Since it rained Thursday night, we had a leisurely morning because we needed to let the roof dry out before I could start more repairs. I ended up making eggs and sausage, and toast with pepper jelly. As soon as this jar is gone, I plan to make some homemade – does anyone have a family recipe for pepper jelly? My Aunt Bea used to make it every year before she passed away.
The hardest part about the roof repair yesterday? Getting the 5 gallon bucket of tar up to the roof – it was fucking heavy! I ended up using a squeegie (sp?) stick to spread it around, making sure to get all the edges. Um, maybe I got a little too generous on the edges. After I was done we saw this about an hour later:
So I don’t think I’ll ever become a professional roofer! It’s supposed to rain on and off this weekend so this will be the test.
We ate breakfast so late, we never really had lunch. We ran a couple errands, then got our flu shots. While I take a minimum of 4 shots a day, Tony is very scared of needles!
He was a trooper though! We’ve gotten flu shots together for at least the last 10 years and we never get sick.
Since I had time I made two loaves of Artisan bread. One rosemary and one cheddar cheese. I do cook it differently then the original recipe states – their method is to put the bread on a baking stone with a water bath underneath. I cook mine in a Dutch oven for 30 minutes with the lid on, then 15 minutes with the lid off – perfect every time.
- 1 1/2 tablespoons of yeast (which turned out to be 1 packet + half of a second packet)
- 1 1/2 tablespoons kosher salt
- 6 1/2 cups unbleached, all-purpose flour, more for dusting dough
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour with a wooden spoon, mixing until there are no dry patches. Dough will be quite loose and sticky. I covered with plastic wrap sprayed with Pam. Let dough rise at room temperature for 2 hours (or up to 5 hours).
Bake at this point, or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little (I used more than a little) and cut into four pieces. Each one of my doughs weighed in at about 6 ounces. Turn dough in hands to lightly stretch the surface creating a rounded top and a lumpy bottom.
Put dough on a pizza peel sprinkled with cornmeal and rest for 40 minutes. I also skip this step. I’ve let it rest for 40 minutes and I’ve baked it after the initial 2 hours rise, and didn’t really see any difference.
I just shredded 1/3 of a cup of cheddar cheese over the top of this one before baking – don’t worry, the cheese won’t burn.
We ended up getting a pork roast to grill. This was so good – since using a remote meat thermometer, I haven’t overcooked meat in a long time. And since I have the coals on only one side of the grill, I turned the roast around half way through the cooking so it cooks evenly.
And I enjoyed a pumpkin beer while grilling! Tony thought this tasted like ass, but then again, we could go into a bar with 100 beers on tap, and he would order a Miller Lite. WTF?! This was delicious – not overly pumpkiny, just a hint of it.
It’s so weird because since I was off yesterday, it felt like a Saturday all day – love it that I have two more days off! Although I am dreading a chore I don’t do nearly enough, which is pull out the stove and clean underneath it. But I know I will suck it up and get it done. I am just glad that when Tony had home health care, the nurse left a box of gloves, so I use those when I deep clean. Any takers on coming over to help me? I’ll make you a pizza!
Have a great weekend – see you Monday!