Since it rained Thursday night, we had a leisurely morning because we needed to let the roof dry out before I could start more repairs.  I ended up making eggs and sausage, and toast with pepper jelly.  As soon as this jar is gone, I plan to make some homemade – does anyone have a family recipe for pepper jelly?  My Aunt Bea used to make it every year before she passed away.

weekend10.12 001

weekend10.12 002

The hardest part about the roof repair yesterday?  Getting the 5 gallon bucket of tar up to the roof – it was fucking heavy!  I ended up using a squeegie (sp?) stick to spread it around, making sure to get all the edges.  Um, maybe I got a little too generous on the edges.  After I was done we saw this about an hour later:

weekend10.12 004

So I don’t think I’ll ever become a professional roofer!  It’s supposed to rain on and off this weekend so this will be the test.

We ate breakfast so late, we never really had lunch.  We ran a couple errands, then got our flu shots.  While I take a minimum of 4 shots a day, Tony is very scared of needles!

Tony scared

He was a trooper though!  We’ve gotten flu shots together for at least the last 10 years and we never get sick. Open-mouthed smile

Since I had time I made two loaves of Artisan bread.  One rosemary and one cheddar cheese.  I do cook it differently then the original recipe states – their method is to put the bread on a baking stone with a water bath underneath.  I cook mine in a Dutch oven for 30 minutes with the lid on, then 15 minutes with the lid off – perfect every time.

Artisan Bread

  • 1 1/2 tablespoons of yeast (which turned out to be 1 packet + half of a second packet)
  • 1 1/2 tablespoons kosher salt
  • 6 1/2 cups unbleached, all-purpose flour, more for dusting dough

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour with a wooden spoon, mixing until there are no dry patches. Dough will be quite loose and sticky. I covered with plastic wrap sprayed with Pam. Let dough rise at room temperature for 2 hours (or up to 5 hours).

Bake at this point, or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little (I used more than a little) and cut into four pieces. Each one of my doughs weighed in at about 6 ounces. Turn dough in hands to lightly stretch the surface creating a rounded top and a lumpy bottom. Put dough on a pizza peel sprinkled with cornmeal and rest for 40 minutes.   I also skip this step.  I’ve let it rest for 40 minutes and I’ve baked it after the initial 2 hours rise, and didn’t really see any difference.

weekend10.12 008

I just shredded 1/3 of a cup of cheddar cheese over the top of this one before baking – don’t worry, the cheese won’t burn. Open-mouthed smile

weekend10.12 005

We ended up getting a pork roast to grill.  This was so good – since using a remote meat thermometer, I haven’t overcooked meat in a long time.  And since I have the coals on only one side of the grill, I turned the roast around half way through the cooking so it cooks evenly.

weekend10.12 017

And I enjoyed a pumpkin beer while grilling!  Tony thought this tasted like ass, but then again, we could go into a bar with 100 beers on tap, and he would order a Miller Lite.  WTF?!  This was delicious – not overly pumpkiny, just a hint of it.

weekend10.12 004

It’s so weird because since I was off yesterday, it felt like a Saturday all day – love it that I have two more days off!  Although I am dreading a chore I don’t do nearly enough, which is pull out the stove and clean underneath it.  But I know I will suck it up and get it done.  I am just glad that when Tony had home health care, the nurse left a box of gloves, so I use those when I deep clean.  Any takers on coming over to help me?  I’ll make you a pizza!

Have a great weekend – see you Monday!