I like cooking. Kinda. Sometimes. (Lucky for me, Matt enjoys it!) But I'm not one for following recipes. I tend to use them for inspiration and foundation - then see what else I can come up with. Additions, omissions, substitutions. I think I like the risk - will this be any good? (And once again, lucky for me, Matt's curious enough to go along with it!)
I do not usually enjoy baking. I rebel against measuring cups and spoons. The accuracy requirement intimidates me. While in many other areas of life, I am on board with following directions and executing procedures and protocols as indicated, this is not one of them. I have a few items I am able to produce with a mild amount of consistency: congo bars (shoebox brownies), fresh apple cake, shortbread, banana nut muffins, lemon poppy seed cake, and a few varieties of cookies. I am drawn to recipes with short ingredient lists and concise instructions.
However, recently, I have ventured into a new arena. And so far, it's been delicious.
We're complete suckers for crusty loaves of bread with chewy, soft insides. Toast with breakfast, alongside a bowl of homemade soup, paired with cheeses, grilled panini sandwiches - I could go on and on. And we have a beautiful rosemary bush that smells so good when you walk by, you'll find yourself salivating. And now, thanks to the interwebs, we have a recipe for an easy Rosemary and Olive Oil Loaf.
Each attempt has yielded slightly different products, and I'm still looking around online and in my beloved Joy of Cooking (a staple kitchen reference - thanks Mom!) for tricks and tips to work on the texture and finish of the loaves. So while they aren't yet close to artisan, they are pleasantly idiosyncratic. And yummy.
Before:
After:
Eat.
