Baking bread

Does anything make a house smell more delicious than baking bread?

I say this as if a loaf is in the oven right now. Ah, no. Even though one of my New Year’s resolutions for 2012 (yes, ’12) was to bake bread each Sunday for the upcoming week ,and I got Mike, the king of multigrain, on board with eating said bread, it never happened. We’re now more than halfway through 2013, and I still can’t bring myself to do anything besides read whole wheat bread recipes.

Truth of the matter is, the thought of baking bread intimidates the hell out of me. I’m not sure if it’s the kneading of the dough, or the letting it rise, or the punching it down that keeps me from putting “plan bread” into action. It just seems so complicated.

I should mention that I’ve attempted these steps before, somewhat successfully, at an artisan bread-making class last year at the Chopping Block. In the span of a few hours, we knocked out a head-spinning number of recipes, like whole wheat pita, rosemary breadsticks, challah and English muffins — all amazing but not likely destined to become part of my repertoire. Plus, it was too much for my brain to absorb in such a short period of time. More helpful would’ve been if the teacher had been in my kitchen demonstrating the steps at my island, with my bowls, and then hovering nearby as I gave it a go.

Kind of like how my mom taught me to make pie crust. If only she baked bread.

And now, a French bakery is set to open down the street next week. I imagine this will be a setback to the plan I’ve had for making my own bread at home.

Speaking of imagine, did you know John Lennon baked bread during his years as a “house husband,” when he stayed home and raised baby Sean? Perhaps this video, which briefly showcases his kneading skills, will inspire me to move beyond the perusing-cookbooks stage.


CSA, hooray! Chapter 9


This week’s CSA share can be summed up in just two words: Hello, tomatoes! (2 pounds!)

What else was in the box:

  • cauliflower
  • snow peas
  • little leaf cucumbers
  • radishes
  • Japanese cucumbers
  • purple Italian onions
  • patty pan squash
  • ice box melon

As seen on Pinterest: Baked egg in an avocado

I love avocados, and I love eggs. So when I kept spotting photos of an egg baked in an avocado half on Pinterest, I had to try it. After all, how hard could it be?

I wouldn’t exactly call it a Pinterest fail — although you should search that term on the site next time you need a good laugh.

Preparation was easy. Slice an avocado in half, enlarge the hole left from the pit to accommodate an egg, and then crack an egg into said hole. I somehow own the perfect little ramekin to bake it in. Your guess is as good as mine as to where it came from.


I baked it in a 400 degree oven for a good 20 minutes — longer than what the pinned recipes called for, but the whites were runny when I check after 10 and 15. (Gag.) This is what I took out of the oven, after I added some chives and a spoonful of salsa:


Looks OK. The problem? Not easy to eat. At all. I finally scooped the mixture out of the avocado peel. I love mush, but this wasn’t all that appetizing:


Then, brainstorm! I threw a piece of whole wheat bread in the toaster, and spread the mixture on top. Finally, success. A delicious success.