What’s the weather like? Another beautiful day. 68 degrees, sunny, although it was pretty chill and foggy earlier.
How am I feeling today?
Physically? Today is Recovery Day. I always forget about recovery day. I think it’s my mind’s way of coping. Who wants to spend their really good days dreading the fact that tomorrow will be back to the illness. Pain, tired, foggy, slept badly again in spite of taking the melatonin, which was helping and now isn’t. Maybe I’ll take two tonight.
Mentally? Foggy, wishing I felt as good as I did yesterday.
What do I hope to accomplish today? Still hoping to get something done, but I am probably going to just spend the rest of the day couching, as Tess calls it, with my Kindle.
What am I looking forward to? A good night’s sleep, but I am not holding my breath.
Did a long bread rant comment on a Tumblr post yesterday. Think I will put it here as well, just because I can. 🙂
Now I want to make bread. I used to make a loaf a day. Lots of different kinds. No leftovers in a family of four. Before the internet, before google, before bread machines, before ovens even, people made bread. And everything else they ate. The food industry makes fake food and convinces us that making the real thing ourselves is just too, too hard and all those artificial ingredients are what makes it good. Wrong. Mix some yeast, some water, a little flour and a pinch of sugar in a large bowl, cover with a towel and let sit overnight. Add more flour, a bit of salt the next day, knead, rise, punch down, knead again, shape or throw into a bread pan, rise again, bake. When you poke it with a finger and it doesn’t spring back, it’s risen enough. ‘Oh god, I have to KNEAD it?’ Well, you can do it in the food processor, but kneading bread is mesmerizing. It’s like free therapy. Fold towards you, push it into itself, turn, repeat until you remember that you’re meant to be doing something, not contemplating the universe. Lots of breads don’t require kneading at all as was mentioned, but it helps the texture to develop. The long, slow overnight start develops the flavor. If you don’t make the starter, just let each rise be slow. You don’t need a warm spot. Let it take it’s time. Bread dough should develop little blisters on the surface when it’s kneaded enough. When you think it’s baked long enough, turn it out of the pan and tap the bottom. It should sound hollow. If it doesn’t, put it back into the oven without the pan and bake a few more minutes. You can add all sorts of things, including herbs, you can replace part of the flour with other grains. You can rub the hot crust with butter if you want it to be soft. You can bake bread on a pizza stone. Bread dough is very versatile, and the worst that can happen is it turns out like a hockey puck, but it will still taste fantastic. If you can stir and push dough around, bread making requires very little skill and not a lot of actual work time. It’s mostly rising, while you’re off making your own apple butter to smear on it hot from the oven. You can also wrap a bit around a piece of chocolate and bake it. This is really good. I used to do it for Christmas breakfast. You can stick the chocolate in the freshly baked bread, too, but I like it the other way. Just seal it well. You can shape it into hamburger or hot dog buns, or braids, or bake it around a greased bowl. You can press or roll it out thin and smear it with butter and add a butt load of brown sugar and cinnamon, roll it up, slice it, and bake it in a greased baking dish. Like the store-bought cinnamon rolls, except yours will taste like food, not cardboard. You can smear on a little cream cheese frosting, too. Or a nice glaze.
When I was imagining this post in my head, I had a lot more to say, but brain fog wins again.