i have to say...

baking french bread is easier than you think

I love baking bread. 

When I first started out, many years ago, I ended up with a few failed loaves on my hands, but after time I figured out how to mix the ingredients properly and I learned what the dough should feel like when it has been kneaded properly.  These days I use a stand-mixer, which pretty much does all the hard work, but the scent of the bread is no less perfect than when I did things by hand.

To make the dough:
1 cup + 2 TB. of warm water
2 tsp. yeast
1-1/2 tsp. salt
3 cups flour  (I used 1/2 white flour and 1/2 whole wheat flour.  You may use whatever you like)

***(This is the same dough that I use for calzones.  It also makes great pizza crust.)

Start by dissolving the yeast in the water.  Next you will add  enough flour and the salt to the water mixture until you are able to handle the dough with your hands (it shouldn't be extremely sticky, although a bit of stickiness is OK).  Knead the dough on a lightly floured counter for 8 minutes.  (If you are using a stand mixer, knead the dough for 4 minutes at speed 2.)   The dough should feel smooth and elastic at this point.

Place the dough in an oiled bowl (covered with a cloth) for 1 hour or until it doubles in size. 

(You may also make this in your bread machine on the dough cycle.)

Shape your loaf as shown and place it on a baking sheet covered with cornmeal:

Dust the dough with some flour and then cover it with a towel and let rise for an hour, or until doubled in size:

Once the dough has doubled in size,  slash the top with a sharp knife.  Be careful doing this because it is possible to deflate your risen dough:

Preheat your oven to 450 degrees and place a pan of water on the lower rack.  Bake for 20 minutes or until the loaf is golden brown.

Let the loaf cool and then enjoy.  This bread is great for sandwiches or simply sliced with butter.

If you find that your crust is too hard or the bread has risen too much and is crumbly, simply toast it and enjoy.  Then start all over again until you come up with a loaf to be proud of!

(I tripled the recipe to make 3 loaves:

Click here for some great bread recipes and tips for successful loaves.

Happy bread baking!

a follow-up

Thanks for all the kind comments yesterday.  I thought that I would address some of the questions in a post and also include some of the links that were given to me.

There are a few options that I will be researching, including watermarks and disabling right-click, but for now the copyright notice is what I will use.  I realize that it may not deter everyone from taking a photo without asking, but it is at least posted and able to be seen.

I want to clear up the fact that I never mind when someone wants to use a photo.  Most of the time people want to use something for a crafty-link (like a link to a tutorial that includes a picture), but I have had someone ask to use a photo for a holiday card they were making and I was very flattered and didn't mind sharing at all.  This makes me happy.

It feels entirely different to click on a blog and find my picture even if a link is given.  Once I found a picture of Aubry (as a link to craft tutorial--she was holding a little purse), and that felt very weird.  It kind of took my breath away.

In my opinion, I think that someone should always ask before using a photo of any kind.  I think it is OK to use a bit of text without asking as long as there is a link to a site, but photos are more personal.  At least they are for me.   I think that is why most bloggers who post a large amount of pictures have copyright notices in their sidebars.

Here are some links:

To disable right-click (apparently this is easy to get around if someone knows something about computers):

Honeybrook  from Denise
Dynamic Drive  from Chris
Blogging Basics 1o1  from Melanie
Hyper Gurl  from Jessica
 

Google Images Plug-In for Wordpress from Suzi

A story about Flickr and it's policies about taking photos--not good!  From Gretchen  (there is a little bit of language in the Flickr post, so read at your discretion).

 Thank you for all the advice!

The blogosphere is a wonderful place, but every so often  I am reminded that this is a very public forum and I need to be careful about certain things.  I don't think that avoiding posting any photos of the kids is in order right now, but at some point, maybe.  It is a tough call.

Have a great day!

I am having a small problem.  When I am out and about in the blogosphere I keep finding my pictures posted on other blogs, and to be quite honest, this bothers me.  Whenever someone has asked to use a picture I have NO PROBLEM with that, but when I just find one of my pics posted somewhere else without notice, it kind of freaks me out.

In light of this, I have posted a copyright notice in my left sidebar.  I feel rather rude doing this since this should be a friendly place, but I feel it is necessary at this point.

Just so you know, I am happy to share, but I just like to be asked first.

Thank you!

***Does anyone know how to disable the right-click feature on photographs posted?

let's get something straight!

My sewing machine has been quiet these days.  I simply don't feel like sewing anything.  Because I have a need to be crafty, I am trying something new:  embroidery and applique using wool felt.  I took advantage of this sale and bought a lovely supply of 12" X 18" pieces that I am itching to start cutting.

There is just one problem.

My stitching skills are poor.

For the last few days I have been practicing like mad, trying out new stitches and attempting to make them straight and even.  I will say that this is easier said than done!  Here are some of my attempts so far:

I like how this little lollipop-flower came out:

Aubry even made one for herself:

Impatience should be my middle name.  I want to start working on a project and have it come out great, as if I have been doing this for years.  But I am trying to be patient and hold back while I learn some things:

Primrose Design Stitch School  (see the sidebar for a very long list of stitches)
Crafty Daisies Embroidery How-To's

I am off to stitch in a straight line.  Really, I am!

Have a great day!

we got 'em!

We passed our tests and are now wearers of the green.  Technically we are junior-green belts, but I can't get used to how that sounds--"junior".

One of the first things we did was to do all of the forms and the only two that I messed up on at that point were the two I was planning to test on.  I had an immediate panic and I considered changing my plan, but I decided to stick with it and all was well when it was my turn.  The best part was that I wasn't overly nervous which was REALLY unusual for me, and it makes me think that taking this class has been good for me, and not just because I can give a pretty good round-house kick to an opponent.  The class has helped me to be more confident.

For most of my years I have only attempted things that I felt were easy for me.  "Challenge" is something that I didn't engage in.  Karate has somehow been a catalyst in tearing away many of my inhibitions and for this I happily accept my belt of green, my symbol that something inside me is slowly changing.

Here are some pics of the day:

Our Sensei and friend taking my hubs down to the ground:

Josiah doing a cool flip, just like Jackie Chan:

Micah (the one in the background of the photograph) being attacked from all sides:

I looked for a really cool picture of myself, one that looked tough and full of strength, but this was the best I could find:

A fun day! 

And besides, did you notice how cute my belt looks with my pink faux-Chucks in the first picture?   A perfect color combination, if you ask me!  The only way the look could be improved is if there was a a piece of tiny pink ric-rac down the white center stripe of my belt.  Ah, the possibilities!

Have a great Monday!

just call me jet

This Saturday my hubs and I and our boys will be testing for our green belts in Karate, and I feel utterly unprepared.  Our teacher (and friend) says otherwise, so forward I go.

Maybe I have never mentioned this before, but I seriously dislike being the focus of attention.  Being in front of people is a huge challenge and my heart tends to race and my lip almost always starts quivering.  Feeling unprepared only makes this worse.

My plan of attack for testing is this:  pretend like I know what I am doing.  Be strong in my moves and loud with my "kias".  And with all this, try not to fall over or start crying.  Maybe I can mentally be Jet Li.

Imagine that.

Lucky for me we get to out to lunch afterwards and I will be able to drown my insecurities in some food and fun.  Always a plus!

I hope your weekend is filled with happiness and moments of confidence--and I hope mine is too!  ;)

we're making lots of stuff with beans!

One secret to cutting the meat in your diet is to add beans in its stead.  Beans are high in protein and vitamins, and they are inexpensive, making them even more inviting.  One easy recipe that uses beans is Tostadas, and with this basic how-to you can make these any way you please (these are great with meat as well!).

Here are the basic ingredients:

Corn Tortillas
Oil for frying
Cooked Pinto Beans or a can of refried beans***
Lettuce (we used spinach also)
Tomatoes
Red onions
Avocados
Shredded Cheese
Salsa

First you will need to heat the oil in a skillet and then fry the tortillas until they are golden brown.  I make 2 per person, except for my hubby who will eat 3 or more:

Prepare the vegetables by chopping them and grate the cheese:

Now you simply assemble the ingredients in the following order:
One corn tortilla, a spoonful of beans, cheese, lettuce, onion, tomato, avocado, etc.  They should look similar to the picture at the top of the post.

To eat them you simply lift the whole thing to your mouth with your hand, and take a bite and enjoy.  Tostadas will probably be the crunchiest dinner you have served in a long time!

Happy eating!

***To make your own beans you need to buy a package of pinto beans.  Sort through them to remove any rocks or odd-looking beans.  Soak the beans overnight in a pan of water, and then rinse well in the morning.  Place beans back in the pot and add water to cover by 2 inches.  Simmer, covered, for approximately 2 hours, making sure the water level doesn't get too low.  When the beans are soft, they are ready to use.  (If the beans are too watery, you can simply pour off the excess before adding to your recipe.)  They can also be frozen for later use.

a few links for you...

It has been a while since I have done a links post and since I have a number of them bookmarked, today seemed the right day to do it again!  Here goes:

***This mini-book is full of recipes for convenience mixes you can make yourself.  (Thanks to Denise  for the link!)

***JC Handmade has put together a tutorial to make her adorable Kidlet Wall Pocket.  These are so cute!  Be sure to take look at her fabric combination ideas at the bottom of the page for inspiration.

***I bought some of Tracy's homemade lavender soap and I LOVE it!  It smells so good and it even lathers nicely.  Be sure to click around in her Etsy shop because she has some adorable items including recycled notebooks!

***Have you ever dreamed of growing your own sprouts to use on sandwiches, salads and bagels?  Me too!  Click here to learn how. 

***Are you trying to learn to use your camera?  Click here for some great tips and advice.  (Thanks to Chickadee for the link!)

A few new blogs that I have been enjoying:  knitting the wind, beauty that moves, and design on post.  Lovely ladies, lovely blogs!

Enjoy!

getting back to the basics

Our first week of eating less meat has been a big success.  My hubby has loved everything and the kids haven't even noticed. 

I have started doing some things that I cast off long ago, like preparing vegetables when I get home from the grocery store.  I takes a small amount of time, but it makes a huge difference in how much we actually eat.  Being able to reach into the refrigerator and grab a handful of lettuce for a salad has meant a salad at almost every meal.

Our local CSA mailed out its annual registration form and I lucked out and was able to get a "worker-bee" level share:  for 3 hours of work per week at the farm, our vegetables from the CSA will be free all summer long!  I can't wait!  They are also making fresh eggs and grass-fed beef available this year, so that will be a good option for getting away from some of the unhealthy hormones in our food from the grocery store.  Maybe I have been reading to many books about food lately, but hormones don't sound like something that I want to keep feeding to my family.

It's funny, but I have skirted the healthy food issue for some time, but now that we are actually doing it, I am wondering why I waited so long.  It feels great to be doing it and the food has tasted great.  I suppose we are simply getting back to the basics--always a good place to be!

it's snow fun!

I have posted some fun snow-day ideas over at Me and My Girl.

Enjoy!