Spring 2021 - COVID19 endures

It has been a cool, rainy spring. Usually the magnolias last a day or  two. Now they are out with the forsythia, daffodils and tulips.


During COVID when it's too rainy to pull weeds or ride, a challenge can be to cook one of Margot's recipes. I tried her Lemon Lime Pie,  a two day effort. I think I lost count on the amount of whipping cream and used too much. The first slice flipped off the server.


This week my sourdough was done as a loaf. On this I lost count of the amount of flour I was using. At the Loblaws cooking school we were told to measure everything first and put it in separate bowls. That way, if we get distracted, we might not lose track of what we were doing. The bread dough was wetter than I like but it baked up fine. Sourdough is a three day effort.

At the same time as making bread and the pie, I was making soup with the sorrel from the garden. Perhaps it was too many things at once.

Comments

William said…
Sandra has been home preparing and baking one or two loaves of bread every week for months. She has also been cooking muffins, cereal and desserts every week. Baking must be a refuge for those "forced" to stay home.
May 3, 2021 at 4:35 p.m.
Megan said…
Both the pie and the bread look pretty great!
May 5, 2021 at 8:28 p.m.
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