First up, if you’re not busy tomorrow, there’s a meeting about the pending purchase of the Arkansas Mountain/Benjamin property. I’ll be there, though I’m not sure it’s a “public comments welcome” kind of thing.
Here’s the info: Tuesday, April 10, 2007, 11 a.m., Commissioners Hearing Room,
3rd floor, Boulder County Courthouse, 1325 Pearl Street, Boulder, CO
Next up, a recipe that Jenny and Dave lost and needed me to send to them again. Since I’m typing it up anyway, I thought I’d post it.
Walt’s molasses whole wheat bread
-3 cups of white flour
-1.5 cups of whole wheat flour
-4 tbsp sugar
-1 packet/2 teaspoons active dry yeast
-1/4c warm (100 degrees F) water
-1 c warm water
-1 stick salted butter, melted
Step 1: Proof the yeast (meaning, mix it with 1/4c warm water, a teaspoon of sugar, and let it stand until it doubles in volume)
Step 2: Mix all ingredients together in a large mixing bowl
Step 3: Knead for 5 minutes, or until the dough is nice and rubbery. You may have to add a bit of extra water or a bit of extra flour if the dough is too dry or watery.
Step 4: Put the dough in a greased loaf pan, cover, and let rise in a warm place for 2 hours, or until it’s hugified.
Step 5: Bake for 30 minutes at 375
Vital stats: 20.75″ effective toptube, 13″ (center-top) seat tube, 71 degree head tube, 72.5 degree seat tube, 11.5″ bottom bracket height, 425mm chainstays. The frame is v-brake specific (no disc mount) and built for a 60mm travel suspension fork.
Taryn would like to get $500 for the frame and Surly rigid fork. Shipping outside of Boulder would cost a bit extra. Please email me if you’re interested.