Meal 1: Zuppa di Zucca, Penne with Broccoli, and Whole Wheat-Flax Loaves
• Warm the pasta salad in the oven or serve at room temp. Alternately, heat it in a sauté pan with a little oil and then a splash of water to heat it through.
• Warm the pumpkin stew gently on the stovetop.
• Warm the bread and dish up some olive oil for dipping.
Meal 2: Sweet and Sour Meatballs With Braised Cabbage, Brown Basmati Pilaf, Frisee Salad
• Add a little water to the meatball dish and shake it around to get the sauce flowable, so the meatballs are immersed. Bake at 350 until bubbling. You may need to adjust the seasoning to account for the water. The vegetarian meatballs are delicate, so adjust them carefully.
• Warm the rice in a sauté pan with a little oil and then a splash of water to steam it through. Enjoy the meatballs atop the rice.
• Dress and serve the salad.
Just a thought to consider: as a two-share family, we get miniature loaves of the bread you bake. Personally, I would much rather get half a regular sized loaf than a whole miniature loaf. The proportion of bread to crust is much greater in a whole loaf, and that makes for moister and softer insides of the loaf. Wouldn't it also be easier for you to bake all your loaves the same size?
ReplyDeleteThanks.
Anne Karch
Thanks for the feedback Anne. My feeling is that cutting loaves would A) Compromise the aesthetics of the loaves, B) Look like we are being lazy, and most importantly C)Speed the staleing process.
ReplyDeleteIt would be easier to make uniform loaves, no doubt. My biggest concern is the staleing, and is probably why, failing broadscale protest, I'll likely not change my format. Maybe we'll just try a larger loaf size overall. That might do the trick. Thank you again for bringing it to our consideration.