My Own Cooking Adventures

It snowed last week.

the playground and field of ASM

And yet, still no snow day. Oddly enough, my former co-workers in Savannah had arranged for a few days off because of cold/snowy/icy weather and we were still going to work. Something felt oddly out of place.

Poor weather outside = perfect weather inside for testing some new recipes.

Saturday, Robert, an ASM teacher, offered to show a few of us how to make his most delicious bread. Robert had things set up like a cooking show, with the recipe in various stages upon our arrival.

We learned the secret to his recipe.

And watched him whip together a batch of dough with ease.

Robert, showing us how it's done

I thought for sure I could replicate this recipe with no problem; after all, I do have some experience in the kitchen.

By now you've probably already inferred just how wrong I was. My first batch of dough was a total FAIL! The yeast didn't activate, the bread didn't rise, the dough wouldn't cook. Argh.

Can you identify the secret ingredient from the list?
I know the Skyline fans will find it!

I don't know how those bloggers make a recipe a million times to get it right. My desire for perfection must be met quickly!!

I did, however, manage to talk myself into another try at this recipe.

The second time, I produced a loaf of bread that was edible, if not quite the same as Robert produces.

a work in progress

I'll just have to keep working on it.

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Sunday I decided that I would see if I could turn out a batch of dough for fresh pasta, after last week's Cook in Milano class.

I mixed up the dough, kneaded it for 15 minutes (15 minutes!!!!!!!!!), and then rolled it out as best I could. Turns out that it was a little thick, but for my first try, I was pleased.

my work...throughout the process