Wednesday, May 10, 2006

Dinner, May 9:
Vegetable soup

Breakfast, May 10:
Scrambled egg
Yogurt with almonds and honey
Coffee with soymilk

Lunch and afternoon snacks, May 10:
Lemon rice
Hard-boiled egg
Carrot cake with honey-mascarpone frosting

I started a jar of sourdough starter last night--I used regular Midwestern flour to make the starter, because I've never done it before, but I'll use the locally grown Full Belly Farms flour ($2 for 1.5 lbs) for the actual loaf of bread in a week or so. In preparation, I found this recipe for 100% whole-wheat sourdough bread:
and ordered some food books from Amazon.

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