Bread

Bread.  At its core, it is a simple food that often gets lost in the mix of all the fanciful food options available today. We tend to keep our food habits pretty simple. For awhile, we were on our way to becoming bona fide foodies, but somewhere along the way, we realized that a simple meal: pottage, minestrone, rice, potatoes, a vegetable hash, were more in alignment with our true food personalities. Then one night, in the midst of all our food exploring, I had made a dish of low-simmered pinto beans over rice. We were low on groceries and were in the process of clearing out all the pantry items to restock.  As if it were truly a break from the food with layers and layers of varying flavors, Andy said the rice and beans reminded him of the wholesome, nurturing, earthy foods of his time in Africa. I think that was a turning point for us.  We still love to enjoy rich foods with flavorful depth, and if you know me you know that food is one of the most important ways I nurture my family.  Especially since we cook and eat 99% of our meals at home.  But for us, just as there is nothing that quenches a deep thirst more than a glass of ice cold water, nothing satiates an appetite in our house like simple, wholesome, homemade foods.

We've been baking a lot of bread lately. Over the past week, we have baked four loaves:  whole wheat, cinnamon raisin (for my father), Mediterranean bread (with balsamic, red onion and tarragon), and today, an oatmeal bread.  The bread is so hearty that with just a little herbed olive oil, or butter and honey it can literally constitute a meal.  My father had bought us a breadmaker several years ago, and we've been putting it to good use lately.  I've made bread by hand a few times, but the maker is so convenient, and Nate loves to be involved in the process: measuring, pouring, watching the dough rise.  When the weather cools down this fall or winter, I may try my hand at the original process again.  

There was about a quarter of the Mediterranean loaf left when I decided to make croutons for salad.  I love homemade croutons. Seriously love. Since the croutons were so hearty, I made a simple salad with romaine and red onion for myself, and added spinach and blue cheese to Andy's. Dressed it with a simple vinaigrette. 

croutons made with day-old Mediterranean bread

 whole wheat bread

oatmeal bread

These breads make fantastic toast, too.  I love feeding these breads to my family, because they contain absolutely none of the chemicals found in most processed breads that line so many of the bread shelves at our supermarkets.  Making bread is starting to feel like walking into a bookstore: once you open your eyes, you realize all the options in front of you.

For our sweetest tooth, Nate and I also make chocolate chip muffins. Added walnuts and espresso to half of them for Andy and I.

Enjoying this beautiful, cooler weather in Columbus today.  What a relief from the fiercely hot, sunny weather we've been having.