Shan Designs
Graphic Design Portfolio of Shannon E. Thomas of Shan Designs
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Figuring It Out!

Figuring It Out! with Shanno & Carlita.

A podcast with a couple of girls who don't take life too seriously.We don't knock it 'til we try it!
Oh and.. there's wine.

Episode 2: Figuring Out CrossFit!

 

Shanno and Carlita take on the fitness world by storm by figuring out CrossFit! Listen in to hear their trials and tribulations as they dive into this possibly not so scary exercise world.

 
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SHOW NOTES

LINKS:

  • http://www.fithouse.ca/
     

Hot Toddy Recipe:

  • Black tea
  • Lemon juice
  • Honey
  • Cinnamon stick
  • Rum, Bourbon, whatever you like really ;)
     

Potato Rosemary Bread Recipe

  • 1 1/2 pounds potatoes… about 3 good sized potatoes, the starchier ones are best like russet.
  • 2 tsp salt
  • 1/2 cup warm reserved potato water
  • 1 Tbsp yeast
  • 2 Tbsp olive oil 
  • 4 3/4 cups unbleached all purpose flour
  • 1 tsp ground pepper
  • 1 -2 Tbs chopped fresh rosemary

***

Cut potatoes in 1/2 inch chunks (this is just so that you don’t have big pieces of potato skin in the bread) and boil in unsalted water till done.

Drain the potatoes (saving 1/2 cup of potato water… the yeast really likes to grow in this water) and spread the potatoes out to dry on rack or cookie sheet.  Must let dry 20 - 30 minutes.

Let potato water cool to just warm.  Stir yeast into potato water and let sit till foamy. Mash the potatoes. Add yeast mixture and oil. Mix well.

Then add the flour, salt, pepper and rosemary. At first it will look really dry but as you continue to mix (or knead) it will get soft again, as though the moisture has to be worked out of the potatoes and into the flour. So knead or mix quit a while till soft.  Let rise 20 - 30 minutes. 

Make loaves.*  Let rise another 20 - 30 minutes. They don’t need to really double in size as they will continue to rise in the oven.

Bake at 375 for 40 minutes or so.

*This recipe makes two loaves. Form a ball first then flatten into a disk and roll the edge of the disk towards yourself.  When you get to the last part of the roll, pull and stretch the edge toward yourself and dust it with flour.  Finish the roll and rock it a little to taper the ends. This last part of the roll will not adhere well to the loaf and gives an asymmetrical kind of rough look.  Shape is not really that important – it tastes the same no matter what it looks like :)

P.S. Shanno got this recipe from her friend Wendy xx

Shannon Thomas