This picture is of a special gathering that took place last Friday night at the Roediger House. My first cousin Judy and her husband came to town, because her daughter Leslie (with husband Lou and son Will) live here; also along was Jennifer, Judy's niece and also my first cousin once removed. Judy's mom and my mother were sisters, and very close ones at that.
Although Leslie and Lou live just over in the Ardmore Neighborhood (walking distance on my strolls), it's been years since we could get together. Everybody was so very nice about how the house looks and how all the renovation and restoration work has turned out. It was a terrific evening for catching up with these good kin.
Daytime on Friday was a free day and I played the easy schedule to my advantage, using the time to try a new recipe for milk bread. This inaugural run resulted in a responsive and workable dough, gorgeous in its rising, and dreamy soft when the baked loaf was sliced at dinnertime. I won’t claim its role in the evening meal was sexy, because it was just simple plates of rather plain bacon sandwiches. But on amazing bread slices like that? It felt like a high-dollar niche trendy restaurant had it as a hit item at a ridiculous price.
Amazing bread, relegated to yeoman's work as part of good ol' plain bacon sandwiches, with a well-apportioned smear of classic Duke's Mayonnaise...that's how it was done on the final Friday of February.
"Chef John's Milk Bread," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Updated 07 September 2022]
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