wiffle ball

well shit. I've been slacking with my blogs.

I guess the coolest thing I've been up to, if you want to call it cool, is making a wiffle ball field. I'm having a wiffle ball party at my house on the 23rd of May and I've been working on getting the field together for a few weeks. I've bought materials for constructing foul poles but I'm still waiting on my yellow duct tape I ordered in the mail. It should be hear in the next few days, then I can put up my 12-15 ft tall foul poles (depending on how deep I shove them into the ground).

I cut back the prickly bushes that once shredded my legs up while I attempted to make a diving catch three years ago, and put a warning track in front of what was left of the bush.

I also made a strike zone we won't need an umpire or have to argue balls and strikes. I'll probably construct a better one once I get some better lumber but it'll do in the meantime.

I ordered two dozen wiffle balls online and have accumulated 3 or 4 additional balls with the bats I've bought.

I've also been working on some pitches. I can throw the curve consistently and I can occasionally get the slider working. When I have those two moving, and throw in the fastball, I've got a fairly good arsenal.

Yeast!

Finally wrote down that bread recipe you've all been waiting for. It's called Farmhouse White Loaf. Got it out of a book.

Ingredients:
4 1/3 cups white flour
2 tablespoons butter
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/4 teaspoons rapid rising yeast
1 tablespoon milk powder
1 cup and 2 tablespoons warm water

1 Put the flour into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, salt, yeast, and milk powder. Gradually mix in enough warm water to make a soft dough.

2 Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled plastic wrap and leave in a warm place to rise for 45 minutes or until doubled in size.

3 Tip the dough out on to a lightly floured surface, knead well then put into a greased 1 lb or 2 lb loaf tin, depending on the size of the dough.

4 Cover loosely with oiled plastic wrap and leave in a warm place to rise for 30 minutes or until the dough reaches the top of the tin.

5 Remove the plastic wrap, sprinkle with flour and bake in a preheated oven, at 400 degrees, for 30 minutes. Cover loosely with foil after 15 minutes of baking.

6 Noisily devour.