Friday, September 12, 2008

Don't just stand there, DO something

So since I put the 40.1mph on the clock I've calmed my riding down a bit, still the same daily occurrences with other road users, all of us battling for the award for 'most important road user' but all in all things have been steady.

Last week I had the opportunity to go away to the Howies Do lectures. Those of you who know us, or read our blog will know that Howies are very good to us when it comes to kit for riding in. Each year they donate a percentage of their profit (1% - they call it an Earth Tax) to creating a series of lectures to help folk out. We were invited last time but sadly couldn't make it as we were launching our company! This time there was no stopping me, it was a fantastic opportunity and I met some amazing people.

Apart from some amazing lectures in a wealth of subjects THE DO LECTURES there were some amazing people there. Each of them with their own 'Do' and a passion for making a difference. It was a very refreshing chance to speak to people with plenty of drive and energy who were doing some amazing things.

One of the lectures was about the campaign for real bread, a chap dedicated to getting people to make their own bread. Sounds daft but in fact it was incredible. Learning about what's in bread and why it's like that (to meet demand that sort of thing) and why we should make bread, share the skill and pass the knowledge on. It reminded me that I used to make bread, so for all of you out there reading this, here's a recipe to try:

450g of flour (in the super market you'll see all sorts of flour for
bread making, but pretty much you can use anything)
2 heaped tea spoons of bicarbonate of soda
350ml of beer
150ml of water
large pinch of salt

It's easy - preheat oven to 200
Sieve all the dry ingredients together, add the beer
See what it looks like, add the water bit by bit if you need to
Don't make it too wet, or too dry
It'll end up as one large bit of dough
Too wet add more flour
Too dry add more water
I do the whole thing in a large food processor

Dust a surface with flour and shape it how you want, I put mine in a loaf tin but you can just whack it on a floured baking tray
Put the whole thing in the oven for 30 mins then turn the oven down to 180 for the last 20 mins

Take out the loaf, tap the bottom, if it sounds hollow its done, if not put it back in. Mine usually looks something like this..
So all in all I had a great time at the lectures (next week they'll all be online) and returned to work refreshed. This week has seen a few changes but really the thing I'm most keen on is letting all the staff know how good they are and that without them we wouldn't have a company this great.

Have a good weekend, happy baking.



Anonymous said...

Hi Will! The bread making was superb - I cannot believe mine looked and tasted ok.

Awesome event and great people!

Pics here >>


Jon Moss

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