Lemon Meringue Cheesecake Pie

This recipe was a recipe from my old blog but I thought in spirit of pie day (3.14). I would post my most extravagant pie recipe from Matty Matheson. So enjoy this lemony goodness.

I feel exhausted just typing that title out. The good thing about this blog is that I finally learned how to spell meringue (kind of)

Yes you heard me right

img_7169.jpg

Lemon

Meringue

Cheesecake

Pie

!!!

I showed my brother this video 3 months before his birthday ( which falls in November) and just as he discovered his love for lemon meringue. So naturally he asked me to make him this monster.

If you are offended by swearing I cannot be held accountable, however I can be accountable for how delicious this pie is.

Matty Matheson is a chef from Toronto and has a couple of restaurants under his belt. He’s pretty unconventional when it comes to cooking tutorials but that’s why he’s awesome.

There was no written recipe for this pie, so it was basically just a matter of pausing the video every twenty seconds  and now I can share it with the world/ the 6 people that read this blog.

Okay first things first the crust ( you know how I feel about crust) it’s crucial to your existence blah blah blah. Okay so you can make the crust Matty uses in the video but I just used a crust that I had a in the freezer from thanksgiving so naturally it was my   Vodka Crust  which literally never fails. If you wanna keep it casual just buy a crust, but seriously if you’re gonna make this just go all in. Just remember since you’re cooking the pie crust alone line with foil and add some pie weights ( aka dried lentils or beans) so it doesn’t puff up and cook for 15-18 minutes.

img_6992.jpg

You could make the dough a couple days in advance or freeze if it’s going to be longer.

Cook the crust, and allow it to cool to room temp.

While it’s cooling you can make the cream cheese filling. First thing you’re going to do is whip heavy cream until it forms peaks. Make sure you do this first since whipping cream will NOT form if you added it after the other ingredients.Remove the whipped cream from the bowl into a smaller bowl. Then using the same bowl add the mascarpone cheese, as well as the cream cheese and a quarter cup of sugar. Whip until it forms stiff peaks. Then add half of the whipped cream and FOLD it in gently.

Leave it at room temp.

Next up we are making the lemon filling. So you’re going to add gelatin sheets to water and wait for it to get nice and “goopy” as Mattty says. I didn’t have gelatin sheets so I just used gelatin powder. Follow the instructions on the packet. Both work fine.

In a bowl add six eggs and whisk in a cup and half of sugar. Juice enough lemons to make 2 cups of lemons juice ( about 12 lemons). Cook eggs and sugar over a double boiler (aka a metal bowl over a pot with a  couple inches of simmering water under it) Essentially stand over and whisk until it thickens. Add your gelatin and then slowly add your lemon juice to it until it can easily coat your spoon.

Then add the cheesecake filling to the pie crust, and put in the fridge for 10 minutes.

img_7157.jpg

Next and final layer step the meringue. You’re going to take the egg whites and add a teaspoon of white vinegar. Start whipping it and eventually and slowly add in the sugar. Until there are stiff peaks.

Then you can add the lemon filling to the pie and set in the fridge for 10/15  minutes.

img_7158.jpg
img_7161.jpg

After the filling has set, add the meringue gently and form peaks. Like tiny little meringue mountains.

My pie crust looks pretty toasty because my oven is pretty wonky and never cooks anything evenly ( or at least that’s my excuse)

Then the really fun part. Using a kitchen torch toast the meringue. If you don’t have a torch just use the broiler in your oven but keep an eye on it.

img_7189.jpg
img_7177.jpg

This look just says it all, doesn’t it????

Lemon Meringue Cheesecake Pie

Ingredients

Pie Crust

Vodka Crust

Cheesecake Filling

  • 3/4 cup Whipping Cream (Heavy Cream)
  • 250 ml Mascarpone Cheese
  • 500 ml Cream Cheese
  • 1/4 cup  Sugar

Lemon Filling

  • 6 Gelatin Sheets or 2 Knox Gelatin Powder Packs  ( follow packet instructions)
  • Water
  • 6 Eggs
  • 1 1/2 Sugar
  • 2 cups Lemon Juice ( 12 lemons approx)

Meringue

  • 6 Egg WHITES
  • 1 tsp  White Vinegar
  • 1 1/2 White Sugar

Extra materials needed : Double boiler (or medium sized metal bowl), small torch

Method

  1. Make Vodka Pie Crust . Since you will just be cooking it without filling in it. After you prepare the crust in the pie plate line it with tin foil and use some dried lentil or beans as pie weights. Bake at 450 degrees for 10-15 minutes. Let cool to room temp.
  2. While the pie is cooling make the cheesecake filling. First beat whipping cream until it forms peaks. Remove from the bowl. Next add mascarpone, cream cheese and sugar. Beat until it forms soft peaks. Then slowly fold in the whipped cream and leave out at room temp
  3. Then make gelatin mixture using either sheets or powder, follow the directions on the pack.
  4. Juice lemons, or just pour two cups of lemon juice into a bowl.
  5. In a separate bowl add eggs and sugar and beat together. Put on a double boiler. You can use a metal bowl over some simmering water, it’s all the same. Whisk constantly until it starts to thicken, don’t stop stirring or you will have scrambled eggs. Add gelatin and mix until combined. Slowly add lemon juice until it coats the back of a spoon. Let sit in the fridge.
  6. Then you can add your cream cheese layer to your pie and let sit in the fridge for 10 minutes.
  7. To make the meringue add egg whites and white vinegar and start to beat. Slowly add the sugar spoonfuls at a time. Until it forms stiff peaks.
  8. Take the pie out of the fridge and add lemon layer and let sit in the fridge for 15 minutes.
  9. Softly add the meringue to the top and create peaks with a spoon.
  10. Use a torch to cook meringue or watch carefully in the oven on broiler.
  11. Eat and cry one single tear

Recipe by : Matty Matheson (Munchies) https://www.youtube.com/watch?v=yvj5ChGJf0U

Thanks for reading,

Sarah

My Favourite Cookbooks

I love cookbooks. I really, really, do.

IMG_1224.JPG

There is something magical about people's recipes, you get to peek into their soul and see what they love. It's the same reason I decided to blog to share what is special, what is important, and what makes you feel connected with other people.

These are my favorite cookbooks. Some are simple, others are more elaborate. All of them have helped me learn and appreciate food more than I did before I read them. When I read a cookbook I read it like a fiction novel page to page, sometimes multiple times. Then I get excited to dive in.

Here is the list of my favourite cookbooks

 The Joy of Cooking. This book has been more of a educational book then anything. I have made a few recipes, but I just love the history of this book. It was made almost 100 years ago by a women who wanted to make a stock pile of recipes, and who was also coping with the loss of her husband. I know this may seem like a generic pick but I find this book exciting and incredibly interesting. Definetly a staple for the home cook.

The Joy of Cooking. This book has been more of a educational book then anything. I have made a few recipes, but I just love the history of this book. It was made almost 100 years ago by a women who wanted to make a stock pile of recipes, and who was also coping with the loss of her husband. I know this may seem like a generic pick but I find this book exciting and incredibly interesting. Definetly a staple for the home cook.

 Where Chefs Eat. This book is a pretty extensive catalog of where to eat in North America. With a combination of fine dining and cheap local eats. This isn't technically a cookbook, but I have definitely used this a guide when I have travelled ( or been dreaming of travelling)

Where Chefs Eat. This book is a pretty extensive catalog of where to eat in North America. With a combination of fine dining and cheap local eats. This isn't technically a cookbook, but I have definitely used this a guide when I have travelled ( or been dreaming of travelling)

 Fool Proof Preserving. You know anything by America's Test Kitchen is going to be great. This book is no exception. It gives detailed insight to canning, pickling and sauces. I have learned incredibly techniques and the reasoning behind those techniques. Their recipe for dill pickles is soooooooo good.

Fool Proof Preserving. You know anything by America's Test Kitchen is going to be great. This book is no exception. It gives detailed insight to canning, pickling and sauces. I have learned incredibly techniques and the reasoning behind those techniques. Their recipe for dill pickles is soooooooo good.

 Alaska Sourdough. This book might be my favorite on the list. The book is completely hand written. I happen to pick this up a value village and few months ago. I have learned a lot of history of sourdough and why it is so important to more isolated communities. When other food wasn't accessible they would normally have flour and water and of course their starter. There is a lot of love in this book.

Alaska Sourdough. This book might be my favorite on the list. The book is completely hand written. I happen to pick this up a value village and few months ago. I have learned a lot of history of sourdough and why it is so important to more isolated communities. When other food wasn't accessible they would normally have flour and water and of course their starter. There is a lot of love in this book.

 Mastering the Art of French Cooking. Yes of course it made the list. It's the famous Julia Child's book, also written by Louisette Bertholle and Simone Beck. This book was intended to introduce American's to French Cooking. With such recipes like beef bourguignon, bouillabaisse, and cassoulet. I definitely watched the movie Julie and Julia and then bought this book. 

Mastering the Art of French Cooking. Yes of course it made the list. It's the famous Julia Child's book, also written by Louisette Bertholle and Simone Beck. This book was intended to introduce American's to French Cooking. With such recipes like beef bourguignon, bouillabaisse, and cassoulet. I definitely watched the movie Julie and Julia and then bought this book. 

 Farm to Chef. This book is a guide to cooking in each season, specifically in Canada. This book is written by Lynn Crawford a Canadian Chef. Sometimes it's exciting having fresh seasonal produce, but it's hard to know what to make with those ingredients. This book is an excellent guide to all things seasonal.

Farm to Chef. This book is a guide to cooking in each season, specifically in Canada. This book is written by Lynn Crawford a Canadian Chef. Sometimes it's exciting having fresh seasonal produce, but it's hard to know what to make with those ingredients. This book is an excellent guide to all things seasonal.

 Save with Jamie. This book is awesome. It has straight forward, flavorful recipes that you will love. The best part about this book is it's all about making something special from leftovers. I have about 12 Jamie Oliver books and this is my favourite. I may also be slightly obessed with Jamie Oliver.

Save with Jamie. This book is awesome. It has straight forward, flavorful recipes that you will love. The best part about this book is it's all about making something special from leftovers. I have about 12 Jamie Oliver books and this is my favourite. I may also be slightly obessed with Jamie Oliver.

 Bouchon Bakery. I was given this book about 6 years ago and I love it so much. It's one of those books that has food stuck to the pages because it's been used a lot. Yes this is a more advanced cookbook for all things sweet, but everything I have made has been outstanding. In terms of desserts, sweets and pasteries this book is excellent and really educational.

Bouchon Bakery. I was given this book about 6 years ago and I love it so much. It's one of those books that has food stuck to the pages because it's been used a lot. Yes this is a more advanced cookbook for all things sweet, but everything I have made has been outstanding. In terms of desserts, sweets and pasteries this book is excellent and really educational.

 Fast Flavours. This is a great cookbook for everyday. Simple recipes that are easy for anyone to make. Variations on the classics and generally the stuff you're craving on the daily. I have loved every recipe I've made from this book. 

Fast Flavours. This is a great cookbook for everyday. Simple recipes that are easy for anyone to make. Variations on the classics and generally the stuff you're craving on the daily. I have loved every recipe I've made from this book. 

There you go. My favourite cookbooks.

This also caps off my month long of blogging. Thank you so much for reading the last 28 days, it's been incredibly cool to create recipies, try new things, fail and talk about why food is so incredible. I created it to share with others.

As always thanks for reading,

Sarah

What I've Learned from Making Sourdough Bread

I was hoping by the end of this month I would be able to say I had perfected an immaculate sourdough loaf.  However I can only say I have had some mid range loafs, and I have learned a lot. Not just about bread specifically but about failing while trying to learn something new.  A quote I heard recently is "Failure is free education" which couldn't be more true. So lets say I've had a lot of free education, learning how to make bread. I thought I would pass along what I've learned so far.

Here are my three loafs of bread I have made of the course of the last month. I will include the link to each recipe I used for each loaf at the bottom of the post and what I liked and disliked and some things I've picked up along the way.

 Loaf Number One. This loaf  was created using two different Youtube videos. I enjoyed using Youtube because I learn from watching rather than reading.  However the video I was watching was making bread by feel which I feel is appropriate more for people who have made sourdough before.

Loaf Number One. This loaf  was created using two different Youtube videos. I enjoyed using Youtube because I learn from watching rather than reading.  However the video I was watching was making bread by feel which I feel is appropriate more for people who have made sourdough before.

 Loaf Number Two. I used this recipe after recommendations from people who have made sourdough recommended it to me. To me this was my favorite one in terms of simplicity. They use the metric system, so it's also very helpful if you don't have a scale.

Loaf Number Two. I used this recipe after recommendations from people who have made sourdough recommended it to me. To me this was my favorite one in terms of simplicity. They use the metric system, so it's also very helpful if you don't have a scale.

 Loaf Number Three. This one unfortunately ended up being very flat, yet the most labour intensive. However in terms of taste and texture it was the best in my opinion. The flavour on this one was really good.. i'm getting there people.

Loaf Number Three. This one unfortunately ended up being very flat, yet the most labour intensive. However in terms of taste and texture it was the best in my opinion. The flavour on this one was really good.. i'm getting there people.

Things I've Learned From Making Sourdough

  1. Plan Ahead. Making Sourdough takes about 24 hours, so plan accordingly. Give yourself enough time. The main thing I learned was to look at how long each step takes, because you truly have to plan things around.
  2. Do lots of research. There are many people who have different methods, recipes, tips. Find what you feel most comfortable with and just go for it.
  3. Buy a dutch oven. It is the way to go for Sourdough since it creates equal heat giving your bread the best possible chance to thrive.
  4. Sourdough bread is great, but the starter is the real gem. I probably don't need to tell you that, but man I really loved the cool things you could incorporate the starter into. If you haven't check out my last week of blogs.
  5. Don't be scared to try different recipes. I know a lot of people find one recipe and they don't depart from it, which is understandable but I think sourdough has incredible history so experiment.

My Loaf Recipes:

Loaf Number One: https://www.youtube.com/watch?v=yg5nLQVg4VY

Loaf Number Two: https://www.thekitchn.com/how-to-make-sourdough-bread-224367

Loaf Number Three: https://www.theperfectloaf.com/beginners-sourdough-bread/  

Hopefully you learned something because I sure have ;)

Thanks for reading,

Sarah

 

Coffee Cake Sourdough Muffins

Coffee cake and muffins are a natural marriage because everyone loves both. It's a level 9 love match possibly rivaling chocolate and hazelnuts (okay prob not but whatever)

28449740_10155422966276309_690576144_n.jpg
28449817_10155422965731309_755227340_n.jpg
28511349_10155422966001309_1102761794_n.jpg

 The people I work with are great because they constantly tell me how much they love what I bring in. This could be because they love it or they are hungry, either one is fine with me.  These muffins were a hit even though the batch I made this weekend MAY have been slightly overcooked... *angel emoji*. Solution just heat them up a bit and add some butter and its a religious experience.

Coffee Cake Sourdough Muffins

Ingredients

Streusel Topping:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/8 teaspoon cinnamon
  • 1/4 cup butter

Cake:

  • 1 cup sourdough starter (fed, see note)
  • 1/3 cup oil
  • 1 egg
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • Optional: 1/2 teaspoon cinnamon (ground)
  • Optional: 1/4 teaspoon cardamom (ground
  1. Mix the streusel topping first by combining flour, sugar, and cinnamon in a bowl, then rubbing the cold butter in with your fingers until the mixture is crumbly and sticks together if you press it between your fingers. You may use a mixer if you wish.
  2. Set crumbs aside.
  3. To make the muffins, place the sourdough starter in a bowl, add the rest of the ingredients and stir until combined.
  4. Pour the batter into muffin liner ( I recommend buttering the liner a bit so it doesn't stick. Smooth top and sprinkle reserved crumbs evenly over the batter.
  5. Let the muffins rise for about 30 minutes in a warm place.
  6. Bake at 375 F for about 25- 27 minutes
  7. Remove, cool and enjoy.

Recipe inspired by: https://www.thespruce.com/recipes-using-sourdough-starter-1446644

Thanks for reading,

Sarah

Sourdough Waffles

In the wise words of Leslie Knope “We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.”

Leslie Knope is fantastic and she is a wise ( and fictional) women. These waffles are easy to put together, and as I posted yesterday I loved to put a savoury twist on most things. I like to top my waffles with cheese, green onion, bacon, hot sauce and maple syrup (cause Canada).

file.jpeg
file1.jpeg

 

You do need a waffle maker for this, but waffle makers are the best because you can make a lot of things into a waffle, leftover mashed potatoes, cinnamon buns, tater tots. I could go on, but i'll save it for another blog. I feel another blog post coming on just for that.

Yes my love for all things sourdough continues. These waffles are a ray of sunshine, so you should probably make them.

Sourdough Waffles

Ingredients

  • 5 ounces (1 cup) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 8 ounces (by weight) sourdough starter
  • 3 tablespoons butter, melted

Method

  1. In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.

  2. In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.

  3. Cook in waffle iron according to manufacturer's directions.

recipe adapted from: https://www.seriouseats.com/recipes/2011/01/bread-baking-sourdough-waffles-recipe.html

Thanks for reading,

Sarah

4 Ingredient Savoury Sourdough Pancakes

This recipe is a great way to make something wonderful you would normally throw out . When you make sourdough bread, specifically when you make your sourdough starter you have add  flour and water to it daily, and since it increases in size because it is yeast, you end of having to throw some of it out so you don't have to move out of your house because your starter is taking up all the room.

I KNOW IT SOUNDS REALLY DUMB but that's just how it goes ooookay?

 I was inspired by one of my favorite food channels, Brothers Green . They had the idea to make leftover sourdough starter, into a simple savory pancake, they are most definitely the kings of turning leftovers into some beautiful. So I tried it and honestly I love it so much. It takes two minutes to make and it allows me to not constantly throw out my starter (yipeee!!)

IMG_0168.JPG
IMG_1670.JPG
 Here's my variation with an egg on top!

Here's my variation with an egg on top!

You can also add different toppings I have made these about 5 or 6 times. I am not a huge sweet pancake person, so this is where it's at for me. I have added an egg, roasted veggies and of course hot sauce because I am dependant upon it ..

 

4 Ingredient Sourdough Pancakes

Ingredients

  • 1 cup of sourdough starter ( or if you just want one a 1/2 cup)
  • Handful of sliced green onions
  • Toasted sesame seeds
  • 1 tablespoon of Olive Oil

Additional Items

  • Fried Egg ( to top)
  • Siracha
  • Roasted Veggies ( to top)

Method

  1. Heat pan to medium high heat. Pour starter into pan and top with seasame seeds and green onion cook for 4 to 5 minutes on each side.
  2. Serve with any additional toppings or eat as is.

Thanks for reading,

Sarah

 

Sourdough Blueberry Muffins

I know I said yesterday that those brownies were the best but maybe these muffins rival them. 

Muffins have always been hit or miss for me, and I have never been able to get the to rise enough and be sweet but not too sweet. The sourdough helps them rise and gives them a perfect texture, not too heavy or light.

These blueberry muffins are everything I could have hoped for and more ( yes it's dramatic but you haven't tried these muffins).

IMG_0044.JPG
IMG_0038.JPG
IMG_0019.JPG

Sourdough Blueberry Muffins

Ingredients

  • 1 cup sourdough starter
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 egg
  • 1/2 cup brown sugar
  • 1 teaspoon grated lemon zest
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups blueberries, fresh or frozen*

Method

  1. In a large bowl, stir together starter, oil, water, egg, brown sugar and lemon zest.
  2. Stir together flour, salt, baking soda and cinnamon. Stir into sourdough mixture, just until combined, do not over mix. Gently fold in blueberries.
  3. Spoon batter into greased jumbo size muffin tin pan* Fill cups about 2/3 full.
  4. Bake at 375º for 30 to 35 minutes. Makes 6 jumbo muffins.

     This wonderful recipe is adapted from: https://www.turnips2tangerines.com/2014/03/sourdough-blueberry-muffins.html

Thanks for reading,

Sarah

Fluffy Sourdough Brownies

These Brownies are unlike any other brownies I have ever made before. They are light and fluffy. They are not the deep fudgy brownies, because they have sourdough starter in them so they rise quite a bit. The pecans in these brownies are optional but I would recommend them purely for  the texture.

If you are worried about a strong "tangy" flavor, I would say it is undetectable. The sourdough just increases the rise and makes it fluffier. My only recommendation is to not try the batter (it will not taste good since it has uncooked starter in it- I learned that the hard one).

IMG_0236.JPG
IMG_0219.JPG

Fluffy Sourdough Brownies

Ingredients

  • 4 ounces semisweet baking chocolate
  • 1/2 cup hot water
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 cups sourdough starter
  • chocolate frosting or sifted powdered sugar, optional

Method

  1. Place chocolate in a small saucepan and add hot water; Bring slowly to a boil, stirring constantly to prevent burning. As soon as chocolate is melted, remove from heat and add baking soda; stir well (mixture will be bubbly). Set aside to cool to lukewarm.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla extract and mix thoroughly. Stir in cooled chocolate mixture, nuts and chocolate chips. Sift flour and salt; gradually add to the chocolate mixture, stirring well. Stir in the sourdough and mix well.
  3. Pour batter into a greased and floured 13 x 9 pan.
  4. Place pan in a warm spot for 30 to 45 minutes to rise slightly.
  5. Bake at 350º for 35 to 40 minutes.
  6. Cool completely.

Dust with powdered sugar.

Recipe from: https://www.turnips2tangerines.com/2014/09/sourdough-brownies.html

Thanks for reading,

Sarah

How To Guide: Sourdough Starter

I've decided to dedicate my final week of daily blogging to sourdough. (yaaaaay!!)

So if you know me you know my recent love (slowly escalating into obsession) for all things sourdough. Even though i'm still on the road to making a great sourdough loaf, the most fun i've had is making different recipes with the sourdough starter.

file1.jpeg
file2.jpeg
file5.jpeg

Sourdough starter is comprised of two ingredients : water and flour. What exactly is starter well it's known as "wild yeast" because it is just that. It is developed naturally since yeast is within the flour the water allows it creates lactobacilli (a bacteria)which makes it tart over time. Wild Yeast is produced over time, where it ferments which also gives sourdough it's distinct tangy flavor. They can also be "kept alive" for hundreds of years.

 You normally see yeast in containers it comes in small granules that you can add to some flour, water and whatever else you use and make bread in a matter of an hour. No hate on that, but making your own yeast is pretty darn special. 

"Before we had active-dry yeast or instant yeast, we had wild yeast. Actually, we still have wild yeast. It lives everywhere — in the air, in a bag of flour, on the surface of grapes. Domesticated commercial yeast replaced wild yeast for most baking because it's easier for companies to mass produce, it's easier for bakers to store and use, and it proofs our breads and pastries in a fraction of the time. By contrast, wild yeast can be fussy and finicky. It needs a medium, a sourdough starter, in order to be useful to bakers. This medium has to be constantly maintained and monitored. Wild yeast also likes cooler temperatures, acidic environments, and works much more slowly to proof breads."

This recipe is from kitchn. It's straightforward and helped me to understand the process clearly. At the time I didn't have a scale so they have metric measurments here. If you have thought about making a starter, just do it. The process is so amazing to me and the payoff is delicious bread and treats!

Sourdough Starter

Ingredients

  • All-purpose flour (or a mix of all-purpose and whole grain flour)

  • Water, preferably filtered

  • Equipment
  • 2-quart glass or plastic container (not metal)

  • Scale (highly recommended) or measuring cups

  • Mixing spoon

  • Plastic wrap or clean kitchen towel

Instructions (Overview)

Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Process

Day 1: Make the Initial Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the or with a clean kitchen towel secured with a rubber band

Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Take down your starter and give it a look. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.

If you don't see any bubbles yet, don't panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 3: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you'll hear bubbles popping. It should also start smelling a little sour and musty.

Again, if your starter doesn't look quite like mine in the photo, don't worry. Give it a few more days. My starter happened to be particularly vigorous!

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 4: Feed the Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.

When I made my starter here, I didn't notice much visual change from Day 3 to Day 4, but could tell things had progress by the looseness of the starter and the sourness of the aroma.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.

Day 5 and Beyond: Maintaining Your Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Once your starter is ripe (or even if it's not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then "feed" it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.

If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.

How to Reduce the Amount of Starter:

Maybe you don't need all the starter we've made here on an ongoing basis. That's fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

Recipe originally from: https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

Thanks for reading,

Sarah

 

Eggplant Mini Pizzas

These mini pizzas are so:

a) adorable

b) delicious

c) that's all I've got

The first time I made these I made the mistake of using eggplants that were a bit too far gone ( aka too mushy). I made them again last week and they turned out much better. Actually firm and stood on their own and they were good.

file2.jpeg
file3.jpeg
file4.jpeg
file5.jpeg

Eggplant Mini Pizzas

Ingridents

  • 1 Large Eggplant
  • Salt
  • 2 tablespoons of olive oil
  • 1 can of whole tomatoes
  • 3 cloves of garlic
  • 1 whole onion thinly sliced
  • 1/2 cup of mozzarella cheese
  • 1/4 of parmigiana regiano
  •  Fresh Basil

Additional Items

Any other toppings you would like ex. roasted red peppers, prosciutto, cherry tomatoes diced in half

Method

  1. Preheat Oven to 350 Degrees.
  2. Slice the eggplant diagonally and lay them flat on a paper towel. Sprinkle a generous amount of salt on each slice of eggplant. Let it sit for about 25 minutes.
  3. While you are waiting on the eggplant . You can start to make the sauce. Add oil to a medium size sauce pot on medium high. Add onions and cook for 5 minutes then add garlic and cook for another two minutes. Add tomatoes and break them up in your pot with your spoon. Lower heat to low and allow to simmer for about 20 minutes ( or longer if your aren't to hungry).
  4.  Wipe the salt off of the top of the eggplants. This is so it removes a lot of the moisture from the Eggplant allow it to be crisper and hold it's shape better.
  5. Line a baking sheet with parchment paper. Place Eggplants on the sheet. Cook for 5 minutes.
  6. Take out of the oven and spoon one or two spoon of sauce on each pizza. If your eggplant is bigger you may need more sauce.
  7. Sprinkle with the two cheeses. Then top with  anything else you want but I loved them with just sauce and cheese.
  8. Change the oven to broil. Put eggplants back into the oven and CAREFULLY WATCH ( DON'T YOU THINK ABOUT WALKING AWAY). Cook until the cheese gets all nice and slightly light brown.

Thanks for reading,

Sarah

Crispy Curried Cauliflower

Okay this recipe is inspired by "this cauliflower needs to be used before it goes bad". Which sometimes is where creativity is born or when stuff tastes kinda weird ( just keeping it real)

Anyways this one is a winner. Good as a side, on salads or simply over rice. Let me know if you make this and you have any other combos you think it would go well with.

IMG_0948.JPG
IMG_0958.JPG

Okay so I know theses pictures are less than impressive, but it tastes good *shoulder shrug emoji*

Crispy Curried Cauliflower

Ingredients

  • 1 large head of cauliflower
  • 1 tablespoon of melted coconut oil
  • 1 clove of garlic
  • 1 tablespoon of curry powder
  • 1/2 tsp of tumeric
  • Juice of one lemon
  • Salt and Pepper

Method

  1. Preheat oven to 425 degrees.
  2. Cut up cauliflower to medium sized florets and place of a baking sheet lined with parchment paper.
  3. Drizzle melted oil over cauliflower, add the remainder of the ingredients to the baking  sheet and toss the cauliflower in those ingredients. Season Generously with Salt and Pepper.
  4. Cook for 35 to 40 minutes.

Thanks for reading,

Sarah

 

Baked Falfael Pitas with Pickled Onions and Dill Sauce

Okay so despite what impression you have of how often I cook I have a slight problem with skip the dishes. Specifically because I can get falafels delivered directly to my office and it's fantastic (and too expensive).

I have made different chickpea fritter-like things for my lunch many times, but I wanted to make the real deal. This recipe gives you a somewhat crunchy outer layer , even though it's baked and not fried.

I decided to use the leftover tangy dill sauce I made last week from my potato latke recipe. It was so good and did my version of a quick pickle with some red onion, cloves and apple cider vinegar.

IMG_0893.JPG
IMG_0903.JPG
IMG_0909.JPG
IMG_0922.JPG
IMG_0925.JPG
IMG_0933.JPG

Baked Falfael Pitas with Pickled Onions and Dill Sauce

Ingredients

  • 2 cans of chickpeas ( drained and rinsed thoroughly)
  • 3 cloves of garlic
  • 1/2 red onion roughly chopped
  • 1 cup of chopped cilantro
  • 1 cup of chopped flat leaf parsley
  • Juice of one lemon
  • 1 1/2 teaspoon of cumin
  • Salt and Pepper
  • 1/3 cup of flour
  • 1 tsp of baking powder

For assembly

  • Pitas with pockets
  • Cucumbers
  • Tomatoes
  • Hot Sauce

Pickled Onions

  • 1/2 cups of thinly sliced red onion
  • 1 pinch of ground cloves
  • 2 tablespoons of apple cider vinegar

Tangy Dill Sauce

  • 1/3 cup of dill (chopped)
  • 1 cup of sour cream
  • 1 tablespoon of fresh lemon juice
  • salt and pepper

Method

  1. Put all ingredients in a food processor and mix together until combined and somewhat smooth. If you prefer a chunkier falfael feel free to pulse it a couple times so it is less smooth.
  2. Then add flour and baking powder and pulse a few times.
  3. Using an icecream scooper ( or your hands) place them on a lined cookie sheet with parchment paper. Then slightly press down with your fingers so it's shaped like a small disc or cookie.
  4. Place in oven and cook for 40 minutes. Flipping half way through the time. If you want it to get a little more crispy feel free to leave it in there for an extra five minutes.
  5. During that time make your dill sauce, so simply combine ingredients together and set in the fridge until everything else is done.
  6. Make the quick pickled onions by combining ingredients in a small bowl and set on the counter until everything else is done.
  7. During the last few minutes put you pita into the oven to warm it up.

To Assemble:

  1.  Split pita in half and stuff with two to three falafels, add a generous amount of dill sauce, tomatoes, hot sauce, pickled onions.

Thanks for reading,

Sarah

Chickpea "Baked" Beans

Somedays you wake up and you have such a specific craving of something that you're like dang I gotta create this for real.

A week before this intense craving for baked beans, was because I had a full English breakfast, at a local restaurant and for me there is nothing better than a full savory breakfast. It was so good the sausage, broiled tomatoes, eggs, toast an of course baked beans.

So the next weekend I was like I needed some baked beans in my life. However I only had chickpeas and I wanted to make them relatively quick. So at that moment my quick baked beans were born. Ok so they aren't actually baked but they have the same taste as baked beans so don't sue me England.

IMG_0183.JPG

Also yes very aware this is NOT a full English but sometimes you gotta make do with what you have!

Chickpea Baked Beans

Ingredients

  • 2 tablespoons of olive oil or butter
  • 1 sweet onion, diced
  • 2 cloves of garlic (diced)
  • 3 slices of bacon (cut into small peices)
  • salt and pepper to taste
  • 1/4 cup of your fav barbecue sauce
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 2 tablespoon molasses
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/4 tsp of yellow mustard
  • 1/2 teaspoon cumin
  • 1 teaspoon red pepper chili flakes
  • 2 15 oz cans chickpeas (drained and rinsed)

Method

  1.  Add butter to medium stock pot on medium low. Add onion, garlic and bacon and cook for about 7 minutes or until bacon is fully cooked. Add the rest of the ingredients (except for the chick peas). Cook for 15 to 20 minutes of simmer until sauce has thickened.
  2. Add chickpeas and cook for 10 more minutes.
  3. Eat by themself or do it up right with an awesome breaky

Thanks for reading,

Sarah

 

10 Minute Chunky Salsa

It's Friday and better yet Friday of a long weekend. Time to kick back, relax and get your Netflix on.

This salsa is the perfect accompaniment to your long weekend plans. Refreshing, simple and really tasty.

file4.jpeg

 

10 Minute Chunky Salsa

Ingredients

  • 2 Tomatoes (chopped)
  • 1/2 White Onion (chopped)
  • 1 Jalpeno ( deseeded and membrane removed)
  • 2 cloves of garlic (dice)
  • Juice of one lime
  • Salt and Pepper

Method

1.  Combine all ingredients, season generously with salt and pepper.

2. Eat immediately or for even better flavor let it sit in the fridge for an hour (I recommend this)

Thanks for reading,

Sarah

Taco Stuffed Peppers with Guacamole

You know what is great about making your own guac? You don't have to pay extra for it.

Today's recipe takes your taco game up to the next level. I love stuffed peppers so I thought it would be a good match with one of my favorite foods, tacos.

I had the idea to make this last week but I wanted something to give it more flavour. Enter: guac.

IMG_0820.JPG
IMG_0812.JPG
IMG_0814.JPG

Taco Stuffed Peppers with Guacamole

Ingredients

  • 1 tablespoon of olive oil
  • 4 peppers ( red, yellow or orange)
  • 1/2 white onion
  • 3 cloves of garlic
  • 1/2 pound of very lean ground beef
  • 1 package of low sodium taco mix
  • 1 tablespoon of smoked paprika
  • 1 can of black beans ( rinsed)
  • 1 cups of strained tomatoes
  • 3/4 cup of grated sharp cheddar
  • Sour Cream ( to top)

Guacamole

  • 2 avocados
  • Juice of a half of a lime
  • 1/2 of a tomato ( with the seeds scooped out, chopped)
  • 1/4 of a red onion (chopped)
  • 1 clove of garlic (diced)
  • Salt and Pepper

Method

  1. Preheat oven to 350 degrees.
  2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.  In stock pot, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. Set peppers into medium sized casserole dish.
  3.  Dice onion and garlic and add to a saute pan on medium heat with the oil. Cook for five minutes.
  4. Add ground beef and cook until fully cooked. Add taco seasoning and paprkia and cook for 2 more minutes. Add beans and tomato sauce. Continue to cook for 8 minutes.
  5. Ladle filling into peppers fill up to the top of the pepper then sprinkle with cheese.
  6. Place dish into oven and cook for 30 minutes. While peppers are cooking time to make the guac.

Guacamole

  1. Add avocado, lime juice and salt to a medium sized bowl. Mash until somewhat creamy consistency.
  2. Add all the rest of the ingredients and mix until fully combined.
  3. Set in fridge for at least an hour to maximize tastiness.

To serve

  1.  Top Stuffed Peppers with guac, sour cream and hot sauce.

Thanks for reading,

Sarah

 

 

 

 

 

Roasted Tomato Sauce

Happy Valentines Day!

Today is one of my favorite holidays not because of the material gifts that come along with it. I think it is all about appreciating the people who who love. Thoughtfulness is free so kind words, notes and maybe some delicious food is the best possible thing ( in my opinion)

Cooking for people is such a blessing to me. I probably get that from my Grandma an Mom who have always made people feel welcome with food. Today my recipe is a roasted tomato sauce. It is simple and incredibly tasty. Cook up some pasta with crusty bread and that is heaven to me

IMG_0699.JPG
IMG_0678.JPG
IMG_0683.JPG

Roasted Tomato Sauce

Ingredients

  •  6lb ripe tomatoes
  • 5 tablespoons olive oil
  • 10 garlic cloves ( peeled and slightly crushed)
  • small handful fresh thyme leaves
  • 12-15 basil leaves
  • ½ teaspoon chilli flakes/red pepper flakes
  • 1 teaspoon salt
  • black pepper to taste

Method

  1. Preheat oven to 350 degrees.
  2. Drizzle olive oil all over the bottom of a baking sheet. Cut tomatoes into quarters and add all the rest of the ingredients to the baking sheet and coat them in the oil.  Season entire sheet with salt and pepper.
  3. Cook for 30 minutes.
  4. Add vegetables to a large saucepan and using a immersion blender.
  5. Store sauce in mason jars or use immediately.

Thanks for reading,

Sarah

Simple Valentines Day Sugar Cookies

Happy Galentines Day! Oh you don't know what Galentines Day is? Well it's the (fictional) yet very important holiday invented by Leslie Knope on Parks and Rec. Where she nominates February 13th as Galentines day where "Ladies to celebrate Ladies".

Pretty awesome I think. So awesome it deserves awesome sugar cookies.

IMG_0781[1].JPG
IMG_0774.JPG
IMG_0773.JPG

This recipe is my grandma's and it's the best and super simple to put together, with less than 10 ingredients

Simple Valentines Day Sugar Cookies

Ingredients

Cookies

  • 1 1/2 cup flour
  • 1 1/2 tsp of baking powder
  • 1/2 cup of butter
  • 1/2 of white sugar
  • 1 egg yolk slightly beaten
  • 3 tablespoons of milk
  • 1 teaspoon of vanilla extract

Icing

  • Icing Sugar, Water and Pink or Red Food Colouring

Method

  1. Preheat oven to 375 degrees.
  2. Stir Flour, baking powder and salt together.
  3. Cream butter with a stand mixer. Add sugar and beaten egg, mix well.
  4. Add dry ingredients alternatively with milk and vanilla to the butter sugar mixture.
  5. Chill dough thoroughly ( approx 2 hours but can be made an refrigerated up to two days)
  6. Roll dough to 1/4 inch thickness on a lightly floured surface
  7. Cut with adorable heart shaped cookie cutters.
  8. Baked on a parchment lined cookie sheet
  9.  Cook for 8 to 10 minutes. Be careful to watch the cookies so they do not over cook. Set cookies on a cooling rack.
  10. Wait until cookies are cooled completely. Mix icing sugar and water until the consistency of white glue ( I know this seems very nonspecific but sometimes you just gotta listen to how your mom tells you she used to make it). Add one or two drops of food coloring and mix completely. Using an icing spreader, spread icing over the surface of the cookie and allow them to dry.

Thanks for reading,

Sarah

 

 

Dreamy Spiced Coconut Overnight Oats

I don't like getting up early, so naturally that includes making breakfast during the week. Overnight Oats are great because you can whip up a batch and have enough for the whole week. I'm weird because I can't eat the same lunch everyday but im cool with breakfast. 

BERRY.jpeg

Also this recipe is vegan if you choose to use dairy free milk ( shout out to all my vegan/lactose intolerant peeps you the REAL mvp's)

I also feel like I don't get bored of eating this everyday because you can switch up the toppings and it doesn't get old. I like to use nuts, fruit, honey/maple syrup, seeds, dried fruit and extra spices.

You can eat this oatmeal cold and apparently and a lot of people do. But i'm not about that life. Just lettin y'all know you can do it.

Ingredient

  • 2 cups of  old fashioned oats
  • 2 cups of low fat coconut milk (can be substituted for any kind of non dairy or dairy milk)
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of maple syrup
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of ground cloves
  • pinch of salt


Toppings (optional- but delicious) 

  • berries or bananas
  • Toasted coconut
  • walnuts, almonds, pecans
  • maple syrup
  • milk
Method
1. Add all ingredients to a mason jar or container with a  lid. Once added secure lid and shake to combine. Place in fridge overnight
2. Take out of the fridge and pour into a bowl heat for 1 minute 30 seconds. Then top with nuts, fruit and maybe a bit more maple syrup and milk for good measure.
Thanks for reading,
Sarah

Veggie Lentil Coconut Curry

You know who has been putting in work in 2018?

Lentils

They are incredibly good for you an incredible source or iron and well as being a complex carbohydrates.

IMG_0698.JPG

"In addition to providing slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with lentils is a good idea—especially because, unlike red meat, another source of iron, lentils are not rich in fat and calories. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism."

I make this recipe often because it's a healthy comfort food that can varied by adding lots of different veggies.

IMG_0671.JPG

This is an awesome meal to make along side basmati rice, or sometimes I eat it by itself as more of a soup. Whenever I make this recipe I freeze it in small little containers and then when I want one for lunch I just put it in the fridge overnight and boom life is good because I don't have to pack my lunch ( because that is my least favorite thing to do)

Veggie Lentil coconut curry

Ingredients

  • 3 tablespoons of olive oil
  • 2 carrots chopped
  • 1 red pepper chopped
  • 1/2 onion chopped
  • 2 potatoes cubed
  • 4 cloves of garlic
  • 1 tablespoon of curry powder
  • 1 1/2 tsp of ground ginger
  • 1 or 2 tsp of red pepper flakes ( depending on how spicy you like it)
  • 1 can of crushed tomatoes
  • 1 cup of dried red lentils ( you can use other other lentils adjust the cooking time accordingly)
  • 3 cups of water
  • 1 can of coconut milk
  • Salt and Pepper to Taste

Method

  1. Heat medium sized saucepan with olive oil. Once hot add all vegetables except for the garlic, and cook of medium high heat for 5 minutes. Add garlic and all spices and continue to cook for 3 to 4 minutes.
  2. Add crushed tomatoes and cook for another 5 minutes. Then add lentils, coconut milk and water.  Reduce heat to low and cook for 35 minutes. Season generously with salt and pepper. 
  3.  Serve with rice and top with cilantro or green onion.

Thanks for reading,

Sarah

Chicken Noodle Spaetzle Soup

The real question of the day is what do you do with the dried spaetzle your opa buys for you? I thought it would skip over making schnitzel and try to incorporate into something I love. So naturally I wanted to to add it to soup.

IMG_1559.JPG

There's something really special about homemade soup, especially when you make the stock as well. This soup was created on a day when I felt horrible and logically I should have mixed up some campbells soup but I thought nah let's make homemade stock with this soup. Classic me.

IMG_1549.JPG

So it's cold out, like really cold out. You need some warm soup to fill you up.

Chicken Noodle spaetzle Soup

Ingredients

Stock

  • One whole chicken (with some meat left on it)
  • 2 carrots (cut in quarters)
  • 1 onion (cut in quarters)
  • 3 cloves of garlic
  • 3  sticks of celery (cut in quarters)
  • 3 bay leaves

Soup

  • 3 tablespoons of olive oil
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic ( minced)
  • 2 tablespoons of dried rosemary
  • Half a bag of dried spaetzle (alternatively you could make fresh just decrease the cooking time)
  • Remaining chicken from stock
  • Stock
  • Salt and Pepper

Method

  1. To make the stock: Add whole chicken vegetables, bay leaves in a large stock pot. Fill the pot with water just enough to cover the chicken. Bring it up to a boil and then turn down and simmer for at least an hour ( if you can simmer it for longer the taste will only get better). Strain the stock to remove chicken and vegetables. Discard the veggies, put the bay leaves aside ( you will use them again). When chicken has cooled down a bit remove all the meat from the bones and shred into bite sizes.
  2.  Heat large stockpot  to a medium heat with olive oil. Once heated add vegtables except for garlic and cooked for 5 minutes until softened. Then add rosemary and garlic and cook for another 3 minutes.
  3. Add stock, spaetzle, chicken and bay leaves from the stock to the vegetables. Cook for 10 minutes or until dried spaetzle is cooked. Add salt and pepper to taste.
  4.  As always serve with a nice loaf of bread.

Thanks for reading,

Sarah