The weirdest thing happened late Tuesday night as I snowboarded with my friend Vera at Mt. Holly. I was all hopped up after coming home from Steamboat Springs combined with watching a lot of Olympic snowboarding.
As I carved down a run, I saw a roller and took a lot of speed into it. A thought flashed in my mind of doing a spin off it from my heel side. Before I could fully process the thought (i.e. Is that safe? Should I be doing that? What if I wipe out?) my body had already made the decision and spun itself in the air, sticking the landing.
At the bottom of the run, I excitedly told Vera I had done an unexpected 180 off the roller. She told me, “No, you did a 360!”
I’ve never had this experience before where, honestly, my body overrode my brain and sent it into autopilot, forcing me to do something. It was indescribable.
The rest of the night I popped off rollers, taking airs and remembering my freestyle/16-year-old snowboarding self.
Maybe it’s time to let up on the carves and start focusing on the spins. 🙂 🏂
I went to Mt. Holly on Wednesday. We had a huge storm dropping a steady flow of snow. It was a great night on the slopes. Lots of hooting and hollering from everyone who’s been waiting for the snow to return.
I used the same soda bread recipe I made last week and added what the Internet claims is the best ratio of sugar to cinnamon (1/4 cup sugar to 1 teaspoon of cinnamon).
I had to add more buttermilk due to the additional dry ingredients. The dough was a lot softer than last time because of the sugar I assume.
It turned out and smells great! We’ll see how it tastes over coffee tomorrow 🙂
It turned out really well and was a hit at work!
The sweetness and cinnamon hinted through, making it a nice breakfast loaf. The consistency was kind of between bread and cake which was nice.
I had a lot of people pass my cube with compliments, partially filled mouths, and slices in their hands. It’s a keeper!
Michael’s Cinnamon-Sugar Soda Bread
375g all-purpose flour
125g whole wheat flour
1/4 cup sugar
1 tsp cinnamon
1 tsp baking soda
About 14 oz buttermilk (I haven’t hammered this out yet. The sugar and cinnamon I added need more milk to balance them).
Powdered sugar for dusting.
Combine and mix dry ingredients. Mix in 1/2 buttermilk and combine with a spoon. Add remaining buttermilk and combine with hand. Tip out on a floured surface and knead lightly by folding it over itself (trying to get more air into it). Work quickly. Shape into a dome. Cut into quarters, all the way through.
Place on a baking sheet lined with parchment and bake for 40 minutes at 375 Fahrenheit or until internal temperature is 200 Fahrenheit. Remove to a cooling rack. Dust the four edges with powdered sugar.