May 2008


A couple of weeks ago Gastronomike and I were given a starter for “Amish Friendship Bread” from another graduate student we know. It’s a yeasty, runny, milk-flour-sugar mixture that you feed for 10 days, at which time you’ll have enough starter for 5 loaves of bread. On the 10th day you’re supposed to: measure off 1 unit of starter to keep as your own starter; measure off 1 unit of starter to bake a loaf of bread for yourself; measure off 3 units of starter to give to 3 friends, so they can enjoy the pleasures of home-baked bread. Mike and I are apparently not friendly people, for today was the 10th day, and we did not measure out a single unit of starter to share with anyone. Instead, we baked up all the units of starter for ourselves and ended up with a veritable cornucopia of delicious breads.

The two darker loaves at the back of the photo are the basic “Amish Friendship Bread” recipe that came with our starter. The smaller biscuits at the upper right are a variation we found on the internet called “Sourdough-style Biscuits” and the bevy of small yellow loaves in the foreground and to the right are all “Amish Corn Bread.”

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R. is really into making soups, and today she was totally set on making a lentil soup. So we went into our soup cookbook and basically picked one at random. It wound up being pretty great, although when we make this again, we’re definitely going to make it spicier.   Maybe by doubling the garlic, or upping the salt & pepper, or even adding some chili powder.  We ate it with a nice crusty asiago bread from the co-op.  It took like 30 minutes to make!

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R & I have basically been eating vegetarian for a while now–not really as a matter of principle, but just to try to get ourselves into healthier eating habits.  But with our farm share coming up, and with a bunch of meats sitting in our freezer needing to be used, we’ve celebrated the end of the school year with a quasi-return to the carnivorous world.

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