EEEtheWorld

HalliEEE

EEE’ing the World….WHAT!? EEEEE is a sound, a sight, a scent, a taste, a feeling, an Extraordinarily Ebullient Experience – that particular onomatopoeia which crosses communication barriers no matter where you are in THE WORLD to Express Existent, Emotional Elation. EEEEE IS...

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Made more bread!

🍞
Ze Frenchie... As I deemed this loaf, was so delicious, I ate the ENTIRE thing.

Made from a fantastic recipe from butter and air blog!

High Altitude Crusty French Bread

November 6, 2018/ By Butter & Air/ 17 Comments
You? Bake a delicious loaf of crusty, chewy homemade french bread? At 9,000 – 10,000 feet? YES. You can. You totally can! Don’t shake your head at me. All you need to make this High Altitude Crusty French Bread – this delightful loaf of yum – is five ingredients, a few hours, and a little faith.
Bread is one of the simplest, most basic foods, right? We, and our ancestors before us, have made and eaten it, in some form or another, for centuries. But in our current century, bread has suddenly gotten kind of complicated. Or rather, we’ve made it complicated. Artisan techniques, hand-milled flours, wild harvested yeast … it’s a bona fide gourmet thing now.
Today’s world of bread contains many deep, lengthy rabbit holes peppered with words like barm and poolish and couche, and for the unseasoned baker, it’s intimidating, if not totally overwhelming. And for us mountain folk, there’s also altitude to consider.
But please, don’t be skerred. I’ve done the work for you! It’s actually quite simple.
This high-altitude recipe is actually not dramatically different from its sea level counterpart. The main differences are two: 1) we use bread flour exclusively for its higher protein content, which helps create a stronger structure to support the quicker rise we tend to get at altitude, and 2) there’s a little less yeast to help control said crazy rise. (Sea-level friends, feel free to try using all-purpose flour instead and an extra half-teaspoon of yeast – a standard packet of commercial yeast is about 2.5 teaspoons, so you can just use the whole thing).
The dough comes together very easily. Simply mix yeast and a dab of sugar in warm water and let it get nice and foamy, add it to your flour and salt, and stir until it begins to come together in a ball. Then spend a little more time kneading it to develop nice strong strands of gluten, which trap the gases produced by the yeast and created the little airy pockets found in artisan bread.
Kneading is particularly important at altitude because you need those strands of gluten to be strong in order to stand up to the enthusiastic amount of gas yeast produces when unencumbered by atmospheric pressure. Those popular no-knead bread recipes you see everywhere? Yeah, they’ll technically work at altitude, but generally will result in a loaf with a dense, heavy crumb and a brittle, rather than chewy crust. Take the time to knead, folks.
I enjoy kneading by hand, which entails folding the dough over itself toward you, then pushing it away with the heel of your hand, turning a quarter-turn and repeating (want a visual?). It takes a while – 10-12 minutes, typically, until the dough is smooth and elastic – but once you get the hang of it and get a rhythm going, the motion becomes rather soothing and meditative (especially if you complement it with a mantra: I need to knead!). Plus, I think it’s good to get a feeling for the dough under your hands – after a few times you’ll instinctively know when it feels done.
If you’re pressed for time and want to get other things done, a mixer with a bread hook will do a perfectly fine job, too. Either way, plop your pretty little dough ball in an oiled bowl, let it rise for an hour or two, and you’ll end up with a beautiful big poofy dough ball:
After this initial rise, you’ll want to prep your dough for its second rise (proofing). Here, carefully remove the dough from the bowl to a floured surface, gently stretch and fold it, envelope-style (see photo below), flip over, and pat into a circle.
At this point, you can return it to the bowl (seam side down) to rise again in preparation for baking, or, if you’re not ready to bake the bread yet, refrigerate it overnight (or even up to a couple of days). Chilling the dough slows down the rise but allows flavor to continue developing, so it’s actually a really good thing to do if you have the time to plan ahead. Just remember to take the dough out of the fridge a couple of hours before you bake it.
When you’re ready to bake, gently remove the dough from its bowl and carefully pat it into shape. I like a round boule shape but you can make an oblong or football-shaped loaf instead, if you choose. Score it with a very sharp knife or razor blade, which will allow the bread to expand easily in the oven and result in an aesthetically pleasing final product. Be sure not to use a dull blade, which can drag the dough down, deflating it. You can make a single long swoop, about a quarter-inch deep, across the length of the dough, or make a pretty pattern (leaves, wheat stalk, Bowie-style lightning bolt?). You do you.
So, our baking vessel is the coolest part about this recipe, I think. Instead of baking on a sheet or baking stone, we’re using a dutch oven with a lid (this is the one I use). Why a dutch oven, you ask? Simply put, it creates the perfect baking environment by trapping the steam created by the liquid in the dough. Which we like, because steam is a fast track to creating a perfect, golden brown, crispy-chewy crust.
If you don’t own a dutch oven, don’t be discouraged – the process works the same in any heavy-bottomed pot with a tight-fitting lid. As long as it’s tall enough to accommodate the rising bread and is oven-safe, you’re golden (literally). If you don’t want to deal with a container at all, that’s ok too. You can bake your bread on a baking stone, or a parchment-lined baking sheet. If you go this route, you’ll have to create steam a different way. Just before baking, place a roasting pan filled with an inch of hot water on the bottom rack of your oven (don’t use cold water, which can lower your oven temp). You can also spray your oven walls with water.
I mean. Just look at that. Now, is this a super fancy loaf that’s been proofed eleven times over seventeen days using artisanal flour from heirloom wheat harvested under a full moon? No. Be glad it’s not that complicated.
This is back-to-basic bread: clean-tasting, quick, and easy, yet still impressive-looking, and most importantly, delicious. It’s got a perfectly crispy-chewy crust and a substantial yet airy texture inside. Perfect for dipping in soup (try this one or this one), making the ultimate grilled cheese, or just eating on its own. Pass the butter.

High Altitude Crusty French Bread

Author: Butter & Air Prep Time: 15 mins + rising Cook Time: 45-55 mins Total Time: approx 1 hr + rise time Yield: 1 loaf 1x

Description

Perfect french bread is possible at high altitude! This rustic loaf comes together quickly and easily, sporting a crackly, chewy crust with a light, airy interior.
Scale

Ingredients

2 tsp dry active yeast
1 tsp sugar
1 1/4 cups warm (not hot) water
2.5 cups bread flour
2 tsp kosher salt

Instructions

In a small bowl, combine water, yeast, and sugar.
In a separate medium bowl or the bowl of a stand mixer, combine flour and salt and stir to mix. Add liquid and stir until the dough begins to come together in a ball. If it seems too dry, add a little more water, 1 tablespoon at a time. Mix until all the flour is incorporated and the dough is craggy and sticky, then tip the dough out onto a floured surface for kneading (or leave in stand mixer to knead with bread hook).
Knead for 10-15 minutes, until dough is smooth, and elastic, and slightly tacky to the touch. Form into a ball and place in a medium bowl that’s been lightly oiled. Cover the bowl tightly with plastic wrap and allow dough to rise at room temperature 1-2 hours, until doubled in size.
Remove the dough to a floured surface and give it a pull-and-stretch: Stretch about a quarter of the dough ball away from you, then fold it back on top of itself, ending in the middle. Turn the dough a quarter-turn and repeat three more times, so all sides have been folded in. Flip the dough upside down, pat into a ball, and place on a piece of parchment paper.
(At this point, if you do not plan to bake the bread the same day, you can place it in a bowl, cover it tightly, and refrigerate it overnight, or up to 18 hours. Remove the bread and allow it to come to room temperature, about one hour, before baking).
Cover dough loosely with plastic wrap or a tea towel and allow to rise about 30-45 minutes, until it has reached approximately 1.5 times its size.
While the dough is proofing, place dutch oven or other large lidded, oven-proof pot on the middle rack of the oven and preheat to 450 degrees (alternatively, if you are baking in the open oven without a container, place a roasting pan on the bottom rack and add one inch of hot water just before baking the bread).
When the dough is ready to bake, score it. Using a very sharp knife or razor blade, quickly and gently make a quarter-inch deep slash in the dough, from one end of the loaf to the other (or other design of your choice). Be sure not to press too hard and deflate the dough.
Using heat-proof gloves or oven mitts, carefully remove the dutch oven from the oven and remove the lid. Pick up the edges of the parchment paper and gently lift the dough into the dutch oven, parchment and all (if not using a dutch oven, place on a baking sheet or stone). Replace lid and put the pot back in the oven.
Bake for 25 minutes, then reduce the temperature to 400 degrees and bake another 30 minutes. Check after a total of 40 minutes or so; if the loaf has not browned much, remove the lid and continue baking uncovered.
The bread is done when the crust is hard and has a hollow sound when rapped with a knuckle. You can also use an instant-read thermometer to check the internal temp – if it’s between 190 and 205 degrees, it’s done.
Cool the loaf on a baking rack for at least 20 minutes, or until it is fully cooled. Slice at room temperature. Store leftover bread tightly wrapped in plastic wrap.

Notes

i
… don’t be tempted to cut into the loaf while it’s still warm. Cooling continues to both develop flavor and allow some of the moisture in the warm bread to evaporate. If you cut into the loaf too early, it will flatten and become soggy. If you want to serve warm bread, slice it when cool and warm the slices, wrapped in foil, in a moderate oven for about 10 minutes.
i
… it’s important to note here that flour, water, rise times, and baking temps (and times) can all vary a bit depending on the temperature in your kitchen, your particular oven, the weather, and whether the moon’s in Scorpio that week (not really, but you get what I mean). Point is, it takes time to get a feel for how everything works together, so be patient with yourself and use your instinct if something seems too wet, dry, under/overbaked, etc.

Did you make this recipe?

Tag @butterandair on Instagram and hashtag it #butterandair
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Posted on January 17th, 2020

EEE Lifestyle – EEEtheWorld


EEE Lifestyle

Evolving with Dil my Pup @EEEtheWorld.com

EEE Mantra:

Evolve every day. Practice soul-fulls of Empathy.

Live Simply. Live Sustainably. Live Joyously. Live deeply connected to all that matters to you.

Be happy where your heart is. Be happy where you are at.

Accept your mind spiral – practice awareness.

Appreciate and care for nature.

Adopt a gratitude attitude.

Remember God is Good and you are exactly where you are supposed to be right now.

Sleep. Please Sleep.

First L>O>V>E yourself. Then L>O>V>E others.

…EEE…

…Eat. Educate. Explore. Enthuse. Express. Experience. Enliven. Enlighten. Emote. Empathize. Energize. Evolve…

ABOUT YOGEEE PRACTICE

Learn & Be You
Urdhva Dhanurasana
@eeetheworld

I’m happy to announce I’ve graduated from to the Vinyasa Yoga School in Rishikesh, India, THE YOGA CAPITOL OF THE WORLD. The yogEEE page will include reflections on my growth as a yogEEE.

Come breathe and feel alive together!

Check out these posts:

Yoga Resume

yogEEE: I’m a yoga instructor, now what!?

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EEEmail from EEEtheWorld

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Posted on January 5th, 2020

S-EEE-O-T – EEEtheWorld


S-EEE-O-T

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00:11

Twirling with Cambodian school girls.

Autumn water-skiing in your underwear.
Cartwheels through the quiet floor of the university library.
Smiling at a stranger on the bus.
Taking a new shortcut on the walk home from the office.
When your favorite song erupts on the radio just when you need it.
That time when you got to skip everyone in the supermarket line because a new cashier opened next door.
Inquiring what your cab driver ate for breakfast.
Choosing to soak yourself running through a summer shower.
Making a snow angel in the woods just for the deer to see.
Leaving a note for a co-worker you barely know.
Shouting abruptly on a quiet elevator and acting like nothing happened.

What is SEOT anyway?

S E O T is your Spontaneous Event Of Today! It’s a daily practice to keep you from completely falling into the mundane routine of life. So be interesting… challenge yourself to think outside the box and act spontaneously and you will be EEExhilarated at how inspiring and enjoyable your day becomes! What is your SEOT?

#seot

Spontaneously yours truly,

<3 Hallie

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EEEmail from EEEtheWorld

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Posted on January 5th, 2020

EEE...About- copy

EEE….ABOUT

null
Experience.

EEE is instantaneous, authentic, harmonious recognition of experience. (11.14.2014)

Evolve.

EEE is the heart, soul, and mind aligning and evolving over time. (10.28.2018)

——> EEE NAISSANCE & HERSTORY

This blog commenced in late summer of 2014 on the shores of Chicago after "frEEEing" myself from everything.

I forfeit my well-heeled career.

I packed up my cushy old town apartment overlooking Lake Michigan and the little red barn in the Lincoln Park Zoo.

I sold all my stuff that did not squeeze into my green adventure-around-the-world-backpack or the tiny 5 ft x 5 ft corner of my nana’s musty basement.

I said sayonara to my besties in the windy city and beyond.

I thanked my crazy, fun-loving ‘Sconnie family for allowing me to pursue my "quest to find myself."

I promised to forget a decade of heartbreak and all the darkness that comes with relationships.

I needed a word to describe how "free" and happy and grounded and hopeful I felt. At the moment it was exhilarating to "escape" everything. Being present, constantly living in the moment, forgetting problems, just experiencing, felt invigorating, felt ebullient, felt authentic, felt harmonious, and to me, this was EEE.

I learned…

…no matter how far around the world you travel (and I traveled 23,968.32miles and then another 21,974.28miles more from OCT 2014 to MAY 2015)

…no matter how many puppies you snuggle with (My mother bought me a puppy -DilthePup – to stay "stateside." So far Dil is working exemplified by three years of snuggles, zero passport stamps. MAY 2015-Dil will never die)

…no matter how many masters degrees you have (went to DU Josef Korbel School of International Studies and got my MA in Sustainable Development & Global Health AUG 2015-JUNE 2017)

…no matter how high you get (Moved to Summit County CO 9186ft, JULY 2017-present)

…no matter how hard you try to change the world (I work for HC3 a conservation non-profit and teach sustainable business – "the 3 Es"- as adjunct faculty at Colorado Mountain College, JULY 2017-present)

…no matter how supportive your partner is (I love you, Ryan- AUG 2003 my high school crush, AUG 2015 my boyfriend, AUG 2017 my roommate, AUG 2018 my forever)

…no matter how generous and understanding your people are (I am grateful for you, friends & family, near and far, ALWAYS)

YOUR PROBLEMS CHASE YOU.

This instantaneous, escapist, eat, educate, experience experience experience mentality of EEE caught up to me.

So stop running from your problems. Stop traveling. Stop learning. Stop cuddling. Stop smoking. Stop drinking. Stop shopping. Stop moving. Stop changing. Stop loving. Stop teaching. Stop supporting. Stop understanding. Stop eating. Stop educating. Stop experiencing. STOP DISTRACTING.

START FACING.

Have the courage to face your problems. Be courageous conquer what you run from.

EEE became a vice of experience.

EEE now is an evolution of accepting experiences past, present, and future.

EEE Mantra:

Evolve every day. Practice soul-fulls of Empathy.

Live Simply. Live Sustainably. Live Joyously. Live deeply connected to all that matters to you.

Be happy where your heart is. Be happy where you are at.

Accept your mind spiral – practice awareness.

Appreciate and care for nature.

Adopt a gratitude attitude.

Remember God is Good and you are exactly where you are supposed to be right now.

Sleep. Please Sleep.

First L>O>V>E yourself. Then L>O>V>E others.

…EEE…

Eat. Educate. Explore. Enthuse. Express. Experience. Enliven. Enlighten. Emote. Empathize. Energize. Evolve…

Years later, the meaning of EEE, as it relates to my life, has evolved, just like I have

null
EEE is instantaneous, authentic, harmonious recognition of experience. *Eat. Educate. Explore the world… (the original)–> (11.14.2014)

*Evolve.Experience.Enliven.Enjoy.Enthuse.Etc... (all the eee adjectives, and where Instagram is still stuck) —> (1.1.2015)

*Environment.Equity.Economy...(known as the 3E’s of sustainability and what I teach/preach)–> (1.1.2016)

EEE is my heart, soul, and mind aligning and evolving over time. *Experience the world. Evolve yourself. Engage your community… (This was the rebrand)–>(10.28.2018)

*Eat for the Earth Everyone… (This is a recent idea which ties into my new plan about eating a mostly plant based diet among other things that make meee, meee!)–> (10.23.2019)

Posted on January 5th, 2020

EEE….ABOUT – EEEtheWorld


EEE….ABOUT

Experience.

EEE is instantaneous, authentic, harmonious recognition of experience. (11.14.2014)

Evolve.

EEE is the heart, soul, and mind aligning and evolving over time. (10.28.2018)

——> EEE NAISSANCE & HERSTORY

This blog commenced in late summer of 2014 on the shores of Chicago after "frEEEing" myself from everything.

I forfeit my well-heeled career.

I packed up my cushy old town apartment overlooking Lake Michigan and the little red barn in the Lincoln Park Zoo.

I sold all my stuff that did not squeeze into my green adventure-around-the-world-backpack or the tiny 5 ft x 5 ft corner of my nana’s musty basement.

I said sayonara to my besties in the windy city and beyond.

I thanked my crazy, fun-loving ‘Sconnie family for allowing me to pursue my "quest to find myself."

I promised to forget a decade of heartbreak and all the darkness that comes with relationships.

I needed a word to describe how "free" and happy and grounded and hopeful I felt. At the moment it was exhilarating to "escape" everything. Being present, constantly living in the moment, forgetting problems, just experiencing, felt invigorating, felt ebullient, felt authentic, felt harmonious, and to me, this was EEE.

I learned…

…no matter how far around the world you travel (and I traveled 23,968.32 miles and then another 21,974.28 miles more from OCT 2014 to MAY 2015)

…no matter how many puppies you snuggle with (My mother bought me a puppy -DilthePup – to stay "stateside." So far Dil is working exemplified by three years of snuggles, zero passport stamps. MAY 2015-Dil will never die)

…no matter how many masters degrees you have (went to DU Josef Korbel School of International Studies and got my MA in Sustainable Development & Global Health AUG 2015-JUNE 2017)

…no matter how high you get (Moved to Summit County CO 9186ft, JULY 2017-present)

…no matter how hard you try to change the world (I work for HC3 a conservation non-profit and teach sustainable business – "the 3 Es"- as adjunct faculty at Colorado Mountain College, JULY 2017-present)

…no matter how supportive your partner is (I love you, Ryan- AUG 2003 my high school crush, AUG 2015 my boyfriend, AUG 2017 my roommate, AUG 2018 my forever)

…no matter how generous and understanding your people are (I am grateful for you, friends & family, near and far, ALWAYS)

YOUR PROBLEMS CHASE YOU.

This instantaneous, escapist, eat, educate, experience experience experience mentality of EEE caught up to me.

So stop running from your problems. Stop traveling. Stop learning. Stop cuddling. Stop smoking. Stop drinking. Stop shopping. Stop moving. Stop changing. Stop loving. Stop teaching. Stop supporting. Stop understanding. Stop eating. Stop educating. Stop experiencing. STOP DISTRACTING.

START FACING.

Have the courage to face your problems. Be courageous conquer what you run from.

EEE became a vice of experience.

EEE now is an evolution of accepting experiences past, present, and future.

EEE Mantra:

Evolve every day. Practice soul-fulls of Empathy.

Live Simply. Live Sustainably. Live Joyously. Live deeply connected to all that matters to you.

Be happy where your heart is. Be happy where you are at.

Accept your mind spiral – practice awareness.

Appreciate and care for nature.

Adopt a gratitude attitude.

Remember God is Good and you are exactly where you are supposed to be right now.

Sleep. Please Sleep.

First L>O>V>E yourself. Then L>O>V>E others.

…EEE…

Eat. Educate. Explore. Enthuse. Express. Experience. Enliven. Enlighten. Emote. Empathize. Energize. Evolve…

Years later, the meaning of EEE, as it relates to my life, has evolved, just like I have

EEE is instantaneous, authentic, harmonious recognition of experience. *Eat. Educate. Explore the world… (the original)–> (11.14.2014)

*Evolve.Experience.Enliven.Enjoy.Enthuse.Etc... (all the eee adjectives, and where Instagram is still stuck) —> (1.1.2015)

*Environment.Equity.Economy...(known as the 3E’s of sustainability and what I teach/preach)–> (1.1.2016)

EEE is my heart, soul, and mind aligning and evolving over time. *Experience the world. Evolve yourself. Engage your community… (This was the rebrand)–>(10.28.2018)

*Eat for the Earth Everyone… (This is a recent idea which ties into my new plan about eating a mostly plant based diet among other things that make meee, meee!)–> (10.23.2019)

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The requested URL /u/0/se/0/_/+1/fastbutton was not found on this server. That’s all we know.

Posted on January 5th, 2020

Bienvenue…. EEEtheWorld – EEEtheWorld

September 17, 2014

Bienvenue…. EEEtheWorld

Podcast: Play in new window | Download

Subscribe: Apple Podcasts | Android | RSS

18 days until the adventure begins…. and EEEtheWorld kicks off in Thailand.

correction the adventure has already begun. THE ADVENTURE IS EVERYDAY.

Until takeoff I will be sharing my day-to-day prep for this journey, the tribulations which eased my decision to embark on this unexpected undertaking, and my fleeting moments of appreciation and sadness as I say goodbye to Chicago my home sweet home during the ‘meat of my twenties’.  Chicago Goodbye Kisses Video

Friends, family, co-workers ask me daily, "Are you excited?"

The easy answer is… "Of course I cannot wait!"

Complicated honest answer is… "One day at a time. It’s really a checklist at this point to get me on the plane. I have not been able to imagine me beyond the moment UA9701 lifts off of the O’Hare tarmac….yet."

My life has taken an extremely different turn than expected this summer: Ending a deeply intense relationship and quitting my reputed career path were not anticipated events- at least not now, all at once.

Nevertheless,  I’ll take some credit for God’s royal belly laugh the past couple of months. "If you want to make God laugh, make a plan."

I’m choosing to ACCEPT MY DECISIONS TO MOVE FORWARD and EMBRACE CHANGE because my spirit screams "YOLO!" and I am my happiest self as a SPONTANEOUS ADVENTURER.

I will EAT > I will EDUCATE > I will EXPLORE > my way around THE WORLD and I INVITE YOU THE EEEtheWorld with me.

I have confidence this freedom will bring me to an even brighter, wiser, wilder, more courageous self!!!

EEEEEEEEEE!

<3 Hallie

    

 

HallieLou

Eating, Educating, and Exploring my way through this world!

Posted on January 3rd, 2020

bEEEginnings – EEEtheWorld

September 19, 2014

bEEEginnings

December 18th 2009 I moved to this bustling metropolis on an unusually warm winter day. Marcus Evans succeeded at the professional intimidation factor on the 12th floor of the NBC TOWER. This cold calling sponsorship sale taught me to not take life and work to seriously. My boss, a few fantastic co-workers, and the panorama office view of Lake Michigan made the 8am at your desk dialing no excuses office mentality worthwhile. Thanks Marcus Evans for employing my butt in Chicago and creating some lasting early memories.

    

 

HallieLou

Eating, Educating, and Exploring my way through this world!

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Posted on January 3rd, 2020

Follow mEEE on Instagram and Twitter @EEEtheWorld – EEEtheWorld

September 26, 2014

Follow mEEE on Instagram and Twitter @EEEtheWorld

HallieLou

Eating, Educating, and Exploring my way through this world!

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Posted on January 3rd, 2020

My new best EEElepant friend – EEEtheWorld

September 30, 2014

My new best EEElepant friend

 

http://www.huffingtonpost.com/charli-moore/elephants-thailand-spotlight-ethical-tour_b_4591638.html

For anyone that questions me, watch this–>

Faa Mai is a happy baby elephant that lives only miles away from the Jungle Town I will be living in.

Cannot Wait!

http://www.littlethings.com/baby-elephant-plays-melt-your-heart/?f=1&utm_source=cute&utm_medium=Twitter&utm_campaign=elephanthappycollapse?f=1&utm_source=cute&utm_medium=Twitter&utm_campaign=elephanthappycollapse

    

 

HallieLou

Eating, Educating, and Exploring my way through this world!

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Posted on January 3rd, 2020

To be dark, nEEEds light – EEEtheWorld

October 2, 2014

To be dark, nEEEds light

"There, peeping among the cloud-wrack above a dark tor high up in the mountains, Sam saw a white star twinkle for a while. The beauty of it smote his heart, as he looked up out of the forsaken land, and hope returned to him. For like a shaft, clear and cold, the thought pierced him that in the end the Shadow was only a small and passing thing: there was a light and high beauty for ever beyond its reach." — J.R.R. Tolkien, The Return of the King

Can there be light without darkness or vice versa?

    

 

HallieLou

Eating, Educating, and Exploring my way through this world!

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Posted on January 3rd, 2020