To go with tonight’s dinner of Spaghetti Squash Marinara, I decided we needed some rosemary bread. Thus I set out to make some in the most obnoxiously, self righteous “Goopy” Gwyneth Paltrow way. I activated my yeast. Only the happiest of yeast gets this foamy. Make sure your yeast is well cared for and fed properly. I mixed up the dough using my stand mixer with the bread hook. While my dough was rising, I mixed up a batch of banana bread. If you don’t multitask like this, you aren’t “Goopy’ enough, and I will judge you. Consider yourself warned. I kneaded the dough a second time by hand…
Some of the Sword to Sword folks came over this weekend for a post-Christmas gaming session. A night of melted cheese and dice rolling helped to make the transition back to work from vacation a little less tedious. I used a traditional Swiss fondue recipe with a bit of tweaking to accommodate yet another variety of cheese. I made a simple wheat loaf to use as cheese dip conveyance chunks. For dessert I made super savory pumpkin pie with a vanilla, cinnamon whipped cream.