Sourdough & Asparagus

Simes got up when I left for work to prepare a batch of delectable sourdough. This he split into two parts; one for a loaf of bread, and one for a mound of pizza dough. Do you know what this means?

Dinner and lunch!

A (presumably) delicious sandwich for work tomorrow:

Spinach

Asparagus

Assorted mushrooms

Provolone cheese

And a pizza for dinner with the same ingredients; substitute Parmesan for the provolone. There's something inexplicably delectable about a hint of Parmesan cheese; so strong but often a bystander to the main event.

Both sound simple, but the bread is so sour they will undoubtedly be scrumptious.

Summer Grillinz

My ever-cheery coworker brought in summer squash to share from her garden. I don't normally like squash too much, but grilling it seemed like a grand idea when Simon suggested we make burgers. I mixed up some olive oil, lemon juice, oregano, thyme and basil, and soaked these in it for a while before plopping them on. The oil caused the flames to shoot up, producing this slightly charred look (and a gloriously smoky flavor). They were tasty, guys!

With them I had a burger on sourdough bread with provolone cheese, and some cape cod potato chips. Summer, I think, is here...

Oatmeal(ish) Bread

We made bread tonight, and it was something like

1 c. warm water

0..25 oz yeast

1 c. bread flour

1/2 c. all-purpose flour

1/2 c. wheat flour

some amount of oatmeal

some brown sugar

We let it rise twice, which was tough because I wanted it NOW NOW NOW. But it was worth the wait -- perfectly sweet and then

we put it on sandwiches with avocado slices and provolone cheese, and eggs in Simon's case. Geez, just so good.

French Loaf

Simon made a baguette, and I made the slightly-old remnants into a deliciously toasted tomato + spinach + provolone sandwich.

I think his bread-making skills are improving.