For those of you who’ve seen the Wizard of Oz- I’m sure you know exactly where I got the inspiration for the title of this post. So, let me first start out by saying that it is not Sunday. Also, that I have been slacking on my posts lately, a lot.
Quite a bit has happened since the end of July.
Angel’s birthday was on the 4th, and I made lamb! It was something I’d never done before- or even considered doing until we had the opportunity to get a frenched lamb chop, and when she said that’s what she wanted for her birthday this year, I had to do it. When someone you love tells you that there’s only one thing they want for their birthday, you typically try to make it happen. So, I did. It was good! Not dry, or overcooked, and honestly? I felt like a whole ass chef.
Needless to say, I was proud. (I mean, who wouldn’t be? New cut of meat, new kind of meat, and it turned out well? I’m totally calling that a win.)
In other news, I went to the podiatrist/foot surgeon today. Sadly, it isn’t the original one that I liked, as she is no longer in my network but, the new doctor, Dr. G is okay. She was nice, and she tried not to hurt me too much. I guess the good news is no surgery! (Well, for my foot at least.) The bad news, however, is also no surgery- apparently with my issues I am not eligible for surgery.
Apparently, my ligaments (bendy things) suck, and they’re thinning, and there’s too much space between them bilaterally. I learned that word today, it means on both sides. Since I’m not a surgical candidate, this means that I’m going to have to have custom prescription braces made for my legs- something I’ll be learning about more on Tuesday, at my appointment. It’s not something I want to do or go through but, she thinks it’ll help with the severe instability in my ankles, and hopefully stop me from falling quite so much.
However, I feel like I need to end on a high note, so let me redirect you over here to pictures of the prettiest focaccia bread that I have ever seen. Like a solid 80% of the recipes Angel and I have made, this is one that we saw on TikTok. I’ll make sure to leave the recipe here too for anyone else who wants to make it!
Focaccia Recipe:
2 ½ cups of lukewarm water
7grams of yeast
2 tablespoons of honey
5 cups white flour.
2 teaspoons of salt
Add your warm water, yeast, and honey together, mix well, and leave to sit for five minutes. Add 5 cups of white flour and two teaspoons of salt to another bowl and stir in your yeast mixture until there’s no dry or floury parts left. In another bowl add four tablespoons of olive oil and coat your dough very well before covering it and leaving it in the fridge for 24-hours. Deflate your dough while shaping it into a ball, and slide it into a greased rectangular pan, and slightly stretch it out. Let that rise again in a warm spot for four hours, until it’s filled the pan and it’s jiggly.
Dimple your dough and top it however you want and then bake at 400f for about 25minutes or until golden brown.
We topped our bread with this gorgeous garlic confit from- you guessed it, another TikTok video, as well as some freshly grated parmesan and plenty of the infused olive oil from that confit. If you want to make the confit also, it’s really simple.
Just peel however much garlic you want and put it in a baking safe dish, and then pour in an oil of your choice (obviously we chose olive) until the cloves are nice and covered. We topped ours with a little fresh rosemary and thyme just to get the flavor and then bake it in the oven for 2 ½ hours at 300 degrees Fahrenheit until it’s beautiful, brown, and bubbly.
(You can keep your confit in the fridge for up to two weeks but ours was gone the same day! Use the oil and garlic in whatever you want it’s super yummy, and you can spread it like butter!)
Damn it, now I’m hungry again… at least I have bread? And if you were wondering, the council of spooky bitches have gathered and we have decided that it is Halloween now. 🎃
-Sky
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