Monday, November 3, 2014

Sunflower Sesame

The thermometer took a dive last week, snow came down, and this ol' gal pulled out her breadmaking supplies. There was whole wheat flour to use up before buying fresh flour. There was frozen vegetable water to thaw for the liquid portion of the recipe. There was yeast to bring to room temperature, as well as sesame and sunflower seeds.

I cannot exactly say I am back in the breadbaking saddle of doing it once a week. We shall see when and if the urge strikes again. I am not committing myself to anything on my days off besides getting the dishes done. Even that takes me three days sometimes.

But having my favourite bread again was sure a treat.

On my way to work on Wednesday I used my key to get into Everett's house and leave a loaf of bread on the kitchen table in front of his laptop so he'd see it when he went home for lunch.

When I stopped in after work the next day, he said he'd polished off the entire loaf before going to bed that night.

1 comment:

  1. That experience of someone loving your cooking is so rewarding. It makes up for the times it takes you 5 hours to get dinner ready and it's eaten and forgotten in 20 minutes. Mostly this happens for me with chocolate cake.


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