Andrew reads to Rinaldo every day. It is a very sweet moment for the two of them, and sometimes, for the three of them.
Dec. 1 – Homecooked bread! This recipe is great and very easy. I strongly recommend it.
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1oe hours plus 14 to 20 hours rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 + 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1oe-pound loaf.
10:30 in the morning, Sept. 8 2011: It’s time… baby is coming! And he is coming fast! A 3 hour long labor. Baby’s birth was intense but sweet, in water, at home, the sun shinning. Baby was born in his own amniotic sac. September 8th, 1:20 pm, 7 1/2 lbs, 19.75 inches (3.75 kg, 50 cm); serene, alert, strong, started nursing immediately. All went well thanks to the amazing support of Rolli throughout labor, taking care of everything, helping at each contraction, recording events, ensuring the ideal position as labor was progressing, being both moral and physical support; and everything was sweet and smooth thanks to the support, knowledge and comforting presence of Diana. Grateful and joyful that this new soul was so well protected while arriving in our lives. We welcome you, beautiful baby boy!