不過，擦了之後只有開心一下下，怎麼看都不像自己的顏色。而且擦完之後不到幾個小時，洗洗搓搓就把指甲油給弄掉了一小部份，手又劃傷了。哈～我果然不適合這個指甲油哪！
明明只要自己小心一點就可以避免的，所以很氣自己。
氣自己一天到晚粗手粗腳被自己割傷、劃傷。
氣自己為何每天晚上睡覺前都在想明天得煮什麼菜
氣每天晚上獨自站在流理檯前，洗菜、切菜、煮菜時，對面人家一家人在餐廳走來走去、擺餐具、拿東拿西的熱絡樣子。
最氣的到底還是自己！
明天還是把指甲油卸了吧!
就是這個指甲油
2011年2月1日 星期二
終於到貨的OPI指甲油，小小犒賞自己一下。 煮了一個月三餐，覺得手上的蒜頭味道怎麼洗都去不掉，完全是因為這個指甲油有一個會讓心情好起來的名字: I'm not really a waitress.
不過，擦了之後只有開心一下下，怎麼看都不像自己的顏色。而且擦完之後不到幾個小時，洗洗搓搓就把指甲油給弄掉了一小部份，手又劃傷了。哈～我果然不適合這個指甲油哪！
明明只要自己小心一點就可以避免的，所以很氣自己。
氣自己一天到晚粗手粗腳被自己割傷、劃傷。
氣自己為何每天晚上睡覺前都在想明天得煮什麼菜
氣每天晚上獨自站在流理檯前，洗菜、切菜、煮菜時，對面人家一家人在餐廳走來走去、擺餐具、拿東拿西的熱絡樣子。
最氣的到底還是自己！
不過，擦了之後只有開心一下下，怎麼看都不像自己的顏色。而且擦完之後不到幾個小時，洗洗搓搓就把指甲油給弄掉了一小部份，手又劃傷了。哈～我果然不適合這個指甲油哪！
明明只要自己小心一點就可以避免的，所以很氣自己。
氣自己一天到晚粗手粗腳被自己割傷、劃傷。
氣自己為何每天晚上睡覺前都在想明天得煮什麼菜
氣每天晚上獨自站在流理檯前，洗菜、切菜、煮菜時，對面人家一家人在餐廳走來走去、擺餐具、拿東拿西的熱絡樣子。
最氣的到底還是自己！
有雨有太陽的星期日
2011年1月31日 星期一
美好的Brunch, 從自家烘培的Ciabatta開始
我用了已經流傳多年的Jim Lahey No-Knead Bread超級簡單方法做的
在這邊的好處就是有大烤箱，雖尚無好的揉麵團工具
但是靠著免揉麵團方法加上我手上目前僅有最強大的Le Creust鍋
詳細作法請參考此影片：
http://www.youtube.com/watch?v=13Ah9ES2yTU
食譜很簡單：
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
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.
當聽到麵包在鍋裡劈劈波波的聲音
真是令人心情愉悅的美妙聲音！
麵包體孔係大、外皮酥脆，沾著初榨橄欖油與自製basil奶油蒜醬，佐上一杯伯爵奶茶。雖然早上天氣寒冷還飄著雨，但是吃完brunch，就出太陽了。
我用了已經流傳多年的Jim Lahey No-Knead Bread超級簡單方法做的
在這邊的好處就是有大烤箱，雖尚無好的揉麵團工具
但是靠著免揉麵團方法加上我手上目前僅有最強大的Le Creust鍋
詳細作法請參考此影片：
http://www.youtube.com/watch?v=13Ah9ES2yTU
食譜很簡單：
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
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.
當聽到麵包在鍋裡劈劈波波的聲音
真是令人心情愉悅的美妙聲音！
 |
| 蓋上鍋蓋烤30分鐘，剛掀開鍋蓋的樣子 |
 |
| 取出上蓋，再烤20分鐘，讓表面成漂亮的咖啡色 |
麵包體孔係大、外皮酥脆，沾著初榨橄欖油與自製basil奶油蒜醬，佐上一杯伯爵奶茶。雖然早上天氣寒冷還飄著雨，但是吃完brunch，就出太陽了。
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