Lessons learned and recipe of the week

Here are some things I learned this week:

• If you don't replace the filter in your furnace it will get so clogged with dust and grime that it will seem as though your furnace is broken, and you will wake up in a freezing house. Luckily, this is easily remedied by putting in a new filter.
• That Apollo can run .2 miles at a good clip without stopping. That's the last time I'm carrying him anywhere.
• That I am not the only one who purports to be able taste the metal in silverware. My friend *B* can not only taste metal but can smell the sand when she drinks from glass.
• That Rivers Cuomo from the band Weezer was raised on an Ashram. That explains a lot.

Recipe of the Week

This feature will probably not happen every week despite it's name. Just to let you know.

I am not a baker but this bread turned out, so probably anyone can make it. I thought I died and went to heaven when I ate it warm from the oven with a little bit of butter (though olive oil would probably be even better). I got it from Cooking Light (of course) October 2002:

Walnut and Rosemary Loaves

2 c. warm 1% milk (100* to 110*)
1/4 c. warm water (100* to 110*)
3 TB sugar
2 TB butter, melted
2 tsp. salt
2 pkgs. dry yeast (about 4 1/2 tsp.)
5 1/2 c. all-purpose flour (though I used about 7)
1 c. chopped walnuts
3 TB coarsely chopped fresh rosemary
1 large egg, lightly beaten
1 TB cornmeal
1 TB milk
1 large egg

Combine first 5 ingredients in a large bowl, whisking. Add yeast, whisking; let stand 5 min. Add 2 c. flour, whisking. Cover, let rise 15 min.

Add 2 1/2 c. flour, walnuts, rosemary, and 1 egg, whisking. Turn dough out on floured surface and knead til smooth and elastic (10 min.), adding enough of remaining flour, 1/4 c. at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray. Cover, let rise 1 hour or til doubled.

Preheat oven to 400*. Punch dough down. Divide dough in half, shaping each portion into a round. Place loaves on a baking sheet dusted with cornmeal. Cover and let rise 30 min. or til doubled.

Combine 1 TB milk and 1 egg, whisking; brush over loaves. Make 3 diagonal cuts 1/4" deep across top of each loaf.

Place loaves in oven; reduce temperature to 375*; bake 40 min. or til bottom sounds hollow when tapped. Let stand 20 min. before slicing. Yield: 2 loaves.

I'm telling you, it tastes better than bakery bread at Wegmans. The fresh rosemary and the walnuts are the key.

All right--this blog has gone on long enough. Hope y'all have a great weekend.