Text 33145, 88 rader
Skriven 2015-11-14 20:50:58 av Sean Dennis (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: ya ya ya 412
====================
-=> NANCY BACKUS wrote to SEAN DENNIS <=-

 NB> Ah... both pretty bad...

My hand doesn't bother me much anymore unless I'm trying to do something
that I shouldn't be (moving it in an odd direction laterally, lifting
something heavy with the right hand [natural for me; I'm very right-handed],
stuff like that).  My hand does have a habit of reminding me quickly if it
doesn't like what I'm doing.

 NB> Yup...  Richard and I were rear-ended once... car was totaled, we
 8< snip

At least there wasn't anything seriously wrong.  I didn't realize my hand
was broken until I tried to move it.  I had severely bruised all of my ribs
so my chest kinda obfuscated the pain in my right hand.  Thankfully, the
orthopedic surgeon I had was top-notch and fixed me up.  He told me that he
fixed my carpul tunnel syndrome (required as part of the surgery) because I
was paying in cash jokingly. :D

On to happier things: I discovered a computer in my storage room that I'd
long forgotten about.  Lo and behold, it worked perfectly when I installed
Linux on it, so I now have a desktop computer again with a 20" widescreen
monitor attached.  My eyes are thanking me.

On a foodie thing: I bought some Polish sausage at the store today, but it
is sadly not the same thing as real Polish sausage I bought once from the
Polish butcher in Atlanta.  The fake pales in comparison to the real thing,
but that's a bit of a drive to pick up for dinner. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Polish Corn Bread
 Categories: Mom's best, Breads
      Yield: 2 Servings
 
           SOURDOUGH STARTER:
      2 c  Cold water
      6 c  Rye flour
      1 ts Active dry yeast
           ============================
           BREAD:
      4 c  Warm water (105-110 F)
  5 1/2 c  Rye flour
  5 1/2 c  All purpose flour
      2 tb Salt
      4 pk Dry yeast dissolved in 1/4
           -cup warm water (105-110F)
    1/4 c  Ground cornmeal
      2 ts Caraway seeds
 
  1. Start sourdough starter at least 3 days before baking: Combine the
  cold water, rye flour, and yeast in a bowl. Mix well; it will be
  lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
  refrigerate for 3 days.
  
  2. Remove the starter from the refrigerator 2 hours before beginning
  to make the bread.
  
  3. Transfer the starter to a large bowl and add the warm water, yeast,
  flours, salt, cornmeal and caraway seeds and mix until smooth, 5
  minutes.
  
  4. Divide the dough in half. Shape into 2 even rounds. Place each
  round in a lightly greased bowl, cover with a clean cloth, and set
  aside to rise in a warm place until doubled in size, about 1-2 hrs.
  
  5. Place a roasting pan on the bottom of the oven and fill with hot
  water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
  meal.
  
  6. Dampen your hands and reshape the bread into even round mounds.
  Place the loaves on a prepared baking sheet. Bake the bread until
  crusty, about 2 hours. If the water in the roasting pan runs low
  during the baking, replenish it to provide the bread with steam heat.
  Cool, or serve warm.
  
  Makes 2 large loaves.
  
  Source:  New York Cookbook, Molly O'Neill, 1993
 
MMMMM
 
--Sean

 
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