I love bread. Chewy, crusty, with a little olive oil and sea salt, with a square of dark swiss chocolate (my nana's favorite childhood snack), fresh from le boulangerie in Paris, toasted from frozen in my kitchen, all delicious. Aren feels the same way except more. Imagine his distress when wheat was deemed to be a possible allergen by our naturopath and he was banned from eating it for a month (along with a bunch of other stuff). Spelt, rye and oats are ok so it's proably not a sensitivity to gluten (though with the help of this
book, I feel confident we would continue eat delicious gluten free bread). Buying spelt bread is of course possible but it's expensive and comes covered in plastic that has to be dealt with. Time to make my own bread.
Karin Eriksson's recipe for the 'In the Kitchen With...' series over at
Design*Sponge looked like my ideal bread. I didn't make until last weekend because I couldn't find fresh yeast anywhere (any Toronto peeps have some suggestions?). I found some when we were in Ottawa last week and spirited home via the train.
It lives up to the picture and the reported ease. You don't have to knead but it's less complicated than most no knead bread recipes. I have always wanted to make my own bread but haven't had great success. From now on, homemade bread every week!
As everyone else has mentioned, the snow has arrived. I'm glad, it makes the wind chill somehow more manageable. 
I love how the snow makes everything more graphic. Doesn't that chair look great? Not so great in real life.
All I want for lunch is warm, comforting foods. Nothing beats kale and potato soup with a baked yam. 
I have started decorating...more tomorrow.
