Posted in Food, Sports, tagged recipe, yoga on January 17, 2011 |
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15 days and 17 classes. +2, woot! Which I’m going to need, since by Wednesday I’ll be back to even because of skipping classes both tomorrow and Wednesday for volleyball and ultimate, respectively.
I’m still debating what I’m going to do once my 30 days are over. I think I would like to keep it up at least a few times a week, but scheduling my life around yoga classes is definitely a bit of a pain. My plan right now is to try and find some podcasts and try to follow along at home. Do you know of any good ones?
You remember those shelves I was raving about, oh, a few months ago now? So I finally finished the remaining couple of coats of clearcoat, and convinced Dan to help me put them up over the weekend. I like how they look. The only problem? The @#$^&ing jars don’t fit. Yes, you know, the jars that these shelves were specifically made to house. [Actually, that's not entirely true - they fit if I put them upside down, and I'm very tempted to do that - but for now, at least I put the old jars in the shelves to free up some pantry shelf space] I measured, you know. I measured more than once. And tested it after the shelves were partially assembled. ARGH! I know he was trying to help, but Dan’s assurances of “oh, it’s ok, everyone screws up their first woodworking project… they’re just 13 when they do it” didn’t help the matters much. I know it’s not the end of the world, but I’m just frustrated because this is not something I can redo until spring, since I need the garage and the low overnight was -25. The garage is slightly warmer, but not enough for me to sit there for more than 2 minutes.
In other updates – I’ve found two fantastic bread recipes. One for a baguette, which I’ll discuss later, and one for a danish buttermilk bread. The buttermilk bread is from this book, and is great because I’ve never been able to find buttermilk in quantities smaller than 1 liter (yes, I know I could fake it with milk and a sour agent, but I like the real stuff), and it’s a delicious way to use up leftover buttermilk from another recipe. It’s a pretty simple bread, but the bread has a wonderfully soft texture, and the cardamom adds a little bit of something to put it out of this world.
Danish Buttermilk Bread
2 1/4 tsp yeast
2 Tbsp brown sugar
1/3 c lukewarm water
1/4 c unsalted butter
4 c white flour
2 1/2 tsp salt
2-3 tsp caraway powder or cardamom powder (I used cardamom)
1 c buttermilk
Mix yeast, sugar and warm water, let dissolve until foamy (5-10 minutes). Soften the butter and whisk it in.
Mix flour, salt and powder in mixing bowl.
Warm buttermilk to lukewarm and mix in with yeast mixture.
Make a well in the center of the flour and mix in the liquids. Beat/mix for 2 minutes, adding very little warm buttermilk to make a spongy, elastic dough.
Put dough into an oiled bowl, cover with a towel and set that in a bowl of warm water for 1 hour.
Beat down and put in an oiled bread pan, brush with oil or butter and let rise again in warm water, for an hour.
Preheat oven to 400 F and bake for 20 minutes; turn the heat down to 325 and bake for another 30 minutes.
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