Crumb

I tried a new technique for making bread and ended up with one of the best crumbs I have had in a long time. The technique was way simpler than how I usually do it. Most of the time, my rustic breads require a starter of sorts that sits over night. For this bread, the whole dough sat over night in the refrigerator. The result was a chewy bread with big pockets of air and a thick crust.

Sunday Supper

My MIL bought a subscription to Gourmet. So here it is, roasted chicken with pancetta and olives.

I bought a giant chicken at Kroger on Manger's special. It was awful. The texture was the absolute worst. Maybe it was because I froze and thawed it so much. Anyway, I am sorry I used it in this dish. Luckily, there was a smaller chicken to accompany it.

bacon and wine. Two of my favorite ingredients.