Asparagus is so good on pizza, I had to do it two ways this week. Sunday's edition was for the asparagus purist -- dough simply stretched and brushed with olive…
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Baking
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Years ago, there was a PBS reality show called Frontier House, where a few couples and their children were dropped into an 1800's existence somewhere in middle of nowhere, Wild West. Other than the young man who built a log cabin with his dad, the person who sticks in my mind was the woman who could bake bread from memory. Oh, what's so hard about it? Flour, yeast, water, salt. You'd be surprised. I stayed away from bread baking for years, assuming it took a level of precision I'm just not built for. Then, I got a copy of Artisan Bread in Five Minutes a Day
(the old one) from the library. And over the last few months, I've started to get the hang of the bread baking thing, just from having a big container of dough sitting in the fridge, ready to go whenever the mood the strikes me. Fair disclosure, it's the mixing that takes 5 minutes, the dough still has to proof for an hour and bake for another 40 minutes.18
Toying with chocolate chip cookie recipes has started something dangerous. It’s not the just having cookies around…it’s the dough. The current wisdom calls for aging the dough in the fridge for 24-36 hours. But unless you hide it in the back of the fridge, it’s impossible not to nibble. And this is only the first go – a chocolate chip cookie with red miso buttercream.05
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Sometimes you just have to do a little something for yourself. My birthday was on a Monday this year, so I didn't take it as a day off. Instead, I thought about getting myself cupcakes or a dozen donuts, but then decided to make myself an apple galette with the Arkansas Black apples I had rolling around the produce drawer. Is that the practical side of adulthood?