You'll have to excuse the frequent interruptions as I scroll down and hit save. Excuse me... (save).
I haven't been doing much cooking lately, and as you've probably guessed it's because of the heat. I'm afraid that turning on any heat generating device will result in my imminent death. Perhaps I'll instantaneously combust, or be overcome with the urge to fall asleep in the deep freeze. Instantaneous combustion would probably be faster, but I should wear nice shoes, because they always seem to be left untouched.
Excuse me... (save).
I have been in the kitchen a little over the last couple of weeks. In between my frequent trips to the ice maker, I've managed to make the best looking chocolate mousse cake yet. Sad thing is, you can't actually look at it because it was gone before I could take lens cap off the camera. That's a bit of a lie, there was something left of it, but no amount of photo editing could have fixed that mound of mushy chocolate mess.
Then there was the focaccia bread above, that I did manage to capture before it got devoured. I made it from my new copy of the Bread Bakers Apprentice and it turned out much better than I thought it would. I give all the credit to the book. I would recommend it for anyone new to bread making. The techniques are thoroughly described and often photographed almost like mini tutorials. I'm quite new to the world of yeast breads, so I did find it quite intimidating. Then, I found out something new - bread takes an insane amount of time. Mix, rise, form, fold, rest, form, fold, rest, form, fold, rest, stretch, rest, oil, stretch, rest, bake, rest. I felt like Seymour in the little shop of horrors, running around looking after that bread. Luckily it didn't try to eat me.
Excuse me... (save).
I'm leaving this post now with the promise that no matter how hot it gets - I will post more. Although all I have to write about at the moment are the cherries we've been surviving on.
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