Today was the last day of my first semester back. I had many a discussion today about how the last day of class in college is the complete opposite of the last day of class in high school-- there are tests left to study for and take, and assignments still to finish. Not quite as exciting as those lazy high school days, but at least it was a beautiful day :) Plus I took two of my finals yesterday, so I only have two more tests, a project, and a paper left to do. That being said, it was a bizarre kind of day. To start off, in French class, our teacher showed us this clip about making no-knead bread. He was very serious about it, and seemed very concerned about us making it correctly. He's a really funny guy, so I kept waiting for him to tell a joke, or to relate it somehow to French or tie it into a funny story, but that was all it was. How to make no-knead bread. Strange... Anyways, here it is. Enjoy!
Recipe: No-Knead Bread
The Minimalist: The Secret of Great Bread: Let Time Do the Work http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html
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.
Next up, the History of the English Language with Professor Oaks. He's so funny and always goes off on random tangents. Random, knowing his dad... Anyways, we were talking about acronyms, and he read this little poem, kind of funny: My son's a CTR, I go to PEC.
I work for CES, I study the TG.
I read the B of M,
I probe the D&C.
I search the KJV, I ponder the JST.
Today at BYC,
we planned for EFY,
I stayed a little after and had a PPI
The YM and YW are putting on a play,
it's one that I remember
from when I was in MIA
Before our oldest son went into the MTC,
He helped the BSA
complete their SME.
Soon our oldest daughter is headed for the Y,
soon our oldest clothing will be going to DI.
Now if you understood this alphabet mess,
The chances are quite good that you are LDS.
Later on, I was walking back to campus, and I just happened to be there as they were lowering the flag. Everything froze and everyone stopped (except those awful people who have no respect for our country, apparently) as the national anthem was played over loudspeakers, and I loved it! It reminded me of Girl's State and the patriotism that it helped instill in me.
Oh, say does that star-spangled banner yet wave
O'er the land of the free and the home of the brave?
Got to the library, and checked my email from Madame Thompson. One of our hotels in Senegal had fallen through... something about the owner and drugs and the police...? Haha, anyways, she emailed us the info for our new hotel in Saint-Louis, and when I opened it, I just started laughing out loud to myself. It looks so awesome! Take a look:
View from the hotel:
So, last day of school, yes, but then in 17 short days... l'Afrique!! :D And then you'll be seeing these same pictures, but instead of that guy in the street, it'll be me!