an evening of cooking
Jul. 25th, 2002 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidLast night, I made:
a big loaf of bread, a round floral sort of shape, a pull-apart one, for potluck tonight
a vat of barley and chickpea salad, with sauteed onions and summer squash, mustard vinaigrette, also diced cukes and tomatoes, and scallions; also for potluck tonight (both vegan)
roasted new red potatoes, carrots and onion, all from the farm with rosemary, olive oil, and sea salt
another pass at leftover rice and onion and sweet potato mixed with scallions, sauteed onion and summer squash, and egg, then fried together (don't really know what to call this, but it's good, and uses up leftver rice and veggies).
I had a couple of "petals" extra when making the bread, which became rolls. I tried them this morning: the non-shiny crust is still really nice, and the crumb is good, too. With the weather changing so abruptly, I'd forgotten that my bread dough texture would be different as well.
a big loaf of bread, a round floral sort of shape, a pull-apart one, for potluck tonight
a vat of barley and chickpea salad, with sauteed onions and summer squash, mustard vinaigrette, also diced cukes and tomatoes, and scallions; also for potluck tonight (both vegan)
roasted new red potatoes, carrots and onion, all from the farm with rosemary, olive oil, and sea salt
another pass at leftover rice and onion and sweet potato mixed with scallions, sauteed onion and summer squash, and egg, then fried together (don't really know what to call this, but it's good, and uses up leftver rice and veggies).
I had a couple of "petals" extra when making the bread, which became rolls. I tried them this morning: the non-shiny crust is still really nice, and the crumb is good, too. With the weather changing so abruptly, I'd forgotten that my bread dough texture would be different as well.