time reversal

While out in Colorado, Ruth and I made pizza dough one night; inspired by how easy this was, I decided to try making some real bread. Mark Bittman, my favorite Internet person, recently posted a recipe for no-knead bread to the Times, so I figured that was the natural place to start. The recipe was simple enough, but I added too much water and the did not cook the loaf long enough. The results were still amazing, and I may have spent the better part of the night snacking on fresh bread and nutella. Needless to say, this made me incredibly nostalgic for Germany as I can remember many adventures that started off with a loaf of bread, a jar of nutella, and a “borrowed” bike.

I highly suggest reading Bittman’s article and watching the associated video as they do a great job explaining why the bread one usually makes at home isn’t as crisp as loaves from a bakery (mainly because bakeries have steam infused ovens), and they give you a way to easily overcome this gap and make delicious, crackly bread in your oven.

While I was baking the bread, I made a really nice tomato soup to go with it. I wanted something a little spicy, so i threw in a habenero but did not take enough care in handling it. Somehow its juices got on my face; they eventually found their way into my eyes and ruined about an hour of the afternoon for me. I am not going to let this happern again and am currently making my own hot sauce by steeping a habenero in a 750 of vodka. The vodka does a great job of extracting the habenero flavor and is a lot easier to use while cooking than a raw pepper.

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