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Grains

  This recipe comes from The Big Sur Bakery Cookbook.  

Baking in Another Language

Kürbiskernbrot.  Pumpkinseed bread.

I translated from German, measured ingredients out in metric... This must be good for the brain.

The dough is greenish from the pumpkinseed oil.

Loaf pan oiled well and sprinkled with crushed pumpkin seeds.

Successful experiment.  

I'll make this again.

 

Cake

This turned out well.

Either/ Or

You could have a craving for something sweet.  You could fool yourself it's healthy, after all, it's got fruit in it.  You could make this:

Fresh Raspberry-Sour Cream Crumb Cake.

Or if you're really lucky, and someone's making you dinner, he might give you something simple and delicious like this while you're waiting:

Chives on homemade bread with butter.  In Austria it's called Schnittlauchbrot.  We like to get this at our favorite cafe in Vienna, das Kleine Cafe.

What's for Breakfast?

I don't even like Reindling.  What's next?

California Reindling

It'll be a shame if this doesn't turn out.  It's a Kärntner Reindling.  I'm translating from German to English, from decigrams to centigrams, portioning out little weighed bowls of milk and sugar and butter and flour.  I'm even doing algebra (I think) to convert cake yeast into my fast, fool-proof yeast amount.  I don't know if it's going to be correct.

And another thing: I keep spilling.

This could be a huge waste of time.

This is supposed to be rising.

Ooops.  That was supposed to be 4mm thick, not 4cm.

I stuffed it into a pan that was probably too small.

If you take off the burnt raisins, it looks okay.

Cooling down.  It smells good.  Even if it's wrong, it smells correct.

Warm

Fresh bread with butter. 

Three tired kitties getting ready for a hot summer.

Vienna

Should we move back?