Reconnecting to a sense of self through creation of all sorts

For many years I truly believed one had to be “good” (with natural aptitude or talent)  at something before he or she should endevor to do more or that activity. Subsequently, I believed that since I was not “good” at art, or a “good” cook and gardener that I should keep away from this activities. Now I realize that no one is “good” at anything right away and that in striving to become better one can fidn a sense of self and discover that there are all sorts of levels of goodness to be discovered. I have taken to sewing, gardening, art and baking and am discovering a deep satisfaction in doing for myself what I used to rely on others to provide.

This past week I followed a recipe for pizza dough in the classically Canadian magazine Chatelaine. It was my first time ever using yeast and making my own bread (other than banana, of course!) Eating the end result was so satisfying. I cannot wait until next year when not only will I have made the dough, but the pizza will be topped with items from our garden.

Pizza Dough by Me!Simple Pizza Dough

Ingredients

  • 1 tbsp (15 mL) liquid honey
  • 3/4 cup (175 mL) lukewarm water
  • 1 tbsp (15 mL) or 1 pkg traditional yeast
  • 2-1/4 cups (550 mL) all-purpose flour
  • 3/4 tsp (4 mL) salt
  • 1 tbsp (15 mL) vegetable oil
  1. In a small dish, stir honey with 1/2 cup (125 mL) lukewarm water. Sprinkle with yeast, but do not stir. Let stand until foamy, 5 to 8 minutes. Place flour and salt in bowl of a food processor. With machine running, pour in yeast mixture, then oil and remaining 1/4 cup (50 mL) lukewarm water. Whirl, stopping and scraping down sides of bowl occasionally. If dough is too thick, continue whirling and gradually add more water, a tablespoon (15 mL) at a time, until dough cleans sides of bowl and forms a ball. If it becomes too sticky, gradually sprinkle in an additional tablespoon (15 mL) flour through feed tube while machine is running.
  2. Form dough into a ball. Place on counter or a cutting board lightly dusted with flour. Flatten into a disc. Loosely cover with plastic wrap. Leave on counter at room temperature to allow dough to increase in size by about one-quarter, 25 to 30 minutes.

Posted: August 10th, 2009 under Uncategorized.
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