Hugs - February Challenge (Page 9)

Am I doing something wrong on the spreadsheet?  It isn't giving my % completed. Doesn't automatically do that for us?

did a 2miler yesterday followed by a swim - the swim was full of foot and leg cramps - no fun!  Guess I need to practice that transition if I am going to do Aquathon this year....

Lunch plans - 4 mile run, a Jorge workout tonight on the CT with a short transition run afterwards...  Not sure about tomorrow yet, I will swim  - most likely 1200 or so of mostly drills and short yardage, bike - most likely a 2hr + ride and probably a run for good measure... 

Typing this makes me reflect on it some - I think I need an intervention

Uh...hello? This is California.  What is this gray wet stuff?!  Looks like I will be on the trainer today.    Maybe if I am really motivated I will get a swim in too.

Four miles done...  Lunch was turkey and goat cheese on homemade foccacia with homemade olive relish, mustard, and sliced pepperoncinis....  A spinach salad with balsamic vinegar dressing (very light on oil), cherry tomatoes, and shredded carrots.  Oh yeah, and peach yogurt for dessert....

Bike run brick....

Sure....  2 3/4 cups water, 1/4 cup EV olive oil, 1 tbsp sugar, 1 1/2 tbsp yeast, 1 1/2 tbsp kosher salt  6 1/2 cups flour - mix the first 5 items together and then add the flour, stir or use dough hook to mix.  Set aside and let rise for 2 hours.  Cover well with a nearly airtight cover and refrigerate overnight and up to 10-12 days.

Remove from refrigerator, dust top of dough with flour.  Take approximately 1 - 1 1/2 lbs of dough (the batch usually makes three loaves for me) - form quickly into a ball by stretching the sides and tucking them under.  Form the ball into an oblong loaf and either hand press or roll it out to be about 1/2 thick (I usually have to let it rest once for a couple of minutes).  Put on a cookie sheet either on parchment paper or a silicone baking mat.  Brush top lightly with some EV olive oil.  I season it with a heavy pinch of kosher salt, several grinds of fresh ground black pepper, some granualted garlic and some of the store bought Italian seasoning.  (I have also used sauteed onions and fresh rosemary, but that is better for an app than a sandwich.) Let rest for 20 minutes.  Preheat oven to 425.  Put a metal baking dish on the bottom rack of the oven - it needs to be deep enough to hold 1 cup of water.  A 13 x 9 dish or would work.  Put the bread in the oven on a middle (or mid-top) rack, pour 1 cup of water into the bottom pan, close oven door.  Cook for 25 minutes.  I usually set the timer for 20 minutes and then check the browning.  It it is a good golden color, I will put a piece of foil over the top to stop the bread from browning more...  Try to not eat it all in sitting - but I warn you it is very tasty straight out of the oven....

BTW - the dough makes a great pizza dough as well...