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Hi.

Welcome to BreadLust!
I hope this my baking adventures inspire you to on your own!

Olive With a Twist

Olive With a Twist

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I have a very poorly kept up BreadLust Instagram. The true and secret reason I have two Instagram accounts is so I can follow a million bread makers and gluten geniuses all in one, steady feed. It's glorious. One such person I especially love is The Sourdough School. This homey sourdough school teaches the science and slow art of natural leaven. They recently published a cook book (bake book?) that I preordered several months ago.

Side note: the fun thing of pre-ordering books is you do it months in advance and then promptly forget. Then when a *surprise* package arrives, the excitement is all new.

When the book arrived, I flipped through and immediately landed on the first recipe to try out - olives and preserved lemons. I make preserved lemons about every other year. I'm constantly look for ways to use them up.  
I fell back into old habits and mainly used this specific recipe for the measurements of olives and lemons. I began making this dough like all my others, so perhaps I didn't give it the best shot for success. The bread is good, but it's not my favorite. I love a bread that can be topped with eggs, avocado and apple butter or something sweeter. This is straight up a savory bread. It would be good with beef strew or toasted with a really garlicly hummus. 


I'm home for quite some time- I don't have a trip until Thanksgiving, that's ages for me! But jut because I'm not flying anywhere doesn't mean I've stopped traveling. Last week, as an early birthday celebration I went with some friends to a Getaway House for a weekend in the woods. These tiny houses and the ethos of Getaway is to encourage you to disconnect from the busy, uber connectedness of modern everyday life. With a cellphone lockbox, minimal furnishings theres no room to hide in the 150 sq ft cabins. 

In keeping with my goal of reading two books this month, the cabin allowed me to finish the first - Am I There Yet? by Mari Andrews. I follow Mari on Instagram (are you sensing a subtle theme here?) and love her illustrations. These observations about life put so simply and beautifully.

This week got two kubota squashes, aka Japanese pumpkins from my CSA. I love savory pumpkin in the fall and quickly dived in and then overwhelmed my meal prep with two of my favorite pumpkin dishes. Thai pumpkin curry (as the recipe stands it is extremely mild, so I added a dollop of harissa to the pot and it was ๐Ÿ‘Œ๐Ÿผ) and then a favorite for several years - braised chicken and squash. Whatever the recipe says - it takes much longer than 30 minutes for the chicken to full cook. I always forget and believe the recipe and then have to wait another 30 to 45 minutes longer for the chicken not to kill me. 

A few articles I've been thinking on this week: 

Squash Season Is Here!

Squash Season Is Here!

Bread Freeze

Bread Freeze