I poured some olive oil in a pan and put in red, yellow, orange and green pepper strips, a half teaspoon of garlic, and generous sprinklings of thyme ... removed them from the pan when they were done, and put in 3 beaten eggs, then put peppers back on top, and sprinkled cheese over them, plus salt and pepper, then folded them into a yummy omelet, which I had with a salad of assorted baby lettuces with lemon and chive dressing, crunchy sea salt, and coarsely ground pepper.
06-19-2010, 10:50 PM #361
06-20-2010, 02:52 PM #362
06-20-2010, 04:15 PM #363
06-20-2010, 04:27 PM #364
06-20-2010, 09:34 PM #365
kim chee chigae with tofu, and some rice. mmm mmm good!
06-20-2010, 09:49 PM #366
does a joint count?Is it that by its indefiniteness it shadows forth the heartless voids and immensities of the universe, and thus stabs us from behind with the thought of annihilation, when beholding the white depths of the milky way?
06-20-2010, 09:52 PM #367
06-20-2010, 10:18 PM #368
06-20-2010, 10:35 PM #369
06-21-2010, 09:30 PM #370
You'll never buy bread from the store again.
Recipe: No-Knead Bread
Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
The Minimalist: The Secret of Great Bread: Let Time Do the Work (November 8, 2006)
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
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