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bread

The Three Ingredient Magic....!

The Three Ingredient Magic....!

Voila! Here you have it! Three ingredient bread for souls like me who can't eat gluten, and, for everyone else who can because it is bloody awesome. Sweet potato, almond flour, egg. That's it. Simple. Clean. Delicious. I was vindicated. I showed the world. I came out on top again. Bah to all the bread. I got my own sandwich now bey****! 

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Fresh Pea Spelt Tartine + Butternut Squash No-Knead Bread

Fresh Pea Spelt Tartine + Butternut Squash No-Knead Bread

A quick shout out to everyone who helped choose the cover image for this post. I had sent out a request to all email subscribers (if you aren't on the list, you can sign up on the right) last week to vote on whether they preferred the shot of this gorgeous boule on a dark background or light. Light was the overwhelming choice and here it graces the beginning of the post!! Thank you guys!

As you can imagine, for me the act of asking was more than just about this picture. It was as much to get an understanding of what you as readers were feeling, as also about learning to take feedback on my work. The truth is I preferred the dark one because of the high notes of contrast and how much it stood out. Also, I love pairing brown with black and just showing how glorious brown can be.

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Banana Einkorn Cake with Nutella Swirls

Banana Einkorn Cake with Nutella Swirls

Einkorn is an heritage wheat strain that has been recently growing in popularity. The idea is that this is the unadulterated version of wheat, from when the wheat DNA was not being tampered with to create higher yield, larger kernel, pest-resistant crops. What I found with Einkorn is that I am still left with the same level of susceptibility but the amount of this wheat I can partake before flaring up on allergens is much higher. So, I am ok to have a large slice of cake made with this flour that I typically would not be able to indulge in (without fallout) with a regular white flour goodie. One would then think that this is such a manna and with a simple substitution, all would go back to the hegemonies days of indulgence. But, fortunately, that is not quite possible.

At the heart of it, it a very source of carbohydrates and one with mitigated side effects (for me). Balancing that is the price of this non-commodity. As it is not optimized for yield or resistance, it is a very natural grain that is well susceptible to the natural forces. It is not abundantly available and is priced as such. So, I have to be parsimonious in my use of it and as much conscious of how I incorporate it. Banana bread/cake is, I think, well worth this investment. As it is, it is memorable as one of the first from-scratch bakes from my kitchen. Over that, its functionality as both breakfast as well as dessert, makes it an ideal target for use. Also, a little flour goes a long way here as the bulk of the volume comes from the bananas.....

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Italian in my Banana Bread

Italian in my Banana Bread

Weekends are for experiments; Trying out new ideas, recipes, restaurants, activities.. you know, life. Monday to Friday blurs in a flurry of routine, structure, commuting schedules, outlook reminders, being yelled at, coffee with colleagues/friends to cope and bitch, evenings with significant others to bemoan the troubling boss/team, you know, boring stuff that pays bills... and, for weekends!

I can't remember the last memorable thing that I have done during the weekdays that has not been eclipsed by the weekend! Sure, there have been times when I have whooped and thought this was the best day ever, when I closed that amazing deal, or when I was promoted, or when I delighted in seeing a movie mid-week (!!! shock-horror!!!) or I ran into a long lost someone and we shared a coffee spontaneously (happens all too rarely!).. or.. or....

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