Saturday, January 19, 2013
Louise Gluck - Gotta love the poet priestess
“A Village Life”:
In the window, the moon is hanging over the earth,
meaningless but full of messages.
It’s dead, it’s always been dead,
but it pretends to be something else,
burning like a star, and convincingly, so that you feel
sometimes
it could actually make something grow on earth.
If there’s an image of the soul, I think that’s what it is.
I move through the dark as though it were natural to
me,
as though I were already a factor in it.
Tranquil and still, the day dawns.
On market day, I go to the market with my lettuces.
meaningless but full of messages.
It’s dead, it’s always been dead,
but it pretends to be something else,
burning like a star, and convincingly, so that you feel
sometimes
it could actually make something grow on earth.
If there’s an image of the soul, I think that’s what it is.
I move through the dark as though it were natural to
me,
as though I were already a factor in it.
Tranquil and still, the day dawns.
On market day, I go to the market with my lettuces.
Thursday, January 17, 2013
No-Knead Pizza Pie - The Cool and The Crazy
Makes four 12-inch pizzas
Making the Dough:
500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
1 gram (1/4 teaspoon) active dry yeast
16 grams (2 teaspoons) fine sea salt
350 grams (11/2 cups) water
1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands.
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
4. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
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