Sandwich Day: Double Stack

I have to say, this dark rye I made yesterday is delicious! (And almost gone!) I made a couple of sandwiches with it, and I wanted to share.

Yesterday, I was just hungry, and I wanted to have something hearty. Fortunately, we had some Kerrygold "Blarney Castle" cheese around. This is lovely cheese, not bland but not with an overpowering taste and smell; a bit sharp but mild enough to let the taste of the bread show through.

The only thing I found disappointing about the bread was that the characteristic "rye" taste wasn't very strong. I wonder if this was because I modified the recipe not to use the sourdough starter? It was still delicious, a lot like the brown bread I remember Mama making for us.

I just cut off a few slices, put them straight on the bread, and Yum!

But you know what was missing? (And I haven't had this for ages.)

That's right—pickle! They have this at the Stop & Shop, but we rarely go there for our grocery shopping. (Hint Hint to Nancie!)

Then this morning, Nancie made her classic tuna salad with onion. Just the right amount of mayonnaise, and some lettuce and tomato on top. (The lettuce and tomato don't show up very well in the picture, but they're there.)

I had the French fries (reheated) for lunch as well; I have to admit those aren't mine or Nancie's; they're left over from eating out this weekend. But they were good. Lunch, anyone?

God speed, and remember: All sorrows are less with bread.

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The Consistency Of Coarse Meal

I decided to make biscuits this afternoon, and as I was following the recipe, I saw that I needed to mix flour, salt, and baking powder, then cut in shortening (butter is better than mar but marge is what we had). The recipe said to cut the shortening in "to the consistency of coarse meal." Now what the heck is that supposed to mean? I mean, I know what (for example) corn meal looks like; but does the casual baker? How are they supposed to know? It means this. Not that you'd go far wrong with these biscuits, anyway. I mean, it's the Pillsbury cookbook. The only problem I had is that, at some time in the past, I put a note in to myself to use 3 1/2 teaspoons of baking powder instead of the recipe's 2. Well, I'm marking that back down. These are edible, but definitely taste of baking powder. Oh well, live and relearn, I guess. The finished product. Yum! Godspeed, and remember, All things are better with bread .

More Random Thoughts

I don't usually make bread during the week (I could , but we'd rapidly run out of space to store the bread!). But last night I did, just plain white bread for sandwiches today. I have to watch myself carefully. I'm not taking the time I need to shape the bread; it doesn't look as nice and even as it should. But it's got a lovely crust, a bit sweetish, and should make a great sandwich. Herself (who has informed me that she would like to be referred to forthwith as Nancie) made a great sandwich on this for lunch. She is the Sandwich Queen :-) Buffalo chicken, lettuce, tomato, mayonnaise, and a wee little bit of pepper. I can't wait for lunch! I was going to post something about the awful state of my bread ingredient cupboard, but this has cheered me up enough that I don't feel like griping about it :-) God speed, and remember: All sorrows are less with bread .

We Need A Bigger Kitchen

Evidence: I was baking this afternoon while Nancie was trying to frost a cake. I wish I had a picture of the result; but here's where I wound up trying to mix and raise the bread: In case you're not sure, I'm doing this on the stove (next to the cookie sheet and loaf pans that I had to take out of the oven because we were baking the cake). What you see in the background is the microwave on the counter and the various things we have to have there in order to keep them off the counter. We manage, though. Somehow or other :-) So what I'm making right now is Tuscan White Hearth Bread from Everything Bread . This is unusual in that it has no salt. Or sugar; just water, flour, and yeast. It's the perfect kind of bread to use with spaghetti that has a lot of sauce on it. It might even be the excuse to make a little bit of extra sauce for the pasta! Tuscan White Hearth Bread 1¼ cups warm water 1¾ tsp. active dry yeast (1 package) ¼ cup whole whe...

Bread Makes The Meal

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