Content in a Cottage

Monday, August 1, 2011

Briefcase Owned by F. Scott Fitzgerald

F. Scott Fitzgerald's Briefcase

The monogram reads:

"Scott Fitzgerald

597 - 5th Ave.

New York"

The address is not Fitzgerald's but that of his publisher, Charles Scribner's Sons.

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Sunday, July 31, 2011

Wait Your Turn

This has never worked and never will. Single file please, one at a time.

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Nap Time

Isn't this the perfect place for my virtual afternoon nap? I might actually take one to rest up for some sundown weeding. It's too hot right now and the area that needs my attention is in full sun.

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Simple No Knead Olive Oil Pizza Dough Recipe

OLIVE OIL DOUGH
From Artisan Bread in Five Minutes a Day
Makes four (4) one-pound loaves. (This recipe can easily be doubled or halved.)

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.
2. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
3. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

I really want to try this easy recipe. I will halve it the first time around.

via: Simple No Knead Pizza Dough Recipe