Not cheap but there is less hay around than usual this year and if we stay this dry only one more cut to go probably. Maybe. The weather is the boss out here.
Tima is home and very fat and very quiet. Her breathing which is a direct result of her fatness is pretty rough. She has always struggled with her weight.
Her ears have had enough sun too. Outside pigs have big problems with sunburn as they get older.
So I think I will keep her inside for a few weeks. On a fruit and vegetable diet – no fattening grains at all. I want to get her belly off the ground at least before she starts in on stealing everyone else’s food.
Poor Tima. She was quite the star of the show over at Hendricks House but I suspect the children were sharing their lunches with her which I am sure she encouraged!
Today is Monday. I have a clear plan of the week ahead so let’s hope there are no surprises. And let’s hope there are lots of sales – they say that in the summer here, it being hotter, people don’t bake bread because it is too hot for the oven. So what are you baking? I am trying to decide what would be the best flour to put on sale and what I can bake to advertise the sale. What about galettes? With our pastry flour? Plus some people put cornflour in the pastry for extra crunch. And fruit galettes are everywhere in the bakeries. Of course I like the savory ones.
What else can I bake with fruit – other than apple pie of course – that needs to wait for the tart apples.
What about an apple cake? I love cakes. Maybe my little cakes with pastry on the bottom, apple, then sponge on top. I can’t even remember what I called them.can I make a sponge with whole kernel flours?
What do you think? Do you have a favorite summery recipe with pastry?
What would entice you to buy some flour and turn on the oven.
Godzilla, my sourdough starter, went into the fridge for the weekend and has woken up with a roar! I will start making bread again tonight. On the recommendation of one of my sourdough mentors I have been feeding her big cups of flour ( instead of my old 1/4 cup at a time) and making the starter in big bowls ( the pigs get the pour-off) and she is responding so well to the generous feeds.
Time to get to work.