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Hot July in New York

Yesterday was really exhausting despite the fact that you did not do that much kitchen work compared to previous days. You couldn't. You feel sluggish and irritable, the humidity gets to you, you feel sleepy but you know you can't and it really sucks to turn on the oven because it will heat the room 10 times more. Today and the next few days to come will not be any different. You do not want to listen to politics on tv because it will only aggravate you. How's that for a pretty summer? Well, one thing is for sure, if you can sue the weather, i am 100% positive it will be locked up by now. Since you can't do that, you set your mind into something more positive, no, not typing on your computer or laptop because the heat of the machine gets to you as well. (love it during winter though). I think i will just soak my feet on a bucket full of ice for a change, eat chips with salsa (it's healthier than melted cheese), drink plenty of cold water and fruit juice and ramble just like what i am doing right now. What really got to me though was the fact that someone or something had eaten the leaves of my three apple trees. They were fine during Spring up until late June, i guess the heat is making these critters or animals bold enough to come close to the house itself. I feel terrible right now, i asked my nephews to help me build some sort of a fence around the trees, (the deers i think are the culprit, they make their way through a creek inside our property). Oh well, c'est la vie. I guess that could be the reason why no one around here has an apple tree, only us.
Those leaves are gone by now. They are starting to grow back, i just hope the deer will not come back.
For those who are curious, the Bread flour that i am using right now is this Honeyville grain brand, it comes only in 50 lb packages, i bought one last April and i am now down to my last 10-12 lbs.
Larger volume, able to absorb more water. That's what i like about this flour. Because i don't want to lose its elastic benefits on my breads, i am mixing in a little All Purpose, (using 100% All Purpose is not an option) to save every bit of the Bread Flour until my trip back to Manila on October 1. You guys can start calling me up around 2-3 days later for my October to March baking classes, let me adjust to the time difference and sleep it off for a few days. Yup, 12 pm/or noon in Manila is 12 midnight in New York, a 24 hour difference. The number to call is 9383639, ask for Shirley and i will be right there with you answering your questions. My first week will be spent entirely purchasing supplies again, in between snackings of Nilagang Saba and lunching on Grilled Bangus and Pinakbet. For a complete list of the schedule, just go to my website at www.breadmakinglessons.com

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