I’ve been so busy with my non fiction project, the time has slipped by and I haven’t had a chance to post any blogs here for ages. One day has melded into the next and before I knew it, here we are: the week of the RNA conference. Getting ready to leave the family to fend for themselves for four days means even less time for non-writing work.
I’ve been trying out some new recipes to make sure there are plenty of nibbles in store while I’m away. Neolithic bread was the first thing on the menu. Einkorn flour is what kept the builders of Stonehenge going. Einkorn is a primitive grain that doesn’t have much gluten, so it’s made into a no-knead bread which needs a delicate touch. The texture is almost like cake, as the dough can’t support air holes, and the taste is wonderful—helped by our home-produced sweet chestnut honey! It goes very well with Cheddar cheese. Here’s the recipe I used: http://livesimply.me/2016/08/30/how-to-make-einkorn-bread/.
Fired by the idea of hunter gathering, we finally remembered to take a container with us to collect wild raspberries on today’s dog-walking expedition. We walked a mile and a half, searching all the way, and this is our haul. I think we need a smaller bag!