I have ten minutes before I put the brown bread in the oven, so I might as well blog.
Today's been food preparation day here; I made scones from my mom's recipe (taken from the Quaker Oats cookbook) this morning (including my family's traditional chocolate chips), along with a bread from Bittman's magnum vegetarian opus that involved white flour, wheat flour, cornmeal, and molasses. It tastes great; so much so that it's already half gone. The Sherbs made our usual amped-up Fiber One muffins - we take Fiber One-branded "apple cinnamon" muffin mix, add apple bits and golden raisins, and enjoy it a lot more.
This evening's bread is a brown bread from Bittman; it smells good already, so I'm optimistic.
I'm also making a gigantic chickpea and mushroom soup from Lydia's Italy; the chickpeas still seem hard after an overnight soak and twenty minutes of boiling, but they're on boil for another two hours, so I will trust in Mme. Bastianich at current.
The soup itself is lunches and dinner later this week; dinner tonight is hot dogs. Hebrew National makes them low-fat.
2 comments:
Is it Bittman's Whole Wheat & Molasses bread?? I LOVE THAT STUFF. Kurt requires that I keep some on hand at all times, but unfortunately my oven is broken at the nonce. We eat it at almost every meal. It's divine toasted with a wee bit of butter.
If it is, I agree with Kurt. SO TASTY.
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