This afternoon from 2-3pm ET we’ll have a chat here — subscribe so you can post threads! I’m happy to answer questions about sourdough, making menus, or really, “ask me anything”!!
Long ago when I had just three little children, I was chatting with a friend (on the phone, with an extra-long cord, so long ago!) — it was about 4:30 pm and I said something like, “Oh I can’t think what we’re having for supper!”
“Leila, you need to know by 10 am what you’re having.”
And thus my life was, little by little from that point on, changed.
It’s good to know what you’re having all week (see yesterday’s post!) and even all month. But baby steps… how about tonight? Is there something you need to defrost? Put in the slow cooker? Pick up on your way to somewhere else, also picking up some things for the next few days at least, according to your plan?
Today I’m starting the process to bake bread tomorrow morning, and here is how I’m making sure my starter and levain (starter plus water and flour, in the kitchenaid bowl) stay warm: they are in my oven with a container of hot water on the side, and the oven light on. They should be ready to go in about 3 hours: the levain, which has a higher proportion of water to flour, to mix with the rest of the ingredients for dough, and the starter to pop in the fridge (it may need another hour).
(In case you’re wondering what to put on your birthday list, I will say that I have two kitchenaid bowls, in case I’m making dough and, say, a cake, and two lids which come in handy, though I just as often use a wet towel, something I’ll discuss another time.)
One of the signs that you are a housewife: you ask for something for the kitchen for your birthday and are delighted when you get it.
We are having salmon and rice, plus a weird cooked friseé recipe suggested by the CSA that sent it. Will either be lovely (tahini dressing!) or awful (sauteed greens with anchovies🤔)