Holy mother of feet
kristina lind is so incredible. I’ve watched her take class, and let me tell you, those feet are 500% even more impressive when she’s taking barre without shoes on
Birth control is basic health care for millions of women—and your access to basic health care shouldn’t be up to your boss.
Also that both Conestoga Wood and Hobby Lobby are opposed to the contraceptive coverage mandate because they believe contraceptives are abortifacients. Which is patently, medically, scientifically INCORRECT
After struggling with some shitty and unnecessarily complicated recipes, I gave up on bread-making for a while. However, on Sunday, I decided to just go for it again and tried Mark Bittman’s no-knead recipe from his Minimalist column (RIP). You guys, it worked! The second time! The first time, I mis-measured the water and got this weird crispy, flat loaf that kind of looked like a pale beige Frisbee. But the second loaf I made was sooooo pretty. Lane said it was “gorgeous” and he usually doesn’t even notice when I’ve cooked or baked something. I’d show you a picture, but we ate it all. I’ll be making more for Thanksgiving and for every other day of my life.
Here’s the recipe:
3 cups all-purpose flour (I used Bob’s Redmill)
1/4 teaspoon instant yeast
1 1/4 teaspoon Kosher salt
1 5/8 cup water
Combine all the ingredients in a bowl and stir to combine. Cover tightly with plastic wrap and let rise for 12-18 hours (I let mine rise for closer to 24 hours). Lightly flour a work surface and turn the dough out onto it. Fold the dough over a couple times to form a loose ball. Cover with plastic wrap and let rest for 15 minutes. Sprinkle a piece of parchment paper with flour and gently transfer dough ball to the paper. Sprinkle the top of the dough ball with flour and cover with a cotton tea towel. Let rise for 2 hours.
I hour before the dough is finished rising, place an enamel or cast-iron Dutch oven (with the lid) in the, um, oven, and heat to 450 degrees. When the dough has finished rising, take out the Dutch oven, and transfer the dough on the parchment paper but sans tea towel into the Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for 15-20 minutes. Then you will have a gorgeous, golden brown round loaf of goodness.
I have both a plain old cast-iron Dutch oven and a Le Creuset French oven and recommend them both highly. I use the enameled pot more often because it’s so easy to clean and so pretty. It’s also my soup and beans pot.
I can officially endorse the Gap Ultra Skinny Pants now. I wore them twice last week and they did give my a shade of the Dumpy Gap Ass, but I threw them to the mercy of my husband’s laundry skills and they shrunk up quite a bit, especially in the length. So, these are good pants, but size down and shrink them.
What I wore them with:
Polka dot tee / blue cardigan / patent pointed-toe flats