I hope you're not tired of hearing about bread...
I've been considering ordering a notebook to keep my bread experiment notes in. It would be good to note how much garlic or olives or whatever I put in so I'd know for next time. As well as times, temps, ingredient changes and results. For the time being, I'm still just posting here.
Last night steluch and I made dinner for arkibet's birthday. (poached salmon, green beans, mashed potatoes and a big mixed green salad with homemade vinaigrette.) enf picked up a lovely princess cake on the peninsula for the occasion. If you've never had princess cake, it is layers of white cake, rasberry, custard and whipped cream covered in a pale green dome of marzipan. It's quite delicious and fancy.
Since I got home early from my day-off excursion to Golden Gate Park and I had a whole wheat nk dough in the fridge, I tossed some garlic cloves and parmesan into it and baked it up to go with the dinner. Having all the garlic and cheese definitely distracted one from the slightly extra heaviness of the all whole wheat. Usually I mix the white whole wheat with some bread flour or AP flour, but the other day I had accidentally tossed in all www. It's hard to dislike freshly baked bread, even if it's not the best ever. It went over well with the rest of the meal and was especially good dipped in the vinaigrette. I make a decent salad dressing, if I do say so myself. I was glad I had made a large batch so I could send some home with the birthday boy.
And now I should eat my lunch and get back to work. Still going through all my email from yesterday. Having a mid-week day off is really nice, but almost doesn't seem worth the hassle.
[Edit: New userpic is a photo of one of my first nkb experiments, taken by caramida]
Last night steluch and I made dinner for arkibet's birthday. (poached salmon, green beans, mashed potatoes and a big mixed green salad with homemade vinaigrette.) enf picked up a lovely princess cake on the peninsula for the occasion. If you've never had princess cake, it is layers of white cake, rasberry, custard and whipped cream covered in a pale green dome of marzipan. It's quite delicious and fancy.
Since I got home early from my day-off excursion to Golden Gate Park and I had a whole wheat nk dough in the fridge, I tossed some garlic cloves and parmesan into it and baked it up to go with the dinner. Having all the garlic and cheese definitely distracted one from the slightly extra heaviness of the all whole wheat. Usually I mix the white whole wheat with some bread flour or AP flour, but the other day I had accidentally tossed in all www. It's hard to dislike freshly baked bread, even if it's not the best ever. It went over well with the rest of the meal and was especially good dipped in the vinaigrette. I make a decent salad dressing, if I do say so myself. I was glad I had made a large batch so I could send some home with the birthday boy.
And now I should eat my lunch and get back to work. Still going through all my email from yesterday. Having a mid-week day off is really nice, but almost doesn't seem worth the hassle.
[Edit: New userpic is a photo of one of my first nkb experiments, taken by caramida]