The basics

I find myself too sticky-eyed and potato-brained to pull up any interesting musings this morning, or really any thoughts at all, so I'm going to stick to the facts:

Today's bread experiment is a garden pesto twist. I should have taken a picture, but by the time the loaves came out of the oven the light was already gone, and I couldn't face the horror of fluorescent food photography. I also have Mountain Rye, Rosemary Sea Salt, and Red & White, of course. And this week's seasonal pastry delights are buckwheat peach galettes, and lime curd & fresh blueberry tarts. And finally, if you like your granola dark, I have an over-baked batch I'll be selling by the pound and more or less at cost. Bring a bag and stock up. 

I'll be gone for a few Saturdays later this summer, and was thinking about having bread and pastry to order earlier in the week for all those who can't make the Wednesday farmers market. Which is pretty much everyone with a job. Is that something you'd be interested in? 

All right. I'm going to go stare blankly at a cup of tea for a bit instead of at this computer screen. I'll be more alert by the time I get to market, but you should still perhaps count your change. Basic arithmetic sometimes eludes me on these zombie mornings. 

See you soon.

Sophie