Halloween 2009

I was in charge of costumes this year because Jacob was busy with work.
This is the line up:

Aeris, a cute little pumpkin

Elijah, a scary vampire

Ethan, a mad scientist

Porter, a creepy mummy

and Jacob, as himself :)

Our Halloween festivities included:

1. A ward Fall Festival and trunk or treat(with Porter being a finalist in the costume parade)
2. Trick or treating at Jacob's work (and his win as Scariest Costume in the costume contest)
3. Trick or treating on Halloween night where my kids wimped out after about 7 houses! Obviously they don't know how good they have it. Why, I remember tromping through 18 inches of snow in 25 degree weather for hours in search of a few measly treats!

Halloween was fun! Now to get rid of all this candy!

This Bread's for You!

Here's my latest recipe acquisition: Artisan Bread

This recipe is from my friend, Sarah. She's been teaching bread classes for Enrichment and she is good.
Here's the recipe:

Dixie's Artisan Bread

3 c. unbleached flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 c. water

Mix together, cover with plastic wrap, and let sit overnight at room temperture.

On baking day

1. Pour dough out onto a floured surface, cover with plastic wrap and let rest for 15 mins.
2. Liberally flour 2 towels (NOT terry cloth, those smooth flour sack towels). Place dough between the towels, fold over and let rest for 2 hours.
3. 30 minutes before baking, place your pot (covered with an oven safe lid) into the oven and preheat to 450.
4. Pour the dough into the pot and bake covered for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes to brown the top.

This is a mild flavored bread and is delicious dipped in olive oil and balsamic vinaigrette.

Let cool completely and enjoy. If you cut the loaf too early, it cuts poorly and dries out quickly.
The best way to keep bread fresh is to store it cut side down on a nonporous surface, like a plate.