One of the good things about making one personal size pizza at a time is that there is no more to gorge on. On the other hand, making one personal pizza at a time means there is no next piece even if it tastes great.
My job was to stand outside on the patio where I would wash and soak the corn husks in hot water.
This sauce is very simple with only garlic, salt, lemon juice, and water. It is called Toum, a traditional Lebanese sauce that presents similar to a strong garlic mayonnaise.
I have never baked fresh bread just to get stale or make croutons but today I did just that to make Strata
Although machines and other devices do make our time in the kitchen easier plus faster to the plate, the joys of doing things by hand are tangible but subtle.
I also had some leftover macerated apples and blanched sweet potatoes from the galette. The custard base with raw eggs needed to be cooked so everyone in the pot was the idea.
I had some Granny Smith apples bought specifically for pie use and a sweet potato in the drawer so my mind was made up.
It is the Sunday after Thanksgiving and there is pumpkin pie to be made, or at least set up to make in the morning.
It has been 157 days since I started to culture Isabel and today I thought I’d lost her.