I'm so behind in everything - baby A is starting to become much more mobile so I have less and less time on my hands now. I've also been traveling lately - to Montreal for a bachelorette trip and on road trips to Pennsylvania and Cape Cod/Martha's Vineyard with family. I've missed traveling and look forward to our next little getaway. Here's April's haul, which was mostly things picked up while traveling, with the exception of some pieces from the Target Victoria Beckham collection (in kids) and some items picked up from the new Primark in Staten Island.
I have to mention that it's been a very long time since I've last owned a pair of Adidas sneakers but since their Ultraboost came out, A has been touting how comfortable they were and kept encouraging me to try a pair until I finally did and I have to admit, they are very comfortable and are more so than some of my Nikes. I ended up getting a really good deal on these
Adidas Pure Boost x Training Reigning Champ ones, which I like a lot but have to warn do not do well with water. I felt the water I dripped onto them from washing my hands right away and soaked my socks when stepping in dewy grass but they're great for walking (and shopping!) though I wouldn't recommend them for sports; I played handball in them and also twisted my ankle a few times.
 |
| Wearing my Nike Air Huaraches to play handball, which I feel are just as comfortable as the Adidas Ultraboost. |
 |
| Loving the boxing I've been doing lately |
And to round out the shopping and sports, here's my favorite pizza dough recipe by far, which is great because it can be frozen and used whenever a quick meal is needed:
| PIZZA DOUGH RECIPE |
|
| Ingredients: |
| 2-1/4 teaspoon active dry yeast (1 1/4 oz envelope) |
| 2 cups warm water (105-115 degrees) |
| 5-5-1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic |
| 2 teaspoons fine sea salt |
| Extra-virgin olive oil, for bowl |
|
| Directions: |
| 1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. |
| 2. Stir in 3 cups flour and the salt, stirring until smooth. |
| 3. Stir in an additional 2 cups flour and continute to add flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky. |
| 4. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. |
| 5. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes. |
| 6. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. |
| 7. Cover with plastic, and let rise in a warm place until it doubles in volume, 2 hours. Press it with your finger to see if it's done; an indent should remain. |
| 8. Scrape dough out of the bowl onto floured surface, and cut into 3 pieces. Shape into balls. Dust with flour, and cover with plastic. Transfer to refrigerator and let rise overnight. |
Leaving you with the quote of the day, "It is not the strongest of the species that survive, nor the most intelligent, but the ones most responsive to change."-Charles Darwin
Comments
Post a Comment