I looked at Lottie & Doof the other day, and Tim called his catch-up post “Digest: recipe name and recipe name”.
I was thinking more of a slideshow, except I didn’t take very good pictures of the weekend’s food enterprises, tacos with pulled pork and corn salsa, and Blueberry Muffins. And, oh yea, I froze a bunch of blueberries.
I worked at home on Monday, had a late-ish breakfast at about 10:30, and the zucchini pickles, as suspected, are really good with cheese.
Jarlsberg on an egg bagel with Siracha, and zucchini pickles, and iced coffee. Banana on the side.
On Monday night I had the last of the tacos for supper, and then I made the Violet Bakery prune oat and spelt scones for the 2nd time, trying to tweak the recipe, just like everyone else on the Internez. It’s a wet sticky dough so you spread it into a 1/4 sheet pan and chill it, then cut triangles out of the sheet in the morning. This time, I just chopped the prunes and put them into the scone dough – I thought I didn’t have any Earl Grey tea (I did, it was just lurking on the low down on the rack on the door of the pantry closet) so no soaking, even in the pitiful 4 tablespoons of tea, that everyone seems to agree is a ridiculous amount to 10 oz. of prunes. I also reduced the eggs, using just 2 eggs instead of the 2 eggs and 2 yolks called for. Regardless, it was still too sticky to form into logs for slice & bake as Rach suggested, or form into disks, even on a floured surface, and cut into wedges, like I wanted. So more experimentation to come.
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Tuesday Rach was here and I made another recipe I got by way of Lottie & Doof, baby spinach salad with dates & almonds, that’s based on a Yotam Ottolenghi recipe. While I have the Violet Bakery book, the only Ottolenghi book I have is Plenty, and this recipe is in Jersalem – but oh look, also the NYT. Anyhow, I made it with kale, and it was just as good as with spinach.
Which brings us to Wednesday – a blissfully meeting-less day at work, only a few website crises, and Diane’s Dad’s summer sandwich for dinner.
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