So I Think I Can Watch Friday, August 8, 2008

i have a secret vice that i cant hide anymore. I am smitten with So You Think You Can Dance. Seriously, I have cancelled invitations for fun and games with friends to stay home and watch these young dancers do things with their bodies i cant even imagine doing.

i generally cant gut through a reality show and i honestly despise American Idol. So why the fascination? Seriously! I think there is something honest about it. Of course you have to have really horrible bands like the Jonas Brothers play and all the screaming girls in their silly outfits shreiking at the cute boys on stage but DAMN! If you can get past that, there is a grace and power inside these people that you are born with. I dont think you can learn it. They say”Watch what I can do with this incredible body i was given. I have sculpted it and strenghtened it and now i can make it do anything i want over and over. Maybe i am also secretly a little envious because, for those of you who know me, i am secretly a ballerina at soul.

So yea for You Tube! i found all my favorites. Now you can decide for yourself if i am just a big old cornball or if these guys are really as amazing as i think they are

 

I am also in love with the  choreographers. These are people who have choreographed everything from Broadway shows to Prince and Madonna.  They know how hard these kids are working and they push them to their limits.  I have a huge girl crush on Mia Michaels

So after 9 epsiodes, i cried and laughed and FF the cheesy comments i didnt want to hear and watched as each dancer was scrutinized while they stood panting and sweating before their panel of judges. Hoping beyond hope that their efforts would be appreciated. I LOVE IT! Last night was the season finally and Joshua, who i have rooted for the entire time WON! I couldnt believe it. i was so proud of this guy and all i hope is that he doesnt something truly magical with his gift. He certainly earned it.

So there you have it, my summer vice, I am so sad it is over but my boy won and it will be back next year right

The Need to Knead Friday, August 8, 2008

Last night i went to my DIY Cheese Forum at Foster and Dobbs. It was a full house and fabulous as always. Such a beautiful space. We not only got to make 30 minute mozzarella but bagels and artisan bread too!

it was a tag team: to the left we heat the milk and add the rennet, to the right we add yeast to the flour and sugar mixture and let it rise,

 

 

 

 

 

to the left we drain the curds,

 

 

 

 

 

 

to the right we roll the bagels into rings and so on.

 30 minute Mozzarella is one of those magical things that tastes unbelievable and is unbelievably easy! What a way to wow your friends and neighbors. the secret is kneading it and pulling it like taffy while it is hot and pliable. After we finished it, she plopped it onto a board with fresh cut tomatoes and homemade pesto. it was divine!

   

Here is the recipe for the Artisan Bread. Guy has been making bread at home and perfecting the recipes and technique. we tasted the bread and I know it works! YUM

Artisan Bread

DAY 1                                         

¼ tsp yeast
2 cups water
4 cups Flour

Dissolve yeast in warm water. Mix in flour, cover with plastic wrap  and let rest 14-16 hours.

DAY 2

1 tbs yeast
¼ cup water
1 tbs salt
2 cups flour

Dissolve yeast in water and add to first day dough in mixing bowl. Add the flour and knead for about 12 minutes with electric mixer. Add salt and knead for 3-4 more minutes. Dough should be very sticky

Place sticky dough on a floured surface and fold on itself about 3 times. Cover with Pam sprayed plastic wrap and let rise 2-3 hours.
During this time the dough should be folded gently onto itself 5 times in the 2-3 hours.

Divide dough in half and form each half into a ball by gently lifting the sides to the top and gently pinching them together. Place each ball into a cloth-lined, floured bowl, cover with Pam sprayed plastic and let rise for 3+ hours.

Fill a metal container (such as a brownie pan) with rocks and place in the oven, on the bottom rack. Place the next rack immediately above the rock container and cover the rack with either a baking stone large enough for 2 loaves. Preheat oven to 450 degrees for 45 minutes

Place parchment onto oven peel and invert the lined/floured bowls one at a time, over the paper. Gently remove the floured cloth and immediately slide the first loaf into the oven. Shut the door and repeat process with second loaf. Shut the oven door

Open oven door and pour a cup of water into the rock container and close the oven door.

Reduce oven heat to 425 and bake for 40-45 minutes.

Remove loaves and cool on a rack.

Eat.

GUY 282-0246
Sheridan Fruits: Power Flour = high gluten flour