21
Mar
15

Mornin’ or should I say afternoon or early evening.

With spring around the corner, possibly the last of the cold weather and precipitation is drawing to a close.  Possibly , primal instincts, if still intact after influences of the modern day life, let’s us have a Saturday morning sleep in.  (Hibernation?) YAWN….Or it could be a reaction the the previous busy week of werk and life. Yes , I believe in escapism ….

Surely when the weather warms I’ll be in a better mood (maybe) to experience a sunrise , that is without a busy hustle bustle schedule looming over my head for the remainder of the weekend.

Now American test kitchen is on in one room as hard rock resounds from my desk in another room .  Freshly showered,  the body slowly comes to grip with the kitchen, coffee is spot on for a mocha flavour ,a triple blend of two single origins with a touch of robusta. Ground and drip brewed. Roast was a medium light. Reality ….dead ahead ….

I temper the late breakfast with diced broccoli stems , remnants  of the broccoli consumed by other family members, green onions to get veggies in and out of the way. chorizo sausage, 1/2 slice will be the meat additive. Since I have bread made from the previous night , instead of some kind of wraps , will be sliced and and pan fried with two eggs sunny side up and runny. Done , now Saturday chores are coming into focus…..

Saute broccoli and green onions , don’t forgot some dried peppers, ancho for background spice to compliment the chorizo sausage .

Two eggs , you know how to cook them to your preference.

 

Plate  up the veggies.. Top with the eggs… Pan fried bread on the side for yolk dipping… Yep , a small smattering of dried habanero. If you want to eat more veggies I find that hot peppers and seasonings helps compliment as long as you don’t overdo it . The broccoli flavour is still there.


Bread, from the night before..  This is the first time in about 3 attempts that I get it right . Having baked bread with the typical dry yeast addition, now I have a poolish on the counter top in a mason jar , simply , a starter of water,  yeast and flour. Since I make bread about every two days or so I find that the starter, poolish, adds a bit of tart flavour to the bread other than the  typical yeast only addition. (Think wild yeast additions for flavour ) Similar to a sour dough , but not as involved. I use about a cup of the poolish added to a bead recipe in addition to 1/2 the amount of the liquid and yeast added to the recipe . Basically I still proof dry yeast about twenty minutes ( with water and sugar), but only half the amount , and add the poolish for the remainder. Previous loaves were ok, but I let them rise to long and they collapsed . Gotta keep and eye on them as I use a quick rise yeast .

Does spring break mean we will actually get a break ?    ……….. lol…….

Refilling my coffee cup !


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