I love cooking, I'm the one who tends to do it in our house as I'm home first, and my weekends are generally taken up with baking, stewing, roasting, grilling, frying or steaming.  I'll try and post some of my favourite recipes up and will start with one of my best.
Bread.

720g stroung bread flour
450 ml lukewarm water
1 pkt dried yeast
2 tsp salt
1 tbsp olive oil

Bung in breadmaker on dough setting (this will do the hard work and knead and do 1 prove) usually 1 and a half hours.  It honestly isn't cheating as I do a second knead and prove.  Let's face it technology is there to make life easier.
When done, flour a work surface and knock back, this means knead it to get rid of some of the air bubbles.
I find that when I used to use 700g flour, the dough was too sticky to knock back so I upped the flour and nothing bad happened but it became less wet when I kneaded so I tend to stick to this now.
When nice and smooth, shape your bread.  I've split it into 3 before, rolled out snakes and platted it,  Tried to make a french stick (although it tends to flatten a bit and look like a bloomer).
I have also done rolls but if you do, make sure you don't make them too big they really will rise, or you could just use a simple loaf tin.
Then, flour a baking tray, put your bready products on and put in the airing cupboard for an hour or so.  It can be proved in the fridge beleve it or not but this would need to be done overnight, between 10 and 12 hours, honest, it works!
Now, baking the bread.  People have different views, temperatures, water etc.
My mother in law puts an empty baking tray in the bottom of the oven, puts the oven on at 240 and when at temperature, pours a cupful of water into the tray and puts the bread in, (or is that the other way around?) and then steam is created in the oven which does something to the crust.  Not sure what, I've not noticed the difference personally.She turns the temperature down at some point too, must find out at what point...
What I do, is 200 degrees and when at temperature, pop in the bread for 20 mins.  After 20 mins, turn the bread around.  In the case of a loaf tin, pop it out and turn it upside down, (again trust me).  Cook for another 15 mins or so.  Then take it out.  I'd recommend some kind of oven glove, because it does get a little warm in those oven things! 
Yes you should leave it because its too hot to cut, but who can resist fresh bread with proper butter?
If anyone does ever read my blog and you want a particular recipe, I'll see what I can do.

If anyone ever reads this it would be amazing but to be honest, I think I'm just doing it for me.  A catharsis if you will.  I don't even know if that is the correct use of the word!
Anyway, WoozlePrime is a blog about a middle aged, slightly portly, teacher.
Why?
Why not?

I'll post what I can when I can so I guess I'd better stop with my random meanderings and just get on with it.

Some of my favourite things;
My son
My wife
My dogs
My car (mmmmm)
Chinese food
Indian food
OAFC (google it, it's a below average football club, but I love it)
Movies

I'm going to try and stay positive so I'll not write things I don't like but...YOU know who you are!

I'm posting a link here of my favourite you tube video ever.  Its best viewed in HD and I love the music which if I remember rightly is called Prann.  Try it.  It's free...