It Was A Short Nap

Before lunch, I made the Strawberry Champagne Terrine, and some pesto with the herbs that Chef Vinita gave me. I put stock on to cook — chicken and duck bones, mirepoix, herbs and peppercorns. After it simmered for two hours, I strained it and reduced it all afternoon (you can doze while it bubbles).



I made two kinds of bread: this one's Schiacciata Con Zibobbo (Flat Bread with Raisins): like a foccacia. Besides raisins, it has fried rosemary in it, and lots of raw sugar on top:



The other loaf is Pain de Provence. It used up two whole tablespoons of the Herbes de Provence that Meghan brought me, along with orange liqueur. "Beauchant preferred," but Grand Marnier will do in a pinch. We made do with triple sec.



It was a full day, stereo on loud, windows open. Just what a vacation day should be. Now it's time to unload and then refill the dishwasher, and think about a dinner plan.