I should find out about the job on Thursday. (Still holding myself back on the excitement and celebration.)

I made a braciole last weekend and finished it up tonight. Yum. I made it once before, back in September. This time I wasn’t so sure about the salt content of the stuffing. I thought it tasted a little bland. However, it tasted great with the saltiness of the tomato sauce. I didn’t really take time to make a tomato sauce. It was the reduced liquid from a couple cans of the Muir Glen Fire-Roasted Tomatoes, an extra can of tomato sauce, some white wine, olive oil, salt, pepper, fresh oregano, and hot pepper flakes. Maybe a little bit of vinegar, balsamic or red wine, I can’t remember. Anyway, it was quite tangy and salty, and really complemented the stuffing and flank steak. I still suck at getting the flank steak pounded thin enough.

Jon’s been making sourdough bread. It’s totally frikkin’ amazing. It’s incredible that he could make it. That’s not what I mean. It’s incredible that a human with a normal kitchen could make that. He says it costs him about thirty cents a loaf. It’s the kind of bread you’d pay four bucks for in the market. And it’s GOOD. I love this bread. I’m really looking forward to the day he gives me starter and teaches me how to make it.

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