Wednesday, 10/20 -- Making bread. Rolling in dough. Assets are rising.

Yesterday I talked a little about creative juices and needing an outlet. The kitchen has always been one of my favorite creative outlets.

I'm not a "gourmet" chef, nor do I really aspire to be. I can't make a hollandaise sauce. French cuisine doesn't appeal to me. I doubt I'll ever buy a real truffle.

I have a catalogue of recipes in my head that I can call on at 5:30 p.m. to have dinner ready by 6. I can also look through our fridge and pantry and improvise. I'm not afraid of failing in the kitchen, although, believe me, I've had my disasters.

Anyway, my point to this rambling is to share with you my excitement at getting back into the kitchen. Most of the time I've been too weak/sick to stand long enough to work on anything more than a bagel with cream cheese. Today I'm strong enough, and inspired enough, to experiment on a new recipe that I dreamt up late last night.

I'm going to try a whole wheat foccacia bread with assorted veggie toppings. Onions, shallots, garlic, tomato, herbs, olives... whatever else I find. I might get crazy and include some feta cheese.

I've made foccacia bread many times before, but never with the whole wheat flour. Baking with a new flour can be like trying a magic trick for the first time, the end result could be miles from what you're expecting.

If it turns out too bad, I'll just toss some spaghetti sauce on top and call it a cheeseless pizza.
If it turns out REALLY bad, I'll throw it into the neighbor's yard and watch the rats lick at it.

Rabbit with a pancake on it's head.