So much things to say right now...I got so much things to say...

I grew up listening to lots of Bob Marley.  My dad was/is a hippie artist, who also happened to listen to the likes of the
Kenny Rodgers, Patsy Cline, The Rolling Stones,  and my personal favorite, Willie Nelson.


 That's where the title comes from today, Bob Marley.
 And 35 years of waiting for a captive audience.

When I sat down today and the box said TITLE, that is just what came out. So much things to say right now.... Because I have been thinking all morning about my blog.  That's the way I roll, when I start something new, is consumes me.  I probably have about three weeks in me and then you won't ever hear from me again.  Like I said, that's how I roll.

Back to the title again...really when I think about what I want to share with the cyber world, my mind goes crazy, nuts, it spins.  Like the Gravatron at the county fair.  Remember that?  Anyone?








Okay, back on topic...

So a blog about my life? My family? My art? My cooking? My dog? About the stinky guy at the gym?  You are going to hear about it all folks.  But  today I am going to choose my favorite thing in the world.

Food.

 I love food.  All food, I love it all.  Rich food, diet food, Indian food, Thai food, junk food, organic food,  left over food.  You name it, I will eat it.  Okay, I don't really like fish.  But I will eat it sometimes because I know it is good for me.  Oh, and American Cheese.  I don't like that.  Again though, maybe I just haven't found the right recipe.

I want to share with you one of my recent revelations.  I want to share it with both of you who read my blog, you know who you are.

No Knead Bread.  It's lovely really, crust, chewy, easy, peasy lemon squeezy.

Recipe: No-Knead Bread

• Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

Related

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.