Well, wiring is dangling out a variety of new holes in the wall, the floor is covered with a selection of plaster dust, wiring bits and random dreck, and the cat is camping out under the house. There is no part of Chez Buttercup that has escaped, but that’s the deal with modern houses and their new-fangled crap like lighting in every room.
My usual routine is totally blown to shreds, although the upside is that competing in NaNoWriMo is a little easier when there’s nothing to do except barricade yourself at your desk and write. However, woman does not live on crappy mystery plotting alone so I’m doing the only thing I can and bake. Of course.
This backfired somewhat last night when I ended up putting the finishing touches to my Two Fat Ladies Meatloaf in the dark with a small flashlight in my mouth. At least the flashlight prevented me from swearing, which is no doubt a Good Thing.
However, the sun being well and truly up, I decided to make bagels. No, I’ve no idea why bagels suddenly seemed like such a good idea but there you go. Stress will do that to you.
The dough recipe came from “Artisan Bread in Five Minutes a Day” which was a recent purchase. I’ve only tried two recipes out of this book so far (pizza dough and the bagels) but they have really impressed me. My pizza dough is chewy, crispy, blistered and tasty – it’s very nearly at the level I’d expect from a good traditional pizzeria and WELL past what you get at any of the tasteless chain store jobs.
And the bagels?
Dense. Chewy. Moist. Crispy on the outside and fluffy on the inside.
I will try and take a photo for you sometime today, but I’m not to sanguine about my chances, given the Electric Tornado that’s shaking the house.
In any case, I highly recommend the book. I’d type out the recipe for you but it’s a couple of pages (not difficult, just really well explained) and I’m feeling lazy. Besides, the lovely people behind the book explain it much better than I can and give you all the little details I’d probably miss because I’m a lazy cow.
My main difference between their recipe and my reality is that I have neither a pizza stone, nor an oven that will reliably go above 180C without straining something or catching fire.
Let’s see – it’s 11:30am. Too early to start drinking?