My dad came over from the islands earlier this week to bring me spot prawns (delicious!) and help with the community wood fired oven. The base is laid and the slab poured. We're up and running! Or at least, up and off the ground. It was heartening to get off to such a solid start, though afterwards, as I stared into the coming baking madness--starting now I'm baking or at market six days a week!--I began to feel the creeping panic of running out of time.
The next steps are tracking down high heat insulation (have a stack of Calsil or Rockboard sheets lying around, anyone?), and cutting and dry-fitting the bricks. I want the bricks ready to mortar when they get to the Alley District; I can't afford to have them wandering off, the way a few of the cinder blocks wandered off when they were left stacked overnight by the work-site (who picks up two 35 lb blocks of concrete and decides to stroll away with them?). I'm imagining scoring and splitting the bricks, but if you have a saw set up for stone and brick that you want to lend me, or let me come over to use, I would gladly mechanize the process! Or, you know, I could just drop off the bricks and my cut list...
But for now, it's time to get into my rain gear and onto my bike. I know the morning is a bit soggy, but if you brave the rain for market, I promise I'll make it worth your while. Breads this week are Red & White, Rosemary Sea Salt, Blue Nixtamal (such a strange and wonderful color!), and Mountain Rye. And in the pastry case, alongside the usual treats, I've made you these beautiful little strawberry rhubarb or greens & feta pies. Sweet or savory, take your pick!