We are taking the show on the road-well, not really, I have to go for my real life job.  We will be sampling some local eats and drinking holes-so stay tuned for trip updates….maybe.  We will see how it goes.  We have reservations for the Saloon Steakhouse this evening and I will see if I feel like posting after rolling back to the hotel.

I don’t know what got into my head, but I decided to bake bread after coming home from hockey. It is a little twist on the soft white sandwich bread from the great, The Weekend Baker .

Subsituted one cup of the the king’s white flour with half cup of the king’s wheat and another half of wheat germ.

Slather me in butter, eat me and call me Betty.

Here is a riff on a cupcake recipe from Food and Wine-a nice yellow cake.  I nearly f-ed it up by getting cute and dropping a few chocolate chips into the batter.  They sunk to the bottom of the pan and cause the first six to stick to the bottom.  I then over compensated by making the next batch too small…size does not matter, especially with cupcakes.

I decided to forgo the usually frosting and just spread Nutella all over them.  I have made some poor decisions in my life, but this isn’t one of them.

from www.ubuweb.com

This is my inspiration for the day, Henry F-ing Miller. If we would have played the old game of, “who would you invite to dinner” earlier in the day my answer would have been: Jesus, Chuck Norris and Paul Bunyan. That dinner would be fun with lots of stories with demons being driven into sheep, kicking and tree chopping. All of that is out because Henry F-ing Miller is coming to dinner now. Hang around until he tells the story about the guy driving with one arm through the Amazon.

from thehappynoise.blip.t posted with vodpod

Sunday morning baking:

Fougasse
http://allrecipes.com/Recipe/Fougasse/Detail.aspx

“In ancient Rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include “focaccia” in Italian cuisine, “fugassa” in the Ligurian language, “fougasse” in Provence and “fouaisse” or “foisse” in Burgundy. The French versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato.

Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded.”

from Wikipedia

also: A fougasse is an improvised mine constructed by making a hollow in the ground or rock and filling this with explosives (originally, black powder) and projectiles. Not looking for this kind of result today.