leftover salad, with bread inspired byHeidi Swanson's Super Natural Cooking.
Simple themes, simple ideas, simple logic, baby steps. Reasonable progress. I have taken a new interest in my books about natural healthy eating. The Tassajara Cooking book, and more concrete and contemporary, a copy of Heidi Swanson's Supernatural Cooking, five ways to incorporate whole & natural ingredients into your cooking. Get this book, you won't be sorry.
Barley flour is one in Heidi's list of non-wheat whole grain flours, and after reading about it I ran into some at the local bio shop. I substituted barley flour (called orge in French) for corn meal in my favorite corn bread recipe as an experiment. The reward was a wonderful aroma throughout the house. The flavor was intoxicating.
It kept well. More pliable and moist than the corn bread, it makes good sandwiches and soaks of lots of good salad juices. It is a step in the right direction. I am all about direction right now.
As for the 2 pounds of butter I purchased on a whim in the Alpes this past weekend, I convinced myself to give it away, can you believe that?
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