Sunday, February 7, 2010
Sunday night, the kitchen is cooling down from many hours of roasting, boiling and baking. Getting ready for the week. Head swarming with thoughts for this blog, so many of which go unwritten for lack of time; how to navigate the world of deceptive ingredient labels, genetically modified foods, cooking fresh whole foods in this busy era, sweet tooths, food for the privledge, food for everyone, and so many other topics. Hopefully in the coming months I will have the time to post my thoughts, strategies, struggles and successes on many of these subjects. I end the night with the taste of warm home baked bread in my mouth; whole spelt, left to rise over and over through the afternoon, a softer texture than ever before, chewy crust, tender crumb, bread for the week and a kitchen to clean.