It’s just not a traditional Thanksgiving here unless I have to drop everything in the middle of making a batch of onion dill bread and send David out to get a critical ingredient. 4 years ago, it was yeast:
Phew, had un petit crise earlier today when I started to make the onion dill bread – I had purchased cake yeast (that is, it’s pressed into a cake and has to be refrigerated, not that it’s just for making cakes). And when I opened the wrapper, there were three or four different kinds of fungus on it. At the time, I had already started cooking/melting the first few ingredients, so I had to turn everything off and run around for a while hollering “fuck fuck fuck fuck fuck fuck fuck FUCK.†Then I got ahold of David, who was off shooting photos of the snowy forest preserve, and he promised to pick up some more yeast and bring it home ASAP.
This year, even though I thought I had enough dill weed and dill seed for more than one loaf, I ran out after putting the first batch of dough in a cozy warming bowl to rise. On a whim, since I had plenty of cottage cheese and eggs, I decided to make a double batch while the first single batch was rising/getting kneaded again/baking. See, we used to have a lot of dill running wild in the garden, and I’d gathered a lot of seeds and dried weed. But I forgot that I hadn’t replenished it and didn’t buy any on Tuesday, when I had a half day off.
So David’s off getting the dills, and I’m waiting for the first batch to double in volume. I wrote out a new recipe card for myself since I couldn’t find the original one; good thing I blogged it. The original will turn up sometime after the holidays.Chu
