
Well it's definitely been a while since I've done this. Let me tell you why. June was a horrible nasty everything go wrong that could go wrong kind of month. First off - we were all sick all month. I am not exaggerating here! We had some horrible bronchial virus that kept us up coughing night after night and left us exhausted every day. I was starting to think we had the RSV virus or mono - it was that awful. On top of that I had ( and still have - grrrr) nausea every day interspersed with occasional vomiting. Fun fun fun indeed. Should I go on? I could tell you about my last torturous month of babysitting, the difficulties of litter training four kittens at once, Derek's difficult employee, or the rain rain rain rain..... but perhaps I'll stop here. June is done and we are moving into happier more peaceful times.
So now things are calming down; the children are happier, the daddy is happier, the mommy is happier. We've been having fun quite often actually. Last weekend we took part in a bike rally for the
Wheels for Change campaign. We decorated bikes, went for a long group ride and ended up at the park for a community pot-luck and some live music. We met new people and enjoyed ourselves more than we had in a while.

This weekend we celebrated the eleventh birthday of this beautiful girl - my niece Maggie.

Maggie is one of my favorite people - it's been so fun watching her grow. This girl is overflowing with life, energy, enthusiasm and creativity.
I keep promising my dad that I will put this bread recipe on my blog. My friend Karen passed it on to me a couple of months ago and I haven't gotten over the wonder of it yet. The crust! The texture of the crumb! If any bread could change your life this would be it. It is easy easy easy! and delicious! I've been making a loaf a day for weeks now and my family can't get enough of it. So if you are sick of yucky supermarket bread and don't feel skilled enough to make artisan style bread give this a try. Let me know what you think if you do...

NO KNEAD ARTISANAL BREAD
This is based on Jim Lahey's (Sullivan St. Bakery New York) no knead
bread.Yield 1 loaf Ingredients 3 cups all-purpose flour (or part whole wheat)
1 tbsp kosher salt (or 2 tsp/10mL table salt)
1/2 tsp instant yeast
1 1/2 cups water (plus 1 tbsp/15mL if necessary), at room temp
extra flour, wheat bran, cornmeal or
sesame seeds etc.
Method:1. In a large bowl combine flour, salt and yeast. Stir in water.
It will be a sticky mess. Cover with plastic wrap. Cover with a
towel. Let sit at room temperature for 18 to 24 hours. Dough should
double and have bubbles on the surface.
2. Flour work surface heavily. Scoop out dough. Shape in rough ball or
pat into a rectangle and fold into thirds. Dust with flour. Cover
lightly with plastic wrap and let sit 15 minutes.
3. Place a clean tea towel on work surface. Rub with flour and
bran or cornmeal or sesame seeds. Either shape dough into a ball
again or fold into thirds if it is a rectangle. Place on tea towel.
Dust top with flour and bran. Fold tea towel over top. Let rise 2
hours.
4. After 1 1/2 hours preheat oven to 450F (225C). Place a medium sized
heavy cast iron pot with a lid (I like Le Cruset) in the oven
1/2 hour.
5. Very gently slide your hand under the tea towel holding the bread.
Carefully flip the bread into the hot pot. Cover and bake ½ hour.
Remove lid and bake 20 to 30 minutes longer until brown. Cool on a
rack. Be careful - pot and bread are hot
All right- that's all for now. I've got plans for a post about birthing in a couple of days - but until then I'll leave you with
this.