You already know that I make my own cappuccino. I am here to confess that I also make my own bread.
Well, my own flat bread (focaccia, if we want to get fancy). Making a loaf of bread involves shaping and more rising, and people have lots of opinions about how to do it.
By contrast, making focaccia:
- does not involve shaping
- is hard to get wrong, and
- as far as I know, the N.Y. Times has never written a guilt-inducing article about how to do it right (if it has, don’t tell me . . . I’d rather remain in blissful ignorance)
Baking focaccia is incredibly easy – essentially, you mix some yeast, water, salt, olive oil, and flour together, let it rise for an hour, roll it flat, let it rise for another 30 minutes, and then stick it in a hot oven for about 20 minutes.
Here are the best parts about it:
- It’s cheap.
- It promotes eating lunch and dinner at home – cheap squared!
- It’s delicious. I would post a picture of the focaccia I made last night, but either Dog DebtFreeJD or Mr. DebtFreeJD made it all disappear.
- The kneading. You don’t have to knead – people have bread hooks, and things like that, but if you have never kneaded your own bread, I highly recommend it. It smells great. It’s stress relief. The olive oil moisturizes your hands. It’s real, has nothing to do with a computer screen, and produces something delicious. In short, after a long day or week of lawyering, kneading is amazing. And that concludes my ode to kneading.
Actually, I’m not done on kneading. Law involves a lot of stuff that’s pretty divorced from the actual mechanics of living – we don’t get outside much, most of my day is spent in front of a computer, and while I spent a bunch of time on the telephone and in my email, there’s not a ton of face-to-face interaction with people.
Thus, in my down time, I try to spend as much time as possible being outside or otherwise as far away from my computer as possible.* Kneading fits the bill for me. What does for you?
*The irony that I am posting this on my blog is not lost on me.