CollaredPika of Bliss
Apr. 22nd, 2023 10:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ismoI woke up rather too early and spent my usual time mentally thrashing around and not going back to sleep, and then eventually did go back to sleep and woke up rather too late. So it goes . . . . When I was preparing the Sparrowhawk's first breakfast morsel, I realized that we were nearly out of bread. We're meeting a friend for coffee at a bakery on Tuesday--the bakery where they have those excellent giant loaves of day-old bread. I decided to make Robert Capon's Cuban Bread. It's a very easy and fast recipe that makes only two loaves, just enough to get us through to Tuesday. The loaves bake in a 400 degree oven with a pan of boiling water in the bottom. The steam gives them a nice crust.
Meanwhile, I made the spice rub for slow-cooked pork roast and browned it in the pan, along with the usual suspects--potatoes, carrots, onions, and apples. I poured in a bottle of beer, and when the bread came out, the roast went in, with the oven turned down to 325. There it sat for the rest of the afternoon. I turned it off when we went to church, and when we came home, it was perfect and ready to eat. I thought, not for the first time, that it's a pity writing isn't more like cooking.
Meanwhile, I made the spice rub for slow-cooked pork roast and browned it in the pan, along with the usual suspects--potatoes, carrots, onions, and apples. I poured in a bottle of beer, and when the bread came out, the roast went in, with the oven turned down to 325. There it sat for the rest of the afternoon. I turned it off when we went to church, and when we came home, it was perfect and ready to eat. I thought, not for the first time, that it's a pity writing isn't more like cooking.
