Panem et Circenses

Panem et Circenses

Tuesday, January 10, 2012

Pain d'Ail

Ingredients: Garlic, Butter, Water, Bread Flour, Gluten, Sugar, Salt, and Yeast.
This bread by far has had the biggest impact on our apartment.  Garlic has such an amazing flavor, but wow what a smell it creates when you are cooking with it.  As a companion to the Pain d’Ail I made pasta with farfalle noodles and a five cheese sauce. I must say that lunch was sublime.  I toasted the leftover Pain d’Ail in the oven tonight and made crumbs to bread baked eggplant.  I have never eaten eggplant before and even though I followed the recipe and friends told me it looked right, I have decided that I really am not a fan.  Sometime I am going to have to try eggplant somewhere else to give it another try. 
Today I returned to my early morning 6:00am rehearsals with the SUU Ballroom Dance Company.  Over the past few years in college I have traveled with my dance company to the sunny beaches of California, to the nightlife of Las Vegas, to the National Collegiate Ballroom Dance Championships in the Midwest, across my state of Utah, and to the Hawaiian Islands.  This May my team and I are going on an amazing Alaskan cruise; we will perform and tour across Idaho, Oregon, Washington, Alaska, and British Colombia.  I honestly did a little happy dance in my kitchen when I found out.
“Acorns were good till bread was found.” - Francis Bacon, English philosopher, statesman (1561-1626)

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