go away winter

I moved my blog!

2009-04-09T08:57:00.000-07:00

http://goawaywinter.com/

come on over.

4.08.2009

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4.07.2009

2009-04-07T20:43:00.001-07:00

4.06.2009

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4.03.2009

2009-04-02T23:36:00.001-07:00

3.31.09

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3.30.09

2009-03-30T21:55:00.001-07:00

3.27.09

2009-03-29T19:17:00.001-07:00

Camera Obscura - Old Video, New Song

2009-03-27T08:17:00.000-07:00

3.27.09

2009-03-27T07:56:00.001-07:00

3.25.09

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3.24.09

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3.23.09

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3.20.09

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3.19.09

2009-03-19T23:03:00.001-07:00

Today I decided to sketch a bell from felt.
An old habit brought back to life.

Yeasayer — Take Away Show

2009-03-19T09:31:00.001-07:00

La Blogotheque

3.18.09

2009-03-18T20:56:00.000-07:00

Blitzen Trapper

2009-03-18T13:30:00.000-07:00

3.17.09

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3.16.09

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3.15.09

2009-03-15T14:18:00.000-07:00

Float

3.14.09

2009-03-15T14:17:00.001-07:00

Rat Dance II

3.13.09

2009-03-13T06:48:00.000-07:00

Rat Dance!

3.10.09

2009-03-10T23:06:00.000-07:00

3.09.09

2009-03-09T06:42:00.000-07:00

3.08.09

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3.07.09

2009-03-07T17:33:00.000-08:00

I think there is a squirrel living in my house and when I leave for work he climbs into my bed and gets snug.

Bonnie Prince Billy - I am goodbye

2009-03-06T08:35:00.000-08:00

3.06.09

2009-03-06T07:07:00.001-08:00

There's always free cheese in a mousetrap

My Lo-Fi Love

2009-03-05T16:58:00.000-08:00

3.05.09

2009-03-05T16:51:00.000-08:00

2.25.09

2009-02-25T21:54:00.000-08:00

2.24.09

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2.23.09

2009-02-23T20:50:00.000-08:00

鄧麗君 ~~ Jambalaya (1976)

2009-02-22T16:22:00.001-08:00

10

2009-02-22T15:26:00.001-08:00

Grandma Rosie's Challah

7 cups flour
1 T salt
1/2 cup sugar (or honey)
2 pkg yeast + 1/3 cup warm water
1/2 cup oil
4 eggs
1 cup boiling water
1/2 cup cold water

This recipe makes the equivalent of 3 braided loaves.

Beat eggs in a small bowl.

In a large bowl mix oil, sugar and salt.

Add boiling water to large bowl and stir until all is dissolved.

Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.

Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)

Add yeast to large bowl.

Add eggs to large bowl, reserving about 1 tablespoon.

Add flour 1 cup at a time, mixing thoroughly after each addition.

Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.

Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.

Turn out onto floured board and knead for 1-2 minutes.

Divide dough into thirds.

Take one of the thirds, and knead for another minute. Form into 8-12 small "snakes" for, or 3 large snakes for braid. Make bulkies by knotting each small snake and pinching the ends together. Place close together pinched-end down in greased pan (I use Pam). For braids, pinch ends of 3 large snakes together and begin braiding. Pinch ends together when done. Place in greased round pan or loaf pan. Repeat for 2 other thirds. Put formed loaves bulkies into oven -heated and then turned off, as before) for about 45 minutes.Remove from oven. Turn oven to 350.Brush tops gently with reserved egg. Sprinkle with poppy seeds, if desired. Bake for about 30 minutes (loaves) or 20 minutes. Times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom. Remove from pans, and put on dish towels to cool.

Notes: Though Grandma Rosie is not my grandma I figure a recipe from someones grandma is better than one from anywhere else. So, I found this recipe here. I made only half the recipe and turned it into one loaf. I think I need to work on my braiding skills or something but it did taste pretty ok.

2.21.09

2009-02-21T15:33:00.000-08:00

2.20.09

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2.19.09

2009-02-19T19:54:00.001-08:00

Joe Jones from memory

2.18.09

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2.16.09

2009-02-16T21:07:00.001-08:00

2.15.09

2009-02-15T20:14:00.001-08:00

2.14.09

2009-02-14T18:28:00.000-08:00

9

2009-02-14T17:43:00.000-08:00

Simple Crusty Bread

Time: About 45 minutes plus about 3 hours’ resting and rising

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Notes: This I got from the NY Times website and they got it from Artisan Bread in Five Minutes a Day. I pretty much followed this recipe, except I had no way of doing the steam thing. In place of that I put it in the Dutch Oven as usual. This bread was pretty tasty and crusty as the name implies, but not my favorite.

The Avett Brothers

2009-02-13T21:52:00.001-08:00

2.13.09

2009-02-13T21:35:00.001-08:00

2.12.09

2009-02-12T08:43:00.000-08:00

2.09.09

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Sam Cooke - Blowing In The Wind

2009-02-09T07:09:00.001-08:00

2.08.09 v2

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2.08.09

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2.07.09

2009-02-07T18:46:00.000-08:00

The Tallest Man on Earth

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2.05.09

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2.04.09

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2.03.09

2009-02-03T18:42:00.000-08:00

Tim Fite

2009-02-02T14:51:00.001-08:00

2.01.09

2009-02-01T19:49:00.001-08:00

The Walrus and The Penguin

2009-02-01T09:53:00.000-08:00

A love story for the first day of the month.

1.31.09

2009-01-31T19:50:00.001-08:00

1.30.09

2009-01-30T17:15:00.001-08:00

This is from a photo of one of my brothers crying.
It is sad in a hilarious way. At least I think so.

The Horse Does Grow

2009-01-30T17:14:00.000-08:00

Eric Bachmann

2009-01-29T16:14:00.000-08:00

1.29.09

2009-01-29T08:01:00.000-08:00

you got a heart so big

2009-01-29T07:51:00.000-08:00

Tom Petty cover by Bright Eyes and The Felice Brothers.
This will make your day better.

1.28.09

2009-01-28T07:58:00.000-08:00

1.27.09

2009-01-27T22:28:00.000-08:00

1.26.09

2009-01-26T18:43:00.001-08:00

1.25.09

2009-01-25T20:07:00.000-08:00

I am going to attempt to do at least one sketch a day (or close to it).
Here is a sketch of my big sister circa 1978 (that is a guess).

Design 21 Poster

2009-01-22T08:37:00.000-08:00

I entered a poster competition this week. What do you think? Go check out the competition at Design 21. You can view and vote for your favorites, but be warned there are a lot of entries.

Etsy 2

2009-01-21T07:14:00.001-08:00

I added these oldies to my etsy shop check it out!

Horse

2009-01-16T18:23:00.001-08:00

Today when I got to work there was a new baby horse! Seeing as I work as a graphic designer I found this to be a unique situation. When I first saw her she had not learned how to lie down yet and it was awesome to watch her work it out. Completely Awesome.

Etsy Shop

2009-01-10T09:23:00.000-08:00

I just started up my Etsy shop check me out. Here
I am a total amateur! Hurrah!

8

2009-01-10T07:53:00.001-08:00

Pita Bread

makes 4 large pitas or 16 individual pitas.

3 cups lukewarm water
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
6 1/2 cups flour
cornmeal for pizza peel

1. add yeast and salt to the water in a large bowl. mix in the flour until uniformly moist. there’s no need to knead. cover with a loose lid or towel and let rise for about 2 hours. at this point you can bake or store in the fridge (the dough is easier to work with after a few hours in the fridge).

2. 20 minutes before baking, preheat the oven to 500F with a baking stone if you have one. just before baking, dust the surface of the dough with flour and cut off a piece (size is up to you). dust the piece with more flour and quickly shape it into a ball. using your hands and rolling pin, roll the dough out into a thin round (about 1/8″ thick).

3. slide the dough directly onto the baking stone or place on a baking sheet and bake for 5 to 7 minutes, until lightly browned and puffed. when you pull them out of the oven, wrap the pitas in a clean dish towl and set on a cooling rack to keep them soft.

Notes: I got this from Pete Bakes who got it from Artisan Bread in Five Minutes a Day. I wish I had taken pictures of the process because it was quite a show, if you are a total bread nerd that is. Pita is really easy to make and fun to watch puff up into a pocket. I recommend you use an oven with a window because it happens quick. Seriously though if you have never made bread you should make Pita, you don't have to knead it, it just sits there for two hours, and bake time is 7 minutes.

7

2009-01-06T19:56:00.000-08:00

Bread and Soup

Spicy Indian Soup from Twelve Months of Monastery Soups
and Modified No-Knead bread ( I used a teaspoon of yeast and only let it rise for 9hrs)

abcdefghijklmnopqrstuvwxyz

2009-01-06T15:42:00.001-08:00

abcdefghijklmnopqrstuvwxyz

2009-01-06T15:42:00.000-08:00

http://www.youtube.com/watch?v=ajjg3faIQ5A

Tom Waits

2009-01-06T07:00:00.001-08:00

First time's a charm

2008-12-16T19:05:00.000-08:00

I love when things are handmade, but I especially love having things that are handmade by my friends. They make my house feel like a home. Warm Warm Warm.

I am supposed to be working on my grad school portfolio, but I'm distracted by my new teapot. My friend Chris Fiedler made it and if you are ever in Colorado Springs you should buy one. Unfortunately his studio is moving and I don't have the contact info...

6

2008-12-14T21:20:00.001-08:00

Gruyère-Stuffed Crusty Loaves

1 1/4 cups King Arthur Unbleached Bread Flour
1 teaspoon salt
1/2 teaspoon instant yeast
1/2 cup cool water

Dough

all of the starter
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 teaspoon salt
1 tablespoon Pizza Dough Flavor (optional)
3 1/2 cups Unbleached Bread Flour
1/2 teaspoon instant yeast
Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.

Filling

2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty)
1 tablespoon garlic oil (optional)
1 tablespoon pizza seasoning (optional)

Directions

1. To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.

2. To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.

3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.

4. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.

5. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.

6. Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.

7. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.

8. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.

Notes: I got this from the King Arthur's flour blog, Bakers Banter. Unfortunately I didn't have King Arthur's flour so I stuck with my high altitude flour. I'm not really sure what makes it suitable for baking at high altitudes but I always use it and now I am scared to stop. Anyhow, this bread was perfect with a big bowl of soup. It was super crusty on the outside and fluffy inside. The only minor things I did different from the recipe were eliminating the pizza dough flavor from the dough and not using the garlic oil in the filling.

my prints

2008-12-09T06:56:00.001-08:00

Here are a few of the prints I am going to be selling on Etsy soon. What do you think?

good morning Margaret Kilgallen

2008-12-05T07:00:00.000-08:00

An oldie but goodie. I love Margarent Kilgallen's work. Handmade with love. She went to Colorado College here in Colorado Springs, and when I am printing at the Press I wonder if this was where she fell in love with type? Who knows maybe there is a biography I need to find.

5

2008-12-04T17:32:00.001-08:00

This is another loaf of No Knead (same as number 1).
All I did was add about a half a cup of whole wheat flour.

knit bandanna

2008-12-04T09:50:00.000-08:00

This is my new favorite neck warmer. My dear friend Anna made it. You will have to ask her what pattern she followed.

i like these

2008-12-04T09:22:00.000-08:00

today there will be snow

2008-12-04T08:00:00.001-08:00

Snow is probably the best part of winter, but only when it is falling. After that it is merely cold and slick. I just happen to prefer warm with traction.

4

2008-11-30T20:56:00.000-08:00

This is pretty much the same recipe as #2 except at over 8,000 ft. It turned out a little dry. I will have to figure out adjustments for altitude.

the sugar plum tree

2008-11-25T21:05:00.000-08:00

No
bread
today
but
one
sugar
plum
tree.

3

2008-11-23T14:17:00.001-08:00

This was my first attempt at experimenting with whole wheat. I call it. "I shouldn't have been out so late last night look what happened to my bread bread"

2

2008-11-21T06:54:00.001-08:00

Rustic Italian Bread Recipe: Makes 1 loaf

Ingredients

1 1/4 cups lukewarm water

1 tablespoon yeast (2 packets)

1 tablespoon sugar

3 cups bread flour

1/4 teaspoon salt

1 teaspoon Italian seasoning

2 tablespoons olive oil

Method

In a bowl add 1 1/4 cups lukewarm water, yeast, and a tablespoon of sugar. Mix well and set aside to activate. In a mixer or bowl add the flour, olive oil, and seasonings. When the yeast is activated, add it to the mixture. Mix dough till smooth. Dough should not stick to a dry finger when touched. Place dough on a lightly floured surface and knead for 10 -12 minutes. Place dough in a bowl greased with olive oil. Cover with a damp cloth in a warm place. Wait for dough to double in size. Punch down. Sprinkle some cornmeal on a flat surface and pour the dough on to it. Form dough into a rectangle. Beat 1 egg with 1/4 cup of water to make an egg wash. Brush the loaf with the egg wash and then lightly sprinkle the loaf with cornmeal. Sprinkle cornmeal on an ungreased baking sheet or lined with parchment baking paper and place the loaf on the pan. Let bread rise (about 1 to 1 1/2 hours) until near doubled and then place in a 375 degree oven and bake until bread is golden brown (30 to 45 minutes) and has a hollow sound when thumped. Remove from baking pan and place on a cooling rack.

Notes: This is from cookingbread.com

I mostly followed this recipe except for a few things. I let my dough rise in a big tupperware container cause it is too dry here to just be putting it in a bowl with a towel over it. Also, I skip the whole egg thing cause I think eggs are kind of creepy. Last but not least, in fact most importantly, I bake in a cast iron dutch oven preheated with the oven.

1

2008-11-21T06:49:00.000-08:00

No-Knead Bread

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.

Notes: from the nytimes

I followed this recipe to a T and I practically cried when I took it out of the oven. Before it had fully cooled I wrapped it up in a towel and took it over to a friends house for dinner. My life has never been the same. Of course that was only a week ago.