It’s a little ironic that over the next few weeks I will be cooking and baking a lot but not be able to write much about it. On Sunday, I had a bike-to-bike collision while making a right turn at slow speed. I returned to my sports doctors today and it is my second confirmed case of concussion. Just like last summer, rest will be of utmost importance to my recovery and it means computer time will be kept to a minimum. There will be no training, no television, no music, no reading once more. Luckily I have tons of recipes bookmarked and so cooking will help me pass the time.
Yesterday, I took a sick day from work because I was too dizzy and nauseous to do much. When I was not napping, I was baking at snail’s pace. Bread baking is perfect with its leisurely schedule. I tackled two recipes that I longed to try for quite some time. First, it was smitten kitchen’s soft pretzel (recipe). I did not have pretzel salt but was able to use Club House Sea Salt Grinder to crank out these large grains. As you can see from the photo, they turned out exactly as they should. I enjoyed them with bratwursts and a duo of mustards for dinner. In case you wonder, the grainy one was Kozlik’s Triple Crunch and the smooth one was Organic Gold Orange & Ginger. The other recipe was Amanda Hesser’s Cherry Almond Danish. The dough is rising lazily in the fridge right now and neither of us are in any hurry to bake.
Depending on my recovery progress, I will likely have plenty of photos over the next little while but few words. I look forward to reconnect with you soon when my head is in the right place again.
The pretzels are awesome. Highly recommended.
