Wednesday, April 28, 2010
But I've noticed my monsty forehead more and more in pictures of myself and was thinking that bangs could be great, although i'm wondering if summer might be the worst time to give them a try considering i'll be doing a lot out doors and getting sweaty regularly (hopefully....unless i have a job, i guess).
so. i was wondering your thoughts on bangs, those of you who have tried them in your adulthood.
the before and after pictures of Dana from MADE are what inspired me to seriously consider getting mine chopped:
Friday, April 23, 2010
Wednesday, April 21, 2010
Saturday, April 17, 2010
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, (with a towel) but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel (parchement or wax paper works for this as well) sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone (all I had was a stoneware pie plate which works but you can only bake one at a time) on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup (I'm gonna try 2 cups water to see if it will get any crispier) hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
I know 6 cups of flour seems like a lot, but go ahead and make the whole batch. That way you have the dough all ready to go for the next meal and just have to pull off a piece! We hammered two loaves over dinner last night but then maybe we are gluttons. If you are using refrigerated dough, then let rest 1 hour and 40 mins before sprinkling with flour and slicing the top. Now go ahead, humor me and scroll back to the top. That really is MY bread. Isn't it beautiful?!? Now let's see if I can actually do this again...
Thursday, April 15, 2010
Tuesday, April 13, 2010
- unsalted butter, softened for pan
- 1 cup all-purpose flour, sifted
- 1/2 cup plus 3 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- pinch of salt
- 1/2 cup plain whole-milk yogurt
- 1/4 cup vegetable oil
- 1 teaspoon grated orange zest, plus 1 tablespoon orange juice
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- confectioners' sugar, for dusting
- 2 large oranges (1zested into thin strips, both segmented) -( i have no idea what this means and never do it :))
1. Preheat oven to 350. Butter an 8-inch round cake pan. Stir four, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes, Let cook on a wire rack.
2. Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.
I'm not sure the high altitude allowances, Anna. I think that adding another tablespoon or two of flour wouldn't hurt (mine has come out sticky ever since we moved here), and it usually takes this cake at least 30 minutes to bake here at 4300ft.
Friday, April 9, 2010
i must admit that i love potatoes, regardless of the carbs!! i'm posting 3 recipes but 2 are soups...but i thought that since you are still getting snow, maybe its not too warm for soup! the other idea that i had was "shepherds pie" but don't have a really good recipe for it. you could always look on allrecipes.com if no one else has one...
Baked Potato and Broccoli Soup
1/4 cups flour
28 oz chicken broth
3 cups peeled, cubed potatoes
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups milk
8 oz sharp cheddar cheese, shredded
cheddar cheese, green onions, and bacon bits for topping
Whisk together flour, and 1/3 cup broth until smooth.
Combine remaining broth and next 3 ingredients in a dutch oven. Bring to a boil. Cover. Reduce heat and simmer 8 minutes or until potatoes are tender. Gradually stir in flour/broth mixture. Cook for 5 minutes, stirring often.
Stir in milk and cheddar cheese. Cook mover medium-low heat, stirring constantly, until cheese melts.
Top with desired toppings. Enjoy! (I normally serve this with a big salad and rolls...)
1 1/2 lbs lean ground beef, browned and crumbled
2 large potatoes, thinly sliced (i use the side of my grater to make really thin, round slices)
2 stalks celery, sliced
2 onions, diced
1 can corn
3 small carrots, sliced
1 can condensed tomato soup
1 cube beef bouillon
1 can diced tomatoes
3 cups water
oregano, basil, garlic salt, pepper to taste
Place the potatoes in a layer to cover the bottom of a slow cooker. Sprinkle the celery over the potatoes and then cover with ground meat. Throw in remaining vegetables. Add seasonings. Mix together the soup, bouillon, and water and pour over top. Cover and cook on low for 6-8 hours.
(This is a really hardy soup so I normally don't even serve anything with it)
Honey Roasted Red Potatoes
(i'm thinking you could use regular pot. too)
1 lb potatoes, cubed
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground pepper
Preheat oven to 375. Coat a 11x7 baking dish with nonstick spray or olive oil.
Place potatoes in a single layer in dish and top with onion.
In a small bowl, combine remaining ingredients. Drizzle over potatoes and onions.
Bake for 35 minutes or until tender, stirring 1/2 way through cooking time.
Boring post topic - but I was hoping from some responses from you brilliant ladies.
I was wondering if you would maybe post a potato recipe that you like - we are already getting sick of roasted rosemary potato wedges around here. Hailes, can you post the potato bar recipe that you served us all at Christmas?