A modicum of normality amid the festive season frenzy: pasta night with not a leftover in sight.
Every tomato in the pasta and in the salad comes from the garden. A not so quick (because of the other bits) after starting the rolls for the final market of 2021 on, fittingly, New Year's eve.
I can't believe that it's 18 months since I sold my first batch of sourdough rolls at the market. Now, I make a batch of brown and white, as well as loaves each weak. Mother Ursula will be two some time in 2022 - sometime in April. Since the weekly bake began when the market resumed post lockdown in July 2020, we have not had a crumb of commercial bread in the house. Making, or to be accurate, catching natural yeast, is a process. My story is here. 
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
- From Wordpress, I use the Exxp Wordpress plugin. If this rocks your socks, click here or on on the image below to sign up.
- Join Hive using this link and then join us in the Silver Bloggers' community by clicking on the logo.
Original artwork:
