Lately life has been full of warm weather coupled with lots of sunshine and snuggles. I’ve decided a one-year old gives the best hugs and kisses out of any age, wouldn’t you agree?
why don’t you say “mama”, yet you babble to me about “daddy” and “what’s that” all day long?
why don’t you give a darn about this whole walking thing? you get so excited to use your walker but get frustrated when we try to help you.
why do you insist on holding a spoon in your highchair but don’t even try to feed yourself?
why are you so mischievous one day and so angelic the next?
why, jack?
As I sat on the couch Wednesday afternoon watching Chef Anne Burrell make focaccia bread, my mouth started watering. I knew I had to make some for dinner that night.
SUCCESS. It paired well with our vegan shepherd’s pie (which I will be making again for sure, but with different seasonings, omitting the thyme. Ever since Tyler tried to serve me cinnamon-thyme squash in the first months of our marriage, neither of us can stomach the herb. And we don’t like Thanksgiving food, so why would we be expected to like the flavor profile of it?)
Here’s the recipe for focaccia bread. It was easy to make and turned out melt-in-your-mouth delicious. It doesn’t keep very well (or reheat very well in my experience) so I halved the recipe. The half recipe was still plenty to feed 4-5 people generously. I also didn’t use as much olive oil as it called for and it still was moist and yummy (for reference, in my halved recipe I used less than 1/4 c. for drizzling in the sheet pan). Also, by letting it rise in a warm oven, I was able to almost half the rising time (so it really only took 2 hours to make total).
wife, mother, designer & lover of a juicy novel on a cloudy afternoon
copyright alie jones 2021