Friday, June 14, 2013
FFWD Back-of-the-Card Cheese and Olive Bread
I'm REALLY hoping that by the time this posts we'll have a new baby, maybe even pictures to share! In the meantime, day one of maternity leave went well. I read (about babies), napped, walked, swam, and spent some time on the wedding scrapbook that I've been working on for the past 3 years. I hope there aren't too many more of them, but it was a generally good day. And, it was very nice to be home and ready to start dinner at 6:30. Not as early as I'd planned (I'm a really slow walker these days!), but I was still able to make the quick bread and Dorie's Bacon, Egg, and Asparagus Salad and have dinner on the table before 8. What can I say about the bread? I substituted some Ancient Grains flour for part of the the AP flour, used extra olives and olive oil instead of the tapenade (I just couldn't bring myself to make or buy any for two tablespoons), and used a mixed of cheeses (cheddar, goat mozzarella, and robusto), but otherwise followed the recipe. It was quick and easy, but I didn't love it. I remember liking the Savory Cheese and Chive bread better, and would definitely return to that one if I felt like making a savory quick bread from this book. The salad, on the other hand, was a great way to use some of Paul's quickly-growing lettuce, and was delicious. I'm always looking for interesting salad recipes, and I love the ones in AMFT.
UPDATE: Charlotte Madeleine is here. She was born on 6/6. I'll post pictures ASAP.