Cooking, hanging out


I had an insanely busy week at work. The September project was due on Wednesday, but, as usual, deadlines were extended to this week. Consequently, I busted my tail from Monday to Thursday of last week to be as prepared as possible for crunch-time, only to find that I needn't have worked so hard. Nothing like the frustrations of a full-time job, huh?

To unwind this weekend, I managed to sneak in the making of a double-batch sourdough loaf, substituting in 2 cups organic whole wheat flour for 2 cups bread flour. If I do say so myself, I think I'm getting better at "controlling" Frank's offspring. This loaf had an awe-inspiring crust, but was denser than last week's effort due to the relatively cooler temperatures this weekend, no doubt. If I can figure out how to pre-heat the oven "just so" before proofing, I ought to be able to make some truly great bread. I have to say, I'm much happier with homemade bread, if for no other reason than that I can control what does and does not go into it.

For dinner last night, Bruce and I went to Magic Oven — the establishment which catered Matt's and my wedding reception. Bruce had the Grilled Chicken & Portobello Mushroom Penne in an Asiago Cream Sauce, one of my former favourites, when I could eat dairy. The Grilled Veggie & Goat Cheese Ciabatta sandwich was my choice, which somehow managed to have improved on itself since the days that I and my fellow AKAers frequented this eatery. I think it's safe to say that the food was every bit as stellar as I expected it to me.

In other food-related adventures, I made a bison, mushroom and pea risotto today that will function as tomorrow's (and probably Tuesday's) baon. I've taken to drizzling a little white truffle oil onto my risottos. It took a while for me to become accustomed to the "sourness" that it imparts, but I'm tasting the deeper, earthy tones now.