Oil and water

Coming from Santa Barbara, you would think that I'd be rather tolerant of tap water. On the contrary, I'm pretty sure it has made me very sensitive to flavors in the water, and therefore I rarely drink water directly from the tap anywhere.

Granted, I did grow up in Portland, OR where I think the water directly from the tap is rather tasty (aka has no taste at all). Unlike Santa Barbara where the water was claimed to kill house plants (either that or my green-gone-black thumb). Then again, I don't much care for the tap water here in Huntsville either. Here it doesn't have that mineral flavor that SB does, but it tastes a bit too much like a swimming pool with all the chlorine.

So, it was a nice surprise that our house already had a reverse osmosis eater purifier built into the kitchen sink. Even though I prefer my water super ice cold, I could tolerate Luke-warm water directly from the tap with this system. Until it sprung a leak....

Yes, Derek and his good hearing detected that there was a constant drip coming from the water filter and it miraculously went away as soon as we turned off the water source headed to that part of the sink. Bummer. Because that means that until we figure out exactly what is leaking and why, I have to make do with regular tap water.

Due to this lovely turn of events, I find that in the past week (while the water filter has been off) I've consumed a lot more milk, soda, tea, apple juice, and beer. All because I'm thirsty and really can't quite convince myself to drink chlorine water. I wonder how long it will take me to get over my aversion.... Probably longer than it will take to run out of juice and beer and milk, or fix the leak.

Now in an attempt to take all our minds off liquids, here is a recipe for homemade French bread. I've only tried it once, and have a few minor adjustments I'll try next time, but overall it was a success. Very crunchy crust with a good flavor and perfect for dipping into your favorite EVOO and balsamic vinegar mixture. Just thinking about it makes my mouth water.

French Bread

5 1/2 cups flour

2 cups warm water (hot tap water)

2 packets active dry yeast

2 Tbsp sugar

1 1/2 Tbsp salt

1 egg + 2 Tbsp water (egg wash)

Cornmeal (for dusting)

1. Combine sugar, water, and yeast in a kitchen mixer with a bread hook. Mix on low for 2 minutes to dissolve.

2. Add flour and salt. Mix for 10 minutes on med-high until dough comes away from the sides and starts to inch up the bread hook.

3. Rub olive oil in a mixing bowl. Turn dough into bowl and cover with plastic wrap. Put in a warm dark area for approx 2 hrs (until dough has at least doubled in size).

4. Turn dough out onto a heavily floured surface. Separate into equal portions (depending on how large of loaves you want).

5. Take each piece and spread it into a rectangle. Roll the dough, pressing the roll into the flat dough every once in a while to ensure the air is sealed in. Once rolled up, press seams to ensure seal (this makes it extra fluffy).

6. Place finished rolls on a cooking sheet or baking tray that has been dusted with cornmeal. Dust tops of loaves with cornmeal and cover with a dish towel. Let rise for 1 hr.

7. Take a knife and slice diagonal cuts through the top of the loaves approx 1 inch apart.  Brush egg wash over loaves (make sure to get the sides too).

8. Bake at 350 for 30 - 45 minutes until golden brown in color. Let cool for a few minutes before slicing and eating. Yum!