In honor of #wetdogwednesday
KAIRI SWAM ON HER OWN GUYS! 😆😃
I’m so happy I got it on video too. She has til now refused to go in deep enough to swim. She didn’t seem like she enjoyed it a ton, but it’s progress!!
Tomorrow, we have dock diving practice, hopefully I can get her in the pool.
Amazing remember from Australia and amazing experience! 🏄🏼♀️
Is pretty hard to stand up on the surfboard but I did... a couple of time 😅 Most of the time I was in the water trying to catch the perfect wave 🌊
📍 Australia, February 2016
Canine carb lovers anonymous 🍞🥖
No Knead Lemon Rosemary Bread 🍞 🍋
•3 cups all purpose flour
•1/4 tsp active dry yeast
•1 1/4 tsp salt
•2 tsp fresh chopped rosemary •2 tsp lemon zest •cornmeal for dusting
In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.
Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat towel, with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 3/4-quart bread pot or Dutch oven in the oven and preheat the oven to 450°F. Remove pot from oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. If desired, using a very sharp knife, cut three shallow parallel slits in the top of the dough. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread.
Recipe adapted from Williams Sonoma.