The Kitchen is ALIVE!

This morning at 4 AM I came downstairs to let Romeo out to pee in the yard and my two gallon bucket of mixed grain sourdough (oat wheat rye corn) had risen and overflowed onto the white enamel table top. I was able to punch it down and rescue the overflow bits.

Then, back in the kitchen, my two jars of sourdough rye which I had set out on the counter to incubate overnight were bubbling over so I tipped half of each jar of the active starter into my big bucket of dough, mixed it in, and started shaping it and placing it into my 18 greased mini loaf pans. I baked the bread at 450°.

Then I made hummus in the Cuisinart from a pound of cooked chick peas, freshly squeezed lemon juice, sesame tahini, fresh (cored) garlic, and a sprinkle of cumin and salt.

I just pureed the steamed vegetables leftover from last night (sweet potato, cabbage and onion) and warmed a bowl. It was a delicious breakfast porridge. All of my international students eat savory breakfasts too.