Friday, June 24, 2011
Bread and Baking
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We eat very well on the boat and at the house. Lesley is a Gourmet Cook and an excellent baker and we have been starting to make breads and buns while on the boat so that we are less dependent on shore based resources. Yesterday, before going to Seco South to pickup up some rigging, Lesley started (or continued prep) on some French Bread that she wanted to try. The bread came out great and tastes wonderful. The next time we have Veal Picatta with Risotto and sauteed zucchini and onions or other delicacies - we have the French Bread solution.
Travels of the Sailing Vessel Gra'inne and our transition to our new home in Texas
I just don't understand it Bobby... You should be a big as a house (or big as me). I keep paying attention to all these great meals you have afloat.
ReplyDeleteThe bread looks great.