DynamicEclectic

DY•NAM•IC [dahy-NAM-ik] -of motion. EC•LEC•TIC [i-KLEK-tik] –of varied interests and topics.

WALKAMERICA is now MARCH FOR BABIES, PLEASE VISIT MY SITE!

Posted by reeeeeen on January 24, 2008

IN MEMORY OF SAMUEL FORSTER

Premature birth is the #1 cause of newborn death and the biggest threat to babies’ health today, and through March for Babies, the March of Dimes is funding important research to find out why premature birth happens and what can be done to prevent it.I’ve joined with millions of compassionate people across the country who support March for Babies each year. Won’t you please help me in this worthy cause? Visit my webpage and sponsor me in the march that saves babies!With your support, there’s hope.
My personal web page address for donations and information is…

http://www.marchforbabies.org/iforster

The March of Dimes mission is to improve the health of babies by preventing birth defects, premature birth and infant mortality.I am participating in March for Babies because I believe in the March of Dimes mission to save babies. Please support my fundraising efforts by sponsoring me in March for Babies today.Contributing to my march online is fast, easy and secure. You can donate directly from my personal webpage with a credit/debit card or PayPal. If you prefer, I can also accept cash or check. Just click the appropriate box on my webpage.  AND REMEMBER FOR TRAVELERS EMPLOYEES, Travelers will match donations of 50.00 & up!  Others, check with your employers for your policies. Thanks again,Irene

Posted in charity, pregnancy, premature birth | Tagged: , , , , , , | 10 Comments »

Jib Jab’s Year In Review…

Posted by reeeeeen on December 23, 2007

  

 

In 2007

 

 

 

 

Posted in comedy, In The News, politics | Tagged: , , , | 10 Comments »

Best Bread EVER!!! Easy, No Knead Crusty Bread!

Posted by reeeeeen on December 8, 2007

Cliff found this bread recipe  in Mother Earth News and wanted me to try it.  We’re big fans of the artisan style bread.  The kind with the crunchy browned crust and soft light center.  What do you need except that, some butter and maybe some garlic or roasted peppers for a good time?  Not a thing!

 So he asked me to try this recipe.  Now anyone who knows me know that I am NOT a baker.  I’m a home cook.  Need dinner — lead me to the fridge and I can whip up some kick ass chicken or pasta sauce or stew, need vegetarian?  Great! Lead me to the stove. 

But baking..ugh.  The exacting nature just bores and frustrates me.  The waiting for the final result frustrates me.

When I’m making dinner I can taste as I go…needs more salt?  Fix it!  Needs more spice?  Fix it!  With baking you just wait for that first post-baking bite to see if you accidentally confused the sugar and salt containers…

So I was skeptical and fully expected to end up with a large bread looking rock that we could keep by the door for self defense.  Hey nowadays, you can’t have enough heavy baking disasters within arm’s reach of the door, I guess.

Imagine my surprise when (after this super easy, essentially fool proof recipe) we ended up with a loaf of one of the best breads I’ve ever tasted!  I’m actually excited to try it again, adding some roasted garlic or oregano to the mix and see how it comes out.  I don’t have a picture (we tore into it as soon as it was cooled the required hour, and my camera’s flash is broken), but it came out almost exactly like the picture in the article in the link above, except the flour darkened to a beautiful honey brown color. 

Apparently (as I was researching whether 1/2 t yeast was a misprint or not — it’s not, the long rising time and the no knead recipe eliminates the need for the usual 2t or so), it’s become all the rage over the last year or so.   Just google ‘no knead bread’ and you’ll see what we’ve been missing!

 Try this recipe, I’d love to hear what the results were!  2 caveats — make sure to flour the dishtowels generously, many of the comments on the article indicated that it tended to stick.  If I hadn’t read the comments first, I have no doubt I’d have had the same problem.  And second, make sure you have a dutch oven that has an oven proof handle on top that can withstand the high heat.  Mine made it through with just a tiny crack but next time I’ll remove the handle and stick some tin foil in the hole instead or cover the whole thing with tin foil instead.  The pan has to be sealed tight for the humidity to crisp the crust up. 

No Knead, Dutch Oven Bread

1⁄4 tsp active dry yeast
1 1⁄2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1⁄2 tsp salt
Cornmeal or wheat bran for dusting

  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
  2. The 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 it rest for about 15 minutes.
  3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
  4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
  5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Yield: One 1 1⁄2-pound loaf.
Adapted from The New York Times.

Copied from MOTHER EARTH NEWS

Posted in Bread Recipes, Food, Recipes, Tonight's Dinner, Vegetarian or Vegan Recipes | Tagged: , , , , | 10 Comments »

I Have Decided…

Posted by reeeeeen on December 6, 2007

Happy birthday to me!

I have decided

Posted in Uncategorized | 5 Comments »

Planted Garlic today

Posted by reeeeeen on September 16, 2007

We planted 2 types of garlic today.  They grow just like fall bulbs, they start growing in the spring, and are ready for harvest in late spring when the leaves start to brown.  We’ll see how it works out.  I’ve had good luck and bad luck with garlic so it could go either way.

 These are the two types we planted today (a total of 125 combined):

 35 of Russian Giant

90 of Chesnok Red

If things go well, we can pick, braid and cure the garlic and it’ll keep a long time.  Depending on how much return we get, I may dry some and grind it up for fresh garlic powder, we’ll see!  Also the garlic scapes are awesome in stir fries or salads.   

Posted in Garden, Gardening | Tagged: , , | 1 Comment »