Food52 site and came across a bread recipe. Pain a l'Ancienne. I had to make it. So I started the dough yesterday morning. The first two loaves did not come out as nicely shaped as I would have liked but the next to were spot on. This dough had great texture. And I liked the addition of Wheat Germ.
Food Wondering and Marbled Rye Bread. Yes I made this today. It looks so cool. Hopefully Chris will like it in his lunch tomorrow. Such an easy recipe to follow.
last night's chicken and some roasted cauliflower. We ate the whole thing!
And someone liked having me in the kitchen today...