rachelmanija (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rachelmanija) wrote2019-03-15 11:35 am
rachelmanija) wrote2019-03-15 11:35 am
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Farmers Market Month, Day 12-13: Cornmeal bread, passion fruit, macadamia nuts
I had a lot of stuff going on the last couple days, so no photos.
I squeezed passion fruit juice/pulp through a colander on to my apricot kefir. It was divine, but the kefir is also divine all by itself. Will not buy passion fruit again unless I have a specific plan for them.
I baked the wonderful bread again, this time with 3/4 flour, 1/4 cornmeal. It is delicious but less versatile; not a good pairing with black sesame, for instance, which is obviously a problem. It goes well with honey, brown sugar, and apricot preserves. I gave some away to neighbors (not because I disliked it, but because people are so thrilled to receive homebred bread) and will go back to all flour for my next try. I will also invest in two one-quart oven-safe bowls so I can do one loaf plain and one flavored, perhaps with the Kalamata olives I have on hand.
The California macadamia nuts are absolutely fantastic: sweet, nutty, slightly chewy, less rich than the ones I've had before, and perfect without roasting or added salt. I love them so much that I am going to either make special trips to that market just for them or, if possible, order them by mail.
I squeezed passion fruit juice/pulp through a colander on to my apricot kefir. It was divine, but the kefir is also divine all by itself. Will not buy passion fruit again unless I have a specific plan for them.
I baked the wonderful bread again, this time with 3/4 flour, 1/4 cornmeal. It is delicious but less versatile; not a good pairing with black sesame, for instance, which is obviously a problem. It goes well with honey, brown sugar, and apricot preserves. I gave some away to neighbors (not because I disliked it, but because people are so thrilled to receive homebred bread) and will go back to all flour for my next try. I will also invest in two one-quart oven-safe bowls so I can do one loaf plain and one flavored, perhaps with the Kalamata olives I have on hand.
The California macadamia nuts are absolutely fantastic: sweet, nutty, slightly chewy, less rich than the ones I've had before, and perfect without roasting or added salt. I love them so much that I am going to either make special trips to that market just for them or, if possible, order them by mail.
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I'm glad you're having such excellent fooding experiences!