Bread
• No Knead Bread:~day 4
• Knead-free bread. But not mess free.