1. What’s something you tried once and instantly knew it wasn’t for you?
“Housewives of . . .” nothing in that franchise. I tried to watch one or two shows to stay current for any water cooler talk and u, no – that ismy kind of television.
2. You are forming a new band, and the name is the color of the shirt you are wearing and the last thing you ate. What name do we put on the concert poster?
Brown Dill Pickle. (a jam band based on long feed related riffs.)
3. What skill/trait do you wish you woke up with and why?
Better handwritiing. I have always hated my handwriting.
4. What’s your go-to song when you need a mood boost?
“Bang on the Drum All Day” Todd Rungren
5. If you could bring back one item to McDonald’s, what would it be?
From James Beard ‘s Beard on Bread English Muffin Bread for Microwave Oven This recipe was developed for use in a microwave oven. It will not brown during baking, but it makes wonderful toast with excellent flavor, and you don’t need a brown loaf to make toast, really. This is as close to original English muffins as you can possibly get, and I find it highly satisfactory. You are going to be amused watching this bread rise in the microwave oven.
[Makes 2 loaves]
5 cups all-purpose flour, approximately 2 packages active dry yeast 1 tablespoon granulated sugar 2 teaspoons salt 2½ cups milk ¼ teaspoon baking soda dissolved in 1 tablespoon warm water
In a large mixing bowl combine 3 cups of the flour, the yeast, sugar, and salt. Heat the milk in a saucepan until warm (100° to 115°) and add to the flour mixture, beating by hand or in a mixer until quite smooth. Stir in enough of the remaining flour to make a stiff batter, adding a little more flour if needed. Cover the bowl, place in a warm place, and let the batter rise until light and doubled in bulk, about 1 hour. Stir down the yeast batter and thoroughly blend in the dissolved soda. Divide the batter between two oiled 8½ × 4½ × 2½-inch tins or 1½ quart soufflé dishes. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Cook each loaf, uncovered, in the microwave oven for 6 minutes and 30 seconds, or until no doughy spots remain. Cool for 5 minutes, then loosen the edges and remove from the pan. Cool completely. To serve, slice and toast.
