Ok, I admit it. I still have not found my groove yet. Something is amiss. A bit of lethargy perhaps. There are days I wake up pumped up and ready to take on the world (These are days when I work out in the morning) and then those that I feel rather sapped (these are days when I don't work out at all.. and yes, I deny all patterns!)
And, yes, this blog seems to be bearing the brunt of it in my unpredictable posting and lack of schedule. I am fully aware of that now. First Step complete. Phew!
Now that I have acknowledged it, it should get better. Right? Right? Oh! please say it is so! I cannot bear another year of lackluster performance! I mean, what will my shareholders (ahem! so what if it is just me!) say.
Only another year of negative returns in an artificially propped up market. Ah! it's all fine. Not a bubble at all. Just keep pouring the money into it. It will come up someday.... Right? Black holes are a myth. What goes in always
comes out, honey..
Hmmm.. Why is there no resonance on this? It is very disconcerting! Do you not love me? I mean people, what more can I do! I am at a loss. I have my head in the sand already. I am doing all I can, to do nothing, and, it doesn't seem to be working. Am I missing something here? Perhaps, a change of government will help?!
Wait! That's it!! Elections! That should provide a catalyst! I mean, all that money being poured in endless chats.. Surely, some of it will come my way... umm...may be?
What do you mean, Never?! Hey! don't break my bubble! I like my glass house. It's warm and cozy, even there is nothing to eat in here....
In other news, I bring you a successful sequel to my spelt failure
from ere while ago. Bursting with summer sweetness, these berries need no additional sugar, which takes the decadence out of the dessert while leaving behind all of its indulgence. And yes, the flaky dough buttons are made from the spelt croissant attempt.
The trick I realised in working with spelt dough made without additional gluten is to care for it low and slow. For these cobbler knobs, the heat was at 325F for 20 minutes and then turned up to 400F for 10 to crumble it.
I find that, in general, slightly lower heat (compared to regular all purpose) works better when baking with spelt flour. I am curious about the chemistry behind it. So, if there are the more scientifically aware out there, please come forward quench my thirst..
Summer Berry Cobbler
1/4 of Spelt Croissant dough (made using Stephane's recipe)
1 pint mixed berries (I used blueberries and blackberries)
1 T rosemary
1/2 tsp salt
1 T mild honey
Preheat the over to 350F.
Arrange the berries and rosemary in a baking dish. Sprinkle the salt over. With a cookie cutter, cut little rounds of the spelt dough. Arrange the dough in any fashion over the berries.
Place the dish into the oven and immediately turn down the heat to 325F. Bake at 325 for 20 minutes. Increase temperature to 400F, drizzle the honey all over and bake for another 10 minutes until the dough kind of starts caramelizing.
Cool on rack for 5 minutes and serve warm as is or with ice cream!