The upside of having my own garden is that every week I have fresh veggies that taste wonderful and were brought to my table by foot (my feet to be exact, and well my hands too, and the rest of my body really...) The downside? I'm drowning in tomatoes! Also, the other day I came home from Stop 'n Shop (all you Midwesterners, think Meijer or Kroger, and all of you WAs think Fred Meyer) with a perfectly ripe peach. And I mean perfect (commence French finger kissing imitation, muah!).
My big food adventure this week though was bread baking. The recipe said to let a flour, water, and yeast starter ferment for 2 days before starting the actual baking. That's where I ran into the first hurdle. The tiny bit of starter I'd made succeeded in quadrupling in size in the first two hours, completely outgrowing its container. So, I moved it to another container but then it stopped growing all together and turned watery and gross-looking to boot. The two days elapsed relatively uneventfully, lack of growing and all, and then I was too tired to actually make the bread on the second day because it was the same day as my graduate school orientation (a couple months of lazing and I already forgot how tiring it can be to sit around and listen to people talk all day). I failed at time management on day 3 so I made the actual dough and formed it into bread shape but then had to stick it in the freezer overnight and hope all of my improv hadn't completely ruined the project. Day number 4 rolled around and I finally baked the bread. I'm proud to say that I was relatively successful, it looks like bread and tastes like bread but I was so paranoid about the possibility of having ruined it that I didn't bake it long enough. Turns out the middle tastes less like bread and more like dough...... (what doesn't kill you makes you stronger, right?). Next step(s): actually bake the bread all the way through and hunt down local(ish) sources of flour.
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