“The Intouchables” is now at redbox. YOU HAVE TO SEE THIS MOVIE. A little heads up - it is in French, but it is so fabulous that the subtitles suffice.
Making dinners has become something I look forward to. I believe the food tastes even better because of the hard work I labored into it. Tuesday we made asparagus, twice baked potatoes, and grilled pork loin. This was the end result. Happy Spring!
After a night on the town, we spent the morning eating Matt’s homemade breakfast pizza and playing scategories, catch phrase, battleship, and guess who.
And yes, I made homemade bagels for the SECOND time. So good and the perfect size. I got the recipe from the one and only, Siri, but below is a more printer-friendly version.
Siriously Delicious’ Bagels (makes 10)
¾ tsp Active Dry Yeast
1 2/3 cup warm water (~110 degrees)
3 Tbsp sugar
3 Tbsp Barley Malt Syrup
4 ¼ cups bread flour
1 ½ Tablespoon salt
Cornmeal
Vegetable Oil
Parchment Paper
Toppings (sesame seeds, poppy seeds, etc)
Directions:
In a bowl, whisk with electric mixer yeast and water. Use water at ~110 degrees or what feels warms. Let stand until foamy, approximately 5 minutes.
Attach dough hook to mixer. With mixer on low speed, add sugar, 1 Tablespoon of barley malt syrup, bread flour, and salt to the water and yeast mixture. Knead until a dough forms. One recipe suggested kneading for 8 minutes. It should be sticky, but if it’s too wet add more flour.
Dip paper towel in vegetable oil and wipe the inside of a bowl, lightly oiling it. Or use baking spray. Place dough in bowl. Spray or wipe plastic wrap with oil and cover bowl. Let sit for 2 hours.
Next, divide dough into 10 equal balls. Place damp kitchen towel over the dough pieces and let sit for 20 minutes. According to Martha, “this will relax the dough and make it easier to shape.”
Line two baking sheets with parchment paper. Grab a ball of dough and roll between palms into a 6-inch rope. Wrap dough around your four fingers and then roll your hand against a work surface to smooth the seam. Place formed bagels on baking sheets and cover with more oiled or sprayed plastic wrap. Let sit for another 20 minutes.
In the meantime, preheat the oven to 500 degrees. Position the racks to the upper and lower thirds of the oven. Fill a large pot with water and bring to a boil. Add remaining 2 tablespoons of barley malt syrup to boiling water and stir.
Before you’re ready to boil the bagels, get a few things in place because boiled bagels should go immediately in the oven. Siri sprinkled a generous amount of cornmeal onto baking sheets. This gives the bottom of the bagels a nice crunch. Also make sure you have your toppings ready to pour on top of wet bagels.
Drop bagels into boiling, malty water. Siri boiled three at a time because you do not want bagels to tough. Boil for 30-60 seconds and then remove with a slotted spoon. Let water drip off and then place on baking sheet with parchment/cornmeal. Sprinkle with your toppings.
Bake for 5 minutes at 500 degrees. Turn oven down to 350 and bake for another 10 minutes. Remove bagels and flip over with spatula bake for another 5 minutes.
This Chocolate Stout Cake was fabtabulous!!! You can find the recipe here. Please don’t mind my “greasy, baking for four hours straight” face.
We spent the afternoon dancing in the kitchen and licking the bowl.
“I just wanna dance.”
Friday night with Michael Buble’s Christmas cd and Bab’s sugar cookie recipe. Happy Holidays!
Snow Day with Juice! We made waffles this morning and are now enjoying a lovely day on the couch.
I am currently worried…
about my poor ability to make a positive first impression.
that Tom Hardy is engaged.
that it is too warm to wear sweatpants, because it is December and 60 degrees outside.
that I do not give a XXXX about the simply helmholtz resonator.
that I worry too much.
