Helen (Food Stories) tagged me for “7 Random Facts” a few weeks ago. Then Laura (The Spiced Life) did the same for “5 Facts.” Thanks, both of you, for thinking of me. I hope it’s not considered cheating to combine the two. And despite my educational training (see #3, below), I’m letting 7 plus 5 equal 7 today.
- I have the world’s best dog. Yes, this is a fact.
- I wear sandals year-round. True, I would probably not do this if I still lived in Vermont. Even so, northern California winters are rainy and cool, and people ask me if my feet aren’t cold. No, they’re not. My hands do get cold pretty easily, though.
- My undergraduate degree is in mathematics.
- I have an online subscription to the New York Times crossword puzzle, and I do the Monday through Saturday puzzles on my laptop. The Sunday puzzle, however, demands a real newspaper, a black (not blue) ball-point (not felt-tip) pen, and a cup of coffee. Fresh-baked bagel highly desirable, but not required. (NB: the pen doesn’t mean I don’t make mistakes, I’m just practiced at overwriting them.)
- I have enjoyed peanut butter and dill pickle sandwiches since I was a child.
- When I was in high school, sportswriter was on the short list of career possibilities, until I realized that I probably couldn’t just watch games and write about them, I might have to actually talk to the players.
- I have a small collection of raku pottery. My favorites are several my husband made years ago.
I’m supposed to tag some more people at this point, but instead I’ll just invite anyone who hasn’t done this one and wants to, to consider yourself tagged. And if you feel 5 or 7 facts would just be too self-revelatory, feel free to leave just one or two in the comments here.
#3 explains a lot– no wonder you are so comfortable working with baking weights and hydration levels! You probably actually understood Peter Reinhart’s Baker’s Apprentice also (if you read it)–I can make the bread but I never did get the formula.
Thanks for playing. 🙂 Your pooch is adorable.
#5 is definitely not an inherited trait.
LOL! The comment from your mom is priceless!
Can’t resist: I construct crossword puzzles…so…you have solved a few of mine, including a Sunday. But the fact is I actually prefer baking bread. Today is my first try at your baked doughnuts!
I’m sure only higher math would allow 5+7 to equal 7 but I do understand that piece of math. Yes, I envy your ability to understand all the baking formulas! And, I’m sure I like your mom!
I can’t argue with #1 now… The Best Dog In The World lived here until about a year and a half ago. 🙂
#5 is just frightening!
Laura, I’m going to be posting a tutorial on baker’s percentage soon, because it doesn’t need to be scary.
Mom, maybe, but my kids like them. Are you sure I’m really yours?
Jessica, thanks! She has a very sweet personality too.
Norma, that is very cool! Now I’m going to keep an eye out for your byline on the puzzles.
Tanna, I guess that piece of math is more like “lazy math” but it works for me.
Curt, I’m sorry your best dog is no longer with you. #5 may be frightening, but not as frightening as this.
Your dog is adorable, and I enjoy peanut butter, banana and Miracle whip sandwiches. Miracle Whip only goes on the banana side, not the peanut butter side =). Your Raku pottery is absolutely beautiful! I have just started baking bread and your bread photos are stunning!
A math major…Jeez. My hunkster eats numbers at every meal. But the crossword, too? You’re quite the renaissance woman, huh? Nice list. Cute doggo, too!
Your dog distinctly reminds me of Sir Winston Churchill.I dont Know why.I used to have a Collie Kelpie cross,white with a brown ear.He was very affectionate and intelligent, I miss him. I have lost the crossword addiction since baking bread(simple yeast pumpkin and sunflower dough).I pay attention to the rising as it seems to be the most important part.I tried making a sourdough but after 3 days i chucked it out because i was’nt sure if it was still fresh(we had some very hot weather in Australia at the time and it may have gone above the required temp.How can you tell if it has gone bad? I have some raku clay and I was wondering if I could make a simple unglazed baking tray do you think the bread would still be edible and would the tray survive the high temperatures needed.
Gerry, if a starter has funky colors growing in it (orange, green, etc.) I’d probably chuck it. A 3-day-old starter is not yet stable and may not smell too good, as the undesirable bacteria may not yet have been conquered by the ones you want; if it’s bubbling and increasing in volume I’d probably stick with it a few more days and see what happens. Sorry I can’t really advise you about the clay as I am not a potter and my husband doesn’t do this any more either. I would guess that high temps would not be a problem but I’d want to make sure they clay and any substances used in the firing are food safe (no lead, etc.).
Thank you for your reply Susan. I will continue to try a new sourdough starter.I feel a little more confident now! Sorry about the delay in replying to your response.
Your bread looks wonderful. I have no idea where in CA you live but I am going to San Francisco next April and would love to do a sour dough course – do you happen to know of somewhere I might learn?
I am definitly going to start cooking your wonderful bread in my wood fired oven!