Gravity Sports Lifestyle
Stuck Between Snowboarding & Surfing
CA has tuff choices, the great snow in the sierras this week has produced great offshore winds for surfing. The ocean is still warmer than the land, but it won’t last long cause the water current is coming from Alaska. Sierra at Tahoe has the biggest base of the year with tons of powder. Ocean Beach is blowing offshore into a 1.5X’s overhead range, the paddle looks reasonable.
I’ve taken Friday off, but where do I go? Today I’m feel stuck in the middle in Sacramento like a deer in CA’s headlights.
dwb
Wrights Lake, CA
If it is summer and on a Sunday, good chance this is where I’m at.
Ghost Ship on the Sands of Mission Beach in 1972
There was a Mission Beach shipwreck legend from the early 1970’s that I hardly believed ever really happened until I saw this photo. A junk from overseas was laden with expensive items, it was found beached early on a foggy morning on the sands south of Crystal Pier. There were tales of Samaria Swords being swiped by lifeguards, expensive Italian road bikes that quickly disappeared, and a multitude of first sighters who laid first claim to this ship that the sea left on the sand. Never heard exactly what happened to the owner. Out of the family archives comes this photo of the real thing. I thought I remember my grandfather saying something about this boat, he was chief engineer on a submarine during WWII, he tried to take the junk out past the waves and leave it at anchor, but the waves kept pushing it back to the sands.
Hand Made Pizza Recipe
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| Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to “mature” for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy “head” on the surface of the mixture.Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough.Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for about 8 to 10 minutes, (or about 100 “cycles”.) Kneading by hand is laborious, but very important. Better to over-knead than under-knead. You’ll know you’ve done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70°F to 80°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size. Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12″ deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Press each doughball flat to squeeze and release any air trapped inside. Form the portions back into balls, smoothing the outer surface and tucking each ball “into itself” from underneath, (like folding a sock into itself), before storing or going on with the next step. If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don’t break out of their bags. If they do, mold them back down into balls and re-bag them. If you choose to continue with making the pizzas now, here’s how. Some dough experts like to “proof” their dough balls at this point. They can be set in a bowl or plastic tray, covered, to “rest” for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle. |
Wingsuit Basejump Video
As a species I think we are speeding up our evolution. In my lifetime I’ve paradigm shifts of human adaptation to the ocean, the air, the snow, and the pavement. Technology too, but that is for another blog. Now Evel Knievel left some big shoes for my generation to fill, these guys are leaving them bigger…
Crazy Fingers
Though my favorite version of Crazy Fingers was performed live at Laguna Seca on July 29, 1988 by the Grateful Dead, here is an intimate warm up with Jerry. “Gone Are the Days, we stopped to decide, where we should go we just ride…”
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Gravity Sports Lifestyle
Leisure Lifestyle by Dustin Baly, dwb
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