Monday, February 23, 2009

I'm Ready to Roll!!

Well, I'm all packed and I have someplace to go. Florida. Tomorrow. I can't wait. I really need this little getaway. Pictured above are scenes from the Sarasota Bay and orchids at the Marie Selby Botanical Gardens (I highly recommend it if you like flowers). I have 3 books packed and not too much on my agenda, which is how I like it. Thursday: Twins vs. Reds game at 1:05 PM in Sarasota. I'd like to visit the Ringling Bros. Museum as I've not been there before. Saturday: long run on Longboat Key and through St. Armonds Circle ...

.. with the runners from the Manasota Track Club (I've done this before--great fun). It starts at 5:30 AM however ... that's Eastern time. 4:30 AM Central time. Ouch. One morning, all-you-can-eat pancakes at Cafe on the Beach on Anna Maria Island . And lots of quality time with my dad and step-mom. :o)

A few of us from Rochester (myself, Mary Chestolowski, Lionel Cheng and Carolyn Lam) are heading up to the events at the Earth Day Half Marathon (half, half relay and 20-miler) on April 18 in St. Cloud. It would be great if we had some more runners join us! We're staying at the Americinn on Friday. If you're interested in coming along, email me!

The March issue of RTC News has been published in full color on the RTC website in the members only section. Yet another reason to join the RTC!!

Here's a photo of a quilt that I made for my sister when she turned 40.

And my friend Kim Klocke's very adorable cupcake quilt. Some of her quilt designs are at pictured on her website Flying Moose Designs. Very fun, whimsical designs.

Well, I've run out of things to post. When all else fails, I post a recipe! Here's my French bread recipe from a community ed. class many years ago.

French Bread
7 to 7 1/4 cups all-purpose flour *
2 packages active dry yeast
1 Tbsp. sugar
1 Tbsp. shortening
1 Tbsp. salt
Yellow cornmeal
1 egg white (I omit this)

In large mixer bowl combine 3 cups of the flour and the yeast. Heat 2 1/2 cups water, sugar, salt and shortening just until warm (115 to 120 degrees), stirring constantly to melt shortening. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. (I mix for 2 minutes on 2 on my Kitchen Aid using the paddle attachment.) By hand, stir in enough remaining flour to make a soft dough. (I mix in an additional 4 cups flour with the mixer, using the bread hook.)

Knead on floured surface till smooth (10 to 12 minutes). (I mix for 8 minutes on 2 speed with the mixer.) Shape into a ball. Place in greased bowl; turn once. Cover; let rise until double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Roll each half to 15x12-inch rectangle. Roll up tightly from long side; seal well. Taper ends. Place each diagonally, seam side down, on greased baking sheet sprinkled with cornmeal. Gash tops diagonally every 2 1/2 inches, 1/8 to 1/4 inch deep.

Beat egg white just till foamy; add 1 tablespoon water. Brush tops and sides of loaves. (I omit this.) Cover; let rise till double (about 1 hour). Bake at 375 till light brown, about 10 minutes. Brush again with egg white mixture. Bake 20 minutes longer. (I just bake them for 40 minutes). Remove from sheets; cool. Makes 2.

* I use a combination of bread flour and all-purpose flour.

Well, the next post will be from Florida, wearing flip-flops!!

Thought for the day: "If I could be described in one word, what would it be?"



roentgen said...

Have a safe, sunny and fun trip Renee! :) Remember to soak in some extra sun and warmth for those of us still stuck here up north...

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