Sometimes I don’t make the smartest decisions. A few months ago, after one too many mishaps, I started applying the “Don’t be stupid, Kate” rule. When I’m puttering about and I catch myself about to do something stupid, say putting a plate on, but not entirely on, an overflowing countertop, just for a minute while I do something, it will inevitably flop right to the floor. The times where I catch myself thinking “this isn’t going to work like I expect” require the DBSK rule to stop and make me think about the lazy thing I’m about to do.
Anyway, what does this have to do with anything? I’ve joined up with a group of bakers who are working their way through the cookbook Baking with Julia written by Dorie Greenspan. Over the course of (How many? Let’s just say, a lot.) of weeks, we’ll make every single recipe in the book. Yes, all of them. It’s no slim little, wispy book. It’s 465 pages containing more recipes than I’m going to count right now. So I hope you get my drift. It’s kind of a commitment. Part of me wants to invoke the DBSK rule because when was the last time I finished a project of any sort? Why would I set myself up for the stress of expectations and self-guilt of not being perfect on something this big? I can’t really say, but it seems like a good idea right now cause I need a project. Something with deadlines (though I missed the first one because I hadn’t fully committed yet, oops!) and a little bit of accountability.
So, let’s get on with it, right? The first recipe was pretty basic: white loaves. I’ve made bread before so I was fairly confident I could pull this off stress and guilt-free. I halved it to make only one loaf because I love bread and would have eaten both loaves with several sticks of butter. Bad news. Halving it worked just fine for one perfectly shaped loaf of bread. For the full recipe you can visit this (i.e. last) week’s hosts: Laurie at slush and Jules at Someone’s in the Kitchen.
P.S. This made some really tasty garlic-cheese Texas toast.