…..to obtain happiness….. even on a rainy day!
1. First advice is simple: it isn’t better than you think it is.
Do you like cooking? singing? playing? painting?
Then cook, play, sing and paint - you are supposed to enjoy live!
2. Stay outside a bit each day. A whiff of fresh air, a little sunshine, even a splash of rain in the face makes us feel alive.
3. Take an early morning dip - the cold thrill of fresh saltwater is more intoxicating than wine.
4. Be grateful for what you have. A knot on the road of life? Yes but a challenging knot. It’s never as bad as you think, and there is always something positive to be found in life.
5. Be active. If you stand still for too long, you might get the idea that life is static.
6. Be optimistic and do the important things properly, then the rest will fix itself.
7. Have your family nearby - or if not possible, stay in touch. Remember, they are never further away than a phone call or an e-mail.
8. Rest and doze for a moment - eat a grape, an olive, a little cheese and a sun dried tomato - it will bring you immediate happiness.
9. Remember life is not suppose to be easy….. but it should not be bad either.
Misfortune kills us and the same does sorrow and worries - but think of all the joy in life: laughter, love, beauty, comfort and warmth.
Just the simple pleasure of sharing a good ciabatta and a glass of redwine with my husband, is enough for me to forget all about sorrows and anxieties.
10. As the wise men says: those who have satisfy their hunger with good and tasty food, will always be more satisfied with life.
This is a perfect dough for those who like chewy bread with crusts crisp….. and it’s bursting with flavor..
Take five minutes today to make the starter, and tomorrow you can bake two loaves of this lovely rustic Italian bread.
All you need:
For the starter:
1/8 teaspoon dried active baking yeast
2 tablespoons warm water (45 C)
5 tablespoons warm water
150g bread flour
For the bread:
1/2 teaspoon dried active baking yeast
2 tablespoons warm milk (45 C)
150ml warm water
1 tablespoon olive oil
275g bread flour
1 1/2 teaspoons salt
To make the starter: In a medium bowl, stir together the yeast and 2 tablespoons warm water and let stand 5 minutes, or until creamy. Add the remaining water and bread flour. Stir 4 minutes, then cover bowl with cling film. Leave in cool temperature for at least 12 hours and up to 1 day.
To make the bread: In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with a dough hook, blend together milk mixture, starter, warm water, olive oil and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with cling film.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a sheet of baking parchment and form into an irregular oval about 25cm (10 in) long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a clean, damp tea towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on the lowest oven shelf and preheat oven to 220 C.
Transfer 1 loaf on its parchment to a baking tray, and tilt baking tray to slide loaf with parchment onto back half of stone. Transfer remaining loaf to front half of stone in a similar manner.
Bake ciabatta loaves 20 minutes, or until golden. Cool loaves on a wire rack.