Bread and other foods

[ailbhe]

The Eyetalian bread (garlic, olive oil, basil, sundried tomato, no actual links to Italy at all) was fabulous and magnificent. It was delicious, the tomato was salty, the garlic was pungent, the crust was crunchy, the bread itself was dense and soft.

I shall do it again.

I'm hoping that now we've sorted the kitchen out a bit I can make another knot; they take more space than wodging things into loaf tins, because before I have a knot I have a long rope.

I would also like to make some plaits but they have been All Fail thus far. I have made, um, about three, all with brown bread.

I'm trying to plan a nice packed dinner for Tuesday evening; we will be at the market all evening doing games and story-telling and things. So far, I have cold mackerel in a white wine sauce, with potato salad, tomatoes, and cucumber (we'll have to buy the cucumber at the market).

Today Rob has made his first clafouti - plum. We're hoping to bake a lot of muffins and cupcakes, too, for the freezer. We haven't had enough junk food on hand lately and I hate it.

The week's menus are puzzling me. We have lots of food but it's too hot to cook it.

Comments

[ruthi.livejournal.com]

The breads sound delicious.

The too hot to cook thing... I don't know. What I would do is do chopping and peeling (if I had to) in a cool place, not necessarily the kitchen.

I think scrambled eggs are quick and do not require a long time in the kitchen.

Frozen peas are tasty. Frozen grapes, also.

[ailbhe]

It's cooking the food that we have which causes me trouble. I could go out and buy all-new hot-weather food but then what would I do with the normal-weather food?!

But the bread is brilliant. Breadmaking has enriched my life loads.

I never knew how much I liked food until very recently.