“With Rosemary And Lemon*”

Wild garlic just set

its flower-stalk head, and soon

I’ll stuff a lamb roast!

 

*(Lemon grass ends, all fat and richly purpled and oozing amazing lemony oil. Perhaps a bit of marjoram as well…now, the question: lamb shoulder or deboned leg…I need the practice on boning and rolling a leg-o’-lamb – Sorry, Shari Lewis and Lambchop!)

“There’s A (w)Rye Bread”

There’s a wry* bread

waiting salt and one more day’s

rise before its bake!

 

*(This time I upped the count of rye and whole wheat and returned a good half-cup of cornmeal to a mini-boule bread – and I baked it in a Pyrex oval uncovered casserole. The sourdough-only nature suggests I add a packet of dry yeast as well and perhaps more vital wheat gluten to get a better loft, and fiddle with the temp even more than a half-hour at 350 and the rest 300. ┬áBut it still has a wonderful crumb, but the crust is a mite too toothsome for polite company – and that’s saying I know who and whom they are. Still have yet to attempt potato hotdog and hamburger buns.)