as always, watch the STUDIO 5 HITLIST for more information and insight.
In my fam, we always got an Easter dress & a swimsuit in our Easter baskets — that inspired my first 2 picks,
Easter dresses – the black shirt dress is the most flattering dress on every body & her spring line so feminine, sweet and ladylike. Perfect for Easter.
i love the lace dress for Easter or weddings- size up cause she is cut small. the lace is so beautiful and quality is really on point.
** NATALIENOW for 15% off!
the new season launched yesterday, so hustle your bustle cause they sell out fast.
Monday, March 20th 2017
Student Pricing $10.00 with current student IDTickets can be purchased through Arttix 801-355-ARTS or www.artsaltlake.orghttps://artsaltlake.org/production/stacey-kent/for more information
For those who have never made it, it’s time. 3 ingredients, a fork, water and a bowl is all you need. Then, either a 4-5 quart cast-iron, enamel-coated dutch oven (or a CorningWare round, le crucet, or oval casserole dish with a lid) and parchment paper to bake it in. That’s it. So simple-I’m not sure why anyone buys that round french bread in the market.The original recipe comes from Jim Lahey, owner of Sullivan Street Bakery and featured in NY Times. The full video and process is available online, but here is a little simpler version with a little more salt:3 cups bread flour
1 1/2 teaspoons salt
1/4 teaspoon instant yeast (SAF is best)
Mix together in a medium bowl. Add 1 1/2 cups water and mix into a shaggy ball. Cover tightly. Allow to sit overnight.
3 hours before you want to eat, place dough onto floured surface and shape into a tight, smooth ball. On a cutting board, place a large sheet of parchment paper and coat with cooking spray. Place dough in middle of parchment paper and spray top of dough. Cover with plastic wrap and let rise 2-3 hours.
Put baking dish in cold oven with lid on. (Some plastic knobs should be removed.) Heat oven to 450 degrees for 30-45 minutes. Carefully remove hot pot and lid.
When dough has doubled, cut cross slits with sharp knife on top of dough. Pick up sides of parchment paper, lift dough and carefully lower paper and dough into pot with parchment paper hanging out the sides of the lid. Replace lid. Bake 30 minutes. Remove lid and bake until golden brown. Use an electric knife to cut after about 5 minutes of cooling.