Happy Birthday Lynne!!!
September 25th, 2007 @ 12:37Posted by: Glenn
Author Archive
Posted by: Glenn
hola
November 6th, 2006 @ 15:04Posted by: Glenn
Testing, testing..is this mic on??
http://www.myspace.com/glennallan
Is there anybody out there?
Hi and love and good things to everyone.
Bubba’s Big Deck
July 15th, 2005 @ 07:37Posted by: Glenn
4th O’ Julie
June 29th, 2005 @ 15:18Posted by: Glenn
Garner ?
Explosives ?
Comal ?
Explosives ?
Guadalupe ?
Explosives ?
Whippleworld ?
Explosives ?
Jimmie wants to go to Chalk Bluff!
The cliffs look like this:
How clear is the water?
That’s how clear!
C’mon, let’s go!
(Unless it’s full, then let’s go to Krause Springs!)
Paul Giamatti
June 14th, 2005 @ 22:15Posted by: Glenn
He’s my favorite actor this week. We watched “Sideways” the other day and “American Splendor” tonight. The latter being a must for any R. Crumb fans such as myself. He was fantastic in both.
Los Bello Sisters de la Musica
June 10th, 2005 @ 08:08Posted by: Glenn
Here’s that article from the X-News on Rachel.
Molly will be joining her tonight at The Cove from 5-7.
Molly and The Mighty Rockaboos
June 8th, 2005 @ 16:16Posted by: Glenn
The Swindles tonight open a midweek residency at
Jim Beal in today’s Express News.
Hoot-ette
June 1st, 2005 @ 18:48Posted by: Glenn
Sunday afternoon, June 5th, 2ish.
Lynne has a friend in from Georgia,
Chris’ dad’s friend is up from Guadalajara,
Taylor has some new songs,
Molly’s band need’s to practice,
(They got kicked out of the drummer’s parent’s garage…)
Insert your favorite reason here……………………..
Bring beer and a food item,
you know the routine.
I’m trying to keep it low key and simple,
but you know how that goes.
Allan Love Shack
106 Field Crest Dr. (corner Meadow Ln.)
(210) 829-5400
Glenn and Kim this weekend
May 26th, 2005 @ 13:41Posted by: Glenn
Fri. 8-11pm
Buckeye’s Ice House
8568 FM-2673
Canyon Lake
Sat. 8-11pm
La Tuna
100 Probandt
San Antonio
“Fight The Power”
November 28th, 2004 @ 20:51Posted by: Glenn
And “Don’t be Evil”. That’s what someone shouted from a passing car as I took this picture this afternoon. We’re at the Clear Channel world headquarters on Basse Rd., not too far from my house. Remember, you saw this breaking news first here on the blog ! It all felt so ’60′s.
Bread recipe
January 28th, 2004 @ 11:01Posted by: Glenn
Renee ~ I was hoping you would pass this on to Maureen. She asked me for it at the Hoot. Had a great time, by the way! Great to see everyone!!!!
Bread – Makes 2 loaves
2 1/2 tsp salt
2 Tbs butter
1/2 Cup honey
1 Cup rolled oats
1/2 Cup powdered milk
2 Cups boiling water
2 pkgs active dry yeast
1/2 C lukewarm water (for proofing yeast)
2 tsp leaf sage
1 tsp leaf marjoram
1/2 tsp caraway seed
6 Cups flour (approximately)
Combine salt, butter, honey, powdered milk, oats, sage, marjoram & caraway seeds in a large bowl (I usually combine dry ingredients first, then add the butter & honey). Add the boiling water and stir thoroughly. Let sit for about 1/2 hour. Stir occasionally as the butter melts.
In a separate bowl (or measuring cup) sprinkle the yeast over the lukewarm water (100-110 degrees) to proof – let stand for 5-10 minutes. Yeast should foam up and double in size (if it doesn’t, the yeast is not active and should not be used). I add a smidge of flour or sugar to the water – helps the yeast activate. Stir yeast into water until thoroughly dissolved and add to oat mixture.
Add flour 1 cup at a time. You can use whole wheat or white. I usually use a mixture of both – 2 cups ww, 4 cups white. Mix thoroughly. When mixture is no longer very sticky and becomes too heavy to stir with a spoon, mix by hand. You can turn the dough out onto a floured board at this point. Add flour until bread no longer gets sticky after kneading. Consistency should be smooth and dough should be balled up, but not dry. Pour a bit of vegetable oil in the bowl and coat the sides. Place ball of dough in bowl and turn ball so that dough is lightly covered with oil. Cover bowl lightly with plastic wrap and place a kitchen towel over all. Let stand for about 2 hours. Dough should double in size – placing the dough in a warm, sunny area helps the process.
Punch the dough down and reform a ball, give a quick kneading to remove air bubbles. Cut the dough in half and flatten each half out a bit. Form each piece into a loaf taking care to make sure there are no air bubbles – roll the loaf and pinch the ends down and under the loaf. Place, seam side down, in lightly greased loaf pans (not glass). Cover once again with the plastic and towel. Allow to rise again – approximately 1-1 1/2 hours. Check regularly so that loaves do not overflow the pans. Loaves should be raised a little bit above the edges of the pan – they will continue to rise after being put in the oven to bake.
Meantime, preheat oven to 325 degrees. Bake, uncovered, for 50 minutes. To test bread for doneness, it should be golden brown and should sound a low “thump” when patted on top. Immediately remove from pans and allow to cool on a rack for at least 1/2 hour before cutting.
For a darker bread, substitute molasses for honey. For a less savory bread, leave out the sage, marjoram and caraway. For breakfast bread, leave out those same spices and add 1 cup of raisins or currants and 1 tsp of cinnamon.
Bread baking is good for the soul! Enjoy!
