The entry I had almost finished for tonight -- the one where we were going to discuss unusual food combos -- that's going to have to wait until tomorrow. That's because the most magical thing has just come to my attention.
Last night I mentioned a book called Kafka's Soup. Tonight I discover that awesome Texas personage we know as Miz Bee, or Bonnie, has up and ordered it for me and it's supposed to arrive Friday! Bonnie, you are so special, dear heart. You bring a good tear to my eye. Thank you.
I will, of course, tell all y'all all about it (boy, that's a LOT of alls) when it gets here. By the way, John Baker? I have some good news and some bad news. The good news is, one of the writers Mark Crick highlights is Virginia Woolf. The bad news is, the recipe he has her describing is not the one for Cottage bread. No. It's something called Clafoutis Grandmere.
On the subject of bread, although I fired up my trusty bread machine again today, I didn't do the Cottage bread either. I'm sure I will at some point down the road but today I was sidetracked by something that sounded so good, I just couldn't resist it. It's called Sweet Oatmeal Bread and this am the way it goes ...
Into the bread machine, toss 1 3/4 cups water, 1/4 cup molasses and 1 tablespoon olive oil. Then add 1 cup rolled oats, 2 tablespoons sugar, 2 teaspoons salt and 4 cups flour. Top it off with 1 tablespoon yeast and run it through the dough cycle. When that's all done, divide the dough into two pans and let rise again. Bake at 400 degrees for 25 minutes.
It is baking as we speak. I just wandered into the kitchen for a refill on coffee and it smells heavenly. If nothing horrid happens, I'll take a picture to go with this entry to entice you to fire up your own bread machine, even if it's the deli department at the grocery store.
Later: As you can see, not only is the bread done, the small loaf has already been plundered. The top is a bit too brown. That's my fault. Had the bread on a higher shelf in the oven than it should have been. And it looks a bit darker than it actually is because of my habit of brushing the crust with olive oil to keep it nice and soft. The flavor is great -- not too sweet at all. Just a hint. And the texture is light and fluffy.
I think it will, when cool, make a lovely Kinsey Milhone (peanut butter and pickle sandwich). I can report on that tomorrow, when we finally get to that discussion of unusual food combinations. In the meantime, viva la bread!