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here's a Monday project:
http://www.csad.ox.ac.uk/RIB/RIBIV/jp4.htm
other Monday things:
--wearing tank tops to string theory WILL make me feel self-conscious.
--homemade pita with plain yogurt and sea salt and cracked pepper is the bestest lunch ever. except for if you drained the whey out and stirred in cold water. or added fried mustard seeds and tomatoes. or cucumber. and pita is pretty good with apricot jam too...
--lost a confirmation number. called Alaska Airlines. they gave it to me with just my name and flight dates. can we say security risk??
[Same game.]
http://www.csad.ox.ac.uk/RIB/RIBIV/jp4.htm
other Monday things:
--wearing tank tops to string theory WILL make me feel self-conscious.
--homemade pita with plain yogurt and sea salt and cracked pepper is the bestest lunch ever. except for if you drained the whey out and stirred in cold water. or added fried mustard seeds and tomatoes. or cucumber. and pita is pretty good with apricot jam too...
--lost a confirmation number. called Alaska Airlines. they gave it to me with just my name and flight dates. can we say security risk??
[Same game.]
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I have a new Armenian cookbook by Victoria Jenanyan Wise, which contains the long version:
2 cups warm water
1 tsp. sugar
2 packages yeast
6 cups all-purpose flour (or 3 white and 3 whole-wheat)
2 tsp. kosher salt (I used a big pinch of sea salt. In the future I'd be slightly more generous)
1/3 cup extra virgin olive oil
Stir together one cup of the water and the sugar. Sprinkle the yeast over the top and set aside for 15 minutes, until bubbly.
Place the flour and the salt in a large mixing bowl. Make a well in the center and pour in the oil, yeast mixture, and remaining 1 cup water. Stir with a wooden spoon (or rubber spatula) until crumbly, then knead in the bowl until the dough can be scooped into a ball. Transfer to a counter and knead until smooth and elastic, about 5 minutes. (I did all the kneading in the bowl, some with an electric mixer & dough hooks, but I'm better provided with power tools than with counter space at a good height for me to knead.) Lightly coat the dough ball with oil, return to the bowl, and set aside in a warm place to rise until doubled in volume, about 1.5 hours.
Punch down the dough and let it rest for 20 minutes.
Divide the dough into 12 equal portions. Roll each out to make an 8- to 9-inch circle about 1/8 in. thick. Set the dough circles aside, without stacking them, and cover with a damp cloth so they don't dry out. Let rest for 30 minutes-- a little longer is OK (and might even be advisable!) Meanwhile, preheat the oven to 500 degrees F.
Place as many dough circles as will fit on a baking sheet without overlapping. Bake for 3 minutes, until puffed up. (Only some of mine puffed.) Check the oven and rotate the baking sheets if the pitas are baking unevenly. Continue baking for 2 minutes more, until the pitas are beginning to turn golden on the bottom but are not at all crispy. (Not making crackers is the hardest part of this recipe!) Remove and set aside to cool slightly.
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this COULD be me...but I think I tend more to the run on sentances than the bullet points? maybe?
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yeah, I do tend to ramble on about the sca, dont I ;).
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http://sean.chittenden.org/humor/www.plausiblydeniable.com/opinion/gsf.html
It's a list of Geek Social Fallacies which are all too familiar . . .