What do these two things have in common, you might wonder. Well, I put them in a new Italian bread recipe that I experimented with today.
Fragrant, crunchy little loaves, fresh out of the oven.
This is a different flour mixture, based on millet flour. It’s different too in that it uses no eggs, unlike a lot of the other gluten free bread recipes. It’s quite different and I like it a lot; Dan isn’t so sure. Fortunately, I’m also baking two loaves of our normal bread that he does like a lot.
Just had a Sharp-shinned Hawk sitting in a bush in front of the house, keeping a low profile. It didn’t work, evidently, as all the little birds were keeping an even lower profile. Better luck next time, Sharpie!
Speaking of low profiles, the furball is missing and being quiet, so we went to look for him. The covers in our bed are wrinkled and there is a lump. Evidently he decided to retire early today. He will be well rested for mayhem this evening.
It’s been a year now since we started this blog. Time flies, even when we aren’t doing anything particularly adventurous. It was a nice year though; not too much remodeling and we had two visitors!