Wednesday, February 20

Easy lunch

Yesterday Ella and I made a quick and light salad for lunch. I'm almost embarrassed to call this a recipe - it was that easy.

Smoked Salmon Salad

Arrange smoked salmon on a large plate and grate some lemon zest over the top. Dot on some goat cheese, sprinkle with baby arugula and top with a generous amount of capers. Drizzle on fresh lemon juice* and eat!

*If you like, you can also drizzle with good quality olive oil, but we found the salmon already quite oily so omitted this step.

Tuesday, February 19

Stupid internal clock

I am now on our annual February Break. To clarify, that doesn't mean I don't work, just that I work from home and get to wear pajamas. Last Saturday was my first Saturday off. Guess what time I got up on that first Saturday morning off? You won't believe me, but I swear it's true: 5:30 a.m.

Stupid internal clock.

I was fully awake and ready to take on the day. I guess when I wake up that early every day (sometimes I sleep in till 6 a.m...), I am just physically unable to sleep in. Finally today, a full four days into the break, I slept until 8 a.m. Whoa, I'm outta control now!

So what do I do when I wake up at 5:30 in the morning on my first Saturday off work? Why, make Sticky Cinnamon Pecan Buns of course! The original recipe comes from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I found it via Jaden, who inspired me by her gorgeous photographs and quick wit. The book has already been put on hold for me from our local library, so all you Saskatoonians who read this blog will have to wait at least another three weeks :)

The basic idea is this: you make a huge batch of Master No-Kneed Dough and keep in your fridge for two weeks or so. Anytime you wish to have Artisan Bread (or Sticky Cinnamon Pecan Buns), you just rip off a chunk of dough, preheat your oven, do 5-10 minutes of prep, and you're 30 min away from eating delicious, essentially no-work, bread.

Sticky Cinnamon Pecan Buns
From Artisan Bread in 5 Minutes a Day

I changed a few things from the original found here.

Dough - instead of using 7 cups white flour, I used 6 cups white, 1 cup spelt (next time I'll add more spelt)

Topping - instead of brown sugar, I used organic Demerara sugar (next time, I'll use less butter)

Filling - instead of white sugar, I used some local honey and more Demerara

Method - I used two chunks of the Master Dough which essentially doubled the recipe. I didn't double the amount of topping or filling though. When it came time to roll, I rolled the dough pretty thin because I wanted small buns. (next time, I'll try to roll bigger buns)

We had them for breakfast and they were delicious. And look - here's Adam's Food Negation Theory coming into effect: 4 sticky buns followed by a quarter of a honeydew. STICKY BUNS NEGATED.