rosemary bread yet again
First I baked rosemary bread yet again, for a dinner party, following this recipe for an unkneaded peasant bread. This time it came out much much lighter, fluffier, and more delicious. Basically I followed the directions more carefully and this worked (who knew!) although I also stuck my roommate’s pizza stone in the oven while it was preheating, then stuck the bread pan right on top of it to while baking, which may have helped.
I infused some olive oil with garlic and left-over fresh rosemary while it was baking, too, for dipping purposes. This was a good idea.
mm breakfast!
Hungry grad students ate all my bread at once, so the next day I made scones, using my current favorite recipe (via Smitten Kitchen, with modifications here), only lemon-zest-and-cranberry this time (I had no oranges). A nice thing I’d forgotten about this recipe is it involves no eggs, except for the glaze, so licking the spoon is completely acceptable.
Finally, I made tomatoes filled with rice again (for the third time!) and yet again, they were devoured before photographic evidence could be acquired. You’ll just have to trust me on them.
Here's the bread rising, looking bizarre
mmmm. That all looks delicious!