This is the beginning of 6 years of labor of love and tears to get our beloved KTooT ready for her offshore life. Last fall she got a ton of new things: new bottom paint, hull buffed, dodger, head and mailsail covers, Max Prop, TV/DVD combo, stero/speakers/inside and out, new Force 10 stove, new cutting board and new cabinets for storage. This year she is getting new foam for cushions and new Rocna Anchor (33kg) with 300 HT chain and new Fortress 23 - awesome setup!
The list will go on for a while. Next are the new sheets that I will start to fit for the double berth. I have hypervent on the bottom, tnext cover for Memory foam and then the cushions with new foam. The old foam was 4" and I decided to put the same in. Looks and feels great.
I have been working on this for so many hours my eyes are startting to cross! This is my 6th time typing a post and submitting it. Most of them look and sound stupid when I go to the webpage and look at them. I am getting better and can at least post and not forget where it went...!
First things first! There are so many choices out there for webpages, it's so confusing. Most of them seem hard for my feeble brain. This one seems ok for me.
This is my first post.
Recipe Name No knead herb bread
Heat over low heat the water, milk and cooking oil. Remove from heat and slightly cool so you won't kill the yeast. In a large bowl mix together the first 6 ingredients including the yeast. Add the warm liquid mixture and the egg to the flour mixture and beat vigorously for 3 to 5 minutes. Then add the 2.5 to 3 cups of unbleached (or white) flour, mix in well. The dough will be very sticky, sort of like a stiff banana loaf batter. Cover and let rise about 50 minutes or until double in size. Stir down dough and pour into a greased and floured 9X5 loaf pan or a 2 quart round casserole.
45 to 50 minutes at 375 F.
Ingredient Quantity Comments
Flour 1 1/2 cups whole wheat or white
sugar 1/4 cups white
Onions 1 Tbsp. instant minced finely chopped fresh
Garlic 1 1/2 tsp. garlic salt finely minced fresh
Italian seasoning 1 1/2 tsp.
yeast 2 packages (2 Tbsp) active dry
water 1 cup
milk 1 cup
vegetable oil 1/4 cup
eggs 1 - slightly beaten slightly beaten
Flour 2 1/2 to3 cups unbleached or white