Thursday, September 3, 2009

To Do

I must bake bread today! But first I have to clean out the fridge and make room for the bowl of bread dough. Do you know about the book Artisan Bread in 5 Minutes a Day? Well, I got it for Christmas last year after using one of the recipes from it obsessively for months beforehand. Guess what? It really works! Well, actually, I always found that I had to turn the oven heat down and cook the loaves for about 30 extra minutes at the end of baking, but once I did that, the bread turned out great, and it was very convenient to be able to make four loaves over a period of two weeks with all the prep done on the first day.

Also on the to-do list for today is to print burning bridge cards...another job involving the fridge. The cards are made with Print Gocco and I keep the screens with ink on them in the freezer between uses. That keeps the ink from drying out and makes the screens last longer--cleaning them makes them wear out pretty quickly. I have to get some more cards to Elsa & Sam!

For breakfast today I made an egg (from my chickens) poached in fresh tomato sauce with basil. It was good, but would have been better with a piece of fresh-baked bread!

I went a little overboard with the bread-making. In my fridge there is dough for two loaves of honey-wheat bread with (you're gonna love this) COOKED GRAINS, aka leftover porridge, and also dough for three loaves of caraway rye. I couldn't wait for the second rising, so I made myself a single roll for lunch. It was the honey wheat, and thankfully, the whole grain bits taste great in it. I hope that the final product has a lighter texture, but even with the rising rushed, the roll was pretty good. Slowly rising in the fridge is a sandwich loaf of honey wheat that I plan to bake tonight, and I have two weeks to make the rye bread.

The lump of mashed potatoes-looking-stuff on my plate is actually a special treat: soft and delicious Black Sheep Creamery rosemary-garlic cheese. Also impressively good: Reliant grapes. You can get them at New Seasons right now, and you probably should.

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