I absolutely love the whole onions Bert just threw in the oven together with the fish and potato wedges he prepared for lunch a few days ago. So great how such a simple and ordinary ingredient could taste so good, cooked so simply with just a bit of olive oil and salt. Uncomplicated and unembellished.
Served with lovely homemade bread.
He’s going through another make-our-own-bread phase, one I happily welcome with open arms (and a wide open mouth). So good and satisfying just smeared with some butter or dipped into olive oil. A nice kind of bread for bruschetta, too.
The joy of breaking freshly baked bread, warm and fragrant from the oven, is something we cherish because we don’t have the time to bake our own bread often. I know Bert would love to do this on at least a weekly basis if he had the time and energy, but of course we have other things to do even on the days we are not working. I think part of me is actually relieved we don’t do this often. Otherwise I’d never lose the weight I want. Because I love bread too much, especially when it’s fresh out of the oven. I can easily wolf down an entire loaf on its own, with or without butter or fruit jam, or as an impromptu sandwich.
Focaccia, before it goes into the oven for around 30 to 35 minutes
Cut into wedges and ready to be dipped into pasta sauce, or sliced in half to use as sandwich bread.
Other bread baked on the same day
happy meter: relishing