That snow the other night was what you call late. At least it knew enough to leave soon. (I think it was embarrassed.)
The vegetable garden raised beds were similarly obstructed.
Really snow belongs with Christmas.
But the blue sky and bright sun were the snow’s undoing, so that we seemed to have winter and spring all happen in one day.
I ended up in the greenhouse in the afternoon, which the sun warmed into open-window-and-door mode. I seeded more stuff, including tomatoes, and transplanted some seedlings, and felt so thankful that February is over, a perfectly dreadful month the details of which I do not wish to discuss– except that I feel certain I will be able to pay the $2400 bill for the car maintenance, and who cares if the dryer timer works or not, and it appears that domestic disaster of various other sorts has been averted…
Was this too bleak? Not my fault it snowed –or the other stuff. But as you know I have great concern for the well-being of my dear readers so I will now conclude with a top secret baking tip that you won’t be finding just anywhere.
Here’s the deal. If you want to bake crusty bread like you get in those restaurants you used to be able to afford to go to but now can’t because your stock investments went down or something, then just do this. When you preheat the oven to bake the bread put a cast iron skillet or saucepan in to heat up too. And its lid.
When the pan, lid and oven are hot, place the dough in the hot pan, cover it, bake it for half the baking time, take off the pan’s lid and finish baking.
Crusty bread results from the moisture in the pan during the early part of baking or possibly from the magic of the lid moving or maybe because the Bread Goddess thinks it is hysterically funny to watch you going through all this process and so smiles upon you and crusts up the bread. In any case it’s really good.
All for now, dears.