I'm back

Hi all.

Sorry for the long absence. I've been feeling down because of all the shit going on in the news and some annoying shit at home. Nothing too serious. I'm just working really hard with my son to keep him from failing in school. My wife was just transferred back to her old department because "Janiqua" (the woman who replaced her last year), completely fucked everything up. Now my wife has to leave a job she loves to go back and rebuild the department that she left. Losing half the value in our retirement account isn't too swell either. "I haven't told the wife about that one yet"

I was going to start posting again last week but I'm having shooting pains in my wrists...I went to the doctor and he can't find anything wrong so I'm not too worried.

Sorry for all the bitching. I think I'm getting back in the blogging mood.

Here is a recipe I promised

Rosemary Olive Bread
3 cups flour
1 tbsp sugar
1 tbsp salt
3/4 cup warm water
1 tbsp active dry yeast (1 packet)
1/4 cup olive oil
2 tbsp coarsely chopped fresh rosemary
1 cup Kalamata olives, pitted and chopped in large pieces

Combine yeast and warm water until yeast becomes creamy, about 5 minutes.
Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead until smooth.
Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise in a warm spot until doubled in size, about 45 min.
Preheat oven to 400F.
Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread lightly with flour, slash the top and put into the oven.
Bake for about 40 minutes.
Place on a towel or plate to cool

I use olive oil and cracked black pepper to dip this bread in.