Amgen Tour of California

Yesterday (Friday) we were going to go to Universal City Walk and laugh at the dueling piano folks, but the forcast was for rain - so we just went to Ventura - shopped a little (Jodi we bought a pillow with your wedding colors to have and use in planning), found an Entenmans outlet store, and ate a little - the Anacapa brewing company has the best asiagio cheese dip - served with veggies and grilled beer bread - yummy! Today we had to get going a little early (for those of you who are day people - 11 AM is early for night people), but anyway rain was forecast and we wanted to see all the Tour of California bikers ride through Carpinteria - So about 30 min of standing around waiting and 30 seconds for them to all fly by our spot. But it was impressive and the amount of support personnel is amazing. This photo is of the main pack, there was an earlier group of a 7 or 8 but this was more dramatic.

Then it was to Summerland for some wine - since we were in the class we got free t-shirts, and the sommelier really challanged us to identify different tastes and aromas of the wine. I recommend the port and chocolate!

Now its raining, including hail and lightening and thunder. At least its not snowing and will be nice on Monday. Keep warm all you folks at home - we keep track of the weather and think of you often. Anyway tonight is a perfect night for soup and and fresh bread. Along with a pot or 2 of tea.

The bread is interesting - from Rachael Ray's magazine (Thank-you Mary, I look forward to this magazine every month!!!). Its a flat bread made with roasted garlic and really easy to do!

Roasted Garlic Flatbread
1 T sugar
1/4 ounce package dry yeast
1/4 c lukewarm water
3 c flour (I use half whole wheat and half white)
1 t salt (original called for 1 T, which was too salty for us)
1/2 t baking powder
1 c buttermilk (or 1 T lemon juice in cup measure then fill with milk), at room temp (microwave for 1 min if you don't get it out early)
2 T melted buttere (we used olive oil(EVOO))
1 head roasted garlic (just take off the outside loose papery stuff, cut a small slice off the top and wrap in foil put a little EVOO, and salt and roast in oven at 400 F until soft)

Sprinkle 1 T sugar and the yeast into the lukewarm water and let stand until foamy, about 5 min. In med bowl mix together the flour, salt and baking powder.

In a med bowl, stir together the buttermilk and 2 T melted butter (or EVOO). Add to the dry ingredients along with the yeast mixture and the roasted garlic (squeeze out of the papery stuff first). Mix at low speed until just combined. Change to dough hook and knead at medium speed until smooth, elastic and slightly sticky, about 5 min.

Grease a large bowl with EVOO (or butter if you insist) roll the dough in bowl to coat, cover with plastic wrap and let rise until doubled in size, about 1 hour.

Preheat a griddle or large, heavy skillet over med heat. Place the dough on a work surface and cut into 8 pieces (this time I divided the dough into 10 pieces). Lightly flour work surface and roll out 1 piece into a 6 inch long oval (shorter if making 10 breads). Add to the hot skillet and cook, turning once, until puffed and golden, about 3 min total. Repeat with remaining dough - The recipe recommends brushing with melted butter as soon as the bread is off the heat - we've been leaving them dry, or you could use EVOO!

This stuff is great toasted, with hummus, as bread for a sandwich, brushed with EVOO and sprinkled with salt and rosemary and then grilled/toasted, or as a base for pizza.

And of course a sunset