I’ve been meaning to make sourdough baguette for a while, but it is a little more involved than some of the other loaves that I make, so I’ve been putting it off. Today is the day though and I am very pleased with the result. Crunchy on the outside, light and just a bit chewy on the inside. They are slightly misshapen, but not dramatically so. Also, my oven isn’t quite long enough to make a full meter long baguette. C’est la vie. 🙂
I don’t go crazy-overboard with the 4th of July / Independence Day Treats, but I thought that I should do *something*, and this is frankly the most Americana thing that I could think of …. breakfast cereal, marshmallows, peanut butter and red-white-and-blue sprinkles. Voila, festive Rice Krispies Treats, just in the for the holiday.
Originally, I was going to call this “Sprinkles and Twist” Focaccia, as I had found some mini mini cherry tomatoes that are marketed as “Sprinkles” and when I had decorated the top of the focaccia with them, it was sort of a twisty pattern. Once baked, however, the “twist” part wasn’t as evident, so I am just going with Sprinkles Tomato + Garlic Focaccia. Lots of garlic, lots of both sun dried and cherry tomatoes. Basil from the garden. Perfect snack and accompaniment to Italian Food. Yummy.
So many people only associate rhubarb with strawberries. I am here to prove that differently. Because rhubarb is an early summer harvest, and the cherry crop becomes ripe, at least around here, not too long after, I decided to combine those two fruits/veg and made some lovely and simple rhubarb-cherry compote. Add it to my usual crumble bars and you have a lovely, juicy, sweet-and-a-little-tart, handheld dessert or snack.