refection on life goals

Last year I set myself  some goals.

This is my 25 before 25 list.

1. To complete MA
2. Be a size 10
3. Go to Liverpool
4. Go to Edinburgh
5. Climb Snowdon
6. Do fun run
7. Win art competition
8. Have a solo exhibition
9. Knit a scarf
10. Own a car
11. Move out of home
12. Run a blog
13. Get an essay published
14. Learn Italian
15. Swim in the sea
16. Get a job
17. Grow a herb garden
18. Try on a wedding dress
19. See the sunrise
20. Go to a firework display
21. Read entire collection of Oscar Wilde
22. Print important photographs
23. Make advent calendar
24. Do a yoga class
25. Draw everyday for 1 month

I tried to keep the goals realistic and doable but is am a month away from my birthday and I still have so much to do, so here to the final push.

There are things on the list that will not get done, but in a year priorities change and that's OK.

With  one month to go I'm hitting this list hard. Then I will write my list for the following year. I believe if you fail To plan you plan to fail. Life is unexpected and throws curveballs but if there are things you want in life you have to make it happen.

Here's to making it happen,


Wish me luck


PS

merry christmas

challenge seven 100%wholemeal

Ala,

Sorry for the delay, made this a while ago but suddenly my life got hectic and didn't have chance to blog about it. The other weekend I attempted to make my first 100% wholemeal loaf. It is denser than a white dough so requires a ferment to make it lighter. This one used a poolish ferment which is made by mixing yeast and water with a little flour to make a batter and leaving this to does its thing for five hours. Its a long process and this may be why people get put off but it means you can do other things and the batter only took 2 minutes to whisk together. I have never used a ferment before and it is strange stuff. Mine looked like it may walk off if given much longer to evolve. I could see it being a alien life form in a low budget sci-fi b movie. Anyhoo that's not the point...After 5 hours and two films later I removed the ferment from its cave and added the rest of the ingredients using the same proportions as a white dough but compensating for the flour already in the ferment. It took a long time to bring the dough together and required a lot of work. But who doesn't benefit from an impromptu arm workout this close to  lbd nights? The bonus of this work out is the prize is freshly baked bread with no preservatives or additives of any kind- so no guilt. One the dough was worked and rounded Bertinet suggests dividing the dough into two separate loafs and baking in tins. I like my bread more reuben-esque, overflowing and sumptuous. Baked for a good 30 minutes in a hot oven- I tried not to get put of by the darkening of the crust, its a brown loaf it will be darker so it needs the time. It was a very dense loaf but had a lot more complex flavour structures than a simple white. I really loved it and it was definitely worth the extra effort and time.

Well that as last weekend, wont have chance to bake this weekend, so need to get thinking of my next challenge. With christmas looming its tinselled head- im thinking enriched and fruity with lots of spice. There isnt a recipe but I may  go experimental and attempt a mulled wine bread... All the flavours of a good christmas in a loaf, results to follow!

Polly x

Challenge six: Focaccia

Ala,

First attempt at olive dough, similar to a basic white dough but with the addition of semolina (for texture) and olive oil.

Unfortunately I didn't have a strong white bread flour left- the downside of upping the baking! My baking cupboard is very well stocked in regards to variety but I need to bulk buy white flour it seems. I wanted to make the Focaccia for a dinner party and there wasn't time to go to the shops so I had to improvise. I used the remaining strong white bread flour and added wholewheat- which I sifted, and self raising flour. I worked the dough as i would any other, it is slightly wetter but I found that the oil meant it didn't stick to my hands as much. I left it to prove for an hour under a tea towel in a warm cupboard while I prepped the evening meal. Once it had doubled in size, I transferred it to a high sided rectangular cake tin. Making sure I didn't stretch the dough I prodded it until it resembled focaccia- this process is strangely satisfying. This was then drizzled in olive oil and it then went back in the cupboard to rest for 45 mins. 

At this point we attempted to make gnocchi- EPIC FAIL!! I think the potato was overcooked and then I think i needed to add more flour. The dough came together easy enough, but when it hit the water it didn't hold together and became waterlogged. We served up spagetti with homemade pesto instead.

By this time the Focaccia was nearly ready to bake. I prodded it again, doused it in oil and gave it a final 30 min snooze under the tea towel. When it was ready, I used ample fresh rosemary and rock salt and put it straight in a hot oven for 25 minutes. The final oiling happened when it was hot out of the oven.

I was pleased with the look of the bread, but the consistency was wrong. I think it may have been the self raising flour as it tasted slightly cakey. It was slightly dry on its own so we served it with a prune infused oil that we bought from Buzzards Valley Vineyard. Sweet and sticky like an aged balsamic.

Overall I was pleased it went down well at the dinner party and we took the leftovers to a Halloween party on Saturday. It all went so it cant have been that bad.

Polly x

Challenge Five : Multi-seed Brown Loaf

Ala,

After a quick trip to Waitrose to get some specialist flour, I decided to turn my hand at a multi seed dough. Although not the prettiest of bread compared to the fougasse or the plaited loaves this one really delivers on flavour. This is my first non white dough recipe. It used strong white bread flour, wholemeal flour and malted multi-seed. As you would think it is quite a gritty dough as a result. You work the dough using the same method, or my method which involves quite a lot of flinging as if in a pizzeria! The basic aim being to add air into the dough. As I find it virtually impossible to stick to a recipe without adding my own touches, I added sesame seeds and oats to the mix. It didn't rise as much as some of the white dough have, but it had a good crumb. Unfortunately I was too quick bringing it out of the oven and so it was under baked :( I think it was because the crust is darker due to the darker flour and next time I need to be a little less cautious. Even though the bread was slightly under baked the flavour was really something special. 

Enjoyed warm with cheddar cheese.Simple. Delicious.

Polly x

Nonnas Shortcust Pastry

Ala,

Today marked my first attempt into homemade pastry. We didn't have lard so it is an all butter shortcrust. The ratio is half fat to flour...I knew pastry was bad for you but wow! However this makes scaling up easier. I naturally have cold hands which I think makes it easier. I had to crumble in the butter from a height so it had lots of air worked through until it resembled sand. Then I used bottled water from the fridge to ensure it was cold adding a little at a time until it formed a dough. The dough ball was then divided into two and the first piece was rolled out to make the base. The filling was apple and blackberry and left quite tart for a fruity kick. Then the second piece of dough rolled out and laid on top of the filling. At this point there was a tear so my baking signature is the Harry Potter scar! Once cooked we left it too cool slightly before adding sugar and enjoying with single cream.

Delicious! Also made the boy a pasty for his tea tomorrow with left over roast dinner.

Polly x

Challenge Four: Baguette

Ala,

Yesterday I made mini baguettes and pain de epi's (which is the same recipe but cut fancier!) I am pretty down at the moment and baking is helping me get my head straight. I am still yet to bake a big loaf so I think that is on the cards next. Nearly broke into the next dough section and make an olive dough. I am trying to be strict with myself as per completing the challenge so it will be white dough all the way until they are all done. I am still finding the method difficult and have since developed my own way,  I still get a good crumb so I am getting air into it but its definitely not what the book suggests! It kinda makes me look like a pizza maker, all in the air and flouncy...strange!

Anyway, we enjoyed these with roast pork and cider gravy.

Polly x