Variations on a theme..

and finally making the deadline for the #6 BBD!

This time, the February edition of Bread Baking Day is all about shape. The monthly Bread Baking Day event was created by Zorra at 1x umrühren bitte, our host this month is Eva at Sweet Sins. This time, it's all about the shape. Shapes as traditional as a braided challah, or maybe some fancy new ones.

I chose to make a traditional pain Epi, and while I was baking up a storm making a couple of other breads and pastry I tried not to forget to take pictures. In my enthusiasm I took pictures of almost everything but the kitchensink.....almost everything... forgot all about the making off pics. No wielding a pair of scissors at just the right angle. No flapping the cut pieces of dough elegantly to the left and right.

For the dough I used this potato-whole wheat recipe again. I really wanted to try it again in a different shape, and since we have guests staying over this weekend, some French bread never goes to waste. I am going to wrap it carefully and store in the freezer. I've done this before and if you pop it in the oven half frozen it's like freshly baked.

Blow, blow, blow ,your torch..

blow the pie away...
merrily merrily merrily merrily
DB is just to play!

Harumph...as if this was a breeze... Well it could be. If you read recipes. And follow them in the right order. Not mixing up cooling and heating. So I had a hot crust and a quickly cooling curd. Had to be the other way round eh?

I know I have some minor difficulties involving knowing left from right, doing math and time keeping but I really thought I had figured out cold and hot. Been cool about that since way back when, ever since my mama held my little chubby hand up to the stove to let me feel why I shouldn't touch that. (Hmm, maybe I should teach my cat a trick or two...)

Take into account that I never have seen, eaten or made a true Lemon Meringue Pie before it went surprisingly well. For me the crust was the part I feared most, I had memories of the patch and push crust and not being able to roll out a proper disc... and look at this! So proud! (sorry but I really am!) The crust was a breeze to make with the help of my 16 yr old Magimix, came together nicely and after a quick rest in the freezer I could roll it out like this. Did not use the full amount of ice water (held back on approx. 1 tbs). Lined it with parchment paper and dried beans and into the oven it went.
Now...there was shrinkage people! My beauty crust was diminished (now I understand why the recipe said to let the dough hang over the edges...). Furthermore I think I should have given it some more oventime because of the glass tart pan I used, it wasn't completely done, but I battled ahead anyway as in the meantime I had started the filling.... pie crust still had to be baked and already my filling was cooling.. one can be too efficient..

Yes, the filling. Still don't know what to think... Maybe the way the combined cornstarch/sugar mixture looked prior to adding egg yolks reminded me a wee bit too much of wall paper glue and the memory affected my taste buds, but I feel I could taste the cornstarch through. On the other hand, this made a lovely thick very tart filling... Forewarned by other DB's I was apprehensive about weeping meringue and oozing filling, luckily that didn't happen at all!

Due to the reverse order and my lack of reading abilities the cooling thickening filling was scooped into a still hot pie crust (crossed all extremities here). And on it went, straight to the meringue...
Wiped the stand mixer bowl with a left over lemon half, apart from that didn't use any stabilizer, no cornstarch, no cream of tartar and used granulated sugar. Yep. Got a great meringue; puffy, shiny and smooth. Scooped and swirled it onto the quite cool filling and debated... what to do next? I was looking forward to playing with my new torch. The box said: for caramelising sugar on crème brulée and frivolous pastry. Yep. Frivolous pastry.

We had some mighty fine frivolous pastry on our hands but I chickened out..wasn't going to blow (bad pun intended) my pie by amateurish use of blow torches. So I decided to use the oven as stated in the recipe, resulting in a nicely golden tan.

I really like the fact that the top was crunchy and underneath the merengue was still gooey and at the same time a little cooked. Yummy! I did use the blowtorch on the 4 tartelettes I made from left over ingredients, but I do need to practice a bit, wasn't satisfied with the results.

Verdict: I loved the crust: the way it could be handled, the flavour, all of it. The filling...as I said I'm a bit confused, it was very tart (which I usually like a lot) but felt a bit too stodgy in my mouth. Loved the meringue and I should have piled it on like in a real LMP. (My ignorance showing). I was stupefied by the way the pie behaved. It didn't weep, bead or puddle. Sheer luck. Even the next day it was still looking good! My taste test panel: husband and son nr. 1 really liked it, son nr. 2 ate a slice and said it was for grown-ups, son nr. 3 couldn't be convinced to try but he is a very picky eater and conservative at that.

This challenge boosted my confidence in making pie crust, I still need some practice (cook longer and try to reduce shrinking) but in the future I won't be as scared -or skip- recipes involving crusts. Thanks to Jen our host at The Canadian Baker! Now if you like to see more, head on over to the Daring Bakers Blogroll!

Rolling in dough: potatoes

These rolls were loverly! I must admit I didn't think much of it at first (they didn't look very promising or particularly beautiful) and the slightly wetter dough made it hard to shape rolls with the right surface tension, I was afraid of gummy crumb-ness. Not to worry, the crumb turned out great and there was a nice earthy flavour. That's something else...what is it exactly that a small amount of potato does in a bread? How would this particular dough without the potato turn out? Maybe that will be the next: try the same dough side by side, one with and one without potato. Anyway...this was a nice one!

Baked-Potato bread rolls

"Old dough"

180 gr bread flour
120 gr water
pinch instant yeast

Knead for a couple of minutes in your stand mixer, this will get you an soft elastic, quite wet dough. Cover and leave overnight on the counter. (I left it for 16 hours in a rather cool kitchen).

Dough
old dough +

350 bread flour
150 gr whole-wheat flour
260 gr water
1.1/2 ts salt
1 ts instant yeast
120 gr oven baked potato (skin on, pierced, micro wave for 3 minutes either side)

In the bowl of your stand mixer combine chunks of potato, old dough (tear in chunks) and the rest of the ingredients for the dough and knead for 10 minutes. I kneaded only 5 minutes and emptied the bowl on my counter to slap and fold as Richard Bertinet shows in his book: Bread. (more on this later).

Leave to a first rise until doubled in bulk. This will take 1 to 1.1/2 hour.

Tip dough out of the bowl onto your work surface and divide into equal pieces. I like to make smaller rolls (crust people! crust!) and weigh my pieces at about 60 grams. Shape into balls, I like to do that with a cupped hand, making circular movements while exerting some pressure against a bare worksurface, thus creating tension. This will result in a little belly button on the underside of your rolls. Or... stretch and push from the top down and pinch like shown in the picture.

Cover and proof, seam side down for another hour - hour and a half. Dust with rye flour and slash using a sharp knife or a pair of scissors to cut little snips as I did in the top photo.

Bake in preheated oven (200C) for 15-20 minutes for the smaller rolls.

Result is a slightly chewy roll, with a nice thin crust and full of flavour, perfect for dipping soup or tzatziki!

(Based again on Bread by Jeffrey Hamelman)

Ei-vrije chocolate chip koekjes

Eén van de vriendjes van zoon nr. 2 en 3 heeft een flink lijstje allergieën, één daarvan is kippenei. Zijn moeder is een vriendin van mij en ik heb heel veel bewondering voor haar creativiteit in het verzinnen van alternatieven en aanpassingen. Het is niet makkelijk, zeker niet nu er de laatste tijd nogal wat "verboden" dingen zijn bijgekomen. De dagelijkse maaltijd is een ware uitdaging en zeker op het gebied van koek en gebak is ei-vrij natuurlijk een probleem.

Je kunt je voorstellen hoe blij ik was toen ik per ongeluk dit recept tegenkwam bij Patricia van Technicolor Kitchen. Toevallig was ik net bezig een voorraadje chewy chocolate chip cookies te maken (mijn favoriete recept is dat van King Arthur) en meteen hiervan ook maar een voorraadje gemaakt.

Recept:
280 gr patent bloem

1 tl baking soda*

3/4 tl zout

225 gr boter, gesmolten en licht afgekoeld**

220 gr kristalsuiker

80 gr donkerbruine basterdsuiker

1 tl vanille aroma/essence

3 el water

250 gr chocolate chips*** (ik heb minder gebruikt)

Mijn standmixer met K-klopper is ideaal voor dit deeg maar in een kom met een houten lepel gaat het natuurlijk ook.

Mix de boter met beide soorten suiker en de vanille.
Zeef bloem, zout en baking soda samen en voeg dit bij het botermengsel. Mix met een houten lepel totdat meel en boter net gemengd zijn. Het deeg ziet er nu los en krummelig uit. Voeg vervolgens de 3 el water toe en mix...zie daar, opeens een mooi zacht en glad deeg! Roer met een lepel de chocolade erdoor en schep met een eetlepel of een kleine ijsschep mooie gelijkmatige bergjes op een met bakpapier beklede bakplaat.

Afbakken: voorverwarmde oven, 175C (hetelucht), 17 minuten. Na het bakken 5 minuten laten koelen op de bakplaat, verder afkoelen op een rooster.

Resultaat: Absoluut goed! Lekkere, smaakvolle brosse koekjes. De jongens vonden de ei-loze brosse variant misschien nog wel lekkerder dan de originele "chewy" waar ik zelf nogal gecharmeerd van ben.

* Baking Soda is hier bekend onder verschillende namen; zuiveringszout, dubbelkoolzure soda, natrium bicarbonaat en uiteraard is baking soda te vinden op http://www.bakemyday.blogspot.com/;-). Ik koop het bij de apotheek, in een groen kartonnen doosje van het merk Gimborn. Kijk ook eens bij de Turkse/Marokkaanse winkels of toko's daar is het waarschijnlijk nog goedkoper te vinden.

** Boter. Soms vervang ik een deel van de -room-boter door margarine. Door het verschil in vocht kun je zo wat spelen met het uitlopen van het deeg.

***helaas nog steeds niet in de supermarkt...; rasp of hak met een groot koksmes een blok of reep chocolade in stukjes. Misschien heb je nog chocolade letters liggen?

Tzatziki; maintaining a peaceful marriage

(In het Nederlands? Even scrollen!)

DH returned late last night from a businesstrip abroad and he was very happy to be home again.....until he kissed me! After that he appeared still happy but kept his distance.

I accidently solved the Cypriotic question as well... using Turkish yoghurt in my Greek recipe.

Again: simple, versatile, very tasty -and quick!-

Recipe:

500 gr thick Greek yoghurt (or Turkish...)

5 cloves of garlic, pressed

75 ml good quality olive oil

2 tsp white wine vinegar (I used a white balsamic syrup)

1.1/2 Tbs dill

1.1/2 Tbs mint

1 ts oregano

1 cucumber, peeled, de-seeded, grated and very well drained

salt and pepper

Stir. Chill prior to serving.

That's it? yes. Frankly....yes! The hardest part is draining the cucumber (press with your hands) so it won't dillute the yoghurt too much.

As an ultimate summer dish (very nice dip for grilled dishes, either fish or meat) it's preferably made with fresh herbs but it's very good even with dried so don't let that withold you. It's essential that the yoghurt you use is very very thick, so try to find a Greek or Turkish yoghurt, you might want to try several brands.

Another option is to make drained yoghurt; leave some regular yoghurt to drain in a cloth lined sieve for several hours. Use a dampened teatowel or several layers of cheese cloth. It will loose a lot of it's liquid and the result is a very thick, almost paste-like yoghurt.

I served it with oven roasted potatoes, Turkish sausages and Italian flat beans, but you could serve it as an appetizer as they do in Greece, with some pita bread and olives, maybe add some raw sweet onion rings. A nice addition is to add some dry roasted chopped walnuts and a small spoon full honey!

Whatever you do, please do try to convince your family members -or the ones that share your bed- to try some....

Tzatziki in het Nederlands

Recept:
500 gr dikke Griekse/Turkse yoghurt
5 tenen knoflook, geperst
75 ml goede olijf olie
2 tl witte wijnazijn (ik gebruikte een witte balsamico siroop)
1.1/2 el dille
1.1/2 el munt
1 tl oregano
1 komkommer, geschild, ontdaan van zaadjes, geraspt en heel goed uitgeknepen

zout en peper

Mengen en roeren, in de koelkast om door en door koud te laten worden.

Echt, dat is alles! In Griekenland wordt dit vaak als hapje vooraf geserveerd, samen met pita brood en wat rauwe uienringen, maar ook wel als dip naast gegrilde vis of vlees. Het is trouwens ook erg lekker om er wat droog geroosterde gehakte walnoten door te roeren met een lepeltje honing. Natuurlijk kun je het beste verse kruiden gebruiken maar ook met gedroogde kruiden is het prima te maken.

Als je niet de goede dikke yoghurt kunt vinden, maak dan eens "hang-op". Laat een liter (of meer, het is ook erg lekker om zo te eten namelijk) gewone yoghurt een paar uur uitlekken in een vergiet bekleed met een paar lagen kaasdoek -of een vochtig gemaakte theedoek-. De yoghurt verliest zo een hoop van zijn vocht en wat je overhoudt is een dikke pasta. Om de wat vettere griekse/turkse yoghurt te benaderen zou je kunnen overwegen om er wat lobbig geslagen ongezoete room door te roeren.

Wat je ook doet....probeer je huis/tafelgenoten ervan te overtuigen een hapje te proberen, het zou zomaar kunnen dat ze overwegen in de logeerkamer te slapen.... enne... de volgende dag maar even geen afspraak plannen bij de tandarts!

Flamme küche or Alsatian Pizza

(Nederlands? Even scrollen!)

So good, so easy! If you never try any of the recipes I show you here, please do make this one!

I can imagine whipping this up as a kind of party food, sliced in finger-sized pieces. Even reheated for lunch it still maintains all of it's charms. We had this last Friday night, came home late after collecting the kids and just an hour and a half before I had to shuttle another one to practice. This dough is so easy to make and a real pleasure to work with. The filling? Pah...easy peasy! Taste? Soooo rewarding and munchingly good, especially after a busy week!

Dough:
2 tsp yeast
1.1/2 tsp salt

375 grams all purpose flour
375 grams breadflour

500 ml water

1 tsp sugar

Don't leave out the sugar, I think it enhances the flavours. This is the ideal dough to knead in your stand mixer or bread machine; (I discovered that loading my bowl with liquid first works best), just add it all to the bowl and mix for 10 minutes on low speed. It will come together beautifully, soft and silky, slightly tacky to the touch. It won't clear the bowl completely, there will be a tiny sticky part on the bottom of your bowl but don't mind that. Scrape it all out, a few quick turns on an ungreased, unfloured surface and ready to rise in a well-oiled bowl for about 45 minutes.

In the meantime get your filling ready; I'll give you the original and my spur of the moment and empty fridge solution as well in green:

Filling:
100 gr. fresh cheese (100 gr yoghurt)

100 ml. creme fraiche (100 gr single cream)

2 tsp flour (4 tsp flour to make up for the thinner cream and yoghurt)

1/2 ts salt

1 Tbs olive oil

2 Tbs chives

small handfull of cheese

Mix well in a small bowl, set aside.

2 onions, peeled and sliced into thin rings

80 gr bacon bits

Proceed to divide and roll the dough to fit three (or four depending on size) pizza molds. Don't roll too thinly though. Smear the filling onto the dough and sprinkle with onin rings and bacon.

Another quick rise, let's say: 15 to 30 minutes and bake in a preheated oven 400F (200C) for 15-20 minutes. Bacon crisp, crust golden and the filling barely set. When you'd like this pizza to be vegetarian just substitute the bacon for some nice greens like leek, broccoli or spinach and add a dash of pepper.

Nederlands:

Dit is een erg makkelijke pizza-variant, zo klaar en erg lekker. De vulling is makkelijk te maken en heel kindvriendelijk. Vegetarisch is ook geen probleem; vervang de spekblokjes door knapperige groenten zoals bijv. broccoli of prei. Verse spinazie zou ook erg lekker zijn; maal er dan wat peper over.

Het deeg:
2 tl gist
1.1/2 tl zout
750 gr bloem, half om half broodbloem en patentbloem
500 gr water
1 tl suiker

Alles samenvoegen in de kom van je stand mixer of de bak van je broodmachine en kneed ongeveer 10 minuten op een lage snelheid. Het deeg is erg soepel en zacht, licht plakkerig (alsof je zo'n geel post-it briefje pakt), er zal waarschijnlijk een klein poeltje zacht deeg onderin je kom blijven hangen, geen enkel probleem; even op je niet-bebloemde/niet geoliede werkblad doorkneden en laten rijzen in een ge-oliede kom tot het bijna verdubbeld is, ong. 45 minuten.
In de tussentijd maak je de vulling klaar:

100 gr kwark (of yoghurt)
1 dl creme fraiche (of room)
2 tl bloem (als je yoghurt en room gebruikt, dan 4 tl bloem!)
1/2 tl zout'
1 el olijf olie

Meng dit in een kommetje en zet even apart. (Ik heb er deze keer nog een klein handje geraspte kaas doorgeroerd en 2 el bieslook).

2 uien, gepeld en in dunne ringen gesneden
80 gr. spekblokjes

Wanneer het deeg zover is, verdeel je het in 3 delen. Uitrollen zodat het in je pizza vormen past, (niet te dun, ong. 1/2 cm of iets meer). Besmeren met de vulling en bestrooien met ui-ringen en spekblokjes. Nog even een tweede rijs, niet te lang, ong. 15 tot 30 minuten.

Afbakken in een voorverwarmde oven op 200C (hetelucht) ongeveer 15-20 minuten. De korst is dan mooi goudbruin, de bacon gebakken en de vulling niet helemaal vast. Heerlijk!

Back to normal, back to bread

Not any bread, but potato bread. Not any potato bread, but the roasted potato bread by Jeffrey Hamelman's Bread adapted by Tanna and furthermore adapted by me.... Not because I think I know better, it just happened that way. I'm afraid the only time I manage to really stick to a recipe and that recipe alone is when I'm baking Daring Baker's Challenges. It all started with Tanna's levain, which I didn't have available nor had the patience to wait for. After seeing her good looking breads I simply had to make one....as in NOW! Enter change no. 1: I decided to make a biga (very multi-purpose, takes only 16 hours, no feeding, perfect for instant bread cravings).

Then -change no. 2- I deviated from the original biga recipe and made it predominantly rye flour. And -as it was very late at night and New Years day, (this post being one of the loose ends in need of tying). I accidently switched the amounts of flour and water so I had to correct that; which left me with a bucket full of a very lively rather stiff biga.

1.2/3 cups warm water (360 gr)
1/4 ts yeast
130 gr bread flour (or XX cups bread flour)
360 gr rye flour

Mix into a reasonably stiff biga, cover and overnight out on the counter, use what you need and store in refrigerator. You can bake with this every day, if you don't use it just push back with a spoon. (the regular version keeps for 2 weeks slightly maturing over time, rye biga won't keep as long).

Biga ready in the afternoon; Tanna's recipe with my changes due to the nature of a biga in red:

9 oz (260 gr) bread flour
2.4 oz (1/2 cup - 70 g) whole wheat flour organic
4.6 oz (160 g) water
2.1/2 teaspoons salt
1 teaspoons yeast
6 oz (170 gr) roasted potato
9 oz (260 gr) biga
1 ts caraway seeds

Nice soft dough, malleable and shiny, put it to rest good side down for the 2nd rise in a banneton, after pushing a wooden dowel down the middle of it and dusting some flour in the crease that occurred.

Not yet doubled but seriously puffed, bake off in a pre-heated oven at 425°F for 10 minutes. Reduce heat to 350° F and bake for another 40 minutes.

I made two of those loaves, one with and the other without caraway seeds. I think I used less water in one and as an afterthought they could have used some more baking time. (They each had 30-35 minutes which was a little too short).

The crumb was very good though, would have like the crust somewhat more pronounced.

Geroosterde paprika soep / Cream of bell pepper soup

(Scroll down please for English!)
Een heel elegant soepje met karakter. Een uitstekende gast aan het diner, maar ook hartverwarmend gezelschap na een boswandeling. Hij vindt het niet erg om versierd te worden, met gepofte mosterdzaadjes misschien, een gesneden bosuitje, wat koriander. Helemaal alleen voelt hij zich ook prima op zijn gemak met een drupje creme fraiche bestrooid met paprikapoeder.

Erg makkelijk in de omgang, geschikt voor 4 personen:

2 gele paprika's (geroosterd, gepeld in blokjes, evt. rauw in blokjes*)
2 el boter
1 gesnipperd sjalotje
1 el bloem
1/2 dl droge vermouth / Noilly Prat
1 ltr kippenbouillon
1 dl creme fraiche
Garnering: bosuitje / koriander / peterselie / lepeltje mosterd of zaadjes gepoft in een droge koekenpan.

In een pan of middelhoog vuur de boter verhitten en hierin de ui en paprika zachtjes smoren, ong. 3-5 minuten. Laat niet bruin worden. Dan al roerend de bloem toevoegen en even laten garen. Al roerend nu een gladde roux maken door de vermouth en 2 dl van de bouillon al roerend toe te voegen. Laat dit geheel nu zo'n 5 minuten stoven.

Pureren in een keukenmachine (blender, staafmixer, roerzeef*) en terug in de pan, nu de rest van de bouillon en de crème fraiche toevoegen, even goed doorroeren en het geheel nog zo'n minuut of 10 goed doorwarmen. Denk erom, niet laten koken.
Op smaak brengen met peper en zout, evt. naar smaak garneren.

* Indien je een roerzeef -passe vite- gebruikt kun je overwegen de paprika niet te schillen. De evt. velletjes zullen in de roerzeef achterblijven. In alle andere gevallen: schillen of pellen want hoe klein ze ook zijn die schilletjes blijf je voelen!

Roasted Bell Pepper soup

A real crowd pleaser, easy on the palate, equally liked by old and young. A dandy guest at your dinnertable as well as a warming companion after a walk on the beach. Likes to be dressed up with frillies such as roasted mustard seeds, cilantro, spring onion. Mind; will behave when left undressed.

Handle with care for a company of 4:

2 yellow bell peppers (roasted, skinned and cubed, or raw and cubed*)
2 tbs butter
1 shallot, diced
1 tbs flour
1/2 dl vermouth / Noilly Prat
1 ltr chicken broth
100 ml creme fraiche

In a medium size heavy-bottomed pan, melt the butter at medium high heat, add onion and bell peppers and saute. Once vegetables have slightly softened, set heat to medium and sweat until vegetables have completely softened - approximately 5 minutes. Don't brown, and stir every once in a while!

Add the flour and let this swell for a moment while you keep stirring. Use vermouth (Noilly Prat) and 200 ml of the stock to make a smooth white sauce (roux) while you keep stirring. Keep on low heat for another 5 minutes and puree; either with a handheld blender or food processor or maybe your food mill*. Once pureed, return to the pot and add remainder of the stock with the créme fraiche, stir to combine and let simmer for 10 minutes. Be careful to not let it boil again.

Salt and pepper to taste and add garnish of your choice, (some croutons might be a good idea) or leave as it is and just serve with a dollop of creme fraiche sprinkled with paprika powder in the bowl.

A good piece of rustic bread is a welcome addition!

* When you know you are going to use your food mill you might leave the skin on the bell peppers. If you are using any other device, please remove the skins!

Like to get to know me?

Or maybe you refrain of getting to know me at all, after reading the following. Glenna over at A Fridge full of food pointed me at this blogthing. It reads Karin because that is the name my parents gave me and the one I decided to change slightly at the age of 9 discovering there were 4 more Karin's in my classroom.

There's a lot of truth in this (wonder how they do that?) and as usual I nod at the "negative" and wonder at the "positive" failing to recognize positive streaks in li'l ole me. So, what do you think? You've been reading what I wrote, some of you actually met me in my supposedly "type A" personality. (Har! I know at least one of you had me described as snobby/aloof....or was that formal?). They sure got my biggest problem right, accomplish a lot in a too short amount of time and then finishing all these loose ends... Ai!
The rebel thing... I can relate to that (I hate rules -especially when made by others- and can't cope too well with belonging to a group and all of the things that come with it) and I think my husband will laugh his *** off, - and maybe at the same time acknowledge some other mentions as well. A handful? Me?

Anyway be clear in what you comment here, or I will go overboard at interpreting signals! But yes, please do comment!!

I'm off now, finishing some loose ends.. (like the über-enthusiastic plans I had sending Christmas presents out...haven't been send yet.. I'm getting myself in trouble here)


What Karin Means:

You are a seeker of knowledge, and you have learned many things in your life.You are also a keeper of knowledge - meaning you don't spill secrets or spread gossip.People sometimes think you're snobby or aloof, but you're just too deep in thought to pay attention to them. You are usually the best at everything ... you strive for perfection. You are confident, authoritative, and aggressive. You have the classic "Type A" personality. You are wild, crazy, and a huge rebel. You're always up to something.You have a ton of energy, and most people can't handle you. You're very intense. You definitely are a handful, and you're likely to get in trouble. But your kind of trouble is a lot of fun. You tend to be pretty tightly wound. It's easy to get you excited... which can be a good or bad thing. You have a lot of enthusiasm, but it fades rather quickly. You don't stick with any one thing for very long. You have the drive to accomplish a lot in a short amount of time. Your biggest problem is making sure you finish the projects you start. You are very intuitive and wise. You understand the world better than most people.You also have a very active imagination. You often get carried away with your thoughts.You are prone to a little paranoia and jealousy. You sometimes go overboard in interpreting signals.

What's" Your Name's Hidden Meaning?