My house smells like bread...
Sep. 9th, 2007 07:14 pmAnd I'm full of yummy steaks. (Half price NY strip at Harris Teeter, rubbed down with lots of salt and some pouldre forte and let to sit in the fridge for several hours, then grilled. Good stuff.)
But since I've been somewhat remiss in posting, I figured I'd go see if the bread recipe I've told several people about was online - and it is! I'm being somewhat dreadful in that it's on the paid-site part of cook's illustrated, but honestly? I just don't feel like retyping it off the cookbook it's in... (which I make this often enough that it opens straight to this page.) Homemade bread, esp. when you don't have to work at it, is a lovely thing - and makes taking sandwiches to work not feel like deprivation...
( The recipe )
I don't always bother with the water-in-a-pan part, as a side note - it makes it rise in the oven a *bit* better for a lighter loaf (it makes the crust not solidify quite as quickly) but there really isn't that much difference.
Meanwhile, I should go back to working - this was an extravagant bit of procrastination, as I got a bid dumped on me Friday evening and have been somewhat tethered to the computer most of the weekend. I don't want to though, so I guess you'll have to put up with me a bit more.
I did go see Stardust last night (yay hooky!), which was fabulous, and we rode the bikes a bit. There was even a bit of a chill in the air last night after the movie, so I guess it'll be fall proper soon - which makes
soucyn dreadfully happy and me not so much.
Let's see...I've been working on some research for a couple new things to me - cheesemaking and possibly more complicated sausage-making (I'm not *sure* I can set up the equipment for cold-aged sausage in my apartment, but I'd *love* to be able to try it). And I ran across (in surfing friends-of-friends pages) a really interesting series on research on
telerib's LJ. The most interesting thing in that series was this entry on keeping a logbook. I'm not sure why this never really occured to me, not even during this discussion a while back, esp. since I've had to keep a lab notebook and what not. Maybe it's just because note-taking, except for specific purposes like research papers, does *not* come naturally to me. Something to keep in mind for the future, though - I'm still thinking about how to best apply this to my own research, in that I *do* need to start keeping that sort of log but I'm not sure what format I want to put it in. Anyway...ok, now I really will go work. Really. ::sigh::
But since I've been somewhat remiss in posting, I figured I'd go see if the bread recipe I've told several people about was online - and it is! I'm being somewhat dreadful in that it's on the paid-site part of cook's illustrated, but honestly? I just don't feel like retyping it off the cookbook it's in... (which I make this often enough that it opens straight to this page.) Homemade bread, esp. when you don't have to work at it, is a lovely thing - and makes taking sandwiches to work not feel like deprivation...
( The recipe )
I don't always bother with the water-in-a-pan part, as a side note - it makes it rise in the oven a *bit* better for a lighter loaf (it makes the crust not solidify quite as quickly) but there really isn't that much difference.
Meanwhile, I should go back to working - this was an extravagant bit of procrastination, as I got a bid dumped on me Friday evening and have been somewhat tethered to the computer most of the weekend. I don't want to though, so I guess you'll have to put up with me a bit more.
I did go see Stardust last night (yay hooky!), which was fabulous, and we rode the bikes a bit. There was even a bit of a chill in the air last night after the movie, so I guess it'll be fall proper soon - which makes
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Let's see...I've been working on some research for a couple new things to me - cheesemaking and possibly more complicated sausage-making (I'm not *sure* I can set up the equipment for cold-aged sausage in my apartment, but I'd *love* to be able to try it). And I ran across (in surfing friends-of-friends pages) a really interesting series on research on
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