Sunday, December 28, 2008
Dork Gift
I want this:
http://www.thinkgeek.com/gadgets/tools/a71c/
The above is a really cool website I've decided.
http://www.thinkgeek.com/gadgets/tools/a71c/
The above is a really cool website I've decided.
Our Sad World
As I browsed BBC today, checking the headlines from top to bottom--Africa to the UK-- I couldn't be more disheartened. The instability in Africa, the wars in the middle east, the financial struggle that has spread everywhere,---it's all madness. Ha except maybe in Switzerland, I haven't seen anything in headlines about them. What is even sadder is that there aren't any corresponding headlines of protests, change, progress from our youth, our big business', etc--where are the voices of the worlds people? There are two primary reasons for this absence: a lack of reporting on the medias part or the lack of particpation in world affairs by the citizens of the world. My guess is that its both.
The thing that I fear about America is now that Obama, who's probably the worlds symbol of hope, and one of our country's greatest achievement in the last 8 years, has been elected into office, the great voting citizens probably think their work is done. But their presence at the polls are not enough. Our world is at it's knees, Atlas cannot bear it without us to help.
I know I don't want the first thing on the headlines is war in the next ten years.
Enough said.
http://news.bbc.co.uk/
The thing that I fear about America is now that Obama, who's probably the worlds symbol of hope, and one of our country's greatest achievement in the last 8 years, has been elected into office, the great voting citizens probably think their work is done. But their presence at the polls are not enough. Our world is at it's knees, Atlas cannot bear it without us to help.
I know I don't want the first thing on the headlines is war in the next ten years.
Enough said.
http://news.bbc.co.uk/
Thursday, December 25, 2008
Yum! Baked doughnuts!
Baked Doughnuts Recipe
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.
1 1/3 cups warm milk, 95 to 105 degrees (divided)1 packet active dry yeast (2 1/4 teaspoons)2 tablespoons butter2/3 cup sugar2 eggs5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)A pinch or two of nutmeg, freshly grated1 teaspoon fine grain sea salt
1/2 cup unsalted butter, melted1 1/2 cups sugar1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.
1 1/3 cups warm milk, 95 to 105 degrees (divided)1 packet active dry yeast (2 1/4 teaspoons)2 tablespoons butter2/3 cup sugar2 eggs5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)A pinch or two of nutmeg, freshly grated1 teaspoon fine grain sea salt
1/2 cup unsalted butter, melted1 1/2 cups sugar1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.
Sunday, December 21, 2008
Blog World
Entering the blog world is a much easier task than I had initially thought it would be. Anywho, here is one of my favorite blog worlds: www.brandflakesforbreakfast.com.
Enjoy.
Enjoy.
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