Classic

missy isnt talked about enough

“Whether the Andrea Gail rolls, pitch-poles, or gets driven down, she winds up, one way or another, in a position from which she cannot recover. Among marine architects this is known as the zero-moment point – the point of no return.” –Sebastian Junger, “The Perfect Storm”

Posts like this aren’t my usual fare, but there’s a lot of readers on Tumblr. So y’all might be interested – or, if not, you really should be.

On Monday, this went down:

That’s the bloodless, matter-of-fact, ho-hum business event way of describing it. Let me paint you a different picture.

On Monday morning, every single Barnes & Noble location – that’s 781 stores – told their full-time employees to pack up and leave. The eliminated positions were as follows: the head cashiers (those are the people responsible for handling the money), the receiving managers (the people responsible for bringing in product and making sure it goes where it should), the digital leads (the people responsible for solving Nook problems), the newsstand leads (the people responsible for distributing the magazines), and the bargain leads (the people responsible for keeping up the massive discount sections). A few of the larger stores were able to spare their head cashiers and their receiving managers, but not many.

Just about everyone lost between 3 and 7 employees. The unofficial numbers put the total around 1,800 people.

People.

We’re not talking post-holiday culling of seasonal workers. This was the Red Wedding. Every person laid off was a full-time employee. These were people for whom Barnes & Noble was a career. Most of them had given 5, 10, 20 years to the company. In most cases it was their sole source of income.

There was no warning.

But it gets worse.

I mean???

they are literally the same person???

for years I’ve believed there was only one of them????

but??? there’s two?¿?¿?¿

Here’s @dduane​’s first take on it and the finished product. We’ve made even more photogenic batches since.

Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.

Here’s what before and after look like.

My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.

Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…

You can even use a clean terracotta flowerpot.

Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.

Here’s some of our bread…

Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.

Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.

I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.

Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…

Akeila

When African American and Afro Cuban culture connect