OK I did not get the banana bread made yet, the butter is softening as I type. Yes, with walnuts.
K keeps saying I need to post more pictures. OK, I could do that, but I do not carry the digital camera around with me that often.
I got a call from Hospital #2 so I get to go through another poke and prod and pee session next week. But I am getting closer and closer to working again.
Yes, Wil, I agree, San Francisco sour dough is the best, Seattle ain't bad. In reading three different sources on the matter, it is a longer process than I thought. Several days to make the ferment, sometimes up to 12 hours for rising and proofing. Wow.
I think I might just start with a whole grain bread, something simple to cut my teeth, as it were. The artisanal breads can wait a bit longer I guess. But the ferment is designed to reproduce and be "fed" every few days so you can bake often. But, when, in the American lifestyle, does one have time after or before work for a 2 hours rise and proof? Maybe I can find it.
I might even make carrot ginger soup with apples to serve with the bread.
Interesting idea, making a meal around a bread....
I gave in yesterday and bought an eastern bird book. I had a western book for years, and I know many more of them. But out here, different. I have seen yellow shafted flickers, little wood peckers I have not identified, chickadees, blue jays, cardinals. Hawks are in absence, seagulls are scarce despite living on a peninsula. I think I know where my cheap binoculars are, the good ones are some where, packed for the mini van, but lost in the current house keeping.
I miss the dark eyed Oregon juncos, I haven't seen a towhee.
The dogs are asleep all around me, Puppette is out of the covers, the wieners are burrowed. It is cold and will stay cold for about 10 days or more. They tell me January is the worst and this one has been extremely mild. We shall see, we shall.
Do one kind thing for another person today for no reason and with no expectation of recognition and or reward. And smile.