Plane talk

I am on a plane once again, now on my way back to San Jose after a holiday trip to visit my family up in Toronto.

It seems my method of travel has been the most exciting thing about the trip.

1) I flew out on Christmas eve, my original departing flight from SJC to DFW was cancelled, I was rebook to another one 2 hrs later
2) the flight I was rebooked on was delayed repeatedly due to weather in Dallas, eventually we took off
3) the flight was held in a holding pattern due to storm on the ground in Dallas
4) flight had to go to Houston to refuel after being in a holding pattern too long
5) flight finally lands in DFW, 5 + hrs late from schedule and 8+ hr late from my original itinerary
6) I had 55 minutes to get to my flight to Toronto, which was also delayed as the plane was coming from SNA. My arrival gate and the departure gate for the Toronto flight was at the opposite end of the airport...as far as one can get. Go to the Skylink (the train that connects the terminals at DFW), Skylink was OUT OF ORDER!!!! Run (in 2 inch heel boots) through entire terminal C, and to the gate in terminal D. Turns out flight from SNA hasn't even arrived yet..nice departure board..couldn't be bother to update that.

I finally arrive in Toronto at 5:30 am Christmas Day. I was originally scheduled to arrive at 11:05 pm on Christmas Eve. I felt bad that my mom, dad, brother and cousins stayed up late thinking I was going to arrive (thanks to repeated delays), finally went to sleep to have to wake up so early to pick me up.

Returning on Dec 30th. With all the new security restrictions in place for US bound flights...I suppose I should be glad I didn't fly out on Monday, when it was complete chaos and restrictions changing by the hour.

1) cut short meeting up with my old friends the night before, so I could pack and get a a few hours sleep/nap
2) woke up at 1:00 am to shower and eat something before leaving for the airport
3) arrived at airport by 2:30 am. There were already quite a few people lining up for check in for the main cabin (the roped off queue was already full), I was the first in line for the business class checkin (I got upgraded on the flight). Everyone had to check bags thanks to the restriction on only 1 carry on per person, and the carry on could only be a small purse, computer, camera, medical equipment...so no computer bag stuff with crapload of stuff, backpacks or rolling bags. People had to just carry their laptop..nothing else. Luckily my netbook, camera all fit into my small purse.
4) they opened the checkin at around 3:20 am. Explain to me this..if the earliest flight out of the airport for the airline is at 6 am. And you ask passengers to checkin 3 hrs before flight....shouldn't you open the checkin AND immigration at the latest, 3 hrs before the flight?
By this time the line for the main cabin was weaving around as far as I can see. I was the first person to get checked in. I got some evil looks from people in the main cabin who arrive earlier than I did.
5) Was 2nd in line for US immigration to open their gate at 4:30 am.
6) Usual security check point, and then a more detailed one. They did a complete pat down of everyone and their carry on. Does checking the waistband of my jeans AND underwear help anyone?
7) Was at my departure gate by 4:50 am.
8) Flight boarded and departed on time...I think...I was asleep as soon as I sat down in my seat.

So my experience wasn't too bad, just a lot of waiting around for things to open. But as I was leaving, I saw the huge lines for both checkin AND going into immigration. I have flown the earliest flight out of YYZ before..this is NOT close to normal...normal is still a pain, with long lines, but this was at least twice as bad. I imagine, the waiting would only increasing as people get backed up at the security check points.

On the funny side, I went to get a Beef Brisket BBQ in DFW, the guy actually recognized me from 3 weeks ago. Geesh..he just worked a hectic holiday season, with crapload of stranded passengers on Christmas eve and he still remembered me?

Now, sitting on the flight back to SJC (hurray for wifi on planes), I reflect on my out of norm flying experiences in the past 9 years:

1 - theft of personal goods at airport
3 - number of times I missed a connecting fight
3 - number of times my flight got diverted to an alternative airport due to fuel/weather
2 - number of times my flight landed in an alternative airport (both times to JFK due to high winds, couldn't land at LGA)
2 - nightmare lines due to security concerns during holiday travel (Thanksgiving 2001, Christmas 2009)
countless - number of fro yo eating at DFW airport
Crossing my fingers that I don't add lost luggage to my list of out of norm travel experience. Can't wait to get home and into my bed....I need to sleep very badly.

Stollen making

Yeah, I know, I have been baking like crazy...I made a batch of Blueberry biscotti for my dad, and attempted Stollen for the first time.

Stollen are german fruit bread/cake...traditionally made with liquor soaked dry fruit, and with a marzipan center.

I really dislike raisins (and most dry fruit), and marizpan. So I was never a fan of Stollen until 2 years ago, Sterntaler Bakery sold their Stollen at the Mountain View farmer's market. I fell in love with their praline Stollen, filled with hazelnut and chocolately goodness...no marzipan or raisin insight! I was so disappointed when they ceased to make the praline Stollen.

Having never found a replacement, I searched for a easy (i.e. easy enough for lazy me) Stollen recipe. I can across one at http://www.freshloaf.com/recipes/stollen . It looked easy enough, didn't require waiting overnight, and only required 4 tablespoon of butter.

The result, fantastic..I filled it with nutella and cocoa powder. It's definitely better after drying out in a paper bag overnight.

Below is the recipe:

Nutella Stollen
Makes 2 big loaves or 1 giant one!

Sponge
1/2 cup milk
1/2 cup all purpose flour
2 packets of Active Dry Yeast

Dough
2 1/4 cup unbleached all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 egg
4 tablespoons butter, softened
1/4 to 1/2 cup of water

Filling
Cocoa powder
Nutella, refridgerated
or
Fill with anything you like, my second attempt, I used a filling of brown sugar, cocoa powder, and a hot mocha mix

spray oil

Topping:
melted butter
powder sugar

Warm milk to 110 F. Mix yeast into the milk and stir into the flour. Cover in plastic wrap and ferment for 1 hr. Sponge will be very foamy.

When the sponge is ready, combine the remaining flour, salt, sugar and cinnamon in a large bowl. Stir in the sponge, egg, softened butter, and enough water to form a soft but not sticky dough.

Place dough in an oiled bowl, cover with plastic or a damp towel, and set aside to rise for 45 minutes to 1 hr.

On a floured surface, shape the dough into a rectangle by pressing with your hands. Spread your filling over the dough. If using nutella, cut the cold nutella into "logs" and roll the dough over it. Fold the dough over leaving a bit of an edge. Fold the edge over the dough, and seal it with your hands.

Spray plastic wrap with oil and cover the loaf with the plastic. Let raise for approximately 1 hr to 1.5 hr.

Preheat oven to 350 F.

When fully risen, bake the stollen for 20 minutes to 30 minutes until it's golden brown.

Remove stollen from oven. Brush with melted butter while the loaf is still hot. Sprinkle with powder sugar. Let the stollen cool.

Put stollen in a paper bag over night to dry out.

Chistmas baking

It's been cold here in the bay area...and that means I have been baking like crazy in between my trips.

I went on a crazy cookie baking blitz prior to my trip to NYC in early December. Trying out new recipes, using up ingredients I had around the house. I even tackled pretzels.


Lime cookies: http://allrecipes.com/Recipe/Spring-Lime-Tea-Cookies/Detail.aspx


Sugar Cookies basic dough and various ideas (the jam filled, the glazed, and chocolate filled ones). Dough can be frozen (I divided the dough in 2, wrapped it in plastic wrap and threw it in the freezer), and taken out to defrost for 1/2 hr before shaping. It actually works much better and easier if the dough is fridge temperature.
Recipe at: http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/ten-ways-with-sugar-cookie-dough-00000000024244/


Pretzel: I used 1 pkg Active Yeast instead of Instant Yeast. And instead of throwing it all together, I proof it first, added the yeast to warm (110 F) water and sugar, let it sit 5 minutes or so until it's foamy, and then threw it in with all the rest of the ingredients. I just made plain ones. Mixing with wet hands is easiest.
Recipe at: http://www.kingarthurflour.com/recipes/soft-pretzels-recipe