Put salad ingredients in the food processor and liquefy them, because you’ve been eating nothing but soft fruits and polenta since yesterday and you really really just want to eat at least something that contains vegetables today.
This was not tasty like V8, and it was still not fit for consumption in my condition because chunks of crunchy carrot and leathery tomato skins were still floating in there unprocessed. Homemade vegetable juice sans juicer was a fail all around.
Real bread, with yeast! Not beer bread (though that one is not bad…but it doesn’t really count as bread.)
Recipe here. I didn’t add millet, because wtf is millet, but that was the only thing I changed.
Step 1: bring the yeast to life in warm water until they’re “foamy.”
Step 2: add the flours + salt and place in an oiled bowl to double in size. (1 hour on the counter.)
Step 3: knead a bit.
Step 4: leave to rise one more hour.
Step 5: squish the sides in a bit, because you left it to rise way longer than an hour and it’s absurdly broad and flat. Score the top.
Step 6: bake 30 minutes at “just below medium-high.”
And then you may eat.
What I learned from baking real bread
There is a reason that the instructions are always to “cool on a wire rack.” I let it cool on the baking sheet, and the bottom of my loaf is now mushy and has these light-colored wet bumps that look like blisters or some kind of infection. Will not be showing the underside to anyone.
I knew semolina was a wheat flour used to make pasta, but beyond that, I knew nothing else about it. So I decided that if I were ever to encounter semolina in a grocery store, I would give it a try.
Well! At Carrefour today, I finally came across a bag of this mystical creamy treat. How thrilling. I decided I couldn’t wait on mushrooms and chicken to make the rest of Food & Wine’s dish, so I scaled the cooking instructions down to a single serving just so that I could try it.
I threw in some cheese, and served it with some sliced avocado and cherry tomatoes on the side. (No picture of that.)
The dish tasted oddly…familiar. The texture and color were really familiar too. It almost reminded me of something I used to eat as a kid.