lys
Thursday, November 5, 2009
Halloween recap
lys
Halloween Crafties
He's crafty. . . and he's just my type! He's crafty. . . (and I still love the Beastie Boys after all these years. . .)
xoxo
lysPumpka Patch
Wednesday, November 4, 2009
But they won't eat mashed potatoes or PB&J
Brit in meat heaven:
Showing us how many chicken hearts he just ate:
Uncle Austin and Aunt Shli Shli
Stratty and Dad
Jo Jo and Jimbo (not prepared for the camera)
Shli Shli and Jo
Stratty gobbling his food with his "baby pumpka" he brought into the restaurant
The crew
Happy birthday to the best dad in the whole world! We're glad that we got to spend it with you!
xoxo
lys
The Jo Jo and Jimbo show
lys
Linda comes to visit!
lys
Tuesday, November 3, 2009
Focaccia recipe
Herb Focaccia
(By Ken Haedrich)
Ingredients
• 2 cups lukewarm water
• 1 tsp. sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 1/2 tsps. salt
• 4 1/2 to 5 cups unbleached flour
• 5 Tbsps. (for dough) plus 1/3 cup (for herb drizzle) olive oil
• Cornmeal, for dusting
• 2 cloves garlic, minced
• 1 1/2 tablespoons chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• Coarse salt (optional)
Instructions
1. Pour the water into a large mixing bowl and stir in the sugar. Sprinkle the yeast over the water and set it aside for 5 minutes to dissolve. Note: If the yeast doesn't begin to bubble within 5 minutes, repeat the process with fresh ingredients.
2. Add the salt, 3 cups of the flour, and 2 tablespoons of the olive oil to the yeast mixture and beat the ingredients with a wooden spoon for 100 strokes. Set the dough mixture aside for 10 minutes.
3. Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well-floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking.
4. Pour 1 tablespoon of the olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour.
5. When the dough has doubled in size, punch it down and turn it out onto a floured surface. Knead it for 1 minute, then cut the dough in half and knead each half into a rectangle. Flatten each one and set them aside on a floured surface to rest for 10 minutes.
6. While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal.
7. Transfer the dough to the baking sheet. Press and stretch it into oblong shapes, about 1/2- to 3/4-inch thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons of the olive oil. Set the dough aside to rise for 15 minutes. Heat the oven to 400° F.
8. In a measuring cup, combine the 1/3 cup of olive oil with the garlic, rosemary, and thyme, and stir.
9. Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with coarse salt, if you like.
10. Bake the focaccia on the center oven rack until the tops are golden brown, 22 to 25 minutes. Transfer the loaves to a wire rack. To slice them for sandwiches, cut each loaf into quarters, then slice the pieces horizontally. Makes enough bread for 8 sandwiches.
xoxo
lys
Nope
xoxo
lys
Monday, November 2, 2009
Belly
I'm trying to remember when I started to break out the maternity clothes with my other two pregnancies. (25 weeks?) I have a box of them sitting on the floor of my closet that I'm dreading opening. In reality, I'm still trying to process the fact that I'M ACTUALLY PREGNANT. Weird, I know. This morning at the gym, I practiced saying in my head over and over again, "I am pregnant. I'm pregnant! Hey, I am pregnant!" It's about time that I faced this fact. . . since my due date is a mere four months away.
xoxo
lys