Via JWZ’s LiveJournal I found a method for slicing a bagel into two linked halves. I decided to try it. Video below the cut.

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I was never into salad growing up, or even in college; it’s a simple side effect of having only been served essentially iceberg lettuce, a few shredded vegetables, and a basic dressing. These days, I go kinda nutty (literally and figuratively) in assembling a salad (credit goes to Connie from UniLu for turning me on to nuts in salad). I just got back from Whole Foods and their salad bar easily sates my texture and flavor needs.

I opened my box of salad, and in it I found:

• Spinach leaves
• Green and red bell peppers (sliced)
• Falafel balls
• Tofu (fried)
• Cashews
• Dried cranberries
• Cheddar cheese (shredded)
• Bacon bits (soy substituted)
• Celery (diced)
• Raisins
• Sesame sticks

My delicious late-lunch salad, taken by my iPhone

As you can see, I like strong, “bursty” flavors; I also like rough and/or crunchy textures. You’ll note a distinct lack of dressing; those of you who have shared a meal with me know I am a notoriously slow eater. As such, anything wet gets soggy by the time I’m even halfway through the meal. While I like the flavors of many types of salad dressing, for a large salad (which this one is), dressing is right out, because the salad is the meal and the meal takes time.

This is also a reminder that I need to stock some reusable utensils in my office, so I don’t have to snag plasticware.

Introduction

A coworker of mine gave me some live yeast bread starter two weekends ago, and I have proceeded to actually bake it into bread. This is, believe me, quite out of character. I am posting this recipe here (which, as far as I know, is relatively useless without the culture) both for my records and so I have a place to point people who need the recipe and may not want a printed copy, perhaps because they are, like me, allergic to paper.

If you live in Boston, I’m happy to provide you with some starter for free (I hear it’s like a cult); I’ll have 3-4 become available every week and a half or so.

I don’t know the origin of the recipe; Liz gave me a photocopied sheet with no authorship information. I’ll try to find out. I’ve made a few minor edits for my own clarification.

I’m also open to suggestions on a means of distribution other than plastic gallon ziploc bags; while they have the advantage of being air tight, and clearly indicating when the bag needs to be squeezed, it seems like a waste of plastic. I am reusing the ones I’ve received, and the ones I’m keeping for my own permanent starter, but it seems like there might be a better way.

Caveats

• Do NOT refrigerate the mixture (this will kill the yeast)
• Air formation in the bag is normal (a byproduct of fermentation)
• “Squeeze” means let the air out, and mix the starter a bit by squishing

Schedule

For each day, from the date marked on the starter, do the listed step:

1. Nothing
2. Squeeze
3. Squeeze
4. Squeeze
5. Squeeze
6. Add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze.
7. Squeeze
8. Squeeze
9. Squeeze
10. Bake!

Baking

In a large bowl, combine the batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix.

Partition 1 cup of starter into four 1 gallon ziploc bags. Pass along to friends and family, along with a copy of these instructions or a link to this blog post: http://blog.ultranurd.net/2009/03/15/amish-cinnamon-bread/

Add to the remaining batter in the bowl:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 small boxes instant vanilla pudding
• 1 cup sugar
• 1 cup oil
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup milk

Mix well.

In another bowl, mix 1 tsp cinnamon and 2 tsp sugar (or just use cinnamon-sugar if you have it). Sprinkle this into the bottom of two well-greased bread pans, then add the batter.

Bake the loaves at 325° for 1 hour, or until a toothpick inserted into the center comes out clean.