tasty #4

im just going to go ahead and post this early because all of my subscribers just got a random little A pic in their reader, and they were all wah???

oh yeah and they also got this...target="_blank"

scheduled tasty post for tomorrow...FAIL 

so ill share with you what that little gem of html code means. if you want to link to another page, but you want that linked page to come up in its own tab so that people can read it when they've finished your blog post, for example, you click on over to Edit HTML and insert target="_blank" after the " and before the > in the link.  
(i happen to have it set to appear in every post when i open it because im usually pretty link-happy and its so much easier than searching for it or remembering it. i have more important things to remember, like to buy more cherry pop tarts and coca cola.)

for example:
if happily ever after is your link
< a href="http://jenn-happilyeverafter.blogspot.com/"**** > is how it shows up in HTML and you insert the code where i put red. go ahead, click on it and see how jenn's blog opens in a new tab. ill wait...cool huh?

so now im even later for bed!!! sorry about the mix up! not my secret baby! LOL

**WE NOW RETURN YOU TO YOUR ORIGINAL PRE-DRAFTED TASTY POST **

this is a recipe i have made no less than 6 times since coming home from san francisco

did i mention that i left my heart there? 

 little A

and i should say heartS because my dear brother is there as well. i miss him and we all entertain the idea of "IF" he will ever move home again with his lovely family. i have a feeling it aint happenin' but i do love the idea.

so my brother makes this bread and it is TO DIE FOR. im not going to spell it out for you because frankly im soooo tired and im pre-writing this so as to actually have a tasty this week. really though, you won't need me to. it's pretty self explanatory and simple. you will need at least 19 hours for the dough to rise, and then a 4 hour window before you bake it where you will need to attend to it but it is SO WORTH IT. i usually will start the dough on a friday night around 6 so i know ill be there to tend to it at 2 and then it will be baking around 6 the next night.
it is a little easier to  get the measurements perfect if you have a scale (i don't) because the recipe is in ounces. just remember that 8 oz=1cup and i think it's 2T=1 oz. hope im right, pretty sure that i am and ill update if im wrong.


oh one little thing...i don't have a dutch oven or anything that is really suitable for the baking, but i am using a 4 qt pot with a lid and it is working perfectly.

and just one little request, don't blame me for the 8 pounds you gain from this recipe? k thx