i have been baking more no-knead bread. i love it, and that's really all that matters. these last few loaves have been made from durum wheat flour i bought when i went to pacific food importers, or pfi. i thought the flour would make a heartier, more chewy bread. i think i was right. the yeast i had been using was a bit old so it wasn't rising quite like i expected. but, the flour was denser too. this last loaf has 2 cups durum and one cup regular old stone-buhr white... mostly because i ran out of the durum, so it is a bit lighter and holier... you know, full of holes, not so much godly. although....
i did buy new yeast too... so too many variables switched to know what specifically the difference was, but it doesn't matter - it is good. great really.
i made the marmalade last winter. it is the last jar in the fridge and is really good too. it's from the ina garten barefoot contessa at home book. she, in turn, states that it is anna pump's recipe from her book country weekend entertaining. it is easy and delicious. it is also quite quick to burn should you put it on the stove and then walk away to become distracted by the internets. so don't do that. it will almost ruin one of your le cruset pans. but, if you do, you can dremel out the burned sugar that seems might be tougher than the enamel, but it isn't... it is just incredibly stubborn. i, of course, know this first hand.
i didn't churn the butter, i bought it and then slathered it on the warm toast before the marmalade. it is taking all i have not to continue to power through the loaf of bread and a stick of butter.
going to california this weekend for a little golf. although you haven't seen me much i am in desperate need of getting away. here's hoping i break one hundred.