Friday, July 08, 2005

Back to Square One

Well, this has been a week of busts. I busted the diet and last night I busted out of Pokerstars. I put my last two dollars in after the turn with me having a pair of 7's. A calling station called and had 10c8c. She had no pair, no chance at a flush, and no chance at a straight. I just don't understand people sometimes. She hit an 8 on the River.

So now it's time to regroup. Time to get back on the diet and give Uncle Bull my home address so he can drive down and beat my ass. Time to start reading poker strategy again since I have a lot to learn before I venture back into online play again.

In other news, my beautiful wife is still doing great in her 14th week or so of pregnancy. Victoria has been attending cheerleader camp this week, and our dachshund Annie went into heat for the first time. Fun, fun. All the furniture is draped with sheets right now. Getting her spayed has moved up to near the top of the things to do list for the coming month.

3 comments: said...

Just to continue your "week of busts".

Anonymous said...

oh, the excuse for busting the diet was... 'it's 4th of July Weekend'. Isn't that over now?

Anita Dick said...

Heavens to Betsy ! All these google adds about pickles has motivated me !

Anita's Dill Dough :

1 cup lukewarm dill pickle juice (110 degrees F.)*
1 large dill pickle, finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon dried dill weed
1 tablespoon sugar
1/4 teaspoon salt
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast

* NOTE: Can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)

Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

Makes 1 1/2-pound loaf.