Snakeroot of Leave
Sep. 21st, 2021 10:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ismoI started off my day with a trip to the dentist. It was just a regular cleaning plus my yearly x-rays, but just the cleaning is stressful enough. Sometimes I just feel like crying, but I don't. I say to myself, "They're helping you, they're HELPING you." I still don't like it. However, it was a good result. The hygienist said there was very little plaque to clean, and the dentist himself saw nothing amiss. And I now have a nice new toothbrush. I felt so sorry for the nice hygienist. She said she is so tired of her mask and other PPE. She said some days are good, but today her ears were hurting, and she had a new cap on that hadn't shrunk to fit, and it was itchy and irritating. She works all day, helping people so their teeth won't hurt them. Definitely a hero. This is why I don't complain. I always tell her she's doing a good job, because I want her to feel good about all her hard work.
Then I stopped at the store to get more baking supplies. Tomorrow, the plan was to drive to a town some 2 1/2 hours away, to have lunch with a group of the Sparrowhawk's friends from high school, who all happen to be in the area right now. Then we were going to drive back by way of Deb's house, and stay overnight to visit them before going home on Thursday. The Prussian is having some recurrent health issues that necessitate going back on a low-sodium diet, and Deb asked me please to bring him some no-salt bread. I've been making it without salt for awhile now. I looked up no-salt recipes, and learned to my astonishment that the authorities think leaving out the salt will result in a sadly inferior product. It won't rise right, or something. I was perplexed, because I've been doing it right along, and it seems to me that the bread is perfectly fine. But what do I know! However, I shrugged and just did it my way anyway. I got over-ambitious, as usual, and made a new recipe, a cinnamon loaf from the James Beard bread book. It has the cinnamon mixed in all through the dough, so it's just like a very nice, light white bread with a lovely cinnamon flavor. Then I made a batch of my regular, which is about half whole wheat, half white, with oatmeal and honey. All of them came out well, thank goodness.
However. It's raining quite a lot at the moment, and the weather report predicts heavy rain in southeastern Michigan, where we're going, all day tomorrow, and then heavy rain in the west all day Thursday, when we're coming home. Those highways are not fun at the best of times. Doing them in a downpour is intimidating. And yet, I don't want the Sparrowhawk to miss out on this thing that he has really been looking forward to. Also, I want the Prussian to have his bread! I guess we'll check the weather in the morning and see. It was nice that I had cooked enough food yesterday for dinner today. It was even better the second day, after the flavors got to swap around. Not too spicy at all.
Then I stopped at the store to get more baking supplies. Tomorrow, the plan was to drive to a town some 2 1/2 hours away, to have lunch with a group of the Sparrowhawk's friends from high school, who all happen to be in the area right now. Then we were going to drive back by way of Deb's house, and stay overnight to visit them before going home on Thursday. The Prussian is having some recurrent health issues that necessitate going back on a low-sodium diet, and Deb asked me please to bring him some no-salt bread. I've been making it without salt for awhile now. I looked up no-salt recipes, and learned to my astonishment that the authorities think leaving out the salt will result in a sadly inferior product. It won't rise right, or something. I was perplexed, because I've been doing it right along, and it seems to me that the bread is perfectly fine. But what do I know! However, I shrugged and just did it my way anyway. I got over-ambitious, as usual, and made a new recipe, a cinnamon loaf from the James Beard bread book. It has the cinnamon mixed in all through the dough, so it's just like a very nice, light white bread with a lovely cinnamon flavor. Then I made a batch of my regular, which is about half whole wheat, half white, with oatmeal and honey. All of them came out well, thank goodness.
However. It's raining quite a lot at the moment, and the weather report predicts heavy rain in southeastern Michigan, where we're going, all day tomorrow, and then heavy rain in the west all day Thursday, when we're coming home. Those highways are not fun at the best of times. Doing them in a downpour is intimidating. And yet, I don't want the Sparrowhawk to miss out on this thing that he has really been looking forward to. Also, I want the Prussian to have his bread! I guess we'll check the weather in the morning and see. It was nice that I had cooked enough food yesterday for dinner today. It was even better the second day, after the flavors got to swap around. Not too spicy at all.
hurrah
Date: 2021-09-22 05:54 am (UTC)no subject
Date: 2021-09-22 04:02 pm (UTC)